{"id":4270,"date":"2025-02-27T03:02:17","date_gmt":"2025-02-27T03:02:17","guid":{"rendered":"https:\/\/www.sutyo.com\/the-19th-annual-california-artisan-cheese-festival-2025-preview\/"},"modified":"2025-02-27T03:02:17","modified_gmt":"2025-02-27T03:02:17","slug":"the-19th-annual-california-artisan-cheese-festival-2025-preview","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/the-19th-annual-california-artisan-cheese-festival-2025-preview\/","title":{"rendered":"The 19th Annual California Artisan Cheese Festival 2025 Preview"},"content":{"rendered":"
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\u201cLife is great. Cheese makes it better.\u201d – Jean Anthelme Brillat-Savarin<\/em> (Renowned French gastronome) <\/p>\n

The annual California Artisan Cheese Festival<\/a> takes place March 21 \u2013 23, 2025, and as always, will be a celebration of all things cheese and everything that goes with it. Use the code 25CProf15 when purchasing <\/em>California Artisan Cheese Festival tickets<\/em><\/a> for the seminars or general marketplace and save 15%.<\/em><\/p>\n

Friday Farm Tours & Satuday Seminars<\/h2>\n
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Anderson Valley tour<\/p>\n<\/figcaption><\/figure>\n

On Friday, there will be tours, giving participants a first-hand look at farms and cheese production. Some of the farms highlighted on the tours include Pennyroyal Farm<\/a>, , Achadinha <\/a>(pronounced \u201cOsh-a-deen-a) and Nicasio Valley Cheese<\/a>. The tours will also include Heidrun Meadery<\/a>, Goat Rock Cider<\/a>, breweries and wineries.<\/p>\n

The seminars on Saturday promise to be entertaining, fun and interactive, including a cheesemaking demonstration by Keith Adams of Wm Cofield Cheese Co<\/a>., (read more about Adams and Wm Cofield Cheese Co.<\/a>) cheese pairing accompanied by an opera recital, pairing of cheese and chocolate with Laura Werlin (read more about Laura Werlin<\/a>), the James Beard award-winning author of six books on cheese with chocolatier David Upchurch. Their seminar will pair favorite cheeses such as Cypress Grove\u2019s Humboldt Fog with an herbal infused Ecuadorian chocolate and Pt.Reyes Farmstead Creamery Bay Blue with an almond toffee chocolate confection and, of course, a cheese and charcuterie board building. On Saturday the day ends with a cheese crawl at The Barlow.<\/a><\/p>\n

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Sunday Marketplace<\/h2>\n
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Jill Giacomini Basch of Point Reyes Farmstead Cheese with Fennel Blue photo credit Lee Sherman<\/p>\n<\/figcaption><\/figure>\n

At the Marketplace on Sunday, Marin French<\/a> will be celebrating their 160th anniversary and showcasing Petite Breakfast, Prospector and Golden Gate, a cheese we profiled in a story about washed rind cheeses.<\/a>\u00a0Meanwhile Point Reyes Farmstead Cheese Co.<\/a> will be kicking off their 25th anniversary at the Marketplace. While they won\u2019t be introducing new cheeses like they did at last year\u2019s festival, they\u2019ll have some surprises in store in addition to cheeses like Truffle Brie, Fennel Blue, Toma, Aged Gouda and Original Blue. Fennel Blue was a hit last year, and if you haven\u2019t tried it yet, be sure to sample it.<\/p>\n

From Valley Ford, Karen Bianchi-Moreda will be showcasing\u00a0 fresh cheeses: mozzarella, sweet white ricotta and farmers cheese made with Jersey milk from her son Joe. She will also be showcasing their raw cheeses: Estero Gold, Estero Gold Reserve, Hwy 1 and Gorgonzola. his year, Mt. Eitan will be showcasing\u00a0their cheeses made with goat milk sourced exclusively from Redwood Hill Farms \u2014Capracopia.\u00a0<\/p>\n

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Cheese Fest Guests at Marketplace<\/p>\n<\/figcaption><\/figure>\n

All in all, Sunday\u2019s marketplace at Grace Pavilion at the Santa Rosa Fairgrounds will showcase close to 100 cheese makers and those who create anything and everything that goes well with cheese. It is the perfect setting to meet the producers of all your favorite cheeses in one location. Attendees will easily find the perfect cheese-related gifts for cheese-loving family and friends. There will be a beer and wine garden sponsored by Peroni and Woodenhead Wines, an author\u2019s corner and book signings sponsored by Copperfield Books. There will also be more chocolatiers than ever at this year\u2019s event. Another must have? The latest version of the California Cheese Trail<\/a> from Vivien and Michael Straus, who will be at the Marketplace with a table where you can pick up the new map and purchase Cheese Trail merch.<\/p>\n

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Eat Cheese Be Happy!<\/h2>\n
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Goats! credit Jeff Dickerson<\/p>\n<\/figcaption><\/figure>\n

Attending a cheese festival is like visiting a bit of heaven. It truly is a food that is good for us on so many levels – in mind and body. Scientific studies have shown that non-processed cheeses contain certain fats that cause the brain to release dopamine, a hormone that gives us those feel-good feelings. The difference between drinking plain milk and eating cheese is that fermented foods, such as cheese and yogurt, contain probiotic bacteria that keep cholesterol levels healthy and support a smooth-running gut. Cheese also contains glutathione, an antioxidant that assists in the health of your brain and helps your body fight free radicals. Of course, because of the high-fat content, especially in the better cheeses, enjoying in moderation is the key to keeping your consumption of cheese healthy.<\/p>\n

Don\u2019t forget to use the code 25CProf15 when purchasing <\/strong>California Artisan Cheese Festival tickets<\/strong><\/a> for the seminars or general marketplace to save 15%.<\/strong><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u201cLife is great. Cheese makes it better.\u201d – Jean Anthelme Brillat-Savarin (Renowned French gastronome) The annual California Artisan Cheese Festival takes place March 21 \u2013 23, 2025, and as always, will be a celebration of all things cheese and everything that goes with it. Use the code 25CProf15 when purchasing California Artisan Cheese Festival tickets … Okumaya devam et “The 19th Annual California Artisan Cheese Festival 2025 Preview”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4270","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4270"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4270\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4270"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}