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Jennifer Bice Artisan Dairy/Cheesemaker Grant Award

Founding Guild member Jennifer Bice is generously offering the Jennifer Bice Artisan Dairy/Cheesemaker Grant Award. Applications are now being accepted for this $10,000 award through August 1, 2017.  Please read on for more information and for the application.

About the Award

“I am offering this Artisan Dairy/Cheesemaker Grant Award to a deserving individual to mentor and support newer cheesemakers. I remember how difficult it was for me to get started with my own business so many years ago.   I want to give back to the artisan dairy and cheese industry with this grant and by teaching and helping cheesemakers wherever I can.”

Jennifer Bice is the Founder and Managing Director of Redwood Hill Farm & Creamery, where the company produces artisanal yogurt, kefir, sour cream and other specialty dairy products under two distinct brands: Redwood Hill Farm goat milk products and Green Valley Organics lactose-free cow milk products. The oldest of ten siblings, Jennifer Bice took over her parents’ dairy goat farm in 1978. Her interest in dairy goats and artisanal foods let her to become an award-winning goat breeder and cheesemaker and, over time, she built Redwood Hill Farm & Creamery into the successful business it is today. Always on the cutting edge of taking care of people, animals and the planet, her herd of dairy goats was the first to become Certified Humane® in the U.S. in 2005

 The Grant will be awarded to a deserving individual involved in the field of artisan dairy or cheese production. The Grant Award of $10,000 can be used for the following:

Education – The grant award may be used for learning more about product production, farming practices, or business and marketing expertise, for seminars, consultations, or travel to grow the individual’s business success.

Creamery Infrastructure – The grant award can be used for capital expenditures such as needed improvements and remodeling, or new equipment

Farm Infrastructure – The grant award can be used for livestock purchase or improved animal welfare, dairy barn or farm improvements, or development of an agricultural-tourism component for the business.

Requirements and Application and Process:

All grant applicants must be members of the California Artisan Cheese Guild

Grant applicants must be the owner or partner of the business.

Completed applications must be received or postmarked by the deadline of 5 pm, August 1, 2017.

Applications should be sent to:


California Artisan Cheese Guild

Attn: Grant Selection Committee

P.O. Box 40398

San Francisco, CA 94140

To Apply:

  1. Complete the Grant application.
  2. Include two letters of recommendation (one personal and one professional), and an essay detailing how you will use the Grant award, including a timeline, and how you expect it will help your business succeed.
  3. Applications will be screened and the grant awarded by the CACG Grant Selection Committee (including Jennifer Bice). Scholarship award winner will be announced in September.
  4. Grant award recipients agree to allow picture (s) and reports of their project to be shared with the CACG newsletter and at the CACG Annual Meeting upon completion.

Jennifer Bice Artisan Dairy Cheesemaker Grant Award Application 2017

ACS CCP Exam Scholarship!

To all CACG Members:  The Guild has approved funding to underwrite a scholarship for a qualified CACG member to take the 2017 ACS CCP Exam on July 26 in Denver, CO. The scholarship will include $500 to cover the exam fee, plus an additional $500 to offset travel and conference expenses pending the recipient’s successful passage of the exam. A subcommittee composed of CACG Board members will review scholarship applications.
What is the ACS CCP Exam?
The exam was created by ACS to encourage standards of improved comprehensive knowledge and service in the cheese industry.  The exam evaluates candidates’ understanding of core competencies common to the specialty cheese industry.  The designation “ACS CCP” after an individual’s name is a mark of professional excellence, indicating that the individual has acquired a level of knowledge and expertise that is demanded throughout the cheese industry.  CCPs will be required to renew their certification every 3 years by demonstrating continued professional development.
The application deadline for the CACG ACS CCP Exam Scholarship is April 30.
In addition to meeting the ACS eligibility criteria (visit for full details), applicant must:
  • Be a member of CACG in good standing.
  • Be accepted as a 2017 ACS CCPE candidate. The deadline for exam applications to the ACS is March 31. The CACG scholarship recipient will have to offer proof of CCPE acceptance to collect the award.
  • Not have already benefitted from a company sponsorship of the CCP exam fee.
  • Submit an original, short explanation of the candidate’s experience and goals in the California cheese community and discuss:
    • How the CCP credential will benefit both the individual AND the California Artisan Cheese Guild in the coming years, and
    • How this education can be passed on to advance the level of industry expertise & professionalism amongst fellow Guild members
  • Following the exam, the candidates must write an essay about the experience to be shared via CACG website and newsletter.
  • Submit the above by 11:59 PST on April 30, 2017 via e-mail to:
The CACG will offer $500 upon receipt of the scholarship to cover the cost of the exam registration. The additional $500 will be awarded once the recipient successfully passes the exam.
Exam Date:  July 26, 2017
Exam Location:  Denver, CO
**Deadline for submissions to CACG – April 30, 2017***

