FRIDAY MARCH 24TH


Artisan Tours & Lunch

One of the most popular and coveted of events, the intimate Artisan Tours are held at various local farms, creameries and artisan purveyors, giving visitors a glimpse into the important role of the farmer and where cheese gets its start. Guests will be guided on walking tours where they can learn how cheese, ciders, and other products are made, meet the producers, farmers, and cheesemakers behind their favorite local products and, of course, taste the fruits of their labor.  The tours will feature an educational component, such as a discussion or tasting led by an industry expect providing insights and further exploration on a variety of topics about cheese. Bring your ice chest as cheese and artisan products are available for purchase on most tours. Tours are rain or shine and lunch and transportation by Pure Luxury Transportation is included. All tours depart from the Sheraton Sonoma County, in Petaluma except Tour G which departs from Nugget Market in Woodland, Ca.

Tours are $135 per person, 8:30 am to 3:30 pm, Various locations

Tour A
A Taste of Tomales Bay

SOLD OUT

Cowgirl Creamery, Heidrun Meadery tour with guest Laura Chenel's, tour and lunch at Straus Home Ranch, Innovation Meets Tradition seminar with Waldemar Albrecht

Begin your morning with a stop at the original Cowgirl Creamery in downtown Point Reyes Station. You’ll visit the tiny creamery where the Cowgirls kicked off an artisan cheese revolution by transforming surplus organic milk into the award-winning cheeses. Learn why the ever-popular Red Hawk is still made exclusively in Point Reyes Station and about the importance of milk sourcing to the character and quality of Cowgirl’s cheeses.  Next, toast this historic dairy town at Heidrun Meadery where you’ll taste different varieties of sparkling mead.  Made from honey, mead owes its subtle and unique aromas to busy bees and blooming blossoms.  Learn about bees, beekeeping, and the traditional Methode Champenoise that transforms this nectar into a delicate bottle of bubbly.  Enjoy some perfect pairings with cheeses from Laura Chenel’s.  Continue up Highway One to the historic Straus Home Ranch in Marshall for lunch and learning.  Stroll the picturesque property and learn more about the Straus family’s deep roots in local agriculture and the family matriarch’s role in co-founding the Marin Agricultural Land Trust (MALT), a pioneering organization that preserves working farmland in Marin.  Wrap up your afternoon with the inimitable Waldemar Albrecht, of Cheese Plus, for a guided cheese tasting exploring the relationship between innovation and tradition.  Taste local California cheeses alongside the European cheeses that inspired their creation while discussing differences in terroir, craftsmanship, and animal husbandry methods.

 

Tour B
Rich TraditioN

Marin French Cheese, Nicasio Valley Cheese Co., tour and lunch at Straus Home Ranch, Innovation Meets Tradition seminar with Waldemar Albrecht

Start your day with a taste of tradition at Marin French Cheese. Known by locals as “The Cheese Factory,” Marin French Cheese is the country’s oldest continuously operating cheese company and celebrates its 152-year anniversary in 2017. Take a historical walking tour, enjoy the vistas of the Hicks Valley and the surrounding lush landscape, and taste their signature cheeses, including Brie and Camembert. Continue the journey of local dairy tradition with the Lafranchi family at Nicasio Valley Cheese Company. Third generation dairy farmers, the Lafranchis have been ranching in Nicasio since 1919, and began crafting farmstead cheese with organic milk from their herd of Holsteins in 2010. Tour their beautiful pastures, visit the creamery, and taste the cheeses that capture the legacy of this 1,150-acre family ranch. Next, you’ll travel to the historic Straus Home Ranch in Marshall for lunch and learning. Stroll the picturesque property and learn more about the Straus family’s deep roots in local agriculture and the family matriarch’s role in co-founding the Marin Agricultural Land Trust (MALT), a pioneering organization that preserves working farmland in Marin. Wrap up your afternoon with the inimitable Waldemar Albrecht, of Cheese Plus, for a guided cheese tasting exploring the relationship between innovation and tradition. Taste local California cheeses alongside the European cheeses that inspired their creation while discussing differences in terroir, craftsmanship, and animal husbandry methods.

