CheeseFest is all your cheese-dreams come through at once. Imagine for a moment: the lavish ballroom ringed with tables, Italian gentleman extolling the virtues of buffalo mozzeralla. And the cheese – cheese as far as the eye can see, all there for the tasting (and purchasing).
While technically an industry event, CheeseFest is split in two, like a wheel of creamy romano. The judging and the industry shindig are held the night before the doors open to the public.
The public side of CheeseFest is a Bacchanalia of all-you-can-eat cheese. You can chat to the cheesemakers about their organic goats, or where they keep their 60-strong herd of buffalo (just past the Clevedon markets – they’ll come up to the fence and say hello, apparently). You can eat cheeses you’ve never eaten before: Burrata, Pecorino, Alpeggio, Stracchino, as well as old favourites, Gruyere, Halloumi, Maasdam.
There are cheeses with garlic, cumin, chilli, stinging nettles, truffles, and chocolate. Oh yes. Chocolate.
It tasted amazing.
They all did.
While a lot of the event is focused on gluttony, the cream of this country’s industry knowledge is represented. You can ask questions (“Who DOES hire the cheesemakers?”) and sign up to take lessons.
While CheeseFest might be one night only, it is an annual event. I’ll see you there at 2016.
Best. Title. Ever.