The Oregon Cheese Guild is excited to announce there will be four fantastic and educational classes presented this year’s Oregon Cheese Festival! These are limited events and space fills up quickly as there are only 30 seats available per class. If you are interested in attending one of these great classes, email Jessica at email@example.com to reserve a seat. Admission only available with the purchase of a festival ticket.
Classes Offered at the 13th Annual Oregon Cheese Festival:
Saturday 12:00 – 1:00
Presenter: Brian Keyser
Class Title: Focus and Balance
Brian Keyser, owner of the cheese-centric restaurants Casellula Cheese & Wine Café in New York City and Casellula @ Alphabet City in Pittsburgh and co-author of Composing the Cheese Plate will discuss the two most important issues he considers when composing a cheese plate or platter. He will guide you through the creation of various plates, each with a different focus, balancing milks, flavors, styles, regions, and textures, with a special focus on how accompaniments can improve your presentation.
Saturday 2:00 – 3:00
Presenters: James Kohn and Michael Landis
Class Title: Cider 101: Background, Tastings, and Pairings
James Kohn of Wandering Aengus will be conducting a class about all things cider. Michael Landis, Director of Education at the Institut du Fromage, will be assisting with the class! You can look forward to learning about the background of cider, tasting the delicious cider that Wandering Aengus has to offer, and pairing Wandering Aengus’ cider with Cheese from Southern Oregon.
Sunday 12:00 – 1:00
Presenters: Brian Keyser and Michael Landis
Class Title: Focus and Balance
Brian Keyser, owner of the cheese-centric restaurants Casellula Cheese & Wine Café in New York City and Casellula @ Alphabet City in Pittsburgh and co-author of Composing the Cheese Plate will discuss the two most important issues he considers when composing a cheese plate or platter. Michael Landis, Director of Education at the Institut du Fromage, will be assisting with the class! Brian and Michael will guide you through the creation of various plates, each with a different focus, balancing milks, flavors, styles, regions, and textures, with a special focus on how accompaniments can improve your presentation.
Sunday 2:00 – 3:00
Presenter: Ginger Johnson
Class Title: Cheers & Beer: Two Of A Kind!
Come join a lively and tasty cheese and beer paring adventure with Ginger Johnson. Ginger’s a widely traveled beverage and food pro, with a particular specialty in beer and food. Returning to the fest this year, she’ll lead flavor lovers on a 3-course pairing to delight and surprise your taste buds
Class Presenter Biographies:
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.
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 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.