 

TOUR C
FARM TO the FORK

SOLD OUT

Point Reyes Farmstead & The Fork with guest Fiscalini Cheese Company, Lunch and Cooking Demo with Chef Proprietors Stuart Brioza and Nicole Krasinski of State Bird Provisions

What’s the secret to a successful dairy business that lures four daughters back to the farm? Spend your day at the picturesque Giacomini Dairy to find out! Since 1959, these beautiful pastures have been home to a working dairy producing the highest quality Holstein milk. Surrounded by rolling green pastures, you’ll start your day with a strolling tour of the farm, meet the cows in their closed herd and learn about the history of the family, the farm, and agriculture in the region. Head inside to The Fork, Point Reyes Farmstead’s on-farm educational and culinary center, for a focused cheese tasting with Point Reyes Farmstead and guest cheesemaker Fiscalini Cheese Company. Like the Giacomini’s, the Fiscalini family has deep dairy roots in California that inspired a more recent foray into artisan cheesemaking. With these two legendary families, you’ll learn to taste cheese like a pro and how factors like make process and seasonality influence the development of cheese. Finally, you’ll enjoy a leisurely three-course lunch and cooking demo with celebrity guest chefs and proprietors of State Bird Provisions, Stuart Brioza and Nicole Krasinski featuring cheeses from both Fiscalini and Point Reyes Farmstead specially paired with local libations.

 

Tour D
Great Generations

SOLD OUT

The Language of Cheese seminar with Janet Fletcher, Neil McIssac & Sons Dairy, Lunch at Estero Café with Valley Ford Cheese, AppleGarden Farm, Two Rock Valley Goat Cheese

What’s the lingua franca of queso?  James Beard award-winning author and educator Janet Fletcher will teach you “The Language of Cheese,” and help you develop a vocabulary for cheese in all its sensory aspects.  You’ll have plenty of time to practice your new language skills over the next couple of days!  Continue on to Neil McIssac & Son dairy ranch, a fifth generation Marin dairy protected as working farmland by the Marin Agricultural Land Trust since 1991.  The McIssac family sells their high-quality cows milk to Clover Stornetta, though their farm operations have diversified to include more than dairy.  Learn about the changes they’ve brought to the farm with an eye on sustaining the next generation.  Next, head to the Estero Café where you’ll enjoy a delicious farm to table lunch prepared by husband and wife team Ryan and Samantha Ramey using locally sourced ingredients and featuring cheeses from Valley Ford Cheese.  Meet Karen Bianchi-Moreda, a fourth generation dairywoman and the energetic founder of Valley Ford Cheese, and learn more about her quest to recreate the cheese she enjoyed at her grandparents’ table as a child.  Cap off your tour with a stop at AppleGarden Farm in Tomales.  Meet owner Jan Lee, who transformed former grazing land into an orchard and reminds us that farmstead isn’t a term reserved exclusively for cheese.  Tour the farm, learn about cider apple selection, dry farming, and taste the fruits of the Lees’ labor!


At your final stop, you’ll learn what happens when a classic cow dairy gets pet goats from Don and Bonnie DeBernardi at the DeBernardi Dairy and home of Two Rock Valley Goat Cheese.  Home to dairy cows for nearly 50 years, the goats are a more recent addition to the family ranch, arriving in the late 1990s.  Spring is “kidding” season and you’ll meet the newest floppy-eared additions to the farm.  Taste Two Rock Goat Cheese, the aged tomme-style cheese made by Don, a tribute to his Swiss ancestry. 

