Sonoma resident Sheana Davis, now branding herself as both Epicurean Connection and Epicurean Sonoma, has a new cheese she created with Blackberry Farm cheesemaker Chris Osborne in Walland, Tennessee.

Davis says she “foraged Black Trumpet mushrooms and Candy Cap mushrooms from the Mayacamas Ridge area and Osborne gathered Shiitake mushrooms from Blackberry Farm,” a well-known culinary destination 25 miles from Knoxville that also boasts a 160,000 bottle wine cellar. The duo ground the mushrooms to a fine powder to be infused in a sheep’s milk surface ripened cheese handmade in Blackberry Farm’s larder.

Davis also said that, “mycophilia will be used in Blackberry Farm’s on-property restaurants, sold in their retail space and distributed by Epicurean Sonoma to their clientele.”

Meanwhile, back at the ranch, Davis will give a hands-on class this afternoon, June 1, at Cook Vineyard Management Store showing guests how to make buttermilk, yogurt, and sour cream from both goat’s and cow’s milk. Discount on cheese making supplies. $35. 1 to 3 p.m. Call 938-7917.