2017 Annual Meeting Recap

It was lovely to see so many members at our 2017 Annual Meeting of Members on February 19 at Tomales Town Hall.  For those of you unable to join us, here’s a quick recap of what our Guild Committees have planned for this year:

Governance Committee

Co-chairs: Phillip Franco and Tamara Hicks

  1. Organizational Maintenance
    1. Review policy and process with new Committee members. Due date 2/28/2017
    2. Ensure all Board members sign a conflict of interest statement. Due date: 3/31/2017
    3. Develop and administer online Board Assessment. Due date: 10/31/2017
    4. Conduct annual review of bylaws/policy. Due date: July 31, 2017
    5. Schedule and execute ED performance review. Due date: February 28, 2018
  2. Board and Committee Infrastructure
    1. Conduct a full review of Board prospect list for 2017 elections. Due date: September 30, 2017
    2. Recruit Committee members from membership at large. Due date: February 28, 2017
    3. Create officer slate for 2017-2018. Due date: November 2017
    4. Ensure selection of Committee Chairs and Committee Members for 2018. Due date: January 2018
    5. Plan Board retreat to lead 5-year strategic plan. Due date: August 31, 2017

Education Committee

Chair: Sue Conley

Board Member: Emily Shartin

  1. Workshop with Allen Sayler. Topic TBD but probably on dealing with government inspections, audits and recalls. We ideally will schedule this for late summer, and will use the donation from Redwood Hill (earmarked for cheesemaker education) to help offset costs.
  2. Class with UC Davis. Topic TBD but probably to focus on environmental work their lab has done with creameries and wineries. Our hope is also to build a better relationship with Davis, with an eye toward future events and collaborations.
  3. CCP Exam. Continuing the Guild’s practice of offering a scholarship to a member to take the CCP exam at the ACS conference.
  4. Jennifer Bice Scholarship. Helping to administer the new cheesemaker scholarship.
  5. Partnership with Santa Rosa Junior College. Exploring working with their culinary and agricultural programs to determine potential opportunities for a cheesemaking and other programs that would benefit the members.
  6. Building more opportunities for trade education. The Guild has previously organized a Trade Day, and we intend to start making plans to revive/reinvent that event in 2018.

 Governance Committee

Co-chairs: Phillip Franco and Tamara Hicks

  1. Organizational Maintenance
    1. Review policy and process with new Committee members. Due date 2/28/2017
    2. Ensure all Board members sign a conflict of interest statement. Due date: 3/31/2017
    3. Develop and administer online Board Assessment. Due date: 10/31/2017
    4. Conduct annual review of bylaws/policy. Due date: July 31, 2017
    5. Schedule and execute ED performance review. Due date: February 28, 2018
  2. Board and Committee Infrastructure
    1. Conduct a full review of Board prospect list for 2017 elections. Due date: September 30, 2017
    2. Recruit Committee members from membership at large. Due date: February 28, 2017
    3. Create officer slate for 2017-2018. Due date: November 2017
    4. Ensure selection of Committee Chairs and Committee Members for 2018. Due date: January 2018
    5. Plan Board retreat to lead 5-year strategic plan. Due date: August 31, 2017


MarComm Committee Goals

Co-chairs: Lynne Devereux and Rick Lafranchi

Board Members: Rebekah Baker, Felice Charlton, Maxx Sherman

  1. Social Media Strategies for Small- to Mid-sized Companies.

This session would provide actionable ideas for designing and implementing social media strategy solutions to improve branding, marketing and customer engagement.

We propose hiring a professional trainer experienced in integrating services such as Facebook, Twitter, Instagram and the company’s website, and actionable tools for analyzing response and engagement.

  1. Part 2 of the program would recruit a Guild member to attend the session then assist in implementing Guild social strategies for SF Cheese Fest and American Cheese Month.

Timing:          Late April

Audience:      All members

Budget:           $1000. ($600 to hire a qualified social marketing strategist. Most if not all the fee to be covered by ticket price; $400 for Guild recruit.)

