2018 Washington Artisan Cheesemakers Festival
Sat, Sep 15, 2018 at 1pm
Washington Artisan Cheesemakers Festival (1:00-5:00pm)
Washington Artisan Cheesemakers Festival showcases a wide array of artisan and farmstead cheeses made in Washington. The festival exclusively features local cheesemakers and celebrates the terroir of Washington State. All the cheeses available at the festival are made with milk from animals that graze on local pasturelands and made by artisans who call Washington home. We invite you to meet the cheesemakers, learn about their products and philosophy, and sample some of the finest cheeses made in Washington. In addition to over 20 cheesemakers the festival will also feature artisan foods and beverages from local producers to pair with the cheeses. For more information visit www.washingtonartisancheese.com.
Admission includes all cheese and food samples and 3 drink tickets. Beer tastes are one drink ticket each, wine tastes are two drink tickets each.
The event is a benefit for the Washington State Cheesemakers Association (WASCA), a non-profit organization whose mission is to support Washington cheesemakers through education, promotion and collaboration. www.washingtoncheese.org
21+ only. Please note no one under the age of 21 will be admitted including babies and toddlers. Tickets are non-refundable. Prices include all applicable taxes.
Cheese seminar: Cheese that puts the “Wash” in Washington (2:00-3:15pm)
Washed rind cheeses are lovingly referred to as “bathing beauties” possessing the aroma of “angels’ feet.” Intrigued? Then follow your nose to join Bill Stephenson for a guided tasting through some of Washington’s best examples of this funky category of cheese. We’ll discuss the basic process of washed rind development from cheesemaking to affinage and learn about the bacteria responsible for producing the fecund aromas that draw aficionados like us in while chasing our friends and relatives away.
Presenter Bio: Bill Stephenson
Bill Stephenson is the Director of Cheese Training at DPI Specialty Foods where he’s worked since 2006. Bill developed DPI’s Cheese Pro training series which was the first to be accorded the title “ACS CCP Authorized Corporate Trainer.” Bill earned his M.S. in Food Science from the University of California, Davis in 2003. He received a ‘Diploma In Brewing’ certification from the Institute of Brewers and Distillers in 2003 and completed Washington State University’s cheesemaking short course in 2004. Bill serves as a committee member with the ACS Certification Committee and a board member for the Cheese Importers Association of America.
$40 per person or $35 when purchased with a festival ticket. Ticket price includes cheese samples.
Seminar presentation will take approximately 60-75 minutes.
21+ only. Tickets are non-refundable. Prices include all applicable taxes.