The Evolution Of American Artisan Cheese: Speakers Announced For The Sonoma Valley Cheese Conference

SONOMA, Calif. – The movers and shakers of the American artisan cheese movement will reflect on the evolution and future of their craft at the 11th Annual Sonoma Valley Cheese Conference – a yearly gathering of cheesemakers, retailers, distributors and food writers, on Feb. 23 – 28, 2014, in Sonoma, Calif.

Hosted by Sheana Davis of The Epicurean Connection, the conference is a premier destination for cheese industry opinion leaders from across the nation. This year, the event will highlight a core group of leaders and up-and-comers, representing the past, present and future of the American artisan cheese movement. 

Conference festivities kick off a day early in San Francisco on Saturday, Feb. 22, with Cheese Plus hosting a public Winter Artisan Cheese Fair from 1 to 4 p.m. The event showcases a dozen cheesemakers and artisan producers leading the artisan movement, as well as wines and ales from Sonoma County. The conference proper begins in Sonoma on Sunday, Feb. 23, returning to its roots at the Sonoma Valley Inn with an afternoon Winter Artisan Cheese Fair, featuring artisan cow, sheep and goat cheese producers, wines, brews, guest chefs and the second annual Mac & Cheese Cook-off. The next two days feature seminars and networking sessions at the Sonoma Valley Inn, and wraps up with a special affinage session led by Peter Dixon, as well as a ZingTrain seminar with Ari Weinzweig of Zingerman's.

Event Details:

• Saturday, Feb. 22: Cheese Plus Winter Artisan Cheese Fair in San Francisco. Cheese Plus in San Francisco invites the public to taste and purchase local cheeses and wines, from 1 to 4 p.m. Meet a dozen cheesemakers and artisan taste producers and taste their wares. Admission is free.

• Sunday, Feb. 23: Sonoma Winter Artisan Cheese Fair at Sonoma Valley Inn. Both the public and conference attendees are invited to an opening reception and mac ‘n cheese cook-off to launch the 11th Annual Sonoma Valley Cheese Conference from 1- 4 p.m. Includes a 1:30 p.m. Sake and Cheese Tasting and 3 p.m. Beer & Cheese tasting with author Janet Fletcher. Location: Sonoma Valley Inn. Tickets: $55 (full conference registration attendees may attend for $25). That evening, the public is invited to attend a Cheesemaker Dinner at The Epicurean Connection for $45 per person, featuring cheeses from Redwood Hill Cheese, Roelli Cheese and Valley Ford Cheese Company.

• Monday, Feb. 24 – Tuesday, Feb. 25: Annual Sonoma Valley Cheese Conference at Sonoma Valley Inn. Keynote speakers include Judy and Charlie Creighton, discussing the evolution of the American artisan cheese movement, and Glenda Humiston, USDA, providing information on future opportunities. In addition, Amy Thompson, Lucy’s Whey, will focus on retailing artisan and farmstead cheeses, while Vermont cheesemaker Peter Dixon will focus on the past and present of artisan cheese and the future for affinage in America. Cost is $150 per day, or $250 for both days.

On both days of the conference, an array of topics will be presented. Additional speakers include: Al Baylacq, Good Earth Natural Foods; Jacquelyn Buchannan, Laura Chenel’s Chevre; David and Jennifer Bice, Redwood Hill Farm; David Breeden, French Laundry; Jeanne Carpenter, Wisconsin Cheese Originals; Judy Creighton, California Artisan Cheese Guild; Seana Doughty, Bleating Heart Cheese; Brad Dube, Food Matters Again; Sarah Dvorak, Mission Cheese; Gordon Edgar, Rainbow Grocery Cooperative; Janet Fletcher, food writer; Laurie Gallian, Sonoma City Council; Colette Hatch, Oliver’s Market; Jeanette Hurt, food writer; Karen Moreda, Valley Food Cheese Company; Shana Ray, Digital Marketing + Social Relations; Janet Tarlov, Canyon Markey; Amy Thompson, Lucy’s Whey; Justin Wangler, Kendall Jackson Estates; Nancy Weimer, New Leaf Community Market; Ari Weinzweig, Zingerman’s, Marilyn Wilkinson, Wisconsin Milk Marketing Board; and Anna Wolfe, Gourmet Retailer.

• Wednesday – Thursday, Feb. 26-27: Two-Day Affinage Session. Peter Dixon, Dairy Foods Consulting, and Rachel Fritz Schaal, Westminster Artisan Cheese, will present a special, two-day session on affinage, including a tour of two local dairies. Location: Sonoma Valley Inn. Cost: $200 per person. Space is limited.

• Wednesday, Feb. 26:  ZingTrain Session. Ari Weinzweig of Zingerman's will present a dynamic, small-group session guaranteed to get participants thinking about running their organizations in new ways. Location: Sonoma Valley Inn. Cost: $750 per person  Sponsored by Delfina, Mission Cheese, The Epicurean Connection, Bi Rite, Good Earth and Real Food Company. This session is sold-out.

• Thursday, Feb. 27:  ZingTrain Session. Ari Weinzweig of Zingerman's will present a dynamic, small-group session guaranteed to get participants thinking about running their organizations in new ways. Location: Sonoma Valley Inn. Cost: $750 per person. Space is limited.

To register, email Sheana Davis at sheana@vom.com or call 707-935-7960. Visit www.theepicureanconnection.com to learn more.

Sheana Davis—chef, cheesemaker, caterer, culinary educator, and owner of The Epicurean Connection Shop in Sonoma, California—has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years.  Her 11th Annual Sonoma Valley Cheese Conference, drawing industry leaders from across the United States, is scheduled for Feb 23-28, 2014 in Sonoma, California. www.theepicureanconnection.com

Source: Sonoma Valley Cheese Conference