Cheese Appreciation Events
Our fifth season of Cheese Appreciation Events is the biggest and best yet! Nine themed events, each of which occurs twice (on back-to-back Saturday and Sunday afternoons), offer opportunities to discover and sample the best regional, artisan and farmhouse American cheeses. View Cheese Appreciation Event FAQs >
Much like a cheese course in a restaurant, our classic tastings feature a selection of cheeses, each paired with carefully curated wines, beers or champagnes. You will learn about the history of the cheeses, their style and the farm or creamery where it was crafted by hand. You'll also learn about beverage pairings, sometimes from the brewer or winemaker who produced it.
In addition to these traditional tastings, three all-new themed tastings this year offer fresh, new perspectives on cheese and how to enjoy it. Cheese 101: Refining Our Sense of Taste is a perfect opportunity for novices to learn the vocabulary of cheese, understand and recognize different flavors and types of cheese, and how to taste and shop for it. Two chef-inspired tastings, Charcuterie & Cheese with special guest Chef Alex Pope of The Local Pig, and Compotes & Cheese with special guest Chef Patrick Ryan of Port Fonda, focus less on beverage pairings and more on cheese and accompaniments. We’re also happy to welcome Chef Ted Habiger of Room 39-Midtown as special guest host of our popular Raw Milk Cheese & Unfiltered Wines tasting.
2013 Cheese Appreciation Events Schedule
All events start at 3:00 p.m. and end at 5:00 p.m.
FARMSTEAD CHEESE & AMIGONI URBAN WINERY
Saturday, April 27 OR Sunday, April 28 Both events are sold out!
Explore the topic of pasture-raised animals and the impact this diet has on the flavor of cheese. Pasture-raised animals provide milk that changes with the season, thus changing the flavors in cheese that's made from it. We will highlight grass-fed cheeses from various American cheesemaking regions that capture the essence of the place they are made. It is only fitting to explore this connection between soil and food by partnering with a favorite local winery—Amigoni Urban Winery—for this tasting. You will sample a selection of Amigoni's wines that are grown, barreled and bottled right here in Kansas City. Michael Amigoni (winemaker/owner) and Kerri Amigoni (owner) will be on hand to discuss their winery and the story behind each pairing.
BLOOMY RIND & MALBEC
Rescheduled to Sunday, May 5 due to weather
Come sample a selection of American-made soft-ripened cheeses (think Brie and Camembert, among many others) made from cow's, sheep's and goat's milk. Originally developed in the French countryside, bloomy rind cheeses have been embraced by American cheesemakers and consumers alike. American cheesemakers have taken the traditional French model and turned it into something truly their own. The rich, milky, buttery and earthy mushroom-like flavor of bloomy rinds are a wonderful match to the diverse styles of wines made from the Malbec grape, curated for these events by our friends at Pinnacle Imports.
NEW THIS SEASON!
CHARCUTERIE & CHEESE with special guest chef Alex Pope
Saturday, June 1 OR Sunday, June 2 Both events are sold out!
The relationship between meat and cheese is centuries old, and for good reason. At this first-ever tasting event, longtime friend of the farm Chef Alex Pope of Kansas City's Local Pig will share his passion for meat and cheese with guests. Alex will personally select and handcraft the cured meats and artisan cheeses for both dates, but will be present only on Saturday, June 1. On Sunday, June 2, Green Dirt Farm owner and cheese maker Sarah Hoffmann will host. Come learn about charcuterie and how and why it's such a perfect match for cheese.
LOCAL CHEESE & BEER
Saturday, June 22 OR Sunday, June 23 Both events are sold out!
One of our most popular tastings, this event is a collaboration of local and regional cheesemakers and Kansas City's own Boulevard Brewery. You will sample cheese from Green Dirt Farm, Goatsbeard Farm and Baetje Farms, among others. Brewmaster Steven Pauwels and our friends at Boulevard Brewery will help create the perfect beer pairing for each selection. A representative from the brewery will be on hand to discuss selections and talk about Boulevard beers.
