Chef and fromager Tia Keenan is known for her winning way with cheese. Working at the Modern in New York City , she ran what she calls "a classic cheese program with a European sensibility." At Casellula Cheese & Wine Cafe, she became renowned for matching everything from bloomy rinds to blues with creative, seasonal accompaniments. For one special evening, Wednesday May 19, Keenan will join guests here, to pair eight of Vermont's finest cheeses with unique condiments prepared from local ingredients. Imagine Von Trapp's pungent washed-rind Oma with a smear of ramp and beer mustard, or a porous bit of Woodcock Farm Timberdoodle with a coffee marshmellow on the side. You may have sampled these cheeses, but you've never had them like this!