Do you want to be a participant in the Birth of a Cheese? Culture Magazine has partnered with Matteo Kehler and Jasper Hill in their second such effort, pairing a cheesemaker with tasters all over the country to contribute to the development of a new, Alpine-style cheese similar to an Appenzeler:
The makers of award-winning Bayley Hazen Blue and Winnimere want to create an Alpine-style cheese that will round out their offerings and help support a local, sustainable economy in Vermont's Northeast Kingdom.
That's where you come in:
All you need to be a taster is a love of cheese and a willingness to share your writing, photos and videos with our readers and the cheesemakers at Jasper Hill. You do not need to be an expert, but chefs, cheesemongers and other food people are welcome to apply!*
Jasper Hill will deliver 3 or more samples of cheese (depending on how the creation process progresses) to panelists over the course of the next year...
Panelists are asked to taste the cheeses and promptly record their impressions on our blog, and send detailed tasting notes to Jasper Hill.
Don't worry if you haven't ever attended an "official" tasting - we'll give you tips on how to taste cheese like a pro!
Read last year's Birth of a Cheese taster's notes to see what an entry looks like, and follow the evolution of Point Reyes Farmstead's new blue cheese, available this summer.