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Queso Diego July Meeting Announcement

Join us at our July Meeting next Tuesday, July 16 at 6:30pm at AleSmith (9990 AleSmith Ct, San Diego, Ca 92126)! We will be meeting in the MEZZANINE (upstairs).

Chris and Susan will be presenting on Feta Cheese! While many people may be accustomed to just grabbing a tub of crumbled feta from the grocery store, there are many varieties of this popular cheese, which can be enjoyed on their own or used for their specific properties in various dishes. This presentation will cover the Feta cheese style and history, regional variations of Feta, why Feta is a “gateway hard cheese” for home cheesemakers, along with detailed instructions on making Feta cheese at home. Cheese samples will include a guided comparison of several regional fetas, along with homemade and flavored examples! … and there may be information about the next CHEESE CLASS that we will do.

Logistics:
We’re meeting in the MEZZANINE area (walk in the main entrance, past the main bar and gift shop towards the Barrel Room. Before the Barrel Room, use the stairs or elevator to go UPSTAIRS to the Mezzanine). There is seating in the Mezzanine.
Upon arrival, please check-in at the check-in table
Please set up your potluck item (and we have labels and label stands, grab a sharpie and label what you bought)
Members are encouraged to bring homemade cheese or potluck item or beverage. If alcohol, only homemade alcohol is allowed (NO COMMERICAL ALCOHOL). Better yet, enjoy some of the tasty AleSmith beverages!
Potluck/socializing beginning at 6:30pm, and the meeting at 7:00pm

A quick note about bringing a LAWN CHAIR… We always need to bring a lawn chair if we meet in the Barrel Room. But the Mezzanine does have seating, so no lawn chair is needed if we meet there. HOWEVER, I would ask everyone to always bring a lawn chair… that way, if there is ever a last minute change with the Mezzanine, we won’t be stuck without chairs. I don’t expect it, but never hurts to be prepared. In this case, I will leave my lawn chair in my car, as we are expecting the Mezzanine, and there is seating there.

Queso Diego May Meeting Announcement

Jack Ford of Taj Farm will talk about his farm and utilizing Dairy Animals and Milk for Cheese Making. Jack has quite a background in animals and fresh produce production, and has successfully made cheese for charcuterie presentations.

He is quite knowledgeable, and is quite active in the Slow Food movement. This will be quite an informative and engaging discussion—certainly one not to miss.

If you haven’t done so yet, be sure to RSVP on the link below and put it on your calendar.
https://docs.google.com/forms/d/e/1FAIpQLScycSih5O5l4iMqVKA8MMlFRWzCuBTGnh4I55S6eF74tFSzuQ/viewform