With Love from Maker to Monger Schedule

To join us for our video presentations, simply click on the corresponding button to open that day’s Zoom session. Sessions will open shortly before 10AM each day. We ask that you remain muted while following along. We will have a Q&A period at the end of each presentation. Feel free to submit questions at any time during the presentation using the chat feature. We will try our best to answer as many questions as time allows.

Day 1 – February 22nd, 10AM-12PM EST

Alberto Ciresa, Formaggi Ciresa, Italy
Tasting: Taleggio, Gorgonzola, Nostrano di Monte, Robiola Vecchia Valsassina, and Caciotta Paesanella

Frederic Van Tricht, Kaasaffineurs Van Tricht, Belgium
Tasting: Funky Monk, Drunk Monk, Young Farmdal, Old Farmdal, and Cabriolait

Day 2 – February 23rd, 10AM-12PM EST

Guy Arpin, Fromage Gruyère S.A., Switzerland
Tasting: Le Cret 1655 Gruyere, Semsales 1655 Gruyere, Vacherin Fribourgeois, Üsi Minnie, Üsi Lussi, Challerhocker, Schnebelhorn, and Guntensberg

Thomas Berglund, Almnäs Bruk, Sweden
Tasting: Tegel and Wrångebäck

Day 3 – February 24th, 10AM-12PM EST

Norbert Sieghart, Kaeskuche & Albert Kraus of Hofkäserei Kraus, Germany
Tasting: Alpencheddar, Alpengouda, Hornkäse, Fruity Franzel, Alex, and Alp Blossom


*All sessions will be recorded and posted to this page for your viewing convenience. Please check back in each night of presentations for the recorded versions.