ARThound

Geneva Anderson digs into art

It’s not too late—California’s 8th Annual Artisan Cheese Festival closes Sunday with a marketplace filled with all the new artisan cheeses and outrageously au’courant delicacies for pairing

ARThound fell in LOVE with “Simple & Crisp”  dried fruit crisps, brand new at the 8th California Artisan Cheese Festival, March 21-23, 2014.  These gorgeous blood orange delicacies paired perfectly with Petaluma Port’s “Deco”—a port with essences of dark chocolate— and with Beehive Cheese’s “Barely Buzzed”—a unique espresso and lavender hand-rubbed Jersey cow cheese with subtle notes of butterscotch and caramel.  Photo: Geneva Anderson

ARThound fell in LOVE with “Simple & Crisp” dried fruit crisps, brand new at the 8th California Artisan Cheese Festival, March 21-23, 2014. These gorgeous blood orange delicacies paired perfectly with Petaluma Port’s “Deco”—a port with essences of dark chocolate— and with Beehive Cheese’s “Barely Buzzed”—a unique espresso and lavender hand-rubbed Jersey cow cheese with subtle notes of butterscotch and caramel. The festival closes Sunday with a marketplace packed with artisan cheeses and gourmet foods and condiments to taste and buy. Photo: Geneva Anderson

ARThound has spent the past two days at Petaluma’s Sheraton Sonoma County realizing how blessed I am to have so many dedicated artisan cheesemakers nearly in my backyard.  The Artisan Cheese Festival, now in its 8th year, has brought together our most innovative and creative local cheesemakers and paired them with equally creative chefs, winemakers, brewmasters, and even a celebrity Cicerone (Rich Higgins) resulting in a weekend celebrating cheese and discovering all the culinary companions and beverages that passionately enhance its flavor and texture.  If you haven’t been to the festival yet, tomorrow’s Sunday Marketplace is an excellent introduction. Bringing together more than 70 of California’s best artisan cheesemakers, restaurants, breweries and wineries, this walk-around tasting and marketplace is one of the weekend’s most popular events—and for good reason!  With two tents set up outside of the Sheraton, there will be more than 20,000 sq. feet of space—filled with goodies which you can sample to your heart’s content and buy.  Talk about a no brainer for picking up gifts that earn you cudos when you’re been invited to dinner at a friend’s home.  Most everything offered will be locally and sustainably made too, supporting our community and the values that keep it flourishing.  You can chat with the vendors, artisans, cheesemakers, brewers and winemakers, all of whom have amazing pairing advice.   Throughout the day there will be chefs’ demos representing some of the Bay Area’s best chefs, including Brandon Guenther of Valley Ford’s  Rocker Oysterfellers at 1:45 p.m. and Liza Hinman of Santa Rosa’s Spinster Sisters  at 3 p.m. Several of the weekends’ cheesemakers and chefs are also authors and many will be selling and signing their cheese-inspired tomes at the Marketplace. The chefs’ demos will be taking place inside of the Sheraton Sonoma County and the book signings will be taking place inside of the tent throughout the day. Book signings and demos are included with admission to the Marketplace. (Tickets $45 for adults; $20 for children 12 and under, Sheraton Sonoma County, 12 – 4 p.m.)

Most of the artisan cheesemakers at the Artisan Cheese Festival are from Northern California but the family-owned Beehive Cheese Company travelled from Northern Utah to present their award-winning hand-rubbed artisan cheeses. “Barely Buzzed” cheese (above) is covered in grind of lavender and Colorado Legacy Coffee Company’s espresso.  “Teahive” has bergamot resulting in a cheese with rich hints of orange blossom. “Seahive” is hand-rubbed with local honey and sea salt.  Photo: Geneva Anderson

Most of the artisan cheesemakers at the Artisan Cheese Festival are from Northern California but the family-owned Beehive Cheese Company travelled from Northern Utah to present their award-winning hand-rubbed artisan cheeses. “Barely Buzzed” (above) is a rich Jersey cow cheese rubbed with lavender and Colorado Legacy Coffee Company’s “Beehive Blend” espresso coffee. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butter¬scotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. This is a full-bodied semi-firm cheese with a nutty flavor and smooth texture. The company’s “Teahive” is rubbed in a blend of black tea and bergamot oil resulting in a cheese with rich hints of orange blossoms in April. “Seahive” is hand-rubbed with local wildflower honey and REALSALT, a salt harvested from an ancient sea bed near Redmond Utah. Photo: Geneva Anderson