  1. American Cheese Month (October)

Create a sub-committee to contribute ideas to attract producer and retail participation in month-long statewide promotion, linked to national support by ACS. Help create and spread buzz to membership via contest, prizes, exposure for businesses and new partnerships.

Timing:           June/July – plan development

August – social media calendar

Budget:           $800

  1. Moving Cheese without a Distributor

This session will address critical decision points such as packaging, shipping and air freight for perishable products, for new product development and reintroducing an existing product.

Audience:       Producers and trade members.

Timing:           October

Budget:           Costs covered by entry fees.


SF Cheese Fest/Fundraising

Co-Chairs: Jon Bowne and Emiliano Lee

  1. Plan and execute 3rd Annual SF Cheese Fest, improving the experience for our cheesemakers based on last year’s feedback and working toward a sold-out event. Due date: 9/16/17
  2. Work in tandem with MarComm Committee to increase press outreach and social media marketing of SF Cheese Fest. Due date: 9/16/17
  3. Raise $8,000 in additional funds for the Guild. Due by 12/31/17

RSVP for the 2/19 Annual Meeting

Calling all Guild Members!  We hope you’ll join us on Sunday for the 2017 Annual Meeting of members from 12-3pm at Tomales Town Hall (27150 Highway One, Tomales, CA).  If you haven’t already, please kindly RSVP here by FRIDAY.  Come share lunch with fellow members, meet the 2017 Board of Directors, learn about and get involved in 2017 Committees, hear the latest updates from the California Cheese Trail Map and the California Artisan Cheese Festival, and more!

See you Sunday!
Anthea & the Board of Directors

Welcome to the 2017 Board of Directors!

With the arrival of the new year, we’re delighted to announce the results of the 2017 Board of Directors elections.  We’d like to extend a very warm welcome to our newly elected and reelected Board members who will be seated at our January 10 Board meeting for 2-year terms:

Waldemar AlbrechtCheese Plus
Rebekah BakerTony’s Fine Foods
Felice CharltonPoint Reyes Farmstead Cheese Co.
Sue ConleyCowgirl Creamery
Phillip FrancoSierra Cheese
Marco MoramarcoPazzo Marco Creamery
Maxx ShermanMaxx Sales & Marketing

These newly elected and reelected Board members will join returning Board members to make up the full 2017 CACG Board of Directors.

Waldemar AlbrechtCheese Plus
Rebekah BakerTony’s Fine Foods
Felice CharltonPoint Reyes Farmstead Cheese Co.
Sue ConleyCowgirl Creamery
Lynne DevereuxButter Communications
Phillip FrancoSierra Cheese
Tamara HicksTomales Farmstead Creamery
Reggie JonesCentral Coast Creamery
Rick LafranchiNicasio Valley Cheese Co.
Emiliano LeeCheese & Sundry
Marco MoramarcoPazzo Marco Creamery
Emily ShartinTomales Bay Foods
Maxx ShermanMaxx Sales & Marketing

We’d also like to thank our outgoing Board members, Jon Bowne, Marnie Clarke, Sarah Dvorak, and Walter Nicolau for their dedicated service.

CACG Board of Director Elections

It’s election time for the 2017 Board of Directors of the California Artisan Cheese Guild! We have a 13 member Board, and 7 of those seats are up for election.  We have 9 great candidates who are seeking these seats.  Below is more information about the candidates.  I have also included their contact information so that you contact them to ask questions or discuss their candidacy. The Guild By-Laws provide that a majority our Board be artisan cheesemakers.  Of the 7 seats up for election, at least 4 of them must be filled by artisan cheesemakers. Please note that we are electing candidates to serve 2-year terms. The Guild would like to thank for their service the four retiring Board members who are not seeking re-election: Jon Bowne, Marnie Clarke, Sarah Dvorak, and Walter Nicolau III.

The voting period is from December 12 – December 23, 2016.  At the commencement of the voting period we will distribute access to a Survey Monkey ballot that members can use to submit their votes.  As a reminder, only our cheesemaker and trade member classes have voting status.

