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Queso Diego October 2016 newsletter with meeting RSVP link inside
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Message from the President

Have a cheesey Thanksgiving!

Wow, we only have 2 more months left in 2016?! With the major (food) holidays coming up, I hope you've found some inspiration for your table from our Sweet & Savory Cheesecakes meeting, our Homemade Cheese Show and Tell, and our other meetings throughout this year.

I'm thankful for this past year of cheese:

  • I've gotten so much great and positive feedback as your President
  • I've had enormous amounts of goat milk which allowed me to experiment with new cheeses
  • I've gotten to know some amazing cheesemakers and cooks in our club
  • I've seen our members encourage each other to advance their cheesemaking skills and come to the meetings with amazing creations


Thanks for being a part of Queso Diego and furthering the love of cheese and cheesemaking!

Alyssa Humbert
(pron: uh-LEE-shah)
2016 Queso Diego President
Queso Diego Newsletter Editor-In-Chief


Next meeting: November 15

The November meeting of Queso Diego will feature a presentation by Queso Diego President, Alyssa Humbert, on Italian Cheese, based on her recent trip to Italy.  She will talk about Italian cheeses, including the cheeses she found in Italy, and share samples of Italian cheeses. This is our final regular meeting of the year, as December is our special holiday party, which we will discuss at the meeting. Attendees are welcome to bring cheeses and snacks to share, and Italian cheeses and foods are especially encouraged.

Queso Diego November Meeting
Tuesday, November 15 @ 6:30PM
AleSmith Brewery
9990 AleSmith Court
San Diego, CA 92126

We'll be in a room off to the side of the Tasting Room - you can enter through an exterior door on the left of the main entrance. Meetings are free, but we highly recommend bringing something tasty to share and joining as a member for only $20/year. Please bring a chair to sit on. Outside alcohol is not permitted.

Please RSVP using this form as soon as possible so that we can get an accurate head count: https://docs.google.com/forms/d/e/1FAIpQLSe7m5jXApe6a4ildFBefdKE8R6vWU2OaEWszqp-aXOu9weN4w/viewform


December Holiday Party

Each year in lieu of our usual monthly meeting, we have a holiday party! 

Tuesday, December 13, 6:00PM
Queso Diego Holiday Party
Only members who are current on their annual dues will receive invitations to the holiday party

Opportunity Drawing - This is our only fundraiser of the year
Funds help pay for supplies and cheeses provided at our monthly meetings
Tickets: 1 ticket free with entry, $1 = 1 ticket, $10 = arm's length of tickets
Please bring cash to pay for tickets

Donations: If you have something to donate to our Opportunity drawing, please email president@quesodiego.org, thank you!

Potluck - Queso Diego will provide a Honey Baked Ham!
We encourage bringing a main dish so we're not overflowing with sides and snacks
Dishes must be ready to serve - no cooking permitted in the hostess' kitchen, bring your own serving utensils
Alcohol permitted

Please consider bringing your own tasting glass to reduce waste
Please wear your Queso Diego membership badge


Cider Meets Cheese in Julian

By Jeffree Itrich
October 8, 2016 - Julian, CA

On October 8th over 30 Queso Diegans gathered at Julian Ciderworks on Kenner Ranch in Julian for a special pairing of six ciders made by Julian Ciderworks and six cheeses sourced from Vennisimo Cheese. The only thing more perfect than the stellar weather and idyllic setting was the on-point pairings, they could not have been better. Many thanks to Curt Wittenberg and Stan Sisson for arranging the tasting and figuring out which cheeses would best complement the flavorful ciders. They did an astounding job.  Not one pairing was out-of-sync. And none of it would have been possible without Brian Kenner who hosted all of us. 



Curt started with Winesap Cider, a popular apple and cider since Colonial times with a moderate 7.0 alcohol level. We tasted the cider with Midnight Moon, a gouda-style cheese made in the Netherlands for Cypress Grove creamery in Arcata, CA. Buttery with a long caramel finish, Midnight Moon’s nutty flavor  married well with the dry cider. 

Next we sampled Golden Russet Cider, a full-bodied, higher-alcohol (10-11%) cider fermented in a dry style with Old Quebec vintage Cheddar, a three year-old cheese. Curt explained that low moisture in the cheese contributed to the long aging process that created the stupendous depth of flavor. 



We moved onto our first sweet pairing featuring Mirabelle, an intense, aromatic plum wine (4.2% alcohol) made from tree-ripened, yellow plums. We sampled Mirabelle with Délice de Bourgogne, a French cow's milk cheese from the Burgundy region of France. A soft-ripened, bloomy-rind, triple-cream cheese, it’s known for mushroomy aromas near the rind, mild acidity and a fine delicate texture. The rich creaminess of the cheese paired beautifully with the sweet, fragrant plum flavors.

Next up we were treated to a Melomel, a high alcohol (7.4%) beverage made from comice pears and Citrus Blast Mead. Curt and Stan paired the Melomel with Monte Enebro, a goats milk blue cheese from Avila, Spain. Both exhibited strong flavors and required a pairing with an equally strong mate that would not overwhelm one or the other. They nailed it. 



The Melomel wasn’t the only pear drink we imbibed. Unlike the sweet Melomel the Anjou cider (called a Perry) was dry with an acidic character that comes in at 5.2% alcohol. For this pairing Stan and Curt chose an Alpine cow’s milk cheese made in the Jura region of Switzerland. They described the cheese as having both a bite and soft edge at the same time. It seemed the perfect foil to the Perry. 

We finished with another higher alcohol cider, the Floribunda, made from both Floribunda and Hyslop crab apples. Because crab apples tend to be bitter and sharp Julian Ciderworks back sweetened it to create a full-bodied cider that packs a punch at 7.6% alcohol. Stan and Curt paired the intense cider with Harbison, a bloomy-rind cheese from Jasper Hill Farm in Vermont. It was a really interesting cheese that when young the cheesemaker wraps in strips of the inner bark of a spruce tree, which gives it a woodsy, sweet flavor. It was named “Best American Cheese” at this year’s American Cheese Society Awards. 



As if that wasn’t enough we also noshed on P. Balistreri Point Loma Salumi with Rosemary and Garlic. Julian Ciderworks put out a half-gallon of fresh pressed (non-alcoholic) cider for the kids in attendance but they didn’t get to drink much of it. As soon as some of the adults tasted it the liquid nirvana disappeared. 



What a great day. We drank and we ate, repeating the process six times throughout the afternoon. And boy did we learn a lot! In fact did you know that there are 16,648 recorded apple varieties in North America? Yep. (Thanks for that little bit of trivia, Brian Trout.)



A big thank you to Brian Kenner, Stan Sisson and Curt Wittenberg for an outstanding day. We should make this an annual fall tradition!


Cheese Recipe of the Month

Since it's a month of food, here's 2 recipes for the month, 1 easy and 1 advanced:

If you want to give your Thanksgiving guests a homemade cheese to nosh on, but are short on time, here's a quick and easy goat cheese recipe: Homemade Goat Cheese



Did you know there's a variety of pumpkin called a cheese pumpkin?! Here's a cheesey recipe using a cheese pumpkin that includes 2 kinds of cheeses: Bake a Cheese Pumpkin for an Autumn Side Dish


Writers needed

We're looking for writers to contribute a one-time or monthly article to the new Queso Diego newsletter. If you would like to submit an article or idea for future articles, please send your suggestion to: newsletter@quesodiego.org

Thanks to our amazing club Officers:

President
Alyssa Humbert
president@quesodiego.org

Vice President
Earl Itrich

Treasurer
Chuck West
treasurer@quesodiego.org

Secretary
Don Rutherford

Membership Chair
Sandy McCampbell
membership@quesodiego.org

IT Chair
Chris Banker
cbanker@quesodiego.org

Historian
Curt Wittenberg
historian@quesodiego.org

To contact all of us with questions, concerns, suggestions, email us at: officers@quesodiego.org
Upcoming Events

November 5, 1:00PM - 3:00PM
Beer & Cheese Sampling - $30
Thorn Street Brewery
3176 Thorn Street
San Diego,  CA 92104
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-05-beer-cheese-sampling-thorn-st

November 6, 9:00AM - 3:00PM
Counter Culture - free
Monk Space
4414 West 2nd Street
Los Angeles, CA 90004
RSVP here: https://www.eventbrite.com/e/counter-culture-los-angeles-tickets-27643069164

November 6, 12:00PM - 4:00PM
Stone Craft Beer & Cheese: The Ultimate Pairing Festival - $45
Stone Brewing World Bistro and Gardens - Liberty Station
2816 Historic Decatur Road
San Diego, CA 92106
Buy tickets here: http://www.stonebrewing.com/events/stone-craft-beer-cheese-ultimate-pairing-festival

November 6, 4:30PM - 6:30PM
Meet the Maker - free
Monk Space
4414 West 2nd Street
Los Angeles, CA 90004
RSVP here: https://www.eventbrite.com/e/meet-the-maker-los-angeles-tickets-27643674976

November 6, 5:00PM - 7:00PM
Mercy of the Monger - $50
Venissimo Del Mar
2650 Via de la Valle
Del Mar, CA 92014
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-06-mercy-of-the-monger-del-mar

November 7, 9:00AM - 3:00PM
Counter Culture - free
Monk Space
4414 West 2nd Street
Los Angeles, CA 90004
RSVP here: https://www.eventbrite.com/e/counter-culture-los-angeles-tickets-27643069164

November 7, 6:00PM - 8:00PM
Make Mozzarella and Ricotta - $50
Venissimo Liberty Station
2820 Historic Decatur Road
San Diego, CA 92106
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-07-make-mozz-ricotta-liberty-station

