Every once in a while I get invited to events that are really fun to attend with Nino.
It’s like a date night with my own photographer.
Well. Kind of.
When it’s event that I am invited to in the evening, I usually ask Nino to drive for me. And if he drives for me, I usually ask if he wouldn’t mind taking my photos for me too. Actually, it makes my life a whole lot easier when his schedule jives with mine in that way. I know I will have great photos, and I know we can even make a date night out of it because it is an event sans kids.
The California Milk Advisory Board acts on behalf of dairy farmers and cheese producers from all over the state. They promote dairy products made in California all over the world. They educate people on the benefits of cow’s milk and cheese and the differences of all the different dairy products. And they provide research on how to make better tasting cheese for everyone to enjoy.
California is the leading dairy state in butter, ice cream, dry milk, and whey protein concentrates. And because The Golden State has over 100 years of dairy development, rigorous standards, and strict FDA requirements, that means that they have the highest quality cheeses for all of us to enjoy.
Now, we know that Californians didn’t invent the (CHEESE) wheel on their own, rather they have gotten it right with lots of different influences from all over the world. These influences come from many beautiful countries who all have their own styles of making delicious cheeses. If you look closely, you will be able to see hints of Italy, Switzerland, Spain, The Netherlands, Mexico, Spain, and even Portugal in some of the California cheeses that we know and love today.
In my case, (and with Nino by my side) I had the privilege to taste 10 different cheeses with Cheese Monger, Josiah Baird just last week.
Y’all know what goes great with cheese right?
Yes. Nino and I had THAT much fun tasting 10 different cheeses with 10 different wines. And they were all wonderful.
The Sierra Nevada Organic Jack has a smoky flavor which makes it perfect to serve with jams, dried fruit, and nuts.
You know what the beauty of attending a cheese tasting event like this is?
Nino and were able to sample a ton of different cheeses that aren’t even available on the market yet!
From mozzarella to blue, and to a variety of organic jacks that had jalapenos, and even PORTOBELLO!
I think I felt like a kid in a candy store. (Or is that an adult in a cheese store?)
The larger cheese in the background was a harder cheese that definitely has some Italian influences. This Dry Jack was one of my favorites. Aged and firmer than the younger cheeses, this would be wonderful on top of pasta and served with a Zinfandel because it had a slightly nutty flavor.
I love that there was such a variety of cheeses to choose from. Actually, if you wanted to focus on making a cheese board with JUST CALIFORNIA CHEESES, you could do that with a variety of all the California cheeses available in S & R and in Rustans.
Check out this board that Joe was able to make!
I guess it’s easy to do when you have everything at your fingertips like this….
Can you imagine how excited I am to make my own cheese board with all my cheesy loot?
Be on the look out soon for some of the other cheeses that are featured on this board soon. I know I will be looking for the Purple Moon Cheese as soon as it’s available!