Tag Archives: may

Queso Diego May Virtual Meeting Announcement

The May meeting will occur on the 3rd Tuesday of the month (May 18th), as usual, at 6:30 pm. The zoom link was sent out to members.

This month’s meeting will be about the versatility of goat cheese! If you can, go buy (or make!) some plain goat cheese to experiment with during our meeting, and think about possible additions. Fresh herbs from the garden? dry herbs from the cupboard? Fruit? Nuts?

Larry will be giving a presentation and we will individually contribute from there.

Queso Diego May Virtual Meeting Announcement

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.

Queso Diego May Meeting Announcement

I hope you’ve all recovered from last months Grilled Cheese event. This month we have a great presentation planned. Peter Zien, of CheeseSmith and AleSmith, will be here to talk to us about pasteurization. This is a critical process in Cheesemaking and many food endeavors, but few people know what it does and why it’s important. You don’t want to miss this meeting.

As always, our friendly potluck and social time will start at 6:30. Please consider bringing an item to share. The last few months have been wonderful. Don’t forget your chair and a coat.

Thank you to everyone who responded to the Valle Guadalupe trip. It’s sold out at 30 people. I’ll be sending a notice to those that signed up with the almost final details.
Be prepared to send me your deposit after I send the notice. We have a great trip planned. I’ll send all the details to you hopefully by Monday.

See you next Tuesday.

Queso Diego May Meeting Announcement

Cave à Roquefort

Our May Queso Diego Meeting is already here!

Tuesday, May 15th at 6:30 PM at:

AleSmith Brewing Company
9990 Alesmith Court
San Diego, CA 92126.

Please RSVP for the meeting here:
https://goo.gl/forms/T3wzsKWES5AhM69n1

The meeting starts at 6:30 PM with sharing of cheese (homemade or otherwise) and cheese-friendly foods, homemade alcoholic beverages, and any other food or non-alcoholic beverage you would like to share. AleSmith beer is available for purchase (no other commercial alcoholic beverages can be served at the brewery).

At 7:00 PM we start the formal meeting with a summary of past and upcoming club events and meeting plans and we always provide a chance to talk about your homemade cheeses and to discuss cheesemaking and answer cheese-related questions.

This month’s will feature multiple mini-presentations.

First, Marci Richards and Jenny Eastwood will provide important information about competing in the SD Fair Cheesemaking Competition and discuss the process of cheese judging.

Next, Chris Banker will present on cheese caves and how to make your own.

Following Chris’ presentation there will be time for members to discuss their favorite cheesemaking gadgets (please keep presentations to a couple of minutes and one powerpoint slide, if you need it). Please make sure to tell us if you are bringing a gadget to share on the RSVP form.

Please remember to bring a chair and wear something warm as we meet in the brewery, which can be chilly in the winter.

If you haven’t paid your 2018 dues, please be prepared to pay $20 for individuals or $30 for a family to our new Membership Officer, Olaf Walter.

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