Friday, March 23

Tour B - California's Cheesemaking Counties: Sonoma to Marin

You’ll have to get up early for this one! We’ll be heading to the Chileno Valley in Petaluma to visit the Pacheco Family Dairy and Achadinha Cheese Company (named after a Portuguese parish). Donna and Jim Pacheco have close to 1,600 goats and produce farmstead, cheeses handmade by Donna. Nicasio Valley Cheese Company is next—the LaFranchi family’s organic, farmstead dairy and creamery. Established in 1919, descendants of the LaFranchi family are milking 400 cows and creating the cheeses of their Italian Swiss ancestors on over 1,000 organic acres. Our last stop will be at Barinaga Ranch in Marshall. Marcia Barinaga is continuing the sheepherding and cheesemaking traditions of her Basque ancestors on over 100 acres overlooking beautiful Tomales Bay where she makes farmstead sheep’s milk cheese.

SOLD OUT

Tour C - Petaluma Dairy Farms: Sheep, Cow and Goat

While Carleen and Joel Weirauch have been building their flock of sheep over the last few years at Weirauch Farm, they’ve been making cow’s milk cheese from a small organic dairy nearby. Their dream will finally become a reality this spring when they begin to make farmstead sheep’s milk cheese—just in time for our visit! In 1977, Sue Conley and Peggy Smith opened Cowgirl Creamery in Point Reyes Station. Our next stop will be their Petaluma Creamery where we will watch them create the organic, artisan cheese for which they are renowned. Next we head to DeBernardi Dairy, Two Rock Valley Goat Cheese and the home of Don and Bonnie DeBernardi. While Don still manages a herd of 800 Jersey cows, he and his family have made the leap to goat dairying and cheesemaking with great results. We’ll get to mingle with their new kids and taste their cheese on this tour.

SOLD OUT

Tour D - Farm to Creamery: Two Sebastopol Dairies

On this tour we travel to one of Sonoma County’s newest dairy farms, Bleating Heart, for the first time and then to one of the county’s most established, Redwood Hill Farms. In 2009, Seana Doughty bought 10 pregnant ewes from a sheep dairy in Wisconsin and drove them to California herself in a truck. Her mission was to produce handcrafted sheep cheese. Two years (and many more adventures) later, she is doing just that! We will visit the ranch where Seana’s dairy flock resides and taste her “American Original Cheese.” Our next stop is one of the country’s most venerable goat dairies and creameries, Redwood Hill Farm, operated for over 40 years. Owner, Jennifer Bice, has always been committed to developing a genetics program of excellence and Redwood Hill Farm was the first certified humane goat dairy in the U.S. (each of their 300 goats has a name!). Redwood Hill’s goats and cheeses are consistent award winners throughout the country.

SOLD OUT

Two Special Tours that Include Dinner

1 pm to 9 pm

Tour E - From Dirt to Dinner Farm Tour and Feast with Chef Cindy Pawlcyn

Join us for a fabulous event beginning with a farm tour of the pastoral Giacomini Family Dairy overlooking Tomales Bay. On to The Fork, the state of the art event space at the farm and a focused cheese tasting with Kuba Hemmerling, cheesemaker at Point Reyes Farmstead. Meet Chef Cindy Pawlcyn, one of the first female chefs to champion local, seasonal food when she opened Mustard’s Grill in the Napa Valley in 1983. From the start, Chef Pawlcyn has been part of the country’s cheese revolution and a missionary for California cheese. A chef demo and a multi-course dinner with local wine will follow. The evening will end with a grand finale cheese course and conversation between Chef Pawlcyn and Kuba Hemmerling. Chef Cindy Pawlcyn is widely recognized as a pioneer of wine country cooking and one of the first proponents of the farm to table philosophy. Pawlcyn is the author of four widely acclaimed cookbooks and is the executive chef/owner of three Napa Valley Restaurants - most notably Mustards Grill! Kuba Hemmerling, originally from Poland, has been making cheese at Point Reyes Farmstead for the last two years. He works closely with the Giacomini family in bringing their consumers delicious and authentic cheeses.

