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2019 Cheese Festival

Thursday, August 23, 2018
to Friday, August 24, 2018
495 Seats Remaining

We celebrate everything cheese. Because it's delicious. 

 

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cowsbuffalogoats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbsspices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black peppergarlicchives or cranberries.

 

Agenda

August 23
8:00 AM - 9:00 AM Cheese Tasting
What better way to start the day?
9:00 AM - 10:00 AM Bacon break
Everything is better with bacon
10:00 AM - 1:00 PM Hangin' with Exhibitors
1:00 PM - 4:00 PM The History of Coagulation
Riveting stuff!
4:00 PM - 5:00 PM Cow Milking Competition
Udder nonsense

For More Information:

Mike Pennington

Mike Pennington

CAE

Executive Vice President, ABC Corporation