Nomination Subcommittee
Jon Bowne & Emily Shartin

Here are your candidates:

Waldemar Albrecht

I have been working with cheese for almost two decades.  I began my career as the buyer for the acclaimed Pasta Shop in Berkeley in 1999. In 2003, I later moved to Manhattan to become the Maitre Fromager at Artisanal Fromagerie and Bistro and opened the Artisanal Cheese Center. There I worked as a buyer, educator as well as doing corporate sales. At the beginning of 2013, I moved to California, where I worked at The Cheese Shop of Healdsburg and Oliver’s Markets. As of August of 2016, I am the Cheese Buyer at Cheese Plus in San Francisco. As a passionate advocate for the American Cheese Movement I have been a Member for the California Artisan Cheese Guild for 2 years and am seeking re-election.


Rebekah Baker

My career in the cheese world started at Pastoral Artisan in Chicago in 2009. When I moved back to California I worked in various Whole foods around Northern California including Coddington in Santa Rosa, Folsom and Roseville as a specialty cheese buyer and associate team leader for the Specialty Department.  In 2013 I had the opportunity to work for Nugget Market as their Corporate Director of Specialty Cheese.  In November 2016 I transitioned to working for Tony’s Fine Foods as the Category Manager for Cheese.  I received my ACS CCP certification in 2014.  I’ve been a two time cheese judge for the California state fair, a chef instructor at the California Artisan Cheese Festival, a member of the ACS Scholarship committee and have appeared on a variety of TV programs as a cheese expert.  I’ve had many opportunities to bring together my twin passions for cheese and education.  I would be honored to have the opportunity to serve on the board of the California Artisan Cheese Guild.


Felice Charlton (artisan cheeesmaker)

I have over 15 years of sales experience. Prior to joining the cheese industry, I was Director of Sales and Marketing for a California olive oil company and Director of New Business for a California organic grains supplier. I have strong roots in California agriculture. Raised in Bolinas on 50 acres and having lived in San Francisco, I like to think I have a fairly well-rounded experience in both the country and city life. I have a deep knowledge of the specialty food market and my back-round and knowledge of the California food industry has served me well in premium cheese, where quality ingredients, great taste and healthful attributes are all relevant. Although my work experience has gotten me far, I am a huge proponent of continuing education. I am proud of my completion of the training program with Academie Opus Caseus that was provided by Point Reyes Farmstead and I have parlayed that knowledge into my professional and personal love of cheese.

In the past couple years that I have been National Sales Director for Point Reyes Farmstead Cheese, I have led continuing national expansion, new product launch and new packaging launch. I hope to introduce and provide innovative sales tactics to the cheese industry that truly set us apart. The good news for small and medium sized businesses is that traditional expensive media like TV and radio will continue to lose effectiveness with consumers. Grassroots technology, grounded in consumer opinion and input will win the day over spendy sales and marketing campaigns. How we reach distributors, customers, consumers and retailers will continue to evolve and capturing their time and attention is an important part of my job. I am a fan of entrepreneurs, which is probably why I so enjoy working with Giacomini family and the specialty cheese industry. Anyone who has the vision, guts and stamina to take a dream and turn it into a thriving business is someone to be admired and an industry I want to support.


Sue Conley (artisan cheeesmaker)

I am the co-founder of Cowgirl Creamery and Tomales Bay Foods.  The company is a producer, distributor and retailer of artisan and farmstead cheeses and was founded in 1994 to provide marketing and sales support for local cheesemakers in Marin and Sonoma County.  Before cheese became the center of my life, I worked in restaurants and was a founding partner in Bette’s Oceanview Diner in Berkeley.  I live in Petaluma with my long-time companion, Nan Haynes.


Amy Deaver

I am former nonprofit professional turned preserves maker. I have a passion for supporting local farms and the handmade process of food. I bring a strong background in fundraising and event planning and a knowledge of food processes. I am a new California Artisan Cheese Guild member and a long time supporter of local farms, local food and the businesses that support these makers.


Phillip Franco (artisan cheeesmaker)

I began my cheese career in 2005 when I joined Sierra Cheese Company. Right after I joined, my goal was to learn as much as I could and I so I started making cheese right away and attended classes at Washington State to learn the science of cheese making. I fell in love with cheese and continued my studies at Cal Poly SLO under Dr. Tong.

This past year I went to Vermont for 10 days to learn from Peter Dixon of Parish Hill Creamery. It was an eye opening experience and I developed a new found respect and love of raw milk cheeses. Having run my own cheese business and participated in all levels of the business from cheese making to marketing and sales, I bring a unique point of view to the California Artisan Cheese Guild board.  I have been a board member of the California Artisan Cheese Guild since 2015 and I would love the chance to continue to serve. Having relocated to Northern California I will be able to work even more hands on with any California Artisan Cheese Guild projects. I am excited for my next chapter in my cheese career


Valerie Miller (artisan cheeesmaker)

I am the head cheese maker and co-owner of Orland Farmstead Creamery, located in Orland, CA about 90 miles north of Sacramento.  I graduated with a degree in Business Administration/Accounting in 1985.  After graduation I accepted a position with a CPA firm in Chico while I obtained my CPA license.  Over the past 30 years I have held the positions of Controller for a manufacturing firm and CFO for a non profit and raised three daughters. I taught herself to make cheese, using the milk from my oldest daughter’s 4-H goat.  Eventually I began teaching cheese making classes at the local recreation department which led to my meeting Paul Schmidt.  Paul owned a dairy and cheese plant in Orland and had been making Fromage Blanc for about a year when we met.  After working together for several months developing and marketing Feta and Queso Fresco, in addition to the Fromage Blanc, we decided to form a partnership. Paul and I have been together for a little over 5 years and have expanded their line from one cheese to 5 types of cheese plus 5 flavored cheeses. Their cheese is primarily sold in the Chico area to both food service and retail stores, and is also sold in the Bay Area, Sacramento Area and in Oregon.


Marco Perucci Moramarco (artisan cheeesmaker)

My background:  I graduated from USD in 1984 with a BBA in Accounting and Computer Science.  Then worked for a Public Accounting firm for 5 years. Moved to the Bay Area for a position as a software engineer.  Worked in that field for 15+ years with EDS and Dey Pharma.  I still dabble some in that field for extra income mainly doing website development and accounting. My partner and I moved to the north coast 12 years ago.

I have always been interested and passionate about artisan food making.  My parents were restaurateurs during my childhood.  I wanted to do something with food in our area that would afford the opportunity using local ingredients and combining science with art.  Cheesemaking was the perfect match and we have an excellent source of local organic milk.  7 years ago I started taking a few cheesemaking courses and have read several books.  I took a coarse at UVM in cheese chemistry and biology and a few courses from Peter Dixon and another two courses with Linda and Larry Faillace at Three Shepherds Farm in Vermont.  I started making cheese about 5+ years ago.  My parents were Italian.  I am fluent in Italian and did a stint in Bologna learning gelato making which included recipe design and time working in a gelateria. I joined the California Artisan Cheese Guild board of directors via a special election in 2016, and am seeking re-election.


Maxx Sherman

I am a 35-year veteran in the specialty food industry.  My career began in 1982 by managing a small deli in Sausalito, CA. During my 35 years, I has managed various cheese shops in the San Francisco, Bay Area including the Judith ets-Hoken Cooking Company and the Neiman Marcus Epicure department.  Eventually I began working in distribution and later in Specialty Food Brokerage. In 2004 I began working with the Marin French Cheese Co.; one of America’s longest operating cheese producers (founded in 1865) as the National Sales and Marketing Manager.  During these years I participated in all facets of the Marin French Cheese Co. operation including the manufacturing side. In January of 2011 after the owner, Jim Boyce passed away; I took the position as President of Marin French Cheese Co.  During this time I and the board of directors made the decision to sell Marin French to the French Rian’s group which also owns Laura Chenel’s Chevre.  This decision was made in-order to finance the necessary multimillion dollar up grades, necessary to maintain the quality of 147 years of cheese making. I spent the next two years working as the Director of National Sales for the Marin French Cheese Co. and Laura Chenel’s Chevre.  I did not stray far from the cheese making process as I was also responsible for the development of new products, quality control and choosing cheeses for all competitions.  This kept my hands in the curd and working closely with the other cheese makers. I created MaxxSales & Marketing Manager in May of 2013. The company is a sales and marketing business contracting its services to food manufactures that need temporary consultation or a long-term contract.  It takes on the role of an outsourced Sales and Marketing Manager as opposed to a full-time employee.


12/2: Cheese Cultures & Microbiology Class

Forget the culture wars raging on the American political stage right now, what’s happening in your cheese vat?!  What do you know about those microscopic agents of change?  The CACG Cheesemaker Education Committee brings you an evening with John Lyne, Director of Dairy Technology for Chr. Hansen, for an overview of cultures, their history, and application in cheesemaking and bacteriophage on Friday, December 2 from 5-9pm at Tomales Bay Foods in Petaluma.  This class will be part lecture with much back and forth discussion and opportunities for attendees to ask lots of questions.  John Lyne will also cover additional sub-topics selected in advance by those attending the class.  Tickets are $25/CACG member and $75/non-member and available here.

About the Instructor:  John Lyne graduated with a M. Sc. in Microbiology from University College Cork, Ireland in 1984.  Before joining Chr. Hansen, he started his career in the UK with Mauri Foods in 1986, before joining Chr. Hansen, providing technical support and project management for culture applications and innovation in cheese, fermented milks and probiotics.  Since moving to the United States in 1996, John’s work experience has included various roles in production, quality and technical management for ingredient supply companies, including Gist-brocades/DSM.  Having rejoined Chr. Hansen in 2004, his current responsibilities as Director of Dairy technology include the introduction and support of new culture and enzyme concepts, acting as a bridge between Chr. Hansen Innovation in Denmark and key culture customers.

Trade Spending Workshop 11/16

Join the CACG MarComm Committee for our upcoming Trade Spending Workshop.  Can you answer this question?  “What is your company’s trade spending budget?”  If not, you need to come to this workshop for small and mid-level businesses!  Two industry dynamos, Felice Charlton, National Sales Director for Pt. Reyes Farmstead Cheese Company and Rick Lafranchi, owner of Nicasio Valley Cheese Company, take us through a plan vital to your cheese company’s success.  Learn how to allocate, evaluate and achieve better results with your promotion investment.  Valuable insider insights will be shared by special guest and long time cheese consultant, Mike Repetto.

Issues to be covered:

  • What is Trade Spending?
  • Trade Spending Objectives
  • Promotions (Retail, Timing, Evaluation)
  • Trade Spending from a Retailer Perspective
  • How to get the “Great Promotion”
  • Opportunities and Displays

Workshop will take place in the Forum Room at the Main Branch of the Petaluma Public Library.  Tickets are $20/CACG Members and $100/Non-Members and available here.

The California Cheese Experience

October is American Cheese Month!  Celebrate with the Guild on 10/23 and join us for The California Cheese Experience.  This will be a very special, exclusive afternoon on the farm showcasing a selection of our award-winning California cheesemakers in celebration of American Cheese Month from 1-4pm on Sunday, October 23.

Start your afternoon with a strolling farm tour of the scenic Giacomini Dairy, home of Point Reyes Farmstead Cheese.  You’ll meet the cows in their closed Holstein herd and learn about the history of the family, the farm, and agriculture in the region.  Following the farm tour, you’ll enjoy an intimate, focused cheese tasting full of the rich history and stories behind each as told by the cheesemakers and owners themselves.  You’ll meet the founders and artisans behind some of California’s most esteemed creameries including Bleating Heart CheeseCowgirl CreameryMarin French CheeseNicolau FarmsNicasio Valley CheesePennyroyal Farmstead CheesePoint Reyes Farmstead Cheese, and Tomales Farmstead Creamery.  The speakers will present their cheeses and provide insight on their company’s place in the American cheese renaissance.  Enjoy a selection of cheese-friendly craft beer from Lagunitas Brewing Company to accompany the tasting.

Tickets are $125 and available here.  Ticket proceeds benefit the California Artisan Cheese Guild.

SF Cheese Fest tickets on sale!

Tickets now on sale for the Second Annual SF Cheese Fest on September 17!  Join us and help us keep the culture alive!  Celebrate the art and tradition of preservation in the Golden State by tasting your way through cheeses from more than two dozen California Artisan Cheese Guild cheesemakers – pioneers and new creameries alike.  Meet our favorite partners in preservation; local makers of cured meat, pickles, jams, and more!  Sip beverages from the Bay Area’s time-honored craft brew and wine traditions, while swinging to live 30’s era jazz and dance band, The Hot Baked Goods, all in one of San Francisco’s historic venues.

Tickets are available here and all proceeds from the event benefit the California Artisan Cheese Guild.

SF Cheese Fest is made possible with generous sponsorship from The Chefs’ Warehouse, Bi-Rite Family of Businesses, Hilmar Cheese, World’s Best Cheeses, California Milk Advisory Board, Canyon Market, CHEVOO, Cypress Grove Chèvre, Food Matters Again, The Cheese Guide, Laura Chenel’s, Marin French Cheese, Mike Hudson Distributing, and Beehive Cheese.

(Photo by Miss Cheesemonger c.2015)