Cheesemakers showcasing their products at the Marketplace include:

Achadinha Cheese Company (Petaluma)
Ancient Heritage Dairy (Madras, Oregon)
Beehive Cheese Company (Uintah, Utah)
Bellwether Farms (Petaluma)
Bleating Heart Cheese (Sebastopol)
Bohemian Creamery (Sebastopol)
Bravo Farms (Traver)
Casitas Valley Farm & Creamery (Carpinteria)
Central Coast Creamery (Paso Robles)
Cowgirl Creamery (Point Reyes Station)
Cypress Grove Chevre (Arcata)
Fiscalini Farmstead Cheese Company (Modesto)
Garden Variety (Royal Oaks)
Gypsy Cheese Co. (Valley Ford)
Laura Chenel’s Chevre (Sonoma)
Marin French Cheese Company (Petaluma)
Nicasio Valley Cheese Co. (Nicasio)
Orland Farmstead Creamery (Orland)
Petaluma Creamery/Spring Hill Jersey Cheese (Petaluma)
Pennyroyal Farm (Boonville)
Point Reyes Farmstead Cheese Co. (Point Reyes Station)
Pugs Leap (Petaluma)
Redwood Hill Farm & Creamery (Sebastopol)
Schoch Family Farmstead (Salinas)
Shamrock Artisan Goat Cheese (Willits)
Tomales Farmstead Creamery/Toluma Farms (Tomales)
Two Rock Valley Goat Cheese (Petaluma)
Valley Ford Cheese Co. (Valley Ford)
Weirauch Farm & Creamery (Penngrove)
Willapa Hills Farmstead & Artisan Cheese (Doty, Washington)

Breweries and wineries pouring their products at the Marketplace include:

AppleGarden Farm (Tomales Bay)
Berryessa Gap Vineyards (Winters)
Black Kite Cellars (Anderson Valley and Santa Lucia Highlands)
Bucher Vineyard (Healdsburg)
Clif Family Winery (St. Helena)
Crispin Cider (Colfax)
Half Moon Bay Brewing Company
(Half Moon Bay)
Handley Cellars (Philo)
Heidrun Meadery (Point Reyes Station)
Kokomo Winery (Healdsburg)
Lagunitas Brewery (Petaluma)
McEvoy Ranch (Petaluma)
Navarro Vineyards & Winery (Mendocino)
North Coast Brewing Company
(Fort Bragg)
Paul Mathews Vineyards (Graton)
Russian River Vineyards (Forestville)
Sonoma Valley Portworks (Petaluma)
Wandering Aengus Ciderworks (Oregon)

Artisan food purveyors and other vendors will include:

American Cheese Society (Nationwide)
Black Pig Meat Company (Sebastopol)
Brown Dog Mustard Co. (Concord)
California Artisan Cheese Guild (Oakland)
California Endive Farms (Rio Vista)
Cassata-Sonoma Olive Oil (Glen Ellen)
CC Made Inc. (San Anselmo)
Cheese Shop of Healdsburg (Healdsburg)
Clover Stornetta Farms (Petaluma)
Copperfield’s Books (Petaluma)
Creminelli Fine Meats
(Salt Lake City, Utah)
Culture Magazine (Massachusetts)
Farm Fresh to You (Capay Valley)
Friend in Cheeses Jam (Santa Cruz)
Gary & Kits Gourmet Mtn Mix
(St. Helena)
GrilledCheezeGuy (Oakland)
Humboldt Hot Sauce (Arcata)
ILeoni (Petaluma)
Interiors by Lynn (Rohnert Park)
Kelly’s Jelly (Lake Oswego, Oregon)
L’Artisane Box (Burlingame)
Leafware (Folsom)
Marin Agricultural Land Trust (Marin)
McEvoy Ranch (Petaluma)
McClelland’s Dairy (Petaluma)
Mi Distinctive Tastes (Ukiah)
Negranti Sheep Dairy (Central Coast)
Noci Foods (Walnut Creek)
Petaluma Visitor’s Center (Petaluma)
Poco Dolce (San Francisco)
Potter’s Crackers (Sacramento)
Quesalera (Chico)
Redwood Empire Food Bank (Santa Rosa)
R&J Toffees (San Jose)
Rosso Pizzeria & Wine Bar (Petaluma)
Rustic Bakery (San Rafael)
Simple & Crisp (Seattle, Washington)
Sonoma Land Trust (Santa Rosa)
The Beverage People (Santa Rosa)
The Garden Wild (Middletown)
Three Twins Ice Cream (Petaluma)
Valley Fig Growers (Fresno)
Village Bakery (Sebastopol)
Yelp (Bay Area)

