ACS 2014 — Day 1

California State House

It is HOT in Sacramento in the summer, especially when compared to Maine temperatures. Yesterday the temperatures were in the 100s in the Central Valley of California that includes Sacramento at its northern end. It’s true that it’s a “dry” heat, but 100, wet or dry, is still very hot. As I walked to dinner in the twilight of the day the residual heat in the pavement practically rang from sidewalks after baking through the day.

California Capitol Tree Tour

Wednesday broke clear and a bit cooler (78 degrees). I walked across the Capitol park on my way to breakfast at the convention and noticed that almost every tree is labeled with its species and common name, with a few of them numbered and referring to a Capitol tree tour which I will have to look into.
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ACS 2014 — Day 0

I have always avoided the pre-conference tours offered by the American Cheese Society, probably simply to save me the cost of the extra night in a hotel necessary to take advantage of it. However this year I would be traveling to a City (San Francisco) where I have family to bunk with AND the tour would also double as cheap transportation to the destination city (Sacramento), so I had no real reason to poo-poo the opportunity. I signed up for the “Farmstead Life: Sheep, Cow, and Goat” tour, and I’m glad I did.

Oakland Shipping Terminal
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ACS 2013 Madison Festival of Cheese


Early in the Festival, before the public was allowed to join the conference attendees, the Monona Terrace ballroom is filling up.


York Hill Farm’s award winning Capriano in the Farmstead Cheese category.


PIneland Farm Creamery’s Smoked Cheddar…


…and their first place Cheddar Spread


Silvery Moon Creamery’s Provalone in the Italian Style category


And from the Breakfast of Champions earlier in the day: Crooked Face Creamery’s Ricotta