3:30 pm to 9 pm

Tour F - Artisan Cheese Loves Craft Beer - Brewery Tour and Cheese Inspired Dinner with Beers to Complement

This five-hour beer and cheese extravaganza features a six-course dinner prepared by Chef Danny Mai (Tolay Restaurant at The Sheraton Sonoma County) and paired with the artisan beer from the nationally recognized local Petaluma brewery, Lagunitas. Start your excursion with an appetizer and a brewsky on the way to the brewery (we'll handle the driving, so no worries.) On arrival, enjoy beers straight from the source during this interactive and informative tour. Following the tour and tasting, return to the Sheraton for a cheese pairing dinner that continues the sudsy magic. Chef Mai and Lagunitas have created a menu that stars local artisan cheeses created specifically to be enjoyed with an array of Lagunitas specialty beers and there may even be some rare finds pulled from the Lagunitas cellars.

Saturday, March 24

9:30 am – 11:30 am

Seminars, Cheese Making Workshops and Cooking and Pairing Demos $65 per session per person

Seminar A - Notable "Newbies" from the Left Coast
Presenter: Janet Fletcher, Author & Educator

The new creations from West Coast creameries just keep on coming, and several of them look destined for greatness. San Francisco Chronicle cheese columnist Janet Fletcher surveys the new arrivals and chooses seven of the “most likely to succeed” for this tasting session—all of them just a gleam in some cheese maker’s eye three years ago. Get acquainted with these noteworthy newcomers now so you can be one step ahead of the pack. Janet has spent three decades as a San Francisco Bay Area Journalist. She spotlights the trends and profiles of the people who make Northern California such an exhilarating place to cook, eat and work.

Seminar B - Grilled Cheese, Please!
Presenter: Laura Werlin, Author and Educator

In this ooey-gooey seminar author Laura Werlin will take you on a tasting of grilled cheese sandwiches and the cheeses that fill them. You’ll sample tried-and-true recipes Laura has created in her kitchen and are now featured in her book, Grilled Cheese, Please! Bring your appetite and be prepared for some outrageously good wine pairings. Grilled cheese? Wine? More Cheese? You betcha! Laura is one of the country's foremost authorities on cheese. She is the award-winning author of five cheese books and travels extensively speaking to consumers and trade organizations on the subject.

Seminar C - Cheese Making: Simple, Fresh Same-Day Cheeses
Presenter: Mary Karlin, Elements of Taste, Author and Educator

It is surprisingly easy to make luscious and delicious cheese at home, especially “direct acid” fresh cheeses. At this workshop, chef and author Mary Karlin shares techniques and methods from her bookArtisan Cheese Making At Home to lead participants in hands-on cheese making of three fresh “same-day” cheeses: Whole Milk Ricotta, Indian Paneer, and Italian Mascarpone. After a discussion about basic cheese making processes, equipment and ingredients, participants will work in small groups to complete all the steps for making each of the three cheeses from scratch, from warming the milk, half-and-half or cream, to separating the curds from the whey. At the end of the workshop, we’ll sample the freshly-made cheeses as Chef Mary discusses serving suggestions and cheese accompaniments. Mary is a freelance food writer and traveling instructor. Mary splits her time between northern California and Arizona where she teaches her seasonal Live Fire Cooking Camp and Cheese Making Workshops. (This cheese making workshop starts at 9:30 am and will end at approximately 12 noon.)

SOLD OUT

Seminar D - Great Cheeses Go-Withs
Presenter: Jill Silverman Hough, Author and Food Writer

Meet Jill Silverman Hough, author of the newly released cookbook 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love who will walk you through an exploration of ingredients and flavors that best complement a cheese plate or cheese course. Then she’ll demonstrate a few recipes and you’ll taste them along with the wines and artisan cheeses they go great with! This seminar will take the mystery out of what works with what and how the go-with can make for an even better match between the wines and cheeses you love! Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Jill makes creativity in the kitchen and delight at the table totally accessible to home chefs.

Seminar E - The Cheesemaker and The Chef: Milk’s Mysteries Explored from the Creamery and into the Kitchen
Presenters Sue Conley and Peg Smith of Cowgirl Creamery

Sound intriguing? Meet Sue and Peg of Cowgirl Creamery for a lighthearted cheese chat and tasting. You will learn how Cowgirl Creamery’s cheesemakers have developed new cheeses based on the milk that is available in the Tomales Bay region and then how they use those same cheeses in cooking. The curious would be wise to register early as the Cowgirls always sell out quickly. Sue Conley and Peggy Smith founded Cowgirl Creamery over fifteen years ago and continue to be leaders in our American cheese world.

