The March Queso Diego meeting will focus on pressed cheeses such as queso frescos, farmhouse cheddars, baby goudas, etc. Dr. Laura Hershey will be giving a presentation on making pressed cheeses to include the tools required. We will also have to opportunity to see frozen cultures and a pressing demo.
The meeting will be held at 6:30pm on Tues, March 18 at City Farmers Nursery(http://www.cityfarmersnursery.com). Map of parking and the meeting location:http://bit.ly/RtI8rX.
Please RSVP using the link below so we can get an accurate head count:
Sharing of cheeses
Club business – treasurer updates, future meetings, etc.
Pressed Cheeses – Dr. Laura Hershey
Intro to Grilled Cheese
What to bring:
– Cheese to share, pressed cheeses are especially encouraged! Snacks and beverages are also welcome.
– 2014 Dues ($20 Individual/$30 Family), if not yet paid. It is also be possible to pay online through PayPal Please add link here
The February meeting of Queso Diego will focus on Mexican cheesemaking. Member Omar will be leading the discussion on some of the south of the border cheeses nearest to our hearts, and demonstrating some cheesemaking styles. From the spongy queso frescos, to the stringy Oaxacas, attendees will have the opportunity to sample Mexican specialties, learn about Mexican cheese production, and its colorful culture. Guests are encouraged to bring Mexican food and drinks to share.
The meeting will be held at 6:30pm on Tuesday, February, 18th at City Farmers Nursery (http://www.cityfarmersnursery.com). Map of parking and the meeting location: http://bit.ly/RtI8rX.
Nate’s Garden Grill is now open, so consider stopping by to grab a bite to eat or a beer before or after the meeting. They have a great menu of fresh, local food, and an extensive draft beer list.
Please fill out this form to RSVP for the February Queso Diego Meeting:
January marks Queso Diego’s third anniversary as a club. To celebrate this occasion and the new year, we will be holding a cheese and champagne pairing celebration. We will explore pairings with a variety of sparking wines. The club will provide cheeses for the pairing and we are asking that attendees contribute a suggested minimum donation of $5 per person to help offset the cost of the sparkling wines that we will be purchasing.
In the past, the cheese and champagne celebration has been our highest attended meeting. To accommodate our available space this year, paid members will be given priority attendance, leaving a few spots for non-members. Please keep in mind that it’s possible we may have to cap off our headcount to ensure our available space is not compromised.
The meeting will be held at 6:30pm on Tues, January 21, at City Farmers Nursery (http://www.cityfarmersnursery.com). Map of parking and meeting location: http://bit.ly/RtI8rX
There will not be a meal or food truck provided, but members are welcome to bring snacks, drinks, and food to share as well as cheese. Nate’s Garden Grill (at City Farmers Nursery) is open for those who want to eat before or stop by for a drink after.
Please RSVP using the form here: https://docs.google.com/spreadsheet/viewform?usp=drive_web&formkey=dDY4NXRPUXMtNzdUWUJ1R1lMNDFKREE6MA#gid=0
- Club announcements
- Cheese and Sparkling Wine Celebration
What to bring:
- Suggested minimum donation of $5 to help offset the cost of sparkling wines.
- Sparkling wine friendly foods to share
- 2014 Dues ($20 individual/$30 family), if not yet paid. This year’s membership is valid through June 2014. It is also possible to pay online through PayPal: http://quesodiego.org/about/membership/
- Tuesday, January 21st
- City Farmers Nursery – 4828 Home Ave. San Diego, Ca 92105
- Topic: Cheese and Champagne Celebration
Queso Diego recently ran elections for officers for 2014. It is with great honor that we announce our newly elected officers whose terms will run from the January 2014 meeting through the January 2015 meeting.
- President – Ringo Firefly
- Vice-President – Brian Trout
- Treasurer – Chuck West
- Secretary – Yvonne Cooper
- IT Chair – Chris Banker
- Quartermaster – Bill Tall
Congratulations to the new officers and we look forward to working with them.