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Meet the Cheesemaker: Billy Kevan of Colston Bassett

Larkin Cold Storage
Long Island City, NY

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Join us for an evening at THE BARNYARD with BILLY KEVIN of Colston Bassett District Dairy. Taste your way through the story of Colston Bassett Stilton and challenge your palate to discern the difference between the 2 recipes and understand the science involved.

Have you ever wondered why would a cheesemaker produce an award winning PDO cheese with both Vegetarian and Traditional Rennet?

Or how does this effect the sensory characteristics of the cheese and what are the benefits and drawbacks in the marketplace when these cheeses meet?

Then you are in luck! Taste with us as we discuss and explore the effect of annatto in Colston Bassett Shropshire vs. Stilton or is it just another pretty face?

Proceeds from this class will be donated to the Daphne Zepos Teaching Endowment. The DZTE started in 2012 funding the Daphne Zepos Teaching Award, as a scholarship to grow a squad of cheese professionals who teach about the history, culture, and techniques in making, aging, and selling cheese.