Today is January 15th. This is the day that I’d originally hoped the creamery would be completed. So of course, in a remarkable case of situational irony that no one could have predicted, today was the day that we finally obtained our building permit. You just can’t make this stuff up! This morning, Dave drove to the County of Marin offices to present the final piece of paperwork, an authorization for our project from the County Fire District. After paying more fees, they issued our building permit. Dave and I took a moment to celebrate with a couple of pints of beer over lunch today but before we toasted, I made him show me the permit. It felt a bit like the scene in Willy Wonka and the Chocolate Factory when Charlie shows his family the Golden Ticket, and overwhelmed with happiness, they break into song and dance. We didn’t have time for singing or dancing because Dave had to rush off to check on some creamery work that is already underway….but maybe later.
Here's a very encouraging fact; the number of cheese festivals is on the increase. How do I know this? Simple. Because my calendar, which in previous years resembled a cheese "social desert", is now chocka-full of cheese-related events - especially during the summer months.
Cheese Festivals come in many shapes and sizes, ranging from the most traditional, centuries-old institutions, to newly formed events launched for the first time in 2011. Either way, each are more than worthy of your support and you're guaranteed to come away richer (and fuller) for the experience.
Here, in no order of preference, is a personal round-up of those certain to make it onto my calendar. I have divided them geographically into North American and overseas.
At 8:30 this morning I took my seat in a classroom at the Vermont Institute of Artisan Cheese (on the campus of UVM in Burlington), to start the first of a four-day- cheesemaking intensive course. This education for me is long overdue. As the editor of culture magazine, I’ve learned a lot on the job about what makes one wheel different from another, but there are big gaps in my cheese intelligence. What really happens (on a microbial level) when milk, starter, coagulant and a cheesemaker come together in a creamery? It was time I knew.