Enjoy a monthly evening of cheese tasting and storytelling with Jeanne Carpenter, Founder of Wisconsin Cheese Originals, an organization dedicated to telling the story of Wisconsin’s artisan and farmstead cheese renaissance.

Each class includes a tasting and storytelling of four Wisconsin artisan cheeses, a glass of wine and an appetizer.  The cost is $22 and seats must be reserved in advance. Classes will be held at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, WI, just 10 minutes south of Madison, beginning at 7:00 p.m. and ending at approximately 8:30 p.m.  Attendees should arrive by 6:45 p.m. to pick up the evening program and get seated. Each class is limited to 20 attendees.

February 21 — I Love Cheddar: The Grand Tour of Wisconsin Aged Cheddars

A new era of Wisconsin Cheddar has emerged in the past decade, with more cheesemakers moving to artisan aged and bandaged Cheddars. We’ll taste three Old World style Cheddars, aged from one to 12 years, as well as a reserve Bandaged Cheddar.

March 15 — March Madness: Four American Originals Invented by Wisconsin Cheesemakers

Wisconsin is home to many of the most innovative cheesemakers in America. We’ll taste four original cheeses dreamt up by cheesemakers either through sheer genius or, more often, by mistake. Hear the stories of what it takes to create an award-winning American Original.

To register or for more information go to https://www.wicheesefest.com/store/2012-cheese-series

The Ninth Annual Sonoma Valley Cheese Conference - an annual gathering of American artisan cheesemakers, retailers, distributors, food writers and cheese enthusiasts, is set for Feb. 25 – 29, 2012, in Sonoma, Calif.

Hosted by Sheana Davis of The Epicurean Connection in Sonoma, Calif., the highly-respected conference is a premier destination for cheese industry opinion leaders from across the nation, and in 2012, will honor the memory of Ig Vella, Sonoma native and godfather of artisan cheese.

Conference festivities kick off a day early in San Francisco on Saturday, Feb. 25, with Cheese Plus hosting a public Winter Artisan Cheese Fair from 1 to 4 p.m. The event showcases cheesemakers leading the artisan and farmstead cheese movement, as well as wines and ales from Sonoma County. That evening, 18 Reasons in San Francisco hosts a cheesemaker reception. The conference proper begins Sunday, Feb. 26 with an afternoon Sonoma Winter Artisan Cheese Fair, featuring artisan cow, sheep and goat cheese producers, wines, brews, guest chefs and a "Winter Mac & Cheese Cook-off"  at The Mac Arthur Place in Sonoma. The next two days feature seminars and networking sessions at the MacArthur Place in Sonoma, and wraps up with a special one-day ZingTrain session led by Ari Weinzweig of Zingerman's.

Event Details:

• Saturday, Feb. 25: Cheese Plus Winter Artisan Cheese Fair. Cheese Plus in San Francisco invites the public to taste and purchase local cheeses and wines, from 1 to 4 p.m. That evening, 18 Reasons hosts a cheesemaker reception. Location: San Francisco.
• Sunday, Feb. 26: Sonoma Winter Artisan Cheese Fair. Both the public and conference attendees are invited to an opening reception to kick off the Ninth Annual Sonoma Valley Cheese Conference. Location: MacArthur Place in Sonoma. Tickets: $40 (complimentary ticket included with full conference registration).
• Monday, Feb. 27 – Tuesday, Feb. 28: Annual Sonoma Valley Cheese Conference. Sessions this year revolve around the theme of "Leading Ladies of the American Artisanal Cheese Movement” and feature a session on the “Leading Ladies of Chevre” with Judy Schad, Capriole Goat Cheese; Allison Hooper, Vermont Butter & Cheese Creamery; and Jennifer Bice, Redwood Hill Farm.  Another panel features “Dairy Farmers’ Daughters” with Jana McClelland, McClelland’s Dairy; Lynn Stray, Point Reyes Farmstead Cheese; Vivien Straus, Straus Farm, and Karen Bianchi Moreda, Valley Ford.
• Two more sessions scheduled include a “Cheese Community Leaders” panel with Ari Weinzweig, Zingerman’s; Adam Moskowitz, Cheesemaker Invitational; and Sasha Davies, author; as well as a “Wisconsin Artisan Cheese & Brew” session featuring Sid Cook, Carr Valley Cheese; Chris Roelli, Roelli Cheese; Jeanne Carpenter, Wisconsin Cheese Originals; and Marilyn Wilkinson, Wisconsin Milk Marketing Board.
• Additional guest speakers during the conference include: Valerie Brown, Sonoma Supervisor; Carrie Brown, Jimtown;  Jacquelyn Buchannan, Laura Chenel Chevre; Judy Creighton, Consultant; Seana Doughty, Bleating Heart Cheese; Brad Dube, Food Matters Again; Gordon Edgar, Rainbow Grocery Cooperative; Janet Fletcher, Food Writer, Laurie Gallian, Sonoma Mayor; Steve Giambalvo, Cheese Works West; Glenda Humiston, USDA Rural Development Director; Rich Lafranchi, Nicasio Valley Cheese; Tom Scott, Oliver’s Market; Richard Sutton, St. James Cheese Shop; Anthea Stolz, Bi Rite Market; and Anna Wolfe, Gourmet Retailer.
• Generous time and space are available for talking with other participants during breaks and lunches.  The conference offers an invaluable opportunity to learn as well as sharing knowledge, challenges and solutions.  Location: MacArthur Place, Sonoma. Tickets: $250, includes all sessions and lunches.
• Wednesday, Feb. 29:  ZingTrain Session. Ari Weinzweig of Zingerman's will present a dynamic, small-group session guaranteed to get participants thinking about running their organizations in new ways that help increase job satisfaction, reduce the burden on managers, cut back bureaucracy and build better bottom-line results to outperform competitors. Location: MacArthur Place, Sonoma. Cost: $1,200 per person. Space is limited to 24 persons.

To register, email Sheana Davis at sheana@vom.com or call 707- 935-7960. Visit www.sheanadavis.com to learn more.

The WMMB Board of Directors is tentatively scheduled to meet March 20-21, 2012. More detail will be provided at a later date.

Enjoy a monthly evening of cheese tasting and storytelling with Jeanne Carpenter, Founder of Wisconsin Cheese Originals, an organization dedicated to telling the story of Wisconsin’s artisan and farmstead cheese renaissance.

Each class includes a tasting and storytelling of four Wisconsin artisan cheeses, a glass of wine and an appetizer.  The cost is $22 and seats must be reserved in advance. Classes will be held at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, WI, just 10 minutes south of Madison, beginning at 7 p.m. and ending at approximately 8:30 p.m. Attendees should arrive by 6:45 p.m. to pick up the evening program and get seated. Each class is limited to 20 attendees.

April 17 - You’d be a Fool to Miss This Class: the Rise of Wisconsin Farmstead Cheeses

Perhaps some of the most eye-appealing and palate-pleasing cheeses made today are those hand-crafted on the same farm as where the animals are milked. We’ll taste four of the newest farmstead cheeses being developed in Wisconsin – some not yet even on the market – and try to predict future Best of Show winners.

May 15 - Mother’s Day Special: Celebrating Wisconsin Women Cheesemakers

Brenda Jensen, Anne Topham, Katie Hedrich and Marieke Penterman: four Wisconsin women cheesemakers with enough awards between them to fill a cheese vat. Do women make better cheese? We’ll find out by tasting and hearing the stories of four of the best women-inspired cheeses in Wisconsin.

June 21- Father’s Day Delight: Cheeses Soaked in Beer, Wine and Spirits, Oh My!

Treat Dad to a night out and taste four cheeses washed or soaked in beer, wine, and assorted spirits. A new trend in Wisconsin, these cheeses are winning world championships with their unique look and taste.

