WELCOME TO. counterculture. Day 1: April 23, 2017 PORTLAND, OREGON

Transcription

1 WELCOME TO counterculture Day 1: April 23, 2017 PORTLAND, OREGON

2 morning lunch meet the maker schedule 9:00 9:55 Cheese Science 101 with culture 10:00 10:30 Le Gruyère AOP 10:45 11:15 Forever Cheese 11:30 12:00 It s a Wrap with Formaticum 12:00 1:00 With Sara Hill of the Wisconsin Milk Marketing Board afternoon 1:00 1:30 Spring Brook Farm 1:45 2:15 Emmi Roth USA 2:30 3:00 Beehive Cheese Company 3:14 4:15 Pairing Cheese with Cider & Beer with Steve Jones of Cheese Bar / Chizu Rachel Freier, CCP Cheese Professional 5:30 7:30 The Commons Brewery, 630 SE Belmont St. Drink beer, talk cheese, and rub elbows with today s presenters and tomorrow s: Vermont Creamery, Belgioioso, La Quercia, the Oregon Cheese Guild, Columbia Cheese, Central Formaggi, Rogue Creamery, and more!

3 tasting table All day long, swing by our continuously-stocked table and help yourself to new products and old favorites from: La Panzanella 34 Degrees Effie s Homemade Peter s Yard Fabrique Delices Charlito s Cocina Valley Fig Growers O-MED Creminelli Fox Point Pickling Company Regalis Yanni s Olive Grove Kelly s Jelly Lemon Bird Preserves, Friend in Cheeses Jam Co. The French Farm Oregon Growers Potlicker Kitchen Les Trois Petits Cochons Mitica special thanks Steve Jones of Cheese Bar / Chizu Katie Bray of the Oregon Cheese Guild

4 syllabus Made for nearly a thousand years, Le Gruyère AOP is a success story in preserving Swiss cheesemaking tradition. But what s behind that AOP what does it guarantee, and what role has it played in the cheese s enduring legacy? We ll find out how it all works while sampling three versions: Gruyère d Alpage AOP from Alpage la Burtignière (9 month aged), Gruyère AOP from Michael Spycher (12 month), & Gruyère AOP from Michael Spycher (18 month). What does it take to import specialty cheese? Since globetrotter Michele Buster founded Forever Cheese in 1998, the company has grown to import cheeses, nuts, preserved fruits and much more from Italy, Spain, Portugal and Croatia under its Mitica label. Jen Lopez talks about how the company finds and builds relationships with small producers across the Mediterranean region, while sampling Azorean Omorro Amanteigado, Spanish La Dama Sagrada, and Italian Sapore Mitica and Quadrello di Bufala. What s the best way to store my cheese? It s a question mongers hear all the time. Flummoxed by cheese shapes and wrapping techniques? Formaticum s Mark Goldman talks us through why cheese paper matters, and what different cheeses need when it comes to storage and proper care. During lunchtime we ll talk about regional cheese marketing strategies, focusing on the example of the Wisconsin Milk Marketing Board. What s the role and misson of the organization, and how does it stay on top of statistics and trends? Sara Hill elucidates all.

5 syllabus Spring Brook Farm is known for its Alpine-style cheeses and its educational mission (the Farms for City Kids foundation is based here). But it s also a great example of win-win partnerships between family farms and cheesemakers. Cristi Menard explains how Spring Brook began purchasing 100% of milk output from two small partner dairies in 2013 and how such arrangements can help preserve Vermont s landscape and culture while leading a tasting of the two cheeses that result: Reading and Ashbrook. Emmi Roth USA, a company with both Wisconsin and Swiss roots, leads us through a tasting of some of its unique handcrafted products: (newly) Organic Grand Cru Reserve, Roth s Private Reserve and GranQueso. While learning about these and other wheels in the company s vast line, discover the history of Roth and its strong partnership with its relatively new leadership, Swiss-based Emmi. When brothers-in-law Tim Welsh and Pat Ford left the corporate world to make cheese in Northern Utah, they started the operation from start to finish from coming up with a base recipe, developing innovative flavor combinations, and figuring out distribution for the product. Pat s son Oliver Ford tells us all about it, while leading a tasting of the company s Promontory, Seahive and Barely Buzzed cheeses. Our beer and cider cheese pairing class features ciders from Ciders of Spain and Wandering Aengus Ciderworks, plus cheeses from Wisconsin. CCP Cheese Professional Rachel Freier teams up with Steve Jones, founder of Portland s Cheese Bar and Chizu Bar, to lead the course.

6 resources culture magazine Cheese Library culturecheesemag.com/cheese-library Cheese Dictionary culturecheesemag.com/cheese-dictionary Retailer Directory culturecheesemag.com/cheese-shop Guide: Cut cheese Guide: Wrap cheese culturecheesemag.com/how-to-cut-cheese culturecheesemag.com/how-to-wrap-cheese guilds, scholarships, etc. Sartori Cut & Wrap ACS OR Cheese Guild sartoricheese.com/cut-and-wrap cheesesociety.org oregoncheeseguild.org us! Lassa Skinner Amy Fukuizumi Molly McDonough and for much, much, more, visit: counterculturecheese.com/alumni-resources

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