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Ripe, buttery, triple-crème Brie. Pungent, blue-veined Roquefort. Tangy, light, Texas chevre. Does mouth-watering cheese star in your food dreams? If so, your fantasy comes true to life in August, as the American Cheese Society’s annual Festival of Cheese conference comes to Austin – and Texas – for the first time. The Festival has been described as “the most outrageous display of cheeses ever experienced,” so grab tickets pronto if you’re a fan of fromage.
The four-day conference, August 5 - 8, held at the downtown Hilton, brings thousands of the finest cheese makers from all over the nation for professional seminars and the American Cheese Society’s (ACS) annual judging and competition. Like fragrant, edible, gold and platinum jewels, cheeses will sparkle in the Hilton ballroom, vying for recognition in an amazing range of categories. Specific judging categories include blue-veined, cheddar, goat, aged sheep’s milk, smoked, washed-rind, Italian-style, cheese spreads, farmstead and even low-fat, to name a few. Who knew that there were cheddars out there flavored with espresso lavender and chocolate stout?
Competition winners will be announced on Friday, August 7th and the fabulous Festival of Cheese event will be open to the public, showcasing the myriad cheeses and awards on August 8th. The festival is an orgy of cheese along with vendors of complementary products such as crackers, breads, spreads, beer and of course, wine. On August 9th, the public is invited back for the Cheese Sale, which is an opportunity for bargain-lovers to snag small production artisan cheeses at head-turning prices.
“The Festival is a rare opportunity for chefs, retailers, journalists and cheese enthusiasts to experience what America’s skilled cheese makers are up to – and all under one roof,” says Cathy Strange of Austin, global cheese buyer for Whole Foods Market and ACS chair member.
Local cheese diva Strange, who has been a past president of the ACS for two years, played an integral role in putting the cheese conference on the Austin “map,” so to speak. She worked with the board on everything from defining the graphics for the event to securing local participants on the all-day panels. Attendees can expect to hear from many top local chefs like Josh Watkins of the Carillon and AT&T Conference Center in Austin. “This is very important because it is the first time the conference has come to Texas and Texas does not usually get recognized for our food, aside from our beef. I’m proud to honor our local chefs and show the attendees what flair we have for food,” says Strange.
At the 2008 conference, Texas had eight cheese makers participating and our state came in fourth place among the competition – pretty impressive considering that the artisan cheeses come from 30 different states including Canada. Past winners from Texas, whom you will likely spot again this year, include Latte Fresh Feta, Lucky Layla Farm, The Mozzarella Co. and Pure Luck Farm, specializing in chevre or goat cheese.
From other regions, past winners who plan to return this year include Cabot from Vermont, Leelanau from Michigan, Carr Valley Cheese Co. in Wisconsin and Uplands Cheese, also Wisconsin, to name just a few. Every cheese entered in the prestigious ACS judging will be showcased at the Festival, grouped by type.
If you consider that cheese is fundamentally just milk, it’s fascinating to see the amazing varieties that can be produced from such a basic ingredient. “There are so many dynamics to making cheese besides the taste,” says Strange. “Some consumers forget that cheese is an agricultural product and many don’t realize that the final outcome is all about the health of the animal. The artistry of the cheese maker can make the cheese come alive after that,” she adds.
As the woman who seeks out artisan craft in villages and caves the world over, Strange is certainly no stranger to cheese. During her tenure as global cheese buyer for Whole Foods, she has orchestrated the first dedicated organic cheese shipments from Europe to the United States and represents Whole Foods Market in the Cheese Importers Association of America. Strange has judged cheese competitions internationally and is a current member of the Cheese of Choice Coalition. She’s become a tireless champion of artisan, organic and or sustainable-produced food products.
The American Cheese Society is the leading organization supporting the appreciation, understanding and promotion of farmstead, artisan and specialty cheeses produced in the Americas. Over 1,200 strong, the ACS provides advocacy, education, business development and networking opportunities for cheese makers, retailers, enthusiasts and extended industry. For more information on American Cheese Society, visit the website
www.cheesesociety.org. You will find all the details about the cheese festival plus fun cheese tips for consumers including recipes and serving suggestions. Just say cheese!
WEB EXCLUSIVE
Perfect Pairings: Cheers To Cheese
When pairing cheese, wine is commonly the go-to choice, but don’t overlook port, champagne or beer. The effervescence in champagne and beer naturally clear the palate and the intensity of beer – from mild to pungent – can match accordingly with cheeses.
SAUVIGNON BLANC: Becker Vineyards Texas with Texas Pure Luck Goat Cheese.
CHARDONNAY: Hop Kiln HK Generations Sonoma Coast, California, with Vella dry aged Monterey Jack.
PINOT NOIR: Clos du Bois Reserve Russian River Valley, California, with Nancy’s Hudson Valley Camembert, Old Chatham Sheepherding Company.
PORT: Dow’s Trademark Reserve with Stilton or Point Reyes Blue Cheese.
CHAMPAGNE: Louis Roederer Brut Premier with Cowgirl Creamery triple cream Mt. Tam.
BEER: Classic Amber Leinenkugel’s Lager with Tillamook County Creamery Oregon White Cheddar.