About California’s Artisan Cheese Festival
A 501 (c)(3) non-profit organization, California’s Artisan Cheese Festival strives to increase cheese appreciation, educate consumers about artisan cheeses, support the cheesemaking community and its sustainability and celebrate the creations of California’s many farmers and cheesemakers. The festival began in March 2007 as the first-ever, weekend-long celebration and exploration of handcrafted cheeses, foods, wines and beers from California and beyond.  In keeping with its dedication to the community, the Artisan Cheese Festival donates 10% of all ticket proceeds to Sonoma Land Trust, Marin Agricultural Land Trust, Petaluma Future Farmers of America, California Artisan Cheese Guild and Redwood Empire Food Bank. To date the Artisan Cheese Festival has contributed more than $55,000 to these non-profit organizations that work to support the artisan cheesemaking community and its infrastructure in California.  For more information, visit www.artisancheesefestival.com.

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March 22, 2014 Posted by | Food | , , , , , , , , , , | Leave a comment

Pounce! Tickets are now on sale for California’s Artisan Cheese Festival, March 21-23, in Petaluma—the Farm Tours are almost sold out

The 8th annual California's Artisan Cheese Festival welcomes back Laura Werlin who will give “MELT!,” a two-hour seminar on Saturday melted cheese.  Understanding flavor is the key to pairing cheese and wine.  Participants will taste several cheeses—melted, grilled, baked—and discover the wines that pair best with each cheesy gooey bite.  Cheese insider Werlin is the author of numerous authoritative cheese books including “Gilled Cheese, Please.”    Photo: courtesy The Oregonian

California’s Artisan Cheese Festival, March 21-23, 2014, offers over a dozen cheese seminars. Cheese insider Laura Werlin returns with “MELT!,” a two-hour seminar on melted cheese. Understanding flavor is the key to pairing cheese and wine. There are eight styles of cheese and the texture of a cheese is a window into its flavor. Participants will taste several cheeses—melted, grilled, baked—and discover the wines that pair best with each cheesy gooey bite. Werlin is the author of numerous authoritative cheese books including “Gilled Cheese, Please.” Photo: courtesy The Oregonian

California’s Artisan Cheese Festival, is back for its eighth year, March 21-23, 2014, at the Sheraton Sonoma County in Petaluma.  Tickets just went on sale. If you are interested in a farm tour, where you get to meet local cheesemakers and “ooh and ahh” their baby goats and watch them create their awesome cheeses, get your tickets now as the tours sell out immediately.

The popular festival brings together artisan cheesemakers, authors, chefs, brewers, wineries and enthusiastic guests for three days of cheese seminars, pairings, tastings, farm tours, hands-on cheese-making classes and cheese-focused demonstrations.  Of course, eating is key! Guests sample new, limited-production, and rare artisan cheeses (paired with gourmet delights) and learn all about the art of making cheese.  The festival has non-profit status and its proceeds support California farmers and cheesemakers in their ongoing effort to advance sustainability. Tickets are now on sale and available through www.artisancheesefestival.com.

“The festival is a much-anticipated, cheese-lover’s paradise that allows guests to see every step of the farm-to-table process of cheesemaking,” said Festival Executive Director Judy Groverman Walker, a Sonoma County native and 4-H alum who also organizes the Luther Burbank Rose Parade.  “From farm tours where people can interact with the animals and meet the cheesemakers to tastings, hands-on classes and culinary demos, there truly is something for everyone.”