To register or for more information go to https://www.wicheesefest.com/store/2012-cheese-series

The WMMB Board of Directors is tentatively scheduled to meet April 18, 2012. More detail will be provided at a later date.

The WMMB Board of Directors is tentatively scheduled to meet June 19-20, 2012. More detail will be provided at a later date.

Enjoy a monthly evening of cheese tasting and storytelling with Jeanne Carpenter, Founder of Wisconsin Cheese Originals, an organization dedicated to telling the story of Wisconsin’s artisan and farmstead cheese renaissance.

Each class includes a tasting and storytelling of four Wisconsin artisan cheeses, a glass of wine and an appetizer.  The cost is $22 and seats must be reserved in advance. Classes will be held at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, WI, just 10 minutes south of Madison, beginning at 7:00 p.m. and ending at approximately 8:30 p.m.  Attendees should arrive by 6:45 p.m. to pick up the evening program and get seated. Each class is limited to 20 attendees.

July 17 - Red, White & Blue: Celebrating Independence Day with Cow, Goat & Sheep Cheeses

In honor of America’s birthday, we’ll taste four cheeses sporting red, white or blue, with each being a different cow, goat, or sheep cheese, as Wisconsin is home to more dairy sheep, goats and cows than any other state in the nation. May we daresay their milk makes the best cheese, too? Affirmative.

August 16 - Last Days of Summer: The Best of Wisconsin Seasonal Cheeses

Pasture-grazed cheeses are just one of Wisconsin’s cheesy claims to fame, thanks to a climate that boasts three seasons capable of producing lush, green grass perfect for animals to eat. We’ll taste four seasonal cheeses, each made only when cows are grazing on grass and see if we can taste the difference that grass makes.

September 18 - Back to School: Cheese Tasting 101 – Scratch & Sniff Four of Jeanne’s Favorites

Okay, so we won’t only scratch and sniff these cheeses, we’ll eat them, too! You’ll taste four of Jeanne’s favorites, hear her personal stories about spending time making cheese with each maker, and learn a few secrets about each.

To register or for more information go to https://www.wicheesefest.com/store/2012-cheese-series

Enjoy a monthly evening of cheese tasting and storytelling with Jeanne Carpenter, Founder of Wisconsin Cheese Originals, an organization dedicated to telling the story of Wisconsin’s artisan and farmstead cheese renaissance.

Each class includes a tasting and storytelling of four Wisconsin artisan cheeses, a glass of wine and an appetizer.  The cost is $22 and seats must be reserved in advance. Classes will be held at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, WI, just 10 minutes south of Madison, beginning at 7:00 p.m. and ending at approximately 8:30 p.m.  Attendees should arrive by 6:45 p.m. to pick up the evening program and get seated. Each class is limited to 20 attendees.

October 18 - Boo Boo Blues: Exploring Four of Wisconsin’s Best Blue Cheese

We’ll be singing the blues at this class, celebrating and tasting four of the state’s best blue cheeses. Learn the mystery behind blue cheesemaking, and what makes one blue taste different from another. If you think you don’t like veined cheese, we may just change your mind with these mind-blowing blues.

November 15 - Thanksgiving Special: Cheeses that Pair Perfectly with Your Turkey Day Meal

One bite of these artisan cheeses and you’ll skip the extra helping of mashed potatoes on Thanksgiving. We’ll taste four Wisconsin cheeses perfect for pairing with your holiday meal, and perhaps, even capable of outshining the turkey!

December 11 - Give the Gift of Cheese: Tasting our Way Through the Perfect Cheese Tray

In this class, you’ll learn how to assemble the perfect cheese tray as a holiday gift or entertaining centerpiece. We’ll taste four of the newest holiday cheeses on the market for 2012 and discuss perfect companions for each.

To register or for more information go to https://www.wicheesefest.com/store/2012-cheese-series