In 2019, we had the pleasure of interviewing Vivian – Vivian Lucero in Otis, Oregon. She is a master cheesemaker, gourmet cook and gardener.
Her cheese looks fabulous. Unfortunately, she lives on the opposite coast from us so, we can only imagine how good it tastes. A few examples:
Soon after we posted her interview, Vivian shared a recipe with us – Vivian Lucero’s Whey Caramel Sauce.
And now, she has given us her account of a cheese festival she attended a few weeks ago. It was apparently a great experience and we’re grateful to her for sharing it with us.
Vivian’s Trip
My husband, his daughter and I attended the Californian Artisan Cheese Festival in Santa Rosa, California on Saturday, May 7th. It was our first time attending this festival.
It was also our first big adventure away from our Oregon home since we all were sequestered by Covid in March of 2020.
As their “signature poster” indicates, “Life Has Opened Up!” The attendance by so many was certainly an indication of how ready we all are to return to “normal.”
We were greeted by festival volunteers who handed us a nice souvenir – an insulated tote bag with an ice pack (to take home all that cheese!). It also included a wine glass (if you must have wine with your cheese). We did!
While the majority of the vendors were inside, there were picnic tables, wine tasting and music outdoors. After all, it is sunny California.
There were as many wineries, breweries, distilleries, specialty gourmet treats, meats, pickles, candies, pastries and more as there were creameries.
There were so many and the lines were so long we didn’t have an opportunity to sample everything, but we certainly made an effort.
For an extra ticket fee of $15, one could enter an hour earlier. The fee for general admission was $60 and included all tastings, tote and wine glass.
We were really there for the cheese and had we known the lines were going to be so long for the tastings, we would have paid the extra fee to enter an hour earlier.
Of the 72 participants at the event, there were only 15 cheesemakers. We expected there would be more since it was a “cheese festival.” There were no classes or demonstrations included in the festival.
We tasted several cheeses and came home with Morsey’s Water Buffalo Camembert and Buffalo Burrata. AMAZING!
Morsey’s is the first water buffalo creamery in the U.S., started in 1978. Morsey came from Egypt and couldn’t find buffalo milk or cheese here so he decided to start raising his own buffalo. Now, he has over 400. He sells his buffalo milk, cheese and buffalo milk ice cream.
We also came home with Nicasio Valley’s award winning LaFranchi Ranch Organic Farmstead Cheese.
At the age of 17, Fredolino Lafranchi immigrated to America from Switzerland. In 1919, he and his wife established Lafranchi Dairy in the western Marin town of Nacasio, California. The LaFranchi family continues the traditions of their father, creating amazing cheese on their family farm.
And then there’s Marin French Cheese. Founded in 1865, it is the oldest cheese company in the U.S. and remains in its original location in West Marin. Their triple cream Brie won best of show in the World Cheese Competition twice!
We opted to sample the lesser known creameries to us and ones we had never tasted before.
Popular California creameries such as Laura Chanel, Cowgirl Creamery, Cypress Grove, Point Reyes and others were also represented.
It was so fun to explore the variety of cheeses available by so many talented cheesemakers!
We tasted award winning cheeses – delectable, unusual and unique variations of many of the cheeses I like to make.
When we got home on May 9th, I spent the week making cheese from milk I picked up at one of the places on your Good Milk List. I spent the whole week making cheese!
I made a port infused cheese in a Manchego mold (I didn’t have the right size mold) though I thought I had everything!! It looks beautiful! I also made a smokey pepper cheddar, Butterkase, and an Alpine style tomme. (I recently bought another aging cooler so I can now make more cheese to age longer.)
In short, I came home inspired to expand my repertoire and to experiment with creating one-of-a-kind cheeses that could rival any of the cheeses represented at the festival.
Next, I would like to attend the World Championship Cheese Contest!
Cheese on!
Kathy says
Great read, thanks. Wish we had a cheese festival near me (Queensland, Australia)
Vivian Lucero says
Thanks for your comments! They have a cheese festival in Brisbane coming up July 1st-3rd. Don’t know how far that is from you but maybe it would make a fun adventure!
Vivian
Hi Kathy! Thanks for your comments. There’s a cheese show in Brisbane July 1st-3rd. Maybe that is not too far from you!
Vivian
Hi Kathy! There’s a cheese festival in Brisbane July 1st-3rd. Maybe that is not too far from you. Wish I could go!
Vivian
Thanks Kathy! Brisbane has a cheese festival next month July 1-3. Maybe that is close enough to you to embark on an adventure!
Vivian
Sorry for multiple replies. I was having trouble sending and it looks like all got sent eventually.
The festival is in my “backyard” so I’ve attended it in the past, and yes, over the years it’s become more of a general foodie festival. But a few great cheesemakers still attend, and you hit some good ones. Nicasio (Foggy Morning and Locarno are my favorites, and their eggs are outstanding too), the historic Marin French (IMO their Breakfast Brie one of the most underrated US cheeses and their sister companies are Laura Chenel and St Benoit) and Morsey’s (they also have a restaurant in Los Altos). Cofield has some lovely English style cheeses.
I would love to visit some of your creameries in Oregon! What are your favorites in Oregon?
Hi Susan sorry for the late reply. Yes, we love all the cheese from that area we tried. Oregon has quite a few great creameries starting with Rogue in Southern Oregon. There are too many to mention. I just got a part-time job working Saturdays in a local cheese shop near us on the Oregon Coast; Nestucca Bay Creamery. They make wonderful cheeses. Come visit! If you do, get in touch with me. Thanks! Vivian
Here are the creameries in Oregon, Our favorites are Face Rock, Nestucca Bay Creamery, Rogue, and Willamette Valley.
https://oregoncheeseguild.org/wp-content/uploads/2019/09/OCG111-F406_CheeseMapWeb.pdf
Oh that festival sounds amazing!!
Thanks for sharing! Where/How are you getting a cheese cave?? We live in super dry Santa Fe NM and that may be my biggest cheese making challenge, how to age my hard cheeses. Yes, beautiful Stilton!! Congratulations 🎉
Hi Carrie, Thank you! Sorry for late reply. I just use a wine cooler for aging. The temperature is perfect for cheese. You can easily do that in New Mexico. You can also modify any refrigerator with a Cool-Bot. You can find info on