Highland Center for the Arts Hosts Cheese Curling Competition | True 802 | Seven Days | Vermont's Independent Voice

Please support our work!

Donate  Advertise

Highland Center for the Arts Hosts Cheese Curling Competition 

Published March 8, 2023 at 10:00 a.m.

click to enlarge Cheese curling in Greensboro - MELISSA PASANEN
  • Melissa Pasanen
  • Cheese curling in Greensboro

The weather was frigid at the first annual cheese curling competition last month in Greensboro. Luckily, Vermont cheese in various forms helped the roughly 450 attendees stay warm at the event cohosted by the Highland Center for the Arts and cheesemaker Jasper Hill Farm.

 People danced to the tunes of the Brass Balagan band as they waited in line for plates of roasted potatoes blanketed with hot, melted cheese scraped from half wheels of Jasper Hill's Alpine-style Whitney. 

On the community ice rink, the action involved whole wheels of nonedible Jasper Hill test cheeses. The large, mold-mottled rounds served as surprisingly effective doppelgängers for curling stones during a vigorous three-hour tournament, which raised more than $1,600 for the Vermont Foodbank

Fifty-eight teams with names such as Cheese Whiz and the Gouda Guys competed with varying degrees of expertise and good-natured trash talk. "It's a full-body workout," local teacher Kelly Robinson commented.

Robinson's husband, David Kelley, is a town recreation committee member who championed the public rink and the tourney. "I fell flat on my face, kissed the ice," he admitted, but he was undeterred. "I hope it becomes an international event."

 "I've been dreaming about pulling something like this off for years," Jasper Hill cofounder Mateo Kehler said.

He compared the sweeping that deftly coaxes cheese wheels to the bull's-eye — or "button," in curling parlance — to the action in a cheese cave involving the "constant and continual intervention in the trajectory of a ripening cheese."

Kehler added, "We're interested in having more fun."

Part-time Greensboro resident Polly Parsons agreed that "curling with cheese sounded pretty entertaining, certainly something I'd never seen before." She and her friends had just planned to stop by briefly, but soon they were eating and curling. "We got the cheeses across the ice," she said with a laugh. "Sometimes they even got close to where they were supposed to go."

The original print version of this article was headlined "Cheese-Capades"

Related Locations

More...
Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Melissa Pasanen

Melissa Pasanen

Bio:
Melissa Pasanen is a food writer for Seven Days. She is an award-winning cookbook author and journalist who has covered food and agriculture in Vermont for 20 years.

Comments


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2024 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation