I’m talking about California’s Artisan Cheese Festival, of course. One of the reasons I think it’s dreamy: every single foodstuff you’ll taste or maybe buy there is top-notch. Its producer made it and is now selling it straight to you—without the typical thick, intervening layer of marketers, packagers, and distributors—and weeks (or months) it spends sitting around in the supermarket, ignored.
And good cheese does need tending. Under the right conditions, the desirable microbes that live in every wheel usher the cheese toward ripeness. But handled badly, the cheese begins to die.
At the festival, you’ll only find well-cared for, living cheeses, the best of their class, really. Go and taste, if you have the time. It’s enlightening. And delicious!