 

Tour E
PERFECT PAIRINGS

SOLD OUT

Achadinha Cheese Co., Lunch and Wine & Cheese Seminar with Kirstin Jackson at the Petaluma Hotel, Marin French Cheese, Sonoma Portworks and Cypress Grove

Rise and shine! Start your morning with the Pacheco family, proprietors of Achadinha Cheese Company and the Pacheco Family Dairy. On nearly 300 acres in Petaluma, Jim and Donna Pacheco, with help from their four children, milk goats and make cheese inspired by family legacy and the Old World traditions of Portugal. You will tour the farm, learn why the Pachecos transitioned from a traditional cow dairy to a goat dairy, meet the “girls”, and taste their farmstead cheeses. Then you are off to the historic Petaluma Hotel for lunch and to continue your exploration of local flavors with Kirstin Jackson, educator and author of “It’s Not You, It’s Brie.” Kirstin will walk you through a tasting seminar that pairs local cheeses and the local wines that love them. Learn the ins and outs of pairing from a pro while celebrating the region’s bounty. Next, head to Marin French Cheese for a real taste of local history. Marin French Cheese has been making cheese since 1865, making it the oldest continuously operating creamery in the United States. Take a historical walking tour, enjoy the vistas of the Hicks Valley and the surrounding green hills, and taste their signature cheeses, including Brie and Camembert. Finish your day on a sweet note with Bill and Caryn Reading at Sonoma Portworks, the only winery in Sonoma County that specializes in fortified wines. Taste their unique ports alongside cheeses from Cypress Grove.

 

Tour F
The Pride of Petaluma

SOLD OUT

The Language of Cheese seminar with Janet Fletcher, Rustic Bakery, Achadinha Cheese Co., lunch at Lagunitas, and Sonoma Coast Spirits with guest CHEVOO

Rich and buttery are common words to describe cheese, but the flavors in cheese are too nuanced and complex to be reduced to two words.  James Beard award-winning author and educator Janet Fletcher will teach you “The Language of Cheese,” and help you develop a vocabulary for cheese in all its sensory aspects.  You’ll have plenty of time to practice your new language skills over the next couple of days!  Following the seminar, you’ll head to Rustic Bakery, a local temple of tasty treats.  Their flatbreads and pan forte crostini are perfect for every cheese course and their buttery cheese coins feature cheeses from our California cheesemakers.  If you thought wine was cheese’s perfect pairing partner, think again.  Next, head into the green hills of Petaluma where Achadinha Cheese Company is nestled on nearly 300 acres.  Jim and Donna Pacheco, with help from their four children, milk goats and make cheese inspired by family legacy and the Old World traditions of Portugal.  Tour the farm and meet the “girls”, learn more about why the Pachecos transitioned from a traditional cow dairy, and taste their farmstead cheeses.  Then you are off to enjoy a cheese-inspired lunch and brewery tour at hometown favorite Lagunitas Brewing while learning more about the hops and malts that make their local beers unique.  Finally, visit and taste with local distillers Jill and Doug Olson of Sonoma Coast Spirits.  Born into a winemaking family in St. Helena, Jill has long had a creative streak and an exceptional garden.  An early love of canning turned into the grown-up pursuit of cocktails, and since 2011, she has creatively spun the bounty of the local harvest into their signature fruit-driven spirits.  Cheesemaker CHEVOO will join in the fun and take this cocktail hour to the next level!

 

Tour G
North Capitol Area Tour

Pedrozo Dairy, Orland Farmstead Creamery, Lunch at The Coffee House at Salvagno’s with Rumiano Cheese and Chico Honey Company

PLEASE NOTE: This tour starts and ends at Nugget Market in Woodland which is about 75 miles away from the Sheraton – Sonoma County, Petaluma.

