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Cheese Tasting & Science

May 8 @ 6:30 pm 8:00 pm EDT

Join us for a cheese history & Tasting class with Olivia Haver!

Cheese follows the path of human antiquity. From the formation of agricultural practices to the invention of pottery to the industrial revolution, the cheese you see today is a result of history. We are going to dive into how the cheese you enjoy today came to be that way through tasting a variety of styles and storytelling. 

Olivia Haver, ACS CCSE
Olivia fell in love with cheese over a decade ago as a cheesemonger at a small shop sharing bites with the local community. Her passion for working with the most delicious cheeses in the world brought her to Vermont where she worked at Jasper Hill Farm for 6.5 years specializing in affinage quality, compositional data analysis, and sensory evaluation. Currently in Pennsylvania, she is Head Affineur at The Farm at Doe Run where they have won such accolades as Super Gold at 2022 World Cheese Awards, Best of Show at 2023 ACS Judging and Competition, and 2nd Runner up Champion at 2024 World Championship Cheese Contest. Her experience has landed her insights in books such as How to Taste by Mandy Naglich and Madame Fromage’s Adventures in Cheese by Tanaya Darlington. With a passion for educating about cheese, Olivia has presented at the American Cheese Society Conference to colleagues twice on topics such as data analytics in artisan cheese and methods of maturing washed rind cheese. She can also be found around the northeast teaching at cooking studios, restaurants, and education spaces sharing knowledge on cheese history, sensory evaluation, and cheese science. 

$85.00

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114 West Broad
Telford, PA 18964 United States
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