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.