California’s main cheese event happens next weekend, Friday, the 23rd thru the 25th, in Santa Rosa. For a cheese nerd, this hits all the right buttons.
A Best Bite Competition where chefs and cheesemongers come up with their best ideas, pays tribute to those brave and hardworking, first responders of the recent fires.
On Saturday, industry experts instruct on pairings with charcuterie to beer and wine and how to judge cheese.
Then start your evening with a cheese and cocktail pairing.
On Sunday, you can start your morning with a cheese and bubbly brunch.
Then, besides the farm tours (which I LOVE), comes my own favorite event: the Sunday Marketplace. Here you meet 115 producers of cheese, wine, beer, ciders and other specialty foods. One ticket gets you access to tastes galore, including both current and new cheeses while meeting the cheesemakers themselves.
This year the festival has moved from Petaluma to the Santa Rosa Fairgrounds. But parking comes FREE with your ticket purchase.
To purchase tickets, click HERE. See you there!
Theoretically, pig’s milk should make great cheese. It’s got the fat (8.5%!), lactose and water as needed.
But they only produce a gallon and a half of milk per day (as opposed to cows that give about eight). It takes a gallon of milk to make a pound of cheese. And then, pigs can’t become pregnant while they’re lactating; an economic downside.
But the real problem? Pigs have fourteen teats – yes 14! – as opposed to four for a cow and two for goats or sheep.
And milk only comes out in fifteen second blasts (as opposed to 10 minutes for a cow).
So a fancy contraption that works in fifteen second intervals with fourteen attachments would need to be designed for a very small amount of milk.
There might be other cultural or religious reasons that pig’s milk and cheese haven’t made our breakfast table, but the conclusion is clear: Let’s leave that precious milk for the little piggies.
Get more cheese facts HERE.