November 8, 6:00PM - 8:00PM
CheeseSmith Pairing with Peter Zien - $42
AleSmith Brewing Company
9990 AleSmith Court
San Diego, CA 92126
Buy tickets here: https://www.eventbrite.com/e/cheesesmith-pairing-with-peter-zien-tickets-28945821732?aff=es2

November 9, 6:00PM - 7:30PM
Truffles and Cheese - $50
Venissimo Downtown
789 West Harbor Drive
San Diego, CA 92101
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-09-truffles-cheese-san-diego

November 10, 6:00PM - 7:30PM
Jopen bier en kaas - $30
Venissimo North Park
3007 University Avenue
San Diego, CA 92104
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-10-jopen-bier-en-kaas-north-park

November 12, 1:00PM - 4:00PM
Cheesemaking Fundamentals Class - $75
Curds and Wine
7194 Clairemont Mesa Blvd.
San Diego, CA 92111
Buy tickets here: http://www.curdsandwine.com/products/cheesemaking-class/cheesemaking-fundamentals-class-saturday-november-12-2016

November 12, 2:00PM
Cheese & Beer with Smallgoods Provisions - $28
2kids Brewing Company
8680 Miralani Drive, Suite 123
San Diego, Ca 92126
Buy tickets here: http://2kidscheese.brownpapertickets.com/ 

November 14, 6:00PM - 8:00PM
Chef Showcase - $50
Venissimo Liberty Station
2820 Historic Decatur Road
San Diego, CA 92106
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-14-chef-showcase-liberty-station

November 15, 6:00PM - 7:30PM
Cider + Cheese Rules - $30
Venissimo North Park @ Bottlecraft
3007 University Avenue
San Diego, CA 92104
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-15-cider-cheese-rules-north-park

November 15, 6:30PM
Queso Diego November Meeting - free
AleSmith Brewing Company
9990 AleSmith Court
San Diego, CA 92126
RSVP here: https://docs.google.com/forms/d/e/1FAIpQLSe7m5jXApe6a4ildFBefdKE8R6vWU2OaEWszqp-aXOu9weN4w/viewform

November 17, 7:00PM - 8:30PM
Holiday Pairing Perfection - A Classic Cheese & Wine Pairing Class - $50
The Cheese Store of San Diego
1980 Kettner Blvd.
Suite 30
San Diego, CA 92101
Buy tickets here: http://www.thecheesestoresd.com/purchase-an-event/holiday-pairing-perfection-a-classic-cheese-wine-pairing-class

November 17, 6:00PM - 8:30PM
Wonderful Wines - $60
Venissimo Del Mar
2650 Via de la Valle
Del Mar, CA 92014
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-17-wonderful-wines-del-mar

November 20, 1PM - 3PM
Cheesemaking Class Chevre - $35
Ascension Lutheran Church
5106 Zion Avenue
San Diego, CA 92120
Please RSVP by paying $35 via PayPal to: donaldrutherford@hotmail.com

November 20, 6:30PM
Cider and Cheese Pairing - $50
The Homebrewer
2911 El Cajon Blvd.
Suite 2 
San Diego, CA 92104
Buy tickets here: http://www.thehomebrewersd.com/event/craft-cider-artisan-cheese-bff-a-pairing-night/

November 30, 6:00PM - 8:00PM
Pizza Making - $50
Flour & Barley
Venissimo downtown
789 West Harbor Drive
San Diego, CA 92101
Buy tickets here: https://venissimo.vendecommerce.com/class-schedule/products/11-30-pizza-making-san-diego

December 3, 1:00PM - 4:00PM
Cheesemaking Fundamentals Class - $75
Curds and Wine
7194 Clairemont Mesa Blvd.
San Diego, CA 92111
Buy tickets here: http://www.curdsandwine.com/products/cheesemaking-class/cheesemaking-fundamentals-class-saturday-december-3-2016

December 13, 6:00PM
Queso Diego Holiday Party - potluck
RSVP and location to be emailed to paid members only
 
Get 10% off your purchase with your Queso Diego membership

Bice San Diego
425 Island Avenue
San Diego, CA 92101
Get 10% off your purchase with your Queso Diego membership

Smallgoods Cheese & Provisions
La Jolla Open Aire Market
7335 Girard Ave.
La Jolla, CA 92037
Get 10% off your purchase with your Queso Diego membership

Curds and Wine
7194 Clairemont Mesa Blvd. 
San Diego, CA 92111
Get 10% off your purchase with your Queso Diego membership

Venissimo
Locations throughout San Diego County
Get 10% off your purchase with your Queso Diego membership

Brothers Provisions
16451 Bernardo Center Road. 
San Diego, CA 92127
Get 10% off your purchase with your Queso Diego membership
Custom orders available!

Bottles & Wood
5039 Shawline Street
San Diego, CA 92117
Thank you to Peter Zien, the owner of AleSmith, and his amazing employees for generously letting us use their space for our meetings!
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To become a Queso Diego sponsor, email: newsletter@quesodiego.org
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