Event

Schedule & Tickets

Cheese: A Culinary Ecology

Fort Mason Center | Included with Taste Pavilions Ticket: $45 - 65 | Saturday, August 30; 11am – 3pm (SOLD OUT); 5pm – 9pm (SOLD OUT) | Sunday, August 31; 11am – 3pm (SOLD OUT); 5pm – 9pm (SOLD OUT)

Good cheese comes from good milk; good milk comes from good grass. Generations of American cheesemakers have turned America’s green pastures into Michigan’s aged raclette, Vermont’s famed cheddars and California’s goat milk chevre. The Cheese Pavilion offers a chance to taste a flight of cheeses from a diverse selection of great artisanal cheesemakers. Exhibits illustrate the history of U.S. cheesemaking and teach us how milk-fermented with beneficial bacteria and guided by the expertise of artisan producers-becomes an endless variety of delicious, dynamic cheeses.

CHEESE producers will include:

  • American Raw Milk Cheese Presidium, Presidium, KY
  • Cedar Grove Cheese, WI
  • Dancing Goat Creamery, MI
  • Donnay Dairy, MN
  • Farmstead, Inc., RI
  • Hope Creamery, MN
  • Mecox Bay Dairy, NY
  • Mozarella Company, TX
  • North Valley Farms, CA
  • Northern Lights Foods, MN
  • Organic Pastures Dairy Co., CA
  • Pastureland Co-Op, MN
  • Pedrozo Dairy and Cheese Co, CA
  • Saint Benoit Yogurt, CA
  • Shepherd’s Way Farm, MN
  • Uplands Cheese Co., WI
  • …and many more.

Taste Pavilion Partner




Curator:Peggy Smith & Sue Conley, Cowgirl Creamery and Lynne Devereux, Butter Communications

Designer: Mark Macy, Macy Architecture

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