12 noon – 1 pm

1:30 pm – 3:30 pm

Seminars, Cheese Making Workshops and Cooking and Pairing Demos $65 per session per person

Seminar A - California Craft Brews and the Cheeses That Love Them
Presenters: Janet Fletcher, Author & Educator and Adam Dulye, Owner & Executive Chef of Monk's Kettle

Calling all craft beer fans. And cheese fans. And the right-minded people who love them both. In this thirst-quenching session, you’ll sample some of California’s best brews, from Belgian-style ale to snappy IPA to creamy, malt-forward Stout. Adam Dulye, executive chef of Monk’s Kettle and Abbot’s Cellar in San Francisco, will steer us through the beers, while Janet Fletcher, San Francisco Chronicle cheese columnist and author of a forthcoming book on beer and cheese, will choose cheeses that partner them best. Janet has spent three decades as a San Francisco Bay Area Journalist. She spotlights the trends and profiles of the people who make Northern California such an exhilarating place to cook, eat and work. Adam is the Executive Chef at San Francisco's premier gastropub, The Monk's Kettle. With an approach best described as farm to table, Dulye works with brewers to push the envelope on the beer and food trend.

Seminar B - Cheese Making: Two Italian-Style Cheeses - Mozzarella and Ricotta
Presenter: Bob Peak, Partner, The Beverage People

In this two-part session, learn how these two popular fresh cheeses are produced and how they are linked in history and production. Presented by avid home cheesemakers who work at The Beverage People in Santa Rosa—a supplier of cultures, molds, tools and all things home cheesemaking—the class will begin with whole milk, show production and stretching of mozzarella curds, and finish with cheese for sampling by all. The second part of the class will use a familiar by product of mozzarella making – whey. Adding some additional milk to the mozzarella whey, we will cook additional curds and drain them to make fresh ricotta—also to be sampled. You will learn about milk, curd formation, separating curds from whey, and finishing the cheeses. After this class, you will have the know-how to make both of these famous cheeses to use in a pan of your own homemade lasagna! The Beverage People provide winemaking, brewing and cheese making supplies for home use and Bob joined The Beverage People in 2003 and through determination and hard work, became a partner with the company in 2006.

Seminar C - Cheese Making Workshop: Fresh Cultured Cheeses
Presenter: Mary Karlin, Elements of Taste, Author & Educator

Chef and author Mary Karlin leads this workshop featuring fresh cultured cheeses, including Fromage Blanc (cow milk), Chevre (goat milk) and Brin d’Amour (cow & goat milk). Fresh cultured cheeses differ from “same-day” cheeses because a culture (instead of acid) is used to generate curds, resulting in more developed flavors. Building on the concepts of cheese making from the morning session (recommended but not required for this workshop), Chef Mary will demonstrate how to start cheese with cultures. Participants will get hands-on to help separate curds from whey as chef Mary shares tips and advice for perfect results. We’ll end the workshop with a tasting of each of the cheeses on a composed cheese plate with accompaniments like flavored honey or fruit compote that complement the cheeses. Mary is a freelance food writer and traveling instructor. Mary splits her time between northern California and Arizona where she teaches her seasonal Live Fire Cooking Camp and Cheesemaking Workshops. (This cheese making workshop starts at 1:30 pm and will end at approximately 4 pm.)

SOLD OUT

Seminar D - Northern California - Growing a Cheese Region for the Future
Moderated by Clark Wolf, author, educator and food industry expert with panelists Mary Keehn of Cypress Grove Chevre; Jennifer Bice of Redwood Hill Farm; Jill Giacomini Basch of Point Reyes Farmstead and a representative of Laura Chenel’s Chevre.

In this session national cheese expert and Sonoma’s artisan food expert Clark Wolf moderates a panel featuring four of Northern California’s most successful and respected artisan cheese companies. Learn from the leaders how they’ve kept apace of the artisan cheese renaissance by creating new cheeses, becoming family-run companies or forming partnerships with European cheesemaking roots. Hear the stories from leaders of Cypress Grove Chevre, Laura Chenel's Chevre, Point Reyes Farmstead and Redwood Hill Farm about their journeys from pioneer days to leaders in the dynamic American artisan cheese culture. Taste the "tried and true" classic cheeses that made them famous and be among the first to taste “what’s next” in new cheeses fresh from the vats and headed to the market.