The 2014 schedule includes the following events:

Friday, March 21:

morning—Farm Tours & Lunch:

Back by popular demand are five intimate farm tours where guests are guided on walking tours of various area farms to meet the cheesemakers, see how the cheeses are made and, of course, taste the fruits of their labor. The tours allow guests to observe every step of the cheesemaking process and interact with cows, sheep, water buffalo and goats in their natural environment. Each tour includes round-trip transportation from the Sheraton Sonoma County, cheese tastings and lunch. A three-course, sit-down lunch is included in Tours A and B at Point Reyes Farmstead Cheese Company’s The Fork with guest chef Louis Maldonado, executive chef at Spoonbar in Healdsburg and Top Chef Contestant; Tour D will stop for an adventurous farm-to-table lunch at Zazu Kitchen & Farm at The Barlow in Sebastopol; and Tour E, an exploration of Petaluma-based cheese talent, will conclude with a beer and cheese-pairing lunch on the patio of Lagunitas Brewery in Petaluma. All other tours will include a delicious box lunch to be enjoyed on site. Cheese is available for purchase on the farm tours.  (Tickets $75/$135, 8:30 a.m. – 3:30 p.m.)

carries on a family tradition that began in the 1950’s when Jim’s Portuguese parents founded their dairy farm near Bodega Bay

An image that surely would have inspired Vermeer. Local farm tours are the highlight of the annual California Artisan Cheese Festival. Jim and Donna Pacheco’s Achadinha (Osh-a-deen-a) Cheese Company, on Chileno Valley Road, carries on a family tradition that began in the 1950’s when Jim’s Portuguese parents founded their dairy farm near Bodega Bay. Achadinha struck gold with its delectable and award-winning “Capricious” aged goat cheese. Their “California Crazy Curd,” fresh cow and goat’s milk curds, are trending big time. Image: courtesy Achadinha Cheese Company

These are still available—

Farm Tour D – Goats, Sheep & ZaZu, Oh MY!  — Bleating Heart Cheese; Toluma Farms & Tomales Farmstead Creamery; ZaZu Kitchen & Farm; Bohemian Creamery

There is no better way to start the day than with a scenic drive through western Sonoma and northern Marin counties.  Your first stop will be to visit Seana Doughty of Bleating Heart Cheese.  In 2009 Seana bought ten pregnant ewes from a sheep dairy in Wisconsin and drove them to California as the start of her flock.  Hear about Seana’s adventures as you tour her brand new creamery built to meet the ever increasing demand for her cheeses.  Continuing through Tomales, Toluma Farms & Tomales Farmstead Cheese is next on the agenda where you’ll meet their beloved goats and sheep!  We will visit the newly opened creamery and taste their amazing farmstead goat and mixed milk cheeses.  Heading north to Sebastopol we make a lunch stop at the “new” ZaZu Kitchen & Farm at The Barlow.  Owners/chefs Duskie Estes and John Stewart are “farm-to-table” specialists and long-time supporters of the California artisan cheese movement. This dynamic duo will serve up a cheese-centric lunch in their always delightful New American-Northern Italian style. The menu will be paired with some of California’s best wines and/or beers.  For your final stop of the day we drive just one mile from Sebastopol to a hilltop overlooking the Laguna de Santa Rosa and Mayacama Mountains.  Here you’ll meet Lisa Gottreich at the Bohemian Creamery and her herd of Alpine dairy goats.  Find out why she decided to break out of her midlife mold and fill new ones with innovative and compelling curds. You’ll have the opportunity to taste a variety of Italian-style cheeses!  You won’t want to miss this tour!  $135.00 per person.

Farm Tour E – Petaluma Passionate and Perfect  –  Achadinha Cheese Company; Marin French Cheese Company; Weirauch Farm & Creamery; Lagunitas Brewing Company

This culinary adventure proves that perfection exists in our own “back pasture.” Your first stop on this delightful tour will be at Jim and Donna Pacheco’s ranch and family run Achadinha Cheese Company. We will taste their goat and mixed milk cheeses that have received extensive media attention. Next stop, the award winning  Marin French Cheese Company to meet the cheese makers who will walk us through the cheese making process and give us a special presentation of their recently renovated creamery followed by a tasting of their landmark cheeses. Our last farmstead visit will be at the beautiful Weirauch Farm & Creamery. Joel and Carleen Weirauch have been slowly developing their flock of dairy sheep since 2004. Their recognized expertise in making artisan organic cow and farmstead sheep cheese is matched by their commitment to sustainable agriculture, expressed on every level of farming  – rotational pasture management, green building, water re-use from the creamery for irrigation, and integrative solar. Lunch will be at the always fun, always delicious Lagunitas Brewing Company. Tour the brewery, taste some of their world renown beers and enjoy a wonderful cheese focused lunch, served on the patio and matched with those amazing, award winning Lagunitas microbrews!  $135.00 per person

