"Pasteurized vs. Raw" features an examination of the federal regulations for the production and sale of raw milk cheese. Guests will have the opportunity to discuss the current status of raw milk cheese production with Jeff Roberts, author of "The Atlas of American Artisan Cheese." Roberts is a leader with the group Slow Food USA Raw Milk Cheese Presidium, and he will serve as the mediator for the night.
Also featured during the evening will be a blind taste-testing of six different Vermont artisan cheese, wherein participants will be asked to tell the difference between the raw milk cheese and the pasteurized ones. The program will be preceded by a buffet dinner featuring seasonal ingredients, put together by Chef Rick Gencarelli.
October's schedule rounds out with "The Whole Pig," an event that explores the use of the entire animal rather than just the commonly enjoyed parts.
On Saturday, October 27 at 6:30 p.m. , for a fee of $45 per person plus tax (and featuring a cash bar with wine), local Vermont farmers and Chef Rick Gencarelli teach those in attendance about the necessity of utilizing the whole animal. The endless possibilities of "nose-to-tail" eating will be explored, and a menu featuring pancetta, charcuterie, crispy pig's ear salad, fried snout and stuffer trotter will be available for those who are brave enough. The event will be held at The Inn at Shelburne Farms.
For more information about Shelburne Farms and its schedule of events, visit
, or call 802-985-8686.