Meet your tour at Nugget Market in Woodland before heading north to explore the cheesescape of the North Sacramento Valley.  First, you’ll head to Pedrozo Dairy and Cheese Company, where you’ll meet Tim Pedrozo, a third generation dairy farmer and self-proclaimed “accidental cheesemaker.”  Since 1996, the Pedrozo’s have been milking a small blended herd of Holstein, Jersey, and Milking Shorthorn cows on their 20-acre farm in Orland and two years later began transforming that milk into a diverse range of farmstead cheese.  Next, you’ll head to Orland Farmstead Creamery.  Owner Paul Schmidt’s passion for farm life started early - he raised and showed cows through 4-H while still in elementary school.  Over thirty years after founding his own dairy, he fulfilled his lifelong dream of making farmstead cheese.  Orland Farmstead Creamery focuses on fresh cheeses that highlight the quality of milk from their grass-fed cows.  Stop for lunch at Salvagno’s Coffee House and Eatery and meet Owen Rumiano of Rumiano Cheese Company, California’s oldest family-owned cheese company. Owen, a fourth-generation contributor to the family business, will talk about how the creamery has evolved and changed over the years and sample a selection of their cheeses.  End your afternoon on a sweet note with a honey tasting from Chico Honey Company.  Learn more about bees, beekeeping, and what makes their honey so darn good.

 

THE ULTIMATE BEST BITE

6:00 pm to 9:00 pm
The Big Top at the Sheraton Sonoma County
$75 per person

Cheesemakers, Chefs and Cheesemongers share the stage on Friday night under the Big Top with a light-hearted yet energetic competition to see who can create the best bite using California artisan cheese. Each cheesemaker is paired with both a cheesemonger and chef who will each create a delectable bite featuring their cheesemaker’s cheeses. This interactive, yet fun night of great bites encourages everyone to taste and vote for their favorite cheese combination while enjoying sips of artisan wine, cider and beer. Bring your appetite to this not to miss event which will showcase over two dozen cheesemakers, two dozen chefs and two dozen mongers.


SATURDAY, MARCH 25TH


Artisan Tour and Lunch

Bring your ice chest as cheese and artisan products are available for purchase on some of Saturday’s stops. Tour departs from the Sheraton Sonoma County, in Petaluma and includes lunch and transportation is provided by Pure Luxury Transportation. The tour is rain or shine.

$135 per person, 8:30 am to 3:30 pm, Various locations

Tour H
the artisan whey

SOLD OUT

Nicasio Valley Cheese Co., Lunch at zazu Kitchen + Farm with WM Cofield Cheesemakers, MacPhail Wines with guest Beehive Cheese Co., and Bohemian Creamery

Start your day at Nicasio Valley Cheese Company where tradition meets innovation. Since 1919, the Lafranchi family has been dairying on over 1,000 acres in Marin County. At their historic ranch, you’ll learn about the family’s rich history as local dairy farmers and their path to becoming the only organic farmstead cheesemakers in California! Visit the creamery, taste their award-winning farmstead cheeses, and take in a view that most of us can only dream about! Next, head north to The Barlow, Sebastopol’s hub of craft and creativity. Start at zazu Kitchen + Farm where you’ll enjoy a delicious multi-course cheese lunch prepared by cheese-loving chef Duskie Estes. You’ll be among the first to hear from Sonoma’s newest cheesemaker (and fellow Barlow tenant), Keith Adams of WM Cofield Cheesemakers, about his budding company and his British-inspired cheeses coming soon. Take a short walk to MacPhail Wines to taste some of Sonoma’s most interesting small batch Pinot Noirs. Learn about their fruit sourcing and their commitment to sustainable farming and terroir-driven wine. Alongside local wine, you'll taste cheese and pick up pairing tips from Beehive Cheese Co. Wrap up your day with a visit to Bohemian Creamery where you’ll meet Lisa Gottreich, one of the region’s most creative artisan cheesemakers. Just one mile outside of Sebastopol, Bohemian Creamery is perched on a hilltop overlooking the Laguna de Santa Rosa and the Mayacama mountains. Here you will find a little herd of Alpine dairy goats whose milk becomes farmstead cheese, whey soda, and even goat’s milk frozen yogurt!