Seanna Doughty of Bleating Heart Cheese wears silver farm boots and produces cheeses with the coolest names—“Ewelicious Blue,” “Fat Bottom Girl,”and “Shepherdista”—a play on the words 'shepherd' and 'fashionista.'  In 2013, Doughty fulfilled her dream of owning her own micro-creamery, which is based at the Thornton Ranch in the little town of Tamales.  Farm tour participants can meet Doughty and her beloved flock of ewes in person.  Photo: courtesy Bleating Heart Cheese

Seanna Doughty of Bleating Heart Cheese wears silver farm boots and produces cheeses with the coolest names—“Ewelicious Blue,” “Fat Bottom Girl,”and “Shepherdista”—a play on the words ‘shepherd’ and ‘fashionista.’ In 2013, Doughty fulfilled her dream of owning her own micro-creamery, which is based at the Thornton Ranch in the little town of Tamales. Farm tour participants can meet Doughty and her beloved flock of bleating heart ewes in person. Photo: courtesy Bleating Heart Cheese

Friday evening—Meet the Cheesemakers Reception

Guests meet the cheesemakers in person at this evening reception and cheese tasting. More than 20 participating cheesemakers will offer samples of their products, along with artisan wineries and breweries at this informal walk-around reception to kick off the weekend. There is also a “Fantasy Cheese Table” featuring a spectacular cheese display for guests to sample as much as they like. (Tickets $35, Sheraton Sonoma County, 5 – 7 p.m.)

More than 20 participating cheesemakers will offer samples of their products at Friday’s popular “Meet the Cheesemakers Reception,” an informal walk-around reception that kicks off the weekend of cheese.  Participants can also sample pairings offered by artisan wineries and breweries and cracker makers.  Photo: courtesy Artisan Cheese Festival

More than 20 participating cheesemakers will offer samples of their products at Friday’s popular “Meet the Cheesemakers Reception,” an informal walk-around reception that kicks off the weekend of cheese. Participants can also sample pairings offered by artisan wineries and breweries and cracker makers. Photo: courtesy Artisan Cheese Festival

Saturday, March 22:

morning and afternoon—Seminars, Cooking and Pairing Demonstrations

The 2014 event presents a variety of seminars from which to choose, giving guests the opportunity to learn from industry experts as they discover new cheeses, learn how to make cheese, cook with different cheeses, experience diverse wine, cider and beer pairings and much, much more. Confirmed instructors include Judy Creighton, an American Cheese Society Certified Cheese Professional (CCP); Janet Fletcher of the San Francisco Chronicle; author and cheese expert Laura Werlin; training and merchandising manager of Atlanta Foods International and American Cheese Society CCP Michael Landis; Mission Cheese owner Sarah Dvorak; Master Cicerone Rich Higgins; and the San Francisco Milk Maid, Louella Hill. The seminars include a catered lunch by Petaluma Market. During the lunch break and after the afternoon seminars authors will be available for book signings. (Tickets $65-95, Sheraton Sonoma County, Seminars 9:30 -11:30 a.m. and 1:30 – 3:30 p.m., with lunch provided at 12 – 1 p.m.)

“Terroir” will became a key term in your cheese vocabulary after attending a fun and informative seminar led by master cicerones Rich Higgins and Certified Cheese Professional Michael Landis as they delve into delicious beer and cheese pairings that illustrate the concept of terroir.  Higgins was the third person in the world to earn the master cicerone title for his beer expertise (there are now seven), an accreditation which certifies him as an excellent interpreter of palate and the ways in which beer develops and heightens a meaningful dining experience.  Higgins brewed professionally for eight years and owns the consulting company, Consultant à la Bière.  Naturally, the seminar will offer exquisite beer and cheese pairings.  Here, Rich Higgins eyes a snifter of Thirsty Bear Brewing Company’s Irish Coffee, a bourbon-barrel aged espresso imperial stout. Photo: Bart Nagel

“Terroir” will became a key term in your cheese vocabulary after attending a fun and informative seminar led by master cicerone Rich Higgins and Certified Cheese Professional Michael Landis as they delve into delicious beer and cheese pairings that illustrate the concept of terroir. Higgins was the third person in the world to earn the master cicerone title for his beer expertise (there are now seven), an accreditation which certifies him as an excellent interpreter of palate and the ways in which beer develops and heightens a meaningful dining experience. Higgins brewed professionally for eight years and owns the consulting company, Consultant à la Bière. Naturally, the seminar will offer exquisite beer and cheese pairings. Here, Rich Higgins eyes a snifter of Thirsty Bear Brewing Company’s “Irish Coffee,” a bourbon-barrel aged espresso imperial stout. Photo: Bart Nagel

