How to Evaluate Your Cheese Like a Pro
Presenter: Janet Fletcher

What does it mean to win first place at a cheese competition? Janet will guide you through what an aesthetic judge looks for in National and International cheese judging competitions. Janet will use those pointers in helping you pick the cheese that is at its peak of perfection for your cheese plate.

Please note: Seminar includes paired wine tasting.
 

Agour Creamery, Cheesemaker of the Basque Region (Basque Masters)
Presenters: Peio Etcheleku and Laura Dubouloz

Peio Etcheleku and his father Jean have been making cheese in the Basque region since 1981. They make a many wondrous AOC cheeses from cow, sheep and goat’s milk; and have won many international awards to prove it. They pass off many of their cheeses to the notable hands of Herve Mons and Laura Dubouloz (previous years’ presenter) is here again to talk about how the magic continues in the caves.

Please note: Seminar includes paired wine tasting.
 

Washington’s Artisan Cheese Renaissance
Presenter: Tami Parr

While enterprising people have been making cheese in Washington for many years, the last decade has seen an explosion in the numbers of artisan cheesemakers statewide: Washington is now home to over thirty cheesemakers and still growing. We’ll talk about this regional cheese renaissance and the reasons for such rapid growth, as well as explore a range and diversity of cheeses being made across the state.

Please note: Seminar includes paired wine tasting.

The Cheesemonger (Fromager)
(Who are we exactly and what is our craft?)
Presenter: Daphne Zepos

Daphne Zepos gives a history of cheesemongering through Europe from medieval times to now with wonderful images, engravings of history’s cheese sellers. Daphne will talk of the particularities of our craft, how we are integral to the cheese revolution in this country.  A focused cheese tasting will be based on what a cheesemonger finds attractive: a delicate cheese rind, a perfectly ripened cheese, an old and rare specimen, a very local very fresh cheese, a cheese that is marinated/spiced in-house, a great story that sells the cheese, etc. The vocabulary of the trade, the trials of shipping, the way we put together a cheese selection, etc. will be discussed.

Please note: Seminar includes paired wine tasting.

The Gem of La Mancha
Presenter: Señor Tomas Honrubia Lucas

In the Old World, each country has it's hallmark cheese. Italy has Parmigiano-Reggiano. France has Roquefort. England has Cheddar. And Spain has Manchego. Here is your chance to taste and learn of Spain's greatest cheese made by Spain's greatest producer.

The World Cheese Awards in London support our claim that the best Manchego comes from Dehesa De Los Llanos dairy in La Mancha, Spain. Manchego is a D.O. (Denomination of Origin) cheese which means it must adhere to strict guidelines in its production. Señor Tomas Honrubia Lucas, the cheesemaker at Dehesa De Los Llanos, will explain how his award-winning Manchego comes to life in this one-of-a-kind seminar!