 

Seminars and Pairing Demos

Here is an opportunity to learn from some of the industry’s most knowledgeable Join local industry experts, chefs and cheesemakers for a variety of interactive seminars and demos throughout the day at the Sheraton Sonoma County and Cowgirl Creamery in Petaluma. Led by industry experts on a variety of topics, the seminars will range from pairing cheese with charcuterie, to the history and evolution of California cheese, to the parallels between beer making and cheese making. Culture Magazine would like to thank you for extending your knowledge of artisan cheese by provide each seminar attendee with a year’s subscription to Culture Magazine, starting with the Summer issue. (Culture: the word on cheese is America’s first and best magazine devoted to the love of cheese.)

Seminar 1
Cheese & Charcuterie: The Perfect Pairing

Vanessa Chang, ACS CCP
Laura Werlin, Author and Educator

10:00 am to 11:30 am
Sheraton Sonoma County
$75 per person

The classic pairing of meat and cheese is undergoing a resurgence with American food lovers everywhere.  Convenient and delicious, it’s the old world’s answer to the modern world’s search for the ultimate snack and on-the-go feast.  These two friends in fermentation have more in common than you think!  Learn more about the art of preservation and how a limited number of quality ingredients yield such dynamic and delicious results. But wait. That’s not all! What better with meat and cheese than rosé? Join Vanessa Chang and Laura Werlin as they showcase foolproof pairings featuring the best of the best from the artisan cheese, meat, and rosé worlds.

 

Seminar 2
Mighty Morphing Milk

Janet Fletcher, Author and Educator
Liam Callahan, Bellwether Farms
Jennifer Bice, Redwood Hill Farm & Creamery

10:00 am to 11:30 am
Sheraton Sonoma County
$75 per person

For a cheesemaker, great milk is an inspiring blank canvas. Adjust the cultures or tweak the temperatures and you end up in a way different place. Get on board with Janet Fletcher, Planet Cheese publisher, and acclaimed California cheesemakers Jennifer Bice of Redwood Hill Farm & Creamery and Liam Callahan of Bellwether Farms as they guide you on the journey of milk’s magical transformation. You’ll start by tasting fresh goat, sheep and cow milk and then experience their evolution into yogurt, fresh cheese and aged cheese. Learn about the cultures, techniques and decisions that drive these delicious metamorphoses.

 

Seminar 3
Cream of the Crop

Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery
Jill Giacomini Basch and Lynn Giacomini Stray, co-founders of Point Reyes Farmstead Cheese

10:00 am to 11:30 am
Tomales Bay Foods Corporate Office, 2080 Lakeville Highway, Petaluma, CA (walking distance from the Sheraton Sonoma County)
$75 per person

Cheese may be crafted from only four ingredients, but it is the edible sum of so much more. Join local cheese mavens Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery, and sisters Jill Giacomini Basch and Lynn Giacomini Stray of Point Reyes Farmstead Cheese as they taste you through cheese’s indispensable place in the agricultural landscape of Marin and Sonoma. Learn more about how cheese plays a role in preserving working farmland, nourishing family farms, and sustaining local dairies. Find out just how delicious supporting your local farmers can be!

 

Seminar 4
Cheese & Chocolate 201

Vanessa Chang, ACS CCP
Laura Werlin, Author and Educator

1:30 pm to 3:00 pm
Sheraton Sonoma County

$75 per person, 

Life is sweet…and also a little salty. Join Laura Werlin and Vanessa Chang for an indulgent exploration of two of life’s greatest pleasures:  cheese and chocolate. This dynamic duo will guide you through the make process for each of these earthly delights, which characteristics distinguish one style from another, and how to heighten your appreciation of each. Learn more about what makes certain chocolates cheese-friendly and how best to approach pairing to ensure tasty cheese and chocolate pairings at home every time. Dessert at your table will never be the same!

