Cheese plates are as adaptable and unique as the chefs and restaurants that prepare them. From the flavors of the cheeses and accompanying items to the aesthetics of the presentation, there are many elements that go into creating Asheville restaurants’ cheese boards.
Artisan cheesemakers and small dairies work collaboratively to support each other’s businesses and grow Western North Carolina’s cheese scene.
In addition to cheeses, meats, breads, jams and other artisan foods, Carolina Mountain Cheese Fest offers demonstrations on milking, butter-churning and mozzarella-making, plus kids activities and educational pairing workshops. The festivities are Sunday, April 24, at Highland Brewing Co.
CiderFest brings local and regional hard ciders together for a third year. Plus, Ashley English stops into Asheville to lead a lesson on DIY dairy; The Hop West celebrates five years with free ice cream for all; and Season’s at Highland Lake welcomes executive chef Steve Boeger to the kitchen.
The WNC Cheese Trail held its first Carolina Mountain Cheese Fest celebrating the region’s artisan cheese industry on April 26 at Highland Brewing Co. If you missed out on the cheesy fun, click through for a photo slideshow of the event.
With the popularity of locally made artisan cheese steadily growing in the Asheville area, local cheesemakers have planned a new festival to spotlight the craft — the Carolina Mountain Cheese Fest.
With nearly a dozen local creameries in the area, quality, craft-made cheeses are in abundance in Asheville — something both the Cheese Store of Asheville and the WNC Cheese Trail are hoping to educate eaters about through the Carolina Mountain Cheese Fest on April 26. As a fundraiser for the festival, the Cheese Store of Asheville will host a cheese tasting and movie night this week at Metro Wines.
Looking Glass Creamery opened its facility in 2009. Jennifer Perkins had been working as the cheese maker at the famed Blackberry Farms in Tennessee. When “it got to a point where we were going to have to move out there full time,” she gave up her work at the respected agritourism destination and start a creamery of her own.