So, we can’t physically travel right now BUT our taste buds can! Let’s go to BRAZIL, virtually, with Livia as our guide. She will present some history and take us through some tastings of BRAZILIAN CHEESE. This is a presentation not to be missed! Livia will be sending out an email with the types of cheeses and where to get them; I believe most, if not all, will be available at Brazil by the Bay Market (brazilbythebaymarket.com). This place is very unique and with low traffic volume easy to get to for obtaining the cheese BECAUSE presentations are always better with CHEESE.
Zoom meeting details were sent out to the club email list.
See you next Tuesday,
We miss being together to enjoy cheese, as it is a communal food. So let’s meet and share what we’ve been doing with cheese. This will be a casual but interactive meeting so bring one or more of the following to enjoy while we show, share (visually), and discuss:
- A dish made with cheese (e.g., quiche, casserole, dessert)
- Cheese pairing (e.g., cheese & beverage; cheese & song; cheese & meat; cheese and outfit….you pick the pair)
- Cheese board – make one and show it, you’ll make us all jealous
You’re free to tell us as much or as little about what you bring.
Meeting connection info was sent out to the club email list. If you didn’t receive it, please contact the officers.
Though we’d love to see everyone in their green attire, the board has decided that in the best interest of our members and the community, making cheese at home, listening to an educational cheese pod cast, reading cheese articles, or tasting new cheeses (or Irish cheeses) is a better alternative for St. Patrick’s Day (aka March meeting).
Never made cheese? There are some great, easy recipes for beginners on this website – https://cheesemaking.com/collections/recipes?_=pf&pf_t_skill_level=beginner. They also have intermediate and advanced recipes. This is a great website to look through for cheesemaking recipes. Remember, you can get your cheesemaking supplies locally at Curds and Wine; QD members get a 10%, just show your card. Curds and Wine are closed Mondays and Tuesdays.
Podcast – Behind the Rind
Cheese articles – check out the last page of the March newsletter
New Cheeses – Check out Smallgoods new store in La Jolla; they have cheeses and meats that are amazing and all made in the USA – 10% discount for QD members.
Venessimo has cheeses from around the world; they have locations in Mission Hills, Del Mar, and Liberty Station – QD members get 10%.
Traditionally, we recognize “Grilled Cheese Month” at our April meeting. Last week, the board decided to move this event; it is currently scheduled for July. We will be in contact regarding the April meeting.
Stay health and dry,
In place of the regular February meeting, we are holding our annual “Bubbly and Cheese” anniversary pairing event to celebrate 9 years as a club. This special members-only multi-course pairing event is sold out, so if you missed your chance to buy tickets, make sure to purchase your tickets early next year. This event is held at a different location that is better suited for a sit-down pairing, so we will not be at AleSmith.
We will resume regular meetings next month with our March 17th meeting at AleSmith. Check back for additional details.
Our January meeting will be about Low & Non-fat Cheeses presented by Natalie Onstott, CCP, Cheesemonger
Tuesday, January 21st @ 6:30PM
9990 AleSmith Court
San Diego, CA 92126
We will be in the barrel room area that can be accessed by going down the hallway to the left of the main bar in the tasting room. You may want to bring a coat, as our meeting room can be chilly this time of year
If you are participating in the Potluck, it will begin at 6:30pm. It’s a lot of fun to share a cheese you’ve made, new cheese you’ve discovered, or a dish made with cheese, after all we are a cheese club. Equally welcome are any dishes, salads, desserts, breads, etc. We look forward to the membership food share. The meeting will start at 7pm.
We are permitted to bring homemade alcoholic beverages, but AleSmith’s license does not permit outside commercial alcohol.
Please RSVP using this form as soon as possible so that we can get an accurate head count and plan logistics.
This month our own cheese monger, Natalie Onstott, will be telling us about her adventure to Belgium and introducing us to washed rind cheeses. Washed rind cheeses are among the most complex and divisive cheeses. We’ll have the opportunity to try some real interesting cheeses. This will be a funky presentation and you don’t want to miss it.
Jenny will back with Jenny’s corner. We’ll have to see what’s in her cheese wheel.
In January we want to do a topic about “Low and non-fat Cheeses”. We’re looking for someone who would like to prepare this presentation. It’s not that difficult and we’ll help out if needed. Please let me know if you want to take this on.
This is also our last General meeting of the year. December will be our annual holiday party. There will be more information on this later.
November is when we elect the board slate.
As of today we have:
President: Marci Richards
Treasurer: Chuck West
IT: Chris Banker
Membership: Mark Bendixen
Logistics: Lisa Chamberlain
Secretary: Joanne West
Newsletter: Liz Sears
Social Media: Livia Cournoyer
Education: Don Rutherford
We are still looking for a vice president and events lead. You don’t have to be a prior board member for either of these positions. It’s a great way to support the club and become involved.
If you are interested in either of these positions, or any position, please let Larry know before or at the meeting.
The meeting is on November 19th. As is our custom, the social time and potluck will start at 6:30PM. You all have been awesome with the sampling of cheese and food to try. Please feel free to bring something if you’d like. At 7PM we’ll have our normal business and then start our featured presentation.
Bring a chair, a coat, and a friend. We’ll be meeting in the Barrel Room.