Who doesn’t love a pairing seminar led by experts in their fields? The answer is: many more than fit in the room. At the American Culinary Federation Conference last week, Craig Gile, Cabot’s Master Cheese Grader, and Jennifer Pereira, Associate Professor of Culinary Arts at Johnson & Wales University, treated students, chefs and instructors to some great Vermont cheeses and delicious beers.
Craig paired Cabot cheddars – Vintage Choice, Alpine Cheddar and Extra Sharp, Vermont Creamery’s delicious Bonne Bouche, and Jasper Hill’s Bayley Hazen blue cheese with The Alchemist’s Heady Topper (Beer Advocate’s choice for Best Beer in the world) and a selection of beers made at Johnson & Wales by their Beer Club.
Check out the Cabot Beer and Cheese Pairing Page for more pairing ideas.