14th Annual Oregon Cheese Festival Classes

The Oregon Cheese Guild offers interesting and educational classes on Saturday and Sunday. Classes are taught by special guests and cover cheese pairing, cheese plating, and more.

2018 Special Guest: David Gibbons

 

We are excited to announce our Special Guest for the Dinner and Festival, David Gibbons! David Gibbons is a former sports writer, literary agent, and publishing executive turned cheese expert who currently writes the cheese column for Wine Spectator and is the most prolific contributor to The Oxford Companion to Cheese.

He has co-written three books about cheese with Max McCalman: Mastering Cheese, which was named “Best Cheese Book in the World” at the 2011 Gourmand World Cookbook Awards in Paris and was nominated for an IACP award; Cheese: A Connoisseur’s Guide to the World’s Best, which won a James Beard Award in 2006; and The Cheese Plate, nominated for James Beard and IACP awards in 2003. Gibbons wrote Overstreet’s New Wine Guide with Dennis Overstreet, The Wine Merchant of Beverly Hills, and has also ghost-written six cookbooks, including Dinner After Dark by Colin Cowie and Town/Country by Geoffrey Zakarian.

 

 

2017 Class Teachers:

 

Ginger Johnson

 

Author of How To Market Beer To Women: Don’t Sell Me A Pink Hammer

Ginger Johnson – Author, TED talker, speaker, consultant and writer. For more information, get a few pieces of cheese and pour a beer. then visit WomenEnjoyingBeer.com for more information about this enthusiastic and energetic lover of flavors, cheese and beer.

 

 

 

 

Brian Keyser

 

Owner of Casellula Cheese & Wine Café – Hell’s Kitchen,  Owner of Casellula @ Alphabet City – Pittsburgh, and co-author of Composing the Cheese Plate. 

Brian Keyser opened Casellula Cheese & Wine Café, a tiny restaurant with a huge cheese selection, in New York City in 2007 and Casellula @ Alphabet City in Pittsburgh in 2016. Together with Chef Leigh Friend he is the co-author of Composing the Cheese Plate, a book of easy recipes and creative ideas for fun and inventive cheese plates (Running Press, 2016). He is a co-chair of the 2017 American Cheese Society Annual Conference and Competition, chair of the ASC Scholarship Committee, and a board member of the American Cheese Education Foundation.

 

 

Michael Landis ACS CCPTM, CMS

 

Director of Education Institut du Fromage

With over 25 years of experience in wine, beer and food industry, Michael educates and conducts wine, beer, food and cheese pairing classes at cooking schools, vineyards, breweries, trade shows and at the Institut du Fromage. Michael is responsible for all aspects of education at the Institut du Fromage across the United States, in addition to conducting local and regional educational seminars. Michael is a Certified Cheese Professional with the American Cheese Society in 2012, was inducted into the Guilde Internationale des Fromages in 2011, and is certified with the Court of Master Sommeliers Level 1 & Cicerone Beer Server Certified.  Michael also prepares students to take the ACS CCP Exam as one of the Authorized Educators for the American Cheese Society. He is responsible for training cheese professionals utilizing one of the comprehensive cheese portfolios in the United States. Michael has a unique way of teaching the complex world of cheese and pairings, which makes it easy and understandable to each participant’s personal palate.  He has a passion for teaching and sharing his knowledge and experience with his students.

Michael is featured on NBC “Daytime” Cheese 101 and several segments on the CBS “Morning Show” talking about cheese. You can find his “Stories from the Wedge” at www.institutdufromage.com, along with being on Facebook (Institut du Fromage), LinkedIn and twitter @aCheeseTrainer.

 

James Kohn

James Kohn is the co-owner of Salem, Oregon’s Wandering Aengus Ciderworks, in addition to being the owner of its sister cidery Anthem Cider and founder of the annual CiderCon event. Kohn first tried cider from Poverty Lane Orchards at a farmer’s market in New Hampshire in the early 2000s. At the time, he wasn’t a big fan of drinking wine or beer, but he ended up really liking what he was tasting and seeing in cider—all of the aspects he liked about beer and wine, but none of the aspects he didn’t like about them, or “the best of both worlds,” as Kohn describes it.

As a graduate of Rutger’s agricultural department, Kohn was also drawn to the massive variety of apples in the cider world similar to variety of grapes in the wine world. And when compared to beer, the world of cider was similarly full of experimentation, but lacked the strict definitions of different beer styles like IPAs and Porters, allowing for a greater range of creative freedom.

It’s this mentality that establishes Wandering Aengus’ business model. Compared to its sister label Anthem, which uses mostly eating apple varieties you might be able to find at the store, they use heirloom apple varieties from a combined 80 acres of orchard space from different locations across Oregon.