Achadinha Cheese
Co.: Capricious Cheese
Capricious is a washed
curd aged goat cheese, hand made by award winning cheese maker, Diana Livingston.
Capricious is produced in an old style and made with fresh goat milk from the
Pacheco Family Dairy in Petaluma. The Capricious is aged in a cave within the
farm in Eureka coast, benefiting from the salty air and cool environment. The
Capricious is turned daily and polished with olive oil which is a protective coating
that enables aging. Capricious won best of show in 2002 at the American Cheese
Society.
Achadinha Cheese Company 707-763-1025
Bellwether
Farm: San Andreas
San Andreas is made from farmstead sheep's milk,
semi-soft, aged 60-90 days, raw milk. A classic sheep's milk cheese with the characteristic
"nutty" flavor. Made with the milk of our own sheep, this cheese is
named after the earthquake fault running near the farm.
www.bellwethercheese.com
707-763-0993
Fantome
Farms: Chevre and Boulot
Fresh goat cheese and 2-year Boulots
Anne
Topham brings her fresh goat cheeses from Ridgeway, WI, near Madison where the
cheeses are sold throughout the summer and early fall at the Dane County Farmers
Market. (608) 924-1266
Goose
Island Brewery, Summertime
Modeled after a Kolsch, the Summertime beer
is crisp, with medium malt body and hops. A refreshing counterpoint to buttery
cheeses. www.gooseisland.com, (773) 832-9040
Lagunitas
Brewery: The IPA , The Censored, The #10
Lagunitas IPA is a hoppy, aromatic.
Lagunitas' The Censored is a rich Copper Ale full of nice caramel malt flavors
though...it may be what you want it to be with cheese! Lagunitas Brewery #10 is
refreshing and light. The Number 10 is only produced in July and August of each
year. www.lagunitas.com 707-769-4495
Laura
Chenel: Fresh Chef Chevre
The fresh Chef Chevre is a fresh hand-made
pasteurized goat milk Chevre made in the east Sonoma County, near the town of
Sonoma. The Chevre has a soft and velvety texture with a mild tart flavor.
Laura
Chenel Cheese Company (707) 996-4477
Left
Hand Brewery: Milk Stout
A tangy stout, almost coffee-tasting, made
with lactose to add to fermentable sugars from the malt. Lactic taste, followed
by dry finish. Can cut through buttery cheese flavors from ripened cheeses.
www.lefthandbrewery.com
(303) 772-0258
LoveTree
Farmstead Cheeses: Trade Lake Cedar
A robust raw sheep milk cheese made
by Mary Falk. It's a natural rind cheese aged on cedar branches in a cave. It's
definitely "aromatic" with a beguiling fruity- nutty flavor that ends
with a light woodsy undertone. Aged two and a half months and more. Also, fresh
Fish Bait cheese. www.lovetreefarmstead.com (715) 488-2966
Milwaukee
Ale House: Louie's Demise
An original American amber ale, Louie's is
full of the bready, malty flavors that make it a "wild card" for pairing
with many types of cheese. Medium-bodied and malty in your mouth, then follows
with a nice hop finish.
www.ale-house.com (414) 226-BEER
New
Glarus Brewing Co:
Spotted Cow & Raspberry Tart
A light, refreshing
ale, with a slight yeasty haze, made with flaked barley and Wisconsin malts. Also,
in limited quantities, the unctuous Raspberry Tart, modeled after Belgian fruit
beers and tasting like liquid jam in a glass.
www.newglarusbrewing.com (608)527-5850
Point
Reyes Blue: Original Blue
Point Reyes Original Blue is a raw milk cheese,
aged 8 months, creamy in texture with a complex mold flavor similar to Stilton.
The sweetness in the milk comes through due to the grasses cows were grazing last
winter.
www.pointreyescheese.com or 415-663-0880
Rogue
Ales:
Shakespeare Stout and Rogue Mocha Porter
Shakespeare Stout
is ebony in color, a rich creamy head and a mellow chocolate aftertaste. It is
made from Northwest Harrington, Crystal, and Chocolate malts, roasted barley and
rolled oats, along with Cascade hop. Shakespeare Stout is available in the classic
22-ounce bottle, a commemorative 3-litre bottle with ceramic swing-top, and on
draft.