 

Seminar 5
Introduction to California Cheese: Past, Present, and Future

Kiri Fisher, The Cheese School of San Francisco

1:30 pm to 3:00 pm
Sheraton Sonoma County

$75 per person

There’s no doubt about it – California is a special place.  We’ve got mountains, the ocean, redwoods, vast deserts, and an extraordinarily dynamic cheese scene.  How did we get so lucky?  Kiri Fisher, owner of The Cheese School, will explore some of the factors that make the Golden State such an exceptional place for artisan cheese in spite of some of the challenges faced by today’s cheesemakers.  Taste your way through time as you learn more about the roots of dairying and cheesemaking in California, the cheesemaking renaissance of the 1980-90s, what’s happening today, and what delicious cheeses lie ahead.

 

Seminar 6
California Cheese and Beer: Incorporating Local Flavors in Curds and Brews

Chris Munsey, Certified Cicerone

 

1:30 pm to 3:00 pm
Sheraton Sonoma County

$75 per person

As lovers of artisan cheese, you may already have a budding appreciation for the sense of place captured in California’s farmstead cheeses and how important factors like milk type and source, feed, location, and climate inform these unique cheeses.  What does this look like for California beer, one of cheese’s best pairing partners?  An exciting trend sweeping the American beer industry, “Farm to Foam” or “Plow to Pint” is the incorporation of heritage small batch match, locally grown hops, local fruit and honey, wild yeast, and even single original well water into the creation of truly original beer.  How does this look (and taste) in California and what are the parallels with California farmstead cheesemaking?  In this session, we will be investigating the role of place in producing artisanal cheese and beer in California through a guided tasting of several delicious local examples.

 

CHEESE & COCKTAILS

5:00 pm to 7:00 pm
Sheraton Sonoma County
$40 per person

Here is a NEW, not to be missed event. Start your Saturday night off right with an artisan cheese and cocktail two-hour sampling. Cheesemakers will be showcasing some of their favorite cheeses while local craft distilleries will be sampling out their best spirits as both straight pours and mixing them into cocktails for you to discover and enjoy. This is the perfect opportunity for you to taste, compare and pair some of California’s best cheeses and spirits – do you prefer Gin, Whiskey or maybe fruit-infused Vodka with your favorite Chevre or blue cheese? Participating spirits producers to date include: Alley 6 Craft Distillery, Spirit Works Distillery, Sonoma Coast Spirits, Sonoma County Distilling Co, and Tamar Distillery

Wine and Dine with the Cheesemakers

NEW – We have created a special opportunity for you to have an intimate evening with some of our most talented cheesemaker superstars at one of a kind cheesemaker dinners featuring a different cheese at each course. We have selected two fabulous locations in Sonoma – Park 121 at Cornerstone and Suite D – a girl and the fig property. Each chef will create a multi-course, cheese-centric dinner and each course will be paired with either wine, beer or cider. Your favorite cheesemakers will be on-hand to talk about their cheese as it is incorporated into your feast.

 

Dinner with the Cheesemakers at Park 121

6:30 pm – 9:30 pm
Park 121 at Cornerstone, 23584 Arnold Drive, Sonoma, CA 95476

$150 per person, including beverage pairing, tax and gratuity

Join us for an amazing multi-course Cheesemaker Dinner at Park 121 at Cornerstone in Sonoma! The menu crafted by Chef Bruce Riezenman features a different artisan cheesemaker’s cheese in each course. Dine with the cheesemakers as you learn about their cheese and enjoy its presentation. Each cheese-centric course will be paired with a local wine, beer or cider. Bruce is one of the Wine Country’s foremost authorities on entertaining and a sought-after instructor of food and wine pairing. Cornerstone Sonoma is a unique blend of design and gift shops, art and sculpture galleries, a gourmet restaurant with outdoor dining and premium wine tasting rooms set amidst the beautiful Sonoma Valley landscape. Arrive a little early to Cornerstone and wander through the unique and artistic gardens. Cornerstone is also home to the Sunset Magazine Outdoor Kitchen and Test Gardens.