AMERICAN BLUES & BREWS
Saturday, August 17 OR Sunday, August 18 August 17th is sold out!
Though we don't produce a blue cheese ourselves, we love the diverse style of artisan blues that American cheesemakers are crafting. You will savor a selection of blue cheeses made from cow's, goat's and sheep's milk from around the country—Vermont, Wisconsin, Oregon and Missouri. Cheeses will range from dry to creamy and mild to pungent. With help from our friends at Free State Brewing in Lawrence, we will savor some outstanding locally produced beers. This tasting presents guests with a fine opportunity to weigh in on the never-ending debate of which is the better match for cheese: beer or wine.
NEW THIS SEASON!
CHEESE 101: REFINING OUR SENSE OF TASTE
Saturday, August 31 OR Sunday, September 1
Learning about cheese can be very delicious, and we'll prove it to you at this all-new tasting event. Overwhelmed by the dizzying selection of cheeses at your favorite shop? Does it sometimes seem like cheese-loving foodies speak in a language all their own? Not really sure how best to taste cheese, let alone buy it? Then come join others who want to learn more about cheese: the vocabulary ... how to identify flavors in cheese ... how to taste and purchase it. Guests will break into groups of four and work together to sample different cheeses, make notes, and bounce ideas off and get feedback from one another.
RAW MILK CHEESE & UNFILTERED WINES with special guest Chef Ted Habiger
Saturday, September 14 OR Sunday, September 15 September 14th is sold out!
At Room 39-Midtown, Chef Ted Habiger serves his guests mouthwatering dishes crafted with the freshest natural ingredients. We're delighted to have Ted bring his considerable experience with cheese and wine to the barn at this tasting. Ted will personally select each cheese and wine for both dates, and be on hand on Saturday, September 14 to discuss his choices. On Sunday, September 15, Green Dirt Farm owner and cheese maker Sarah Hoffmann will host. You will savor cheeses crafted by hand using raw, unpasteurized milk, and wines that have been left unfiltered by its makers. The flavors in the cheeses and mouth feel of the wines are truly unique. This is a rare opportunity to taste and compare several at one time. Come judge for yourself!
STINKY CHEESE & DESSERT WINES
Saturday, October 19 OR Sunday, October 20
True cheese enthusiasts know that when it comes to stinky cheese, you can't believe everything you smell. Though there are many styles of stinky cheese, such as soft-ripened and blue, at this event you will sample a selection of washed-rind cheeses from highly respected American cheesemakers. These aromatic cheeses will be paired with a selection of dessert-style wines from the experts at Pinnacle Imports, such as sauternes, port, sparkling wines and late-harvest wines. This popular tasting tends to sell out quickly, so reserve your seats early.
NEW THIS SEASON!
COMPOTES & CHEESE with special guest Chef Patrick Ryan
Saturday, October 26 OR Sunday, October 27 October 26th is sold out!
What's better with cheese—salty or sweet? At this all-new tasting, longtime friend of the farm Chef Patrick Ryan of Port Fonda will prove that both can work beautifully. Patrick will personally select the cheeses for this event, and will prepare mouthwatering compotes to serve with each. If you've experienced Port Fonda's menu, you know you're in for a delicious afternoon. Patrick will attend and host the Saturday, October 26 tasting; on Sunday, October 27, Green Dirt Farm Cheese Maker Sarah Hoffmann will host.
Tickets for all Cheese Appreciation Events are on sale now! For more information, view FAQs about our tasting events.
Cheese Appreciation Event tickets are $50 per person and may be purchased online only through Brown Paper Tickets, our secure, third-party online ticketing system.
Tickets are non-refundable and available on a first come, first served basis. Seating is limited to 30 per event. For more information about our tastings, view Cheese Appreciation Event FAQs.
Like our Farm Table Dinners, Cheese Appreciation Events take place in the fully covered barn at the farm, located in the scenic Missouri River bluffs outside Weston, Missouri.