Hands down, the finest of cheese-ups since its inception, Queso Diego's third meeting was a dream date for the warm-weathered turophiles of San Diego, or anyone who fancies cheese.
now 93 109 members strong and counting!
This go around drew attention to the rich and salty blue cheeses hailed to be loved (or loathed) by most.
While the characteristic flavor and aromas of the many blues including Roqueforts, Gorgonzolas and Stiltons demand an acquired taste for some due to the fact that they all house mold* spores, this is of little concern for the adventurous group of cheesemakers and enthusiasts.
While the characteristic flavor and aromas of the many blues including Roqueforts, Gorgonzolas and Stiltons demand an acquired taste for some due to the fact that they all house mold* spores, this is of little concern for the adventurous group of cheesemakers and enthusiasts.
The meeting was graciously hosted by Gisela Claassen of Curds and Wine, a local source for San Diego's wine and cheesemaking needs that welcomes all interested parties, newbies and seasoned alike.
The shopfront made for a perfect meeting locale for Queso Diego members, all great fans of the stinkers.
The shopfront made for a perfect meeting locale for Queso Diego members, all great fans of the stinkers.
Sweiners, local gourmet food truck was on deck to serve fresh, grilled sausages of German bratwurst, chicken apple, pork, all beef and vegan. The cherry on top was the Swiss Alps raclette cheese that was warmed and scraped from its melty goodness before our very eyes to garnish the baguette-encased, meaty franks.
An excellent guest lecture presented by speaker John Mckay highlighted the various aspects of cheese, including its origin, preparation, storage and witty trivia with flying mini-wheels of cheese tossed into the crowd as prizes for correct answers.
John was kind enough to provide some commercially available cheeses (for educational purposes, of course), including a Roaring Forties Blue which melted into a tasty caramel torrent mouthful when paired with a dreamy barleywine.
At the very heart of the matter lay the fine spread of artisan made cheeses, breads, snacks, beer, wine, and two varieties of delicious mead aged to perfection, oh my!
Attendees happily drowned in the vast sea of cheesey, mold-speckled blues and malty brews.
Although I'm quite certain even the most diligent fell victim to a blue cheese coma in the wake of its aftermath, myself included.
Life does not suck.
x
* In the defense of blue cheese there is good mold, and then there is very bad mold. The one used to make the characteristic veins found in blue cheeses is a very friendly mold known as Penicillium Roqueforti. It's not the type of mold that one would find on old bread, or a shower wall. For answers to all your moldy cheese questions look here.
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