The first event presented in a series of cheese centric dining experiences. A total immersion into a single style of cheese, exploring the history, production technology, terroir and culinary traditions of the “guest of honor” all while in a relaxed atmosphere conducive to great conversation.
Welcome pours were provided by Ben Wenk from Ploughman Cider in Adams County, PA. Guests were able to sample some of their Dornick Cider, which is an American Dry.
The History of Gouda & Cultural Significance
Dish: Winter Flatbread Salad
Old Gold, Sous Vide Carrots, Microgreen salad, Toasted Almonds, Cider Vinaigrette, Einkorn Flatbread
Where is the Style being made now?
Dish: Dutch Onion Soup
St. Malachi Broth, Caramelized Onions, St. Malachi Reserve Frico, Rye Croutons
Why do we love this style regionally, nationally and internationally?
Dish: Marieke Masala
Marieke Fenugreek Gouda, Aromatic Rice, Charred Tomatoes, Caramelized Yogurt Sauce, Fondoodle, Crispy Sweet Potato
What is that crunch and why can it age 5 years?
Dish: Crème Brulee by another name
Extra Aged Gouda, Buttermilk Pot Au Crème, Sweet & Salty Soybeans, Eclat Venezuelan Mendiant
Sam Kennedy is a cheese maker from the picturesque region of Southern Chester County, with a focus on sustainable farming and grass-fed agriculture, he has successfully developed numerous award-winning cheeses. He uses his formal education in culinary arts and multiple years of experience as a chef to bring a style to cheese making that is uniquely his own. His travels have inspired him to pursue the study of regional food culture and local agricultural systems. While studying the culinary traditions and preservation techniques of many food regions he has developed a style that uses this depth of knowledge and sustainably grown local ingredients sourced seasonally whenever he steps into the kitchen.