This looked great to me—

Seminar No. 3:  Terroir de Sonoma: Exploring the Unique Flavors and Attitudes of Sonoma Beer and Cheese
Presenters:  Rich Higgins, Master Cicerone, Brewmaster and Consultant a la Biere; Michael Landis, American Cheese Society Certified Cheese Professional, Training & Merchandising Manager at  Gourmet Foods International
Terroir is the French term for how a food or beverage expresses a sense of place. Often used in reference to wine, terroir can be expressed by craft beer as well. Sonoma County is rich in agriculture, micro climates, and character, and its breweries and dairies embrace Sonoma’s local flavors, ingredients, and attitudes. Join Master Cicerone Rich Higgins and Certified Cheese Professional Michael Landis as they delve into delicious beer and cheese pairings that illustrate the concept of terroir. Together you will taste and celebrate the flavors and uniqueness of Sonoma County.  $65.00 per person.

Saturday evening—Grand Cheese Tasting and Best in Cheese Competition

In the ultimate culinary challenge, guests taste their way around this event, sampling dishes from 25 of the Bay Area’s best chefs and caterers, each incorporating their favorite locally made cheese into a dish for attendees.  Guests cast their vote for their favorite “cheesiest” dish and the winner is announced on-site during this lighthearted and festive competition. Artisan wineries and breweries will be on hand to provide beverages to complement each dish.  (Tickets $75, Sheraton Sonoma County, 6 – 9 p.m.)

Sunday, March 23:

morning—Sunday Bubbles and Brunch with Surprise Celebrity Chef

Join a surprise celebrity guest chef for Sunday brunch celebrating cheese at every course along with a live cooking demonstration.  Tickets include brunch, sparkling wine and coveted early entry into the Artisan Cheese Tasting & Marketplace at 11 a.m. before it opens to the public at 12 p.m.  (Tickets $115, Sheraton Sonoma County, 9:30 – 11 a.m.)

afternoon—Artisan Cheese Tasting & Marketplace

The grand finale of the Festival, the Marketplace brings together more than 75 artisan cheesemakers, winemakers, brewers and chefs to sample and sell their products directly to attendees in this feast for the senses. Guests can discover the next wave of local, hand-crafted cheeses, boutique wines and artisan-brewed beers as well as interesting cheese products, books and recipes.  Each ticket includes entry to the Marketplace, an insulated cheese tote bag and a signature wine glass. (Tickets $45 for adults; $20 for children 12 and under, Sheraton Sonoma County, 12 – 4 p.m.)

Complimentary Cooking Demonstrations

In between tasting and buying cheeses at the Marketplace, guests are invited to watch several cooking demonstrations conducted by local chefs and cheese experts. (Admission is free with a Marketplace ticket; Sheraton Sonoma County; demonstrations are at 1 – 2 p.m.; 2:15 – 3:15 p.m.; and 3:30 – 4:30 p.m.)

Those interested can also follow updates by “liking” the Artisan Cheese Festival on Facebook and following the event on Twitter. All events are priced separately and the Sheraton Sonoma County – Petaluma is offering special discounted rates on rooms for festival-goers.

More about California’s Artisan Cheese Festival: A 501 (c)(3) non-profit organization, California’s Artisan Cheese Festival strives to increase cheese appreciation, educate consumers about artisan cheeses, support the cheesemaking community and its sustainability and celebrate the creations of California’s many farmers and cheesemakers. The festival began in March 2007 as the first-ever, weekend-long celebration and exploration of handcrafted cheeses, foods, wines and beers from California and beyond.  In keeping with its dedication to the community, the Artisan Cheese Festival donates 10% of all ticket proceeds to Sonoma Land Trust, Marin Agricultural Land Trust, Petaluma Future Farmers of America, California Artisan Cheese Guild and Redwood Empire Food Bank. To date the Artisan Cheese Festival has contributed more than $55,000 to these non-profit organizations that work to support the artisan cheesemaking community and its infrastructure in California.  For more information, visit http://www.artisancheesefestival.com.

January 8, 2014 Posted by | Food | , , , , , , | Leave a comment