 

Dinner with the Cheesemakers at Suite D

6:30 pm – 9:30 pm
Suite D, 21800 Schellville Road, Sonoma, CA 95476
$150 per person, including beverage pairing, tax and gratuity

Sondra Bernstein, chef and owner of the girl & the fig restaurant has long been an advocate and supporter of the California artisan cheese scene, so it seemed fitting for us to visit her newest event location - Suite D. This fabulous intimate space will be the setting for a once-in-a-lifetime multi-course dinner showcasing some your favorite artisan cheesemakers and their cheeses. If you know anything about the girl & the fig, you know this dinner will exceed your wildest expectations. Each course will highlight a wine, beer or cider that complements the dish. 


Sunday, March 26th


BUBBLES AND BRUNCH WITH THE CHEESE TWINS - CHARLIE AND MICHAEL KALISH

9:30 am to 11:00 am
Sheraton Sonoma County Ballroom
$115 per person

Here is an eye opener for cheese lovers. Brunch with the Cheese Twins, twin brothers and international cheese experts Charlie and Michael Kalish. Charlie and Michael will entertain and educate you at this early morning cheese inspired bubbles brunch. Throughout the meal, they will share their story about how they got into cheese, their escapades training as cheesemakers and cheese agers in Europe, and what they have in store for the future. They will also be fielding questions and performing a live cooking demonstration while guests enjoy their brunch for an interactive and fun experience. Tickets include coveted early entry into the Artisan Cheese Tasting & Marketplace at 11:00 am, before it opens to the public at 12:00 noon.

Instructors
Charlie and Michael Kalish are international cheese experts, winners of Season 7 of The Great Food Truck Race and hosted their own Food Network Show "Big Cheese".

 

ARTISAN CHEESE TASTING AND MARKETPLACE

12 noon to 4 pm
The Big Top at the Sheraton Sonoma County
$45 per person, $20 for kids 12 and under

 

Join us Under the Big Top for an afternoon like no other! Meet over 90 artisan producers and experience the best of local cheese, wine, beer, ciders and other specialty foods. Taste and discover new cheeses and the next wave of interesting cheese accompaniments, and artisan products that complement cheese. Bring your pocketbook as there will be an opportunity to purchase your favorite cheeses and artisan products. Your ticket includes admission, access to chef demos and author book signings, the coveted Artisan Cheese Festival insulated cheese tote bag and a festival wine glass.

 

Complimentary Cooking and Entertainment Demonstrations

In between tasting and buying cheeses at the Marketplace, guests are invited to watch live cooking and entertaining demonstrations conducted by local chefs and cheese experts. Entry is FREE with a Marketplace ticket, space is limited. Sign up in advance for a demo at the Marketplace Info Booth.

 

Grilled Cheese Two Ways

The Cheese Twins, Charlie and Michael Kalish
12:30 pm

Sweet? Or Savory? International cheese experts and "Cheese Twins" Charlie and Michael Kalish will take you on a grilled cheese sandwich building journey as they demonstrate two of their favorite grilled cheese recipes using California artisan cheeses – one sweet and one savory.

Instructors
Charlie and Michael Kalish are international cheese experts, winners of Season 7 of The Great Food Truck Race and hosted their own Food Network Show "Big Cheese"

 

Butter Making

Michele Anna Jordan
1:45 pm

Cheese may be milk's leap towards immortality but butter gets it part way there and is something everyone can make at home, in mere minutes. Award winning writer and chef Michele Anna Jordan demonstrates how to churn your own butter with organic cream. Attendees to this lively workshop will taste a selection of local butters from goat, sheep, and cow milk and make their own butter. 

 

Revolutionary Raclette

Clark Wolf and Chef Daniel Kedan
3:00 pm

Author and restaurant consultant Clark Wolf leads this demonstration with Chef Daniel Kedan of Backyard. See how Raclette, a Swiss, pungent cheese that is traditionally melted onto potatoes, pickles and meat, is turned on its head by replacing it with California artisan cheeses and learn new ways to serve this gooey, melted treat.