Ruddy brown in color, a bittersweet balance of malt and hops with a
light cream finish. Mocha Porter is made from Northwest Harrington and Klages,
Beeston Chocolate, Black, Munich and Carastan malts.
www.rogue.com; 503-241-3800
Rogue Creamery:
Rogue Cheddar
Home to classic cheeses such as Oregonzola and Crater
Lake Blue, Rogue Creamery offers its Rogue Cheddar (hand carried by David Gremmel
- thanks!) with Rogue Ale Porter.
www.roguegoldcheese.com 541-665-1155
Salemville
Cheese Coop: Amish Blue
ACS award winning blue cheese is a crumbly,
sharp blue. The Salemville Coop's Amish Blue is distributed by Dan Carter Inc.,
Mayville, WI www.dcicheese.com or through their co-op store in Cambria, WI
(920)
394-3433.
South
Shore Brewery: Rhoades Scholar Stout
A not too sweet, very dark and
toasty ale, a versatile pairing for aged and ripened cheeses. South Shore Brewery
is worth a visit to Ashland, WI, for its beers alone; its neighbor, Deep Water
Grille, offers beer cuisine, including chicken-gorgonzola lasagna and an excellent
beer-cheese soup. www.southshorebrewery.com, (715) 682-9199
Sprecher
Brewery : Mai Bock
One of the Glendale, WI brewery's best selling seasonals,
the deep sunset-gold Mai Bock is a potent lager, with a sweet malt taste quickly
overtaken by spicy hops and peppery alcohol finish. The last 2 cases were saved
for this tasting. www.sprecherbrewery.com (414) 964-2739
Still
Meadows Farms: Apple Spice Cheddar
Apple Spice Aged Cheddar is one
of the flavored organic milk cheeses made in Crawford County, WI with milk from
Jersey cows raised on the Still Meadows, and produced at the Cedar Grove Cheese
Co. www.celebrationfarm.net (608) 734-3234
Third
Street Aleworks : One Ton Blackberry
Fresh Marion Blackberries are
used to create a smooth, refreshing and balanced fruit ale. An award winning,
flavorful beer. Voted the best fruit ale in California at the 1998 State Fair.
1st PLACE "BEST OF SHOW" 2004 El Dorado Craft Beer Competition
www.thirdstreetaleworks.com
or 707-523-3060
Tyranena
Brewing Co.: Headless Man Amber Alt
The Headless Man is brewed in the
"old way" of a Düsseldorf-style Altbier at a modern brewhaus in
Lake Mills, WI. A hybrid style of brewing using ale yeast for the primary fermentation
at warm temperatures, followed by a cold lagering process, to give this amber
ale its smooth taste. www.tyranena.com, (920) 648-8699
Upland
Brewery : Upland Belgian Wheat Ale
An award winning and classic rendition
of a Belgian wit, this ale is light on the tongue and easy going. Our Wheat Ale
is made with 50% wheat malt and spiced with coriander and curacao orange peel.
Awards: Silver - 2003 Indiana State Fair & Gold - 2002 Great American Beer
Festival.
www.uplandbeer.com 812-330-7421
Uplands
Cheese Co.: Pleasant Ridge Reserve
Two families, Mike and Carol Gingrich
and Dan and Jeanne Patenaude started farming together in 1994 to maintain their
traditional dairy farming methods, and produce cheese. The Pleasant Ridge Reserve
has won many awards.
www.uplandscheese.com (866) 588-3443
Vella
Cheese Company
Daisy Cheddar (Raw Milk) is a tribute to traditional
raw milk cheesemaking, full of rich, deep flavors. A new introduction from cheesemaker
Ig Vella, and not available elsewhere at this year's conference. Also, Daisy Cheddar
(Pasteurized) for tasting. www.vellacheese.com or 707-938-3232
Vermont
Shepherd: Vermont Shepherd
Vermont Shepherd is a farmhouse sheep's
milk cheese. Aged 4-8 months, this cheese has a sweet, rich, earthy flavor with
hints of clover, wild mint and thyme.
www.vermontshepherd.com 802-387-2041
