(photo by Myleen Hollero She took that amazing cover photo too!)
Mountain View — Wednesday, Sept 26, 7 PM — Free
Reading, signing, and a little cheese tasting at the library. I love libraries!
Mountain View Public Library, 585 Franklin Street, Mountain View, Ca 94041 (650) 903-6887
Nashville, TN — The Southern Artisan Cheese Festival — October 5-6 Get tickets here!
Yep, I’ll be in the South for the second time this year. Twenty Southern cheesemakers and a variety of artisan foods… what’s not to like? I’ll be selling and signing books, teaching a class on cheese judging, and doing a reading. If you are in the area, this is not to be missed!
San Francisco — “Canteen” Reading for Lit Crawl at Laszlo Bar — 8:30, Saturday, October 13
Canteen magazine presents writers who go a little further to make creative sparks fly. Featuring Gordon Edgar, Anisse Gross, Kara Levy, and Rakesh Satyal.
Laszlo Bar, 2526 Mission St (bt. 21st and 22nd).
San Francisco — “American Cheese Society 2012 Winners: Cheese Judge Tells All” — 6:30-8:30, Monday, October 29
For 20 years the American Cheese Society has hosted an annual competition to recognize the best in American cheesemaking. Two decades ago the judges tasted and rated 20 cheeses over a weekend, at ACS 2012 that number has climbed to over 1,700. The competition is fierce, the cheeses are fantastic, and you’ll not find any coverage of the cheese-off on ESPN nor the Food Channel. Who won? Who lost? Why? Let ACS judge and Rainbow Grocery cheese buyer Gordon Edgars regale you with the stories while you taste the fruits of his labors: 2012’s first place winners. Also, before you leave, be sure to ask Gordon the question that has always stumped us: “How can one judge taste nearly 2000 cheeses in only two days?”
Cheese School of San Francisco, 2155 Powell St., $69
Pescadero, CA (Harley Farms) — “Tastes Good, Feels Good” — Sunday November 4, 4 to 7pm
In our age of rampant corporations and consumerism, it feels good to know a little more about where our food comes from. Marketing managers lure us with feel-good labels like local, farmstead, artisan, and terroir, but what should these buzzwords actually mean? Gordon highlights cheeses that both taste delicious and are made to high standards. Based on a talk given by Gordon Edgar at the UC Berkeley Women’s Faculty Club.
205 North Street, PO Box 173, Pescadero, CA 94060, Phone (650) 879-0480 $125 per person (Includes Farm Tour with Harley Farms Owner Dee Harley and Cheese Class with Gordon Edgar). Tickets available through Harley Farms, I will post a direct link when they make one.
San Francisco — “Cheddar: The People’s Cheese” — 6:30-8:30, Wednesday, December 12
Everybody loves cheddar. But cheddar is not so much a cheese, but a continuum. This class will take you from mild to extra sharp, from the commodity block to the lard-rubbed wheel, in order to explore at how different styles, regional preferences, and various production methods affect the finished cheddars. Instructor author of “Cheesemonger: A Life on the Wedge” Gordon Edgar’s new book will be on the topic of cheddar, so consider this a sneak preview!
Cheese School of San Francisco, 2155 Powell St., $69
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Modern Times is happy to be Gordon’s cheese bitches the night of and have Worker Owned Solidarity. Also, Bay Area, Gordon’s book is right on the front counter and I think we’re making it a Pick of the Month, which means 10% off! So come buy some cheese literature and support our cranky hot bookstore!
Yay Leah! I was just about to call you. I’m supposed to drop some postcards by. Are you working today? Tomorrow?
Glad we finally have a confirmed night!
Yeah, I emailed you but I got your vacation responder. I’m working til 6 or 7- come by! Nothing would make me more gleeful.
May not make it today. you there tomorrow? (And thanks for the “Pick of the week”)
not there tomorrow but drop em off regardless. i’m back thursday if you want to give me cheer
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Hi Gordon,
I just purchased your book, Cheesemonger, and am enjoying it thoroughly. Seems you and I started in cheese about the same time, and reading your book is at times a review of my own cheesy life.
I am presently working for a cheese and specialty foods distributor. . . great because I have access to a variety of cheeses that no one individual retailer could hope to carry. I do, however, pine for the good old days behind the counter. The price of progress, I suppose. I am presently working on an assignment for one of our larger (and needier) customers and I am hoping you can help as you are also experienced in the often nutritionally needy co-op community. Our customer (large grocery store chain) has requested that we make a list of the cheeses they carry that are 100% gluten-free. Stupid me, I thought all cheese was gluten free until you ruined it with a cracker. But no, it is not so simple. Blue cheese mold is often grown on wheat-based augurs and so is not totally gluten free. I am wondering if p. candidum, p. glaucum, and other happy molds and bacterial schmers are also cultivated in this manner. Also, are there other sneaky ways that gluten could get into a cheese–via spices, fruits, rubbed up rinds and the like? My efforts at squeezing this information from the vendors of my list of cheeses has been pretty fruitless. . . cheesemakers are great with full on disclosure, if I can talk to them directly, but talking to the person who makes the cheese is not always so easy.
Any help, even no help, would be helpful at this point. Thanks for your kind consideration. Sorry to have missed you while you were in the Portland area.
Your sister in cheese,
Amy
I’m sending you a reply via email.