Seminar E - Cheese Essentials - Wine Essentials
Presenter: Laura Werlin, Author & Educator and Tim Gaiser, Master Sommelier & Educator

To many people, artisan cheese can be intimidating. In this seminar, author Laura Werlin will replace the fright factor with the fun factor. You’ll leave with a basic understanding of any cheese, no matter where it’s from or what it’s called. Studying never tasted so good! You are going to want to drink something with your cheeses - wine is a perfect partner. Tim Gaiser, one of just 175 individuals to hold the title of Master Sommelier, will walk you through the hows and whys of pairing wine with cheese. By the time Werlin and Gaiser are done with you, you’ll be able to approach a cheese counter and wine shop with confidence. Laura is one of the country's foremost authorities on cheese. She is the award-winning author of five books on the subject, her newest is Grilled Cheese, Please! Tim is an internationally renowned wine expert and lecturer. Over his 25+ year career Tim has taught thousands of students in wine and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and distributors.

Seminar F - The Hows and Whys of Fermented Foods
Presenter Michael D. Landis, Educator and Training Manager ANCO Fine Cheese

Cheese, beer and bread make up our tasting seminar on fermented foods. This is a quick study on the elements that each of these foods have in common, what makes them work well together or in some instances, not so well. With Michael you will look at the common appeal that bring each of these foods to your tasting table and help you discover the flavors that work to make these pairings great. Michael has paired up several cheeses, beers and breads to give you a wide diversity of flavors and combinations. Each pairing will present both common and unexpected pairing elements that will enlighten on each cheese, beer and bread, as well as an explanation why and how they work together. With Michael's guidance you'll overcome your fear of pairing and take away a first hand understanding of how and WHY cheeses, beers and breads work together for your palate. Michael has over 25 years in working with wines and food. He has taught wine, beer, food and cheese pairing classes at cooking schools, distributorships, breweries and wineries worldwide. He has been a judge at the World Cheese Awards and the International Cheese Awards and is a member of the Guilde of Fromagers.

6 pm to 10 pm

Grand Tasting & Best in Cheese Competition $75 each
Don’t miss this popular roaming feast featuring more than 20 of the Bay Area’s best restaurants sampling cheese-inspired creations. Chefs will vie for your affection and vote at this lighthearted competition of all things cheese as they compete for the Best Artisan Cheese Creation Award. Local wineries and breweries will be on-hand serving up the wines and beers that best complement these dishes. Guests can expect to experience cheese in ways they’ve never had before as this gastronomic showdown.

Sunday, March 25

9:30 am – 11:00 am

Bacon, Bubbles & Brunch + More Great Cheeses with Duskie -
$100 per person (Price also includes early entry into the Marketplace.)
The early riser gets an amazing brunch, some light hearted entertainment and advance entry into the Artisan Cheese Tasting and Marketplace. What a way to start your day! Join Chef Duskie Estes of Zazu Restaurant and Black Pig Meat Co. for the best of bacon, bubbles and California artisan cheese. While you’re sipping Iron Horse bubbly and enjoying brunch, Duskie will demonstrate some of her favorite recipes using some of California’s favorite artisan cheeses and of course Black Pig Bacon. At 11 am enjoy early entry into the Artisan Cheese Tasting and Marketplace where more than 65 vendors await you. Duskie began cooking at the age of five in her EZ Bake Oven. In 2001 she and her husband John Stewart opened zazu Restaurant + Farm followed by Bovolo Restaurant in Healdsburg. She is an avid farmer and rancher, growing many of the ingredients that go into her cooking. She travels nationally and has been featured in many food, wine and travel publications and was a fierce competitor in the Food Network's Next Iron Chef.

12 noon - 4 pm

Artisan Cheese Tasting and Marketplace
$45 per person
Join us under the big top for an afternoon like no other! Meet over 65 artisan producers and experience the best of local cheese, wine, beer and other specialty foods. . Discover the next wave of interesting cheese accompaniments, cheesemaking products and books. Pick up new recipes, tips and tricks at chef demos scheduled throughout the day. Your ticket includes admission, access to chef demos and author book signings, the coveted ACF insulated cheese tote bag and a festival wine glass.