This is the edited version of the cheese tasting only. Yesterday I talked with Debbie & George Crave and we tasted their cheeses. Debbie also brought some very fun recipes and pairings for the cheeses as well. You can order them online at: https://cravecheese.com/online-store Here's what I paired up: Crave Brothers Farmstead Cheese Marinated Fresh Mozzarella Ciliegine Divina Castelvetrano Olives Divina Kalamata Olives Le Trois Petits Cochons Sliced Saucisson Sec – Herbs de Provence Le Trois Petits Cochons Sliced Saucisson Sec - Sliced Air-Dried Sausage Rustic Bakery Olive Oil & Sel Gris Organic Sourdough Flatbread Le Trois Petits Cochons Petits Poivrons - Sweet Mini Peppers Le Trois Petits Cochons Cornichons Piquants - Sweet & Spicy Baby Gherkins Nino Franco Rustico Prosecco Superiore Cigar City Brewing Guayabera Citra Pale Ale Crave Brothers Farmstead Cheese Mascarpone Cut fresh Strawberries Fat Toad Farm Caramel Vermont Maple - Cold Hollow Vermont Pure Maple Syrup Effie’s Homemade Pecan Nut Biscuits Seven Daughters Moscato Vento, Italy 81 Bay Brewing Company Coffee Porter

American Cheese Society Body of Knowledge - Domain 4 - Milk. Zoe Brinkley from Jasper Hill Farm goes into great detail on how milk is structured and used for cheese making in this 3 part Webinar.

American Cheese Society Body of Knowledge - Domain 4 - Milk. Zoe Brinkley from Jasper Hill Farm goes into great detail on how milk is structured and used for cheese making in this 3 part Webinar.

American Cheese Society Body of Knowledge - Domain 4 - Milk. Zoe Brinkley from Jasper Hill Farm goes into great detail on how milk is structured and used for cheese making in this 3 part Webinar.

American Cheese Society Body of Knowledge - Domain 5 – Cheesemaking. Zoe Brinkley from Jasper Hill Farm goes into great detail on how cheese is make along with the science of cheesemaking in this 3 part Webinar.

American Cheese Society Body of Knowledge - Domain 5 – Cheesemaking. Zoe Brinkley from Jasper Hill Farm goes into great detail on how cheese is made along with the science of cheesemaking in this 3 part Webinar.

American Cheese Society Body of Knowledge - Domain 5 – Cheesemaking. Zoe Brinkley from Jasper Hill Farm goes into great detail on how cheese is made along with the science of cheesemaking in this 3 part Webinar.

Presenter Michael Landis, of Michael Landis LLC Food & Beverage Educational Services, has over 25 years of experience in teaching wine, beer, cheese and food pairings around the United States and abroad. He is an American Cheese Society Certified Cheese Professional, Certified Cheese Sensory Evaluator, Court of Masters Sommelier, Certified Cicerone beer server and was inducted into the International Guilde des Fromages.

Zoe Brickley ACS CCP from Cellars at Jasper Hill will cover in detail Milk for Cheesemaking, which follows the ACS Body of Knowledge Domain # 4. There’s also references to Paul Kindstedt Farmstead Cheesemaking