QuesoDiego – The San Diego Cheese Club
Queso Diego was recently featured in the Winter 2012 issue of Culture Magazine in an article by our Vice President, Ringo Firefly. In the article, Ringo discusses what it takes to start and run a cheese club. The article includes photos by our Treasurer, Larry Stein.
You can pick up a copy of the magazine at your local cheese shop or view the online version of the article here: http://culturecheesemag.com/diy/start-your-own-curd-club
Important Note: Because we need an accurate head count to purchase supplies and we need to give our vendors adequate time to fulfill our requests, we have closed RSVPs for this meeting after several notifications on the email list. We kindly ask that you not attend if you did not already RSVP, as we are in the process of purchasing supplies for the meeting based on the current RSVP list.
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January marks Queso Diego’s second anniversary as a club. To celebrate this occasion and the new year, we will again 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 donation of $5 minimum per person to help offset the cost of the sparkling wines that we will be purchasing.
The meeting will be held at 6:30pm on Tues, January 15 at Curds and Wine (http://www.curdsandwine.com). The meeting will be held in their meeting suite (7188 Clairemont Mesa Blvd), which is the same building, but in the suite farthest from the main road. Signs will be posted to help guide you. The store will not be open before the meeting, but it will be open briefly following the meeting if you need to purchase any supplies.
We will need some of the members to bring folding chairs. These should preferably be regular folding chairs rather than the fabric camp chairs, so as to take up less space.
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.
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There will be no regular December meeting, as it will be replaced by the Queso Diego holiday party. Our next general meeting will be held on Tuesday, Jan 15th.
The November Queso Diego meeting will focus on cheese and beverage pairings. With the holidays quickly approaching, it’s a great time to start thinking about sharing cheeses with family and friends. For this meeting, we are going to explore pairing cheeses with beer, wine, mead, cider, liquor, cocktails, and non-alcoholic drinks. We encourage everyone to bring a cheese and/or a beverage to pair with and a favorite pairing would be even better. We will share our pairings and mix-and match to find new combinations. We will then have some discussion about our favorites and what worked well for pairings.
The meeting will be held at 6:30pm on Tues, November 20 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: https://docs.google.com/spreadsheet/viewform?formkey=dDBJV0VoZkpLbXozRHJKTThURWFpZWc6MA#gid=0
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Queso Diego was featured on the cover of the Food section of the Union-Tribune on Wednesday, Nov 7. The online version of the article can be viewed here: http://www.utsandiego.com/news/2012/nov/06/finding-their-whey/
The October Queso Diego meeting will focus on soft-ripened (bloomy rind) cheeses, such as Brie, Camembert, Valencay, etc. Laurie Gerber will be giving a presentation on soft-ripened cheeses and Bix will provide some additional tips on Camembert that he learned at a course at Oregon State University. We will also have a special guest presentation from Aurelio of Fytozimus about some new plant-derived enzymes for cheesemaking.
The meeting will be held at 6:30pm on Tues, October 16 at City Farmers Nursery (http://www.
Please RSVP using the link below so we can get an accurate head count: https://docs.google.com/spreadsheet/viewform?formkey=dG1ITFRPN3Vwb3haVmQ2WGlOejVnOVE6MA#gid=0
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