All About Sheep’s Milk Cheese

A tasting with to benefit Slow Food Hudson Valley

Join us at Talbott & Arding for an afternoon exploring sheep’s milk cheese and the farms, people and traditions behind it. Sponsored by The RE Synergy Foundation, this educational workshop is a fundraiser, with all ticket sales benefiting Slow Food Hudson Valley.

We’ll taste five sheep’s milk cheeses from America and Europe, selected by Kate Arding and Andy Koechling. Over the course of 90 minutes, we’ll compare their flavors and textures, discuss how they’re made and aged, and share ideas for pairing and serving them at home. There will be plenty of time for questions along the way.

The conversation will extend beyond cheese to sheep’s place in our food system: their long history across cultures, their role in regenerative agriculture, and the importance of preserving diverse breeds. As the New York State Sheep & Wool Festival weekend begins, we’ll explore what these animals contribute to our tables as well as our textiles.

The tasting includes sweet and savory accompaniments, sliced baguette, our house-made crackers, red and white wine and still Saratoga water. Everyone will receive tasting notes and information about the cheeses to take home. Guests are welcome to shop after the workshop.

Part of a Larger Story

Elara and Rick Bowman of Backyard Green Films will film the workshop for their new series, Milling About In the Hudson Valley. Exploring woolen mills, history and agritourism, the series also looks at the places to visit and foods to taste along the way.

Backyard Green Films will also be live-streaming the New York State Sheep & Wool Festival that weekend, with a focus on sheep’s contributions to the food system and the importance of biodiversity.

Please note: All attendees must agree to consent to possible photography and filming for the series, including use in social media and potential broadcast.

Tickets: $75 per person
All ticket sales benefit Slow Food Hudson Valley.

Includes the guided tasting of five cheeses, accompaniments, bread and crackers, wine, still water and take-home tasting notes.

Sponsored by The RE Synergy Foundation.