The California Artisan Cheese Festival is back in person again from March 24-26. We spoke to the festival’s long time event producer Judy Groverman to find out what’s new, what’s different and a few strategies for making the most of this highly anticipated event.
While the California Artisan Cheese Festival has been running for 17 years, it’s an important one that many cheese producers return to year after year. Event producer Judy Groverman notes, “There are very few events like this in the US, for our producers, especially those that are in growth mode, it’s a great opportunity for their products to gain exposure. We see guests from 21-23 states so not just the local markets but throughout the US. It’s also an opportunity for them to see what the other producers are doing.”
Goats! credit Jeff Dickerson
The festival consists of a marketplace, tours, seminars, and a new cheese crawl. One thing people who haven’t attended may not realize, is that it’s an agricultural event. Says Groverman, “It’s not slick, it’s still farmers and producers. Frequently it’s the cheesemakers behind the table themselves, so for attendees, it’s an opportunity to meet the cheesemakers. The marketplace is more like a farmer’s market atmosphere. But it’s also an educational event. The goal is to introduce people to new and different products and things that pair with cheese.”
Last year due to Covid the event was scaled back and consisted of only the marketplace but this year Groverman shares that the seminars and tours are back. “It’s been a 3 day event since 2019. We have had the seminars at a hotel in the past but now they are all at wineries and all of the wineries have added on something such a wine club perks for the day, or an optional lunch,” shares Groverman, adding, “We’ve also added the cheese crawl in place of the best bite competition. It’s at the Barlow and has 11 stops and different cheeesmakers, and producers. Attendees will get to try samples of beer spirits, olive oil, and more. It’s just a couple of hours, but it should be a whole lot of fun.”
Speaking of fun, Groverman notes that while the seminars may sound serious and educational, they really are fun. Laura Werlin will be at Bricoleur Vineyards with the winemaking staff pairing cheese and wine, Kendall Jackson’s chef Tracey Shepos will also be doing pairings and you can stay and walk through their gardens or add on lunch. Learn more about Tracey Shepos and her take on creating a wine and cheese program. You can also learn to make charcuterie and cheese cones with Alyssa Gilbert at Balletto Vineyards or indulge in chocolate and cheese with Volo Chocolates at Sugarloaf Winery. Read more about Volo Chocolates.
New Exhibitors and Products
The marketplace is still the signature event. On the cheese side, this year Bohemian Creamery is back for the first time in several years, and Fresno State’s Department of Food Science and Nutrition will be exhibiting for the first time. There will also be a number of new wineries and breweries including Adobe Road Winery, Anderson Valley Brewing Co, Bricoleur Vineyards, Golden State Cider, and Goldeneye Winery.
Last year Point Reyes Farmstead’s Quinta made a debut, and for those who haven’t tried it yet, the marketplace will again be a great opportunity to buy it. This year Stuyt Dairy Cheese has a new cheese that will debut at the festival, a wine-infused Italian Style cheese called Tuscano. The pasteurized cow’s milk cheese has been aged 8 weeks and is the only Italian-style cheese they currently offer. It is marbled throughout with a red wine blend and has a beautiful rich red rind from soaking in wine and pumice (grape stems, skins, etc.).
Tomales Farmstead Cheese Company will also be debuting a new, fresh, seasonal sheep’s milk cheese called “Out Like a Lamb.” Cypress Grove will have a new fresh disk the Meyer Lemon and Honey. and Laura Chenel will likely feature one of their latest products. the Mango Habanero, a fresh goat cheese log. Read more about Laura Chenel, Cypress Grove and Tomales Farmstead Cheese Company.
Tips for Attendees
Groverman reminds attendees that while the marketplace goes until 4pm, some producers may sell out. Her top tips:
1. Pace yourself and plan for the day. There are more vendors providing meals such as Valley Ford offering raclette and Daily Driver selling bagel sandwiches.
2. Get there early before the lines get too long.
3. Shop early. Everybody gets a wine glass and an insulated cheese bag and ice pack so it’s best to buy what you want on your first pass, before producers sell out.
Have fun and we hope to see you there!