Cheese, Gromit!

We went today to an event put on by the Slow Food Society: a tasting of homestead, artisanal cheeses, all from California, all raw cow’s milk. It was held at the R.H. Phillips (warning: unnecessary Flash introduction) winery in north Yolo County.

Favorites of mine included Serena, which was billed as evoking a fine Parmesan or aged Gruyere (which have nothing at all in common in my opinion, but I thought it a lot closer to the Gruyere); Black Butte Reserve, a full tasting hard cheese made in the manner of Gouda, where most of the whey is washed out; and St. John Natural Rind, a sharp, grainy cheese in the Portuguese style. They gave us bread from the Village Bakery in Davis, Viognier white and Syrah red wine to taste, almonds, walnuts, and apricots. It was a beautiful afternoon; bright sun. The almond blossoms are about to burst all over northern California.

This was definitely an elite foodie crowd… I’m all for slowing down over dinner but hope a BMW isn’t a requirement!