Cheese Plus is a well-known fromagerie in San Francisco. They’re celebrating their shop’s third birthday
Here’s the announcement from Cheese Plus
To celebrate our 3rd anniversary we’ll be hosting our Summer Solstice Food Festival on Saturday, June 21st from 11AM – 6PM.
More than 2 dozen local Bay Area food artisans will be on site throughout the day sampling their unique and wonderful products.
Janet Fletcher (James Beard award winning food writer for SF Chronicle) will be in store from 12 – 2PM signing her latest book, Cheese & Wine, a guide to selecting, pairing, and enjoying; and our knife sharpening service will be on-site to sharpen your knives and instruct you in the sharper side of life.
Here’s a sneak peak of a few food artisans on site:
- Paul Bertolli‘s delicious sausages and salami from Fra’Mani
- LaLoo’s Legendary Goat Milk Ice Cream
- Bellwether Farms Farmstead Sheep Cheese
- Allison McQuade’s authentic, tasty Chutney’s
- Redwood Hill Sonoma Goat Cheese
- Live Music, and much, much more!!
Festivities begin at 11AM and continue to 6PM.
Cheese Plus is located at 2001 Polk Avenue in San Francisco. Their phone number is (415) 921-2001.
This weekend, the entrance to Notre Dame in Paris smells a lot better. The annual Fête du Pain features fresh bread baking, classes for children, demonstrations, and a large display of French cheeses.
The festival will continue on Sunday. It’s geared for the younger bread lovers, so take the children with you.
Food festivals are always fun. You’ll find obscure dishes (garlic ice cream at the Garlic Festival), pseudo-celebrities (William Hung at the Artichoke Festival), beauty queens, and some really great food to eat and buy.
Rocamadour is a small town in France that features an annual Fête des Fromages in May. It’s the largest cheese fair in Southern France, with over 50 producers arriving to share their products.
The Travel Signposts Blog describes a cheese from this region:
This village has a cheese named after it, i.e. Cabécou de Rocamadour or more commonly known as “Rocamadour“. Since being awarded the AOC label in 1996, the producers have abandoned the name Cabécou as it’s too generic and hence today the cheese is just called “Rocamadour“. This also enables them to differentiate Rocamadour from the many Cabécou that exist. Rocamadour can be eaten at the various stages of maturation. When it’s between 1 and 2 weeks maturity it has a subtle acidic aroma and a slight nutty taste. As the “affinage” progresses, these characteristics mature and become more pronounced.
Fête des Fromages – Rocamadour, France</cite>