Edible Asheville
Signature Farm Tours
Guided Tours of Farms Nestled in the Mountains
2024 Tour Schedule
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*We have canceled all remaining tours in 2024 due to the damage caused to our region by Hurricane Helene. We are also not hosting private events until spring or summer 2025. For more info, please call us at (828) 620-1230.
THE CHEESE + BEER TOUR
Our most popular tour!
This five-hour guided journey introduces you to some of the region’s finest cheeses and beers — and the talented people who make them.
OCTOBER 12, 2024 | 12:30 PM – 5:30 PM
CANCELLED
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Join us for our most popular tour – and spend a beautiful afternoon sampling some of the region’s finest cheeses and beers!
We’ll start our tour at an award-winning dairy farm and farmstead goat cheese maker, where you can meet the herd of friendly and adorably pampered goats producing some of Asheville’s most beloved cheese.
We’ll then visit a small-batch cheese producer nestled in the mountains, using locally produced cow’s milk and a hand-built cheese cave to produce several unique favorites, including asiago, blue and cheddar.
We’ll enjoy guided tastings at both cheesemakers, sampling a variety of goat and cow’s milk cheeses.
We’ll finish our tour at a popular craft brewer, where we enjoy a flight of local beer and debunk the myth that wine (and only wine) can be paired with cheese.
The tour includes the tours, tastings and the flight of beer — as well as a souvenir canvas tote bag with snacks and bottled water, and luxury transportation provided by Van in Black.
The Cheese + Beer Tour includes …
- Guided tours of a local dairy farm and two award-winning cheesemakers
- Guided tastings of several different goat and cow’s milk cheeses
- A flight of locally brewed beer
- Luxury transportation by Van in Black
- Annual subscription to Edible Asheville
- Souvenir canvas tote bag
The Cheese + Beer Tour is ideal for …
- Cheese lovers of all ages!
- Individuals, couples and friends who want to explore local food
- Residents who want to know more about the region they call home
- Visitors who want to know more about the region’s thriving agriculture scene
- Corporate groups and retreats who are seeking unique and authentic experiences
DATE: October 12, 2024
TIME: 12:30 PM to 5:30 PM
WHERE: Parking and meet-up at Whistle Hop Brewing in Fairview (detailed instructions to follow). Our van will pick us up and drop us off at this location. The tour will include three sites.
Tickets are $138. Only 13 tickets available per tour.
PAST EVENTS
HIGHLIGHTS OF HOMESTEADING TOUR
ARTISANAL CHEESE TOUR
Join us for a guided tour of artisanal cheesemakers nestled in the beautiful mountains around Asheville — and finish the tour with a flight of wine and cheese pairing at a celebrated local winery.
MADE IN ASHEVILLE
From snacks to sauces, the chefs of Asheville’s commercial kitchens have taken their mouth-watering goods to grocery store shelves across the U.S. Meet them in person and get a behind-the-scenes look at the early days of top-selling brands. Featuring Roots Hummus, Munki Foods, Looking Glass Creamery, Firewalker Hot Sauce and Postre Caramels.
FIZZY FAVORITES
As health experts continue to explore the benefits of fermented drinks, DIY enthusiasts are embracing these fizzy favorites and learning to make the more popular options at home. This tasting and demonstration introduced guests to local experts who offered instruction on how to make our own refreshing and gut-healthy beverages.
THE MUD MASTERS
Co-hosted by Rhubarb and Edible Asheville – and sponsored by Whole Foods Market – this event is the latest in the series of FED Talks, which aim to connect consumers in Western North Carolina with their favorite chefs, farmers, brewers, and food artisans. The Mud Masters tasting will dive into the origins of coffee and explore the components of a good cup.
BREAKING BREAD
Join celebrated, local cookbook author Ashley English for a discussion on how people are using food to create long-lasting bonds, cherished friendships, strong social networks, and engaged communities.
THE MAGIC OF FERMENTATION
Meet Asheville’s top ferments and learn this ancient food preservation practice. Fermented food tasting and demo led by Meg Chamberlain from Fermenti Foods and Sarah Archer from Serotonin Ferments.
THE SECRETS OF SOURDOUGH BREAD
Discover the basics of baking homemade sourdough bread and learn Old World techniques used by Asheville’s top bakers. Learn new ways to taste bread and identify different grains. Discover the science behind bread baking. Make your own sourdough starter to kickstart your home-baking practice.
THE CUSTOM COCKTAIL
Serve unique cocktails this holiday season with homemade flavorings and a well-stocked home bar. Learn tips to perfect popular drinks, and explore trends in mixology and craft cocktails. Enjoy a holiday punch and a selection of small plates from Rhubarb’s talented chefs. Take home your own bottle of handmade bitters and liven up holiday drinks with one-of-a-kind flavors.
CREAM OF THE CROP
Ice cream: the quintessential summer pleasure. Hear from a few of the Asheville artisans churning out locally sourced flavors and keeping the city cool and sweet in our next FED Talk. Ice cream makers from the Hop, Ultimate, and French Broad Chocolates join us to describe some of the challenges they face in their craft and what makes their product unique to Asheville—as well as share some of their favorite combinations.
THE WELL-MADE WEDGE
Buttery or barnyard-y? Stinky or tangy? Sheep, goat or cow? No matter your taste in cheese, Western North Carolina artisans produce something to obsess over. But what goes into producing each unique wedge? Our third FED Talk takes you behind the scenes at some of the region’s dairies—like Spinning Spider and Looking Glass Creamery—to discover the labor-intensive process of cheese-making, from animal to farmer’s market. (April 27, 2017)
CIDER CITY
It’s not all about beer—America’s original craft beverage is getting its share of attention in the region. Cider-makers from Urban Orchard Cider Company, Noble Cider, and Black Mountain Ciderworks hew to traditional methods and take advantage of North Carolina’s apple country for a drink wholly unlike the mass-market ciders widely available in the past few decades. Join us for our second FED Talk to sample their offerings and take part in the conversation about what makes Asheville a great cider town. (January 19, 2017)
SETTING THE NEW APPALACHIAN TABLE: A Q&A with John Fleer
Rhubarb owner John Fleer became one of the region’s most celebrated chefs by embracing local food traditions and creating new versions of them. In a Q&A with Edible Asheville managing editor Mark Essig, the James Beard Award nominee discusses his thoughts on Southern Appalachia cuisine and how the region is poised to leave its mark on American food. (September 22, 2016)
PAST EVENTS
