{"id":3045,"date":"2025-02-01T16:24:50","date_gmt":"2025-02-01T16:24:50","guid":{"rendered":"https:\/\/www.sutyo.com\/a-sneak-peek-at-the-17th-annual-california-artisan-cheese-festival\/"},"modified":"2025-02-01T16:24:50","modified_gmt":"2025-02-01T16:24:50","slug":"a-sneak-peek-at-the-17th-annual-california-artisan-cheese-festival","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/a-sneak-peek-at-the-17th-annual-california-artisan-cheese-festival\/","title":{"rendered":"A Sneak Peek at the 17th Annual California Artisan Cheese Festival"},"content":{"rendered":"
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\"Cheese<\/p>\n<\/figure>\n

The California Artisan Cheese Festival<\/a> is back in person again from March 24-26. We spoke to the festival\u2019s long time event producer Judy Groverman to find out what\u2019s new, what\u2019s different and a few strategies for making the most of this highly anticipated event.\u00a0<\/p>\n

While the California Artisan Cheese Festival<\/strong> has been running for 17 years, it\u2019s an important one that many cheese producers return to year after year. Event producer Judy Groverman notes, \u201cThere are very few events like this in the US, for our producers, especially those that are in growth mode, it\u2019s a great opportunity for their products to gain exposure. We see guests from 21-23 states so not just the local markets but throughout the US. It\u2019s also an opportunity for them to see what the other producers are doing.\u201d\u00a0<\/p>\n

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\"Goats\"

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Goats! credit Jeff Dickerson<\/p>\n<\/figcaption><\/figure>\n

The festival consists of a marketplace<\/a>, tours<\/a>, seminars<\/a>, and a new cheese crawl<\/a>. One thing people who haven\u2019t attended may not realize, is that it\u2019s an agricultural event. Says Groverman, \u201cIt\u2019s not slick, it\u2019s still farmers and producers. Frequently it\u2019s the cheesemakers behind the table themselves, so for attendees, it\u2019s an opportunity to meet the cheesemakers. The marketplace is more like a farmer\u2019s market atmosphere. But it\u2019s also an educational event. The goal is to introduce people to new and different products and things that pair with cheese.\u201d\u00a0<\/p>\n

Last year due to Covid the event was scaled back and consisted of only the marketplace but this year Groverman shares that the seminars and tours are back. \u201cIt\u2019s been a 3 day event since 2019. We have had the seminars at a hotel in the past but now they are all at wineries and all of the wineries have added on something such a wine club perks for the day, or an optional lunch,\u201d shares Groverman, adding, \u201cWe\u2019ve also added the cheese crawl in place of the best bite competition. It\u2019s at the Barlow and has 11 stops and different cheeesmakers, and producers. Attendees will get to try samples of beer spirits, olive oil, and more. It\u2019s just a couple of hours, but it should be a whole lot of fun.\u201d\u00a0<\/p>\n

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\"Cheese<\/p>\n<\/figure>\n

Speaking of fun, Groverman notes that while the seminars may sound serious and educational, they really are fun. Laura Werlin will be at Bricoleur Vineyards<\/a> with the winemaking staff pairing cheese and wine, Kendall Jackson\u2019s<\/a> chef Tracey Shepos will also be doing pairings and you can stay and walk through their gardens or add on lunch. Learn more about <\/em>Tracey Shepos<\/a> and her take on creating a wine and cheese program. <\/em>You can also learn to make charcuterie and cheese cones with Alyssa Gilbert at Balletto Vineyards<\/a> or indulge in chocolate and cheese with Volo Chocolates<\/a> at Sugarloaf Winery. Read more about <\/em>Volo Chocolates<\/a>.\u00a0<\/p>\n

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\"California<\/p>\n<\/figure>\n

New Exhibitors and Products<\/h2>\n

The marketplace is still the signature event. On the cheese side, this year Bohemian Creamery<\/a> is back for the first time in several years, and Fresno State\u2019s Department of Food Science and Nutrition<\/a> will be exhibiting for the first time. There will also be a number of new wineries and breweries including Adobe Road Winery<\/a>, Anderson Valley Brewing Co,<\/a> Bricoleur Vineyards<\/a>, Golden State Cider<\/a>, and Goldeneye Winery<\/a>.\u00a0\u00a0<\/p>\n

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Last year Point Reyes Farmstead\u2019s Quinta<\/a> made a debut, and for those who haven\u2019t tried it yet, the marketplace will again be a great opportunity to buy it. This year Stuyt Dairy Cheese<\/a> has a new cheese that will debut at the festival, a wine-infused Italian Style cheese called Tuscano. The pasteurized cow\u2019s milk cheese has been aged 8 weeks and is the only Italian-style cheese they currently offer. It is marbled throughout with a red wine blend and has a beautiful rich red rind from soaking in wine and pumice (grape stems, skins, etc.).\u00a0<\/p>\n

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Tomales Farmstead Cheese Company<\/a> will also be debuting a new, fresh, seasonal sheep\u2019s milk\u00a0cheese called “Out Like a Lamb.” Cypress Grove\u00a0will have a new fresh disk the\u00a0Meyer Lemon and Honey<\/a>. and Laura Chenel will likely feature one of their latest products. the\u00a0Mango Habanero, a fresh goat cheese log. Read more about <\/em>Laura Chenel<\/em><\/a>, <\/em>Cypress Grove<\/em><\/a> and <\/em>Tomales Farmstead Cheese Company.<\/em><\/a><\/p>\n

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Tips for Attendees<\/h2>\n

Groverman reminds attendees that while the marketplace goes until 4pm, some producers may sell out. Her top tips:\u00a0<\/p>\n

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\"Women<\/p>\n<\/figure>\n

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1. Pace yourself and plan for the day. There are more vendors providing meals such as Valley Ford offering raclette and Daily Driver selling bagel sandwiches.\u00a0<\/p>\n

2. Get there early before the lines get too long.\u00a0<\/p>\n

3. Shop early. Everybody gets a wine glass and an insulated cheese bag and ice pack so it\u2019s best to buy what you want on your first pass, before producers sell out.\u00a0<\/p>\n

Have fun and we hope to see you there!\u00a0<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

The California Artisan Cheese Festival is back in person again from March 24-26. We spoke to the festival\u2019s long time event producer Judy Groverman to find out what\u2019s new, what\u2019s different and a few strategies for making the most of this highly anticipated event.\u00a0 While the California Artisan Cheese Festival has been running for 17 … Okumaya devam et “A Sneak Peek at the 17th Annual California Artisan Cheese Festival”<\/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-3045","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3045"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3045\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}