A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


The Cellars at Jasper Hill’s New Role: Teaching the Craft of Cheese Making

Laurant Mons at the Cellars at Jasper Hill

Laurent Mons sniffing cheese at the Cellars at Jasper Hill

My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!

 Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill’s latest newsletter.

Posted: 2-14-2014

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My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!

 Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.

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My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!

 Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.

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 Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.

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2 responses to “The Cellars at Jasper Hill’s New Role: Teaching the Craft of Cheese Making”

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