Deglazed

The first annual Petaluma Artisan Cheese Festival was earlier this month. A full weekend of classes, workshops and field trips enlightened amateur and professional cheese enthusiasts alike. The final day, open to the public, was a final display of the many local artisan cheeses and chefs who love to play with them.

Best in Show (according to me): Bellweather Farms Crescenza
I want to introduce this cheese to anyone who has never tried it, but they might hate me for it later. It’s a little scary how good this soft spreadable cheese is. It’s like the oozy part of brie with a smoother, richer flavor.

Spread the Crescenza on the recently unveiled flatbread crackers from Della Fattoria. They make my favorite loaf of bread in the US, the Meyer Lemon Rosemary loaf, which I cannot get in the East Bay, so I assume I won’t develop an addiction to the crackers either.

If you also can’t easily get the crackers, or it you are steering clear of the carbs, grab a couple of little heads of endive. Even though the individual leaves are the caterers solution to easy canapés, they should be enjoyed outside of the passed hors d’oeuvres scene.