The March meeting will focus on bloomy rind cheeses, presented by Don Axe. We would love it if you bring a homemade or storebought bloomy rind cheese to share! (Other goodies are also welcome!)
This meeting will be held at 6:30PM on Tuesday, March 15, at AleSmith Brewery
9990 AleSmith Court
San Diego, CA 92126
We will be in a room off to the side of the Tasting Room – you can enter through an exterior door on the left of the main entrance. Meetings are free, but we highly recommend bringing something tasty to share and joining as a member for $20/year. Please bring a chair to sit on. Outside alcohol is not permitted.
Please RSVP as soon as possible so we can get an accurate headcount! RSVP here:
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.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=dG1ITFRPN3Vwb3haVmQ2WGlOejVnOVE6MA#gid=0
- Sharing of cheeses
- Club business – treasurer updates, future meetings, etc.
- New Vegetable Based Enzymes from Fytozymus – Aurelio Fernandes
- Soft-Ripened Cheeses – Laurie Gerber
- Camembert – Bix
What to bring:
- Cheese to share, if you can. Soft-ripened cheeses are especially encouraged. Snacks and beverages are also welcome.
- 2012 Dues ($20), if not yet paid. It is also be possible to pay online through PayPal