So head up to Virtue Farm in Fennville, a quaint and charming town that is becoming a major food destination and toast to springtime with an afternoon of farmhouse cider sipping and cheese tasting. Virtue Cider founder Greg Hall will be joined by Zoe Brickley of Jasper Hill Farm, the award-winning Vermont-based cheese farm, are offering a guided tasting of artisanal cheeses and ciders — a perfect spring activity for food lovers, couples and larger groups alike.
There will also be a selection of Jasper Hill Farm cheeses for purchase on-site, so guests can take some home to enjoy.
About Virtue Cider: From Brewhouse to Farmhouse
Prior to founding Virtue Cider, Gregory Hall was well-known for his 20-year tenure as brewmaster at the Goose Island Beer Company, having won 14 consecutive Great American Beer Festival medals and pioneered bourbon barrel-aged beer with Bourbon County Stout.
In the spring of 2011, Hall left Goose Island and embarked on a two-month pilgrimage to study the craft of cider, touring and tasting at top cidermakers in England and France. Using his extensive experience and innovative style, he founded award-winning Virtue Cider in Michigan, one of the United States’ best apple-growing states, with the goal of making better cider for a better world and a better you. Virtue Cider uses local heirloom fruit without the addition of any sugar, crafting their cider like wine on a sustainable solar powered farm.
About Jasper Hill Farm Cheeses
Jasper Hill Farm’s raw milk cheeses are rooted In Vermont’s Northeast Kingdom and ripened at The Cellars, their 22,000 square-foot underground cave-aging system. Affinage is the French word for this traditional approach to cheese maturation; those who tend to the cheeses are called affineurs.
Tickets are $30 per person, with two tasting sessions available at 2 and 4 p.m. and can be purchased via Tock.
