JULY 2016 Selection : Providence

Pick up Party Date: Thursday, July 21, 6:30pm at Cyril's.

The Basics:

This month we will enjoy a super cool, aged goat's milk cheese that never makes it out west. I am a big fan of "happy accidents" in cheesemaking- and Providence is definitely in this category. A few years ago the cheesemakers at Goat Lady Dairy in Climax North Carolina were experimenting with making a Taleggio and discovered that the cheese evolved beautifully when aged for a few months.

Goat Lady Dairy is one of the visionaries in the artisan cheese industry without a doubt. The farm, like Providence, was started somewhat accidentally too by Ginnie Tate when she bought an abandoned tobacco farm and picked up a few goats during the time that she was restoring the property. We will dive deeper into the story of how this farm evolved at the pick up party.

We are excited to share this North Carolina gem with you! 

Pick up Party: Thursday, July 21st. 6:30pm at Cyril's.

Levels of Membership available this month:

Just Trying it on ($10): Come to the pick up party (Thursday, July 21st at 6:30pm), taste and learn about the cheese and see if our cheese club is something you want to try next month. Supporting the Cyril's cheese club at this level also earns you a vote for future cheese we will feature.

One Pound, No Party ($40): This level of membership gets you one pound of Providene. If you want to come to the pick up party (Thursday, July 21st at 6:30pm) please see "One pound, one person" or "One pound, two people".

One Pound, One Person ($45): One pound of the cheese Providence. This level of membership includes an invitation for one to join us at the pick up party (Thursday, July 21st at 6:30pm) where you can learn about the cheese, taste, and experience pairings. If you want to bring someone to the pick up party please see "One pound, two people".

One Pound, Two People ($50): One pound of Providence. This level of membership includes an invitation for you and one guest to join us at the pick up party (Thursday, July 21st at 6:30pm) where you can learn about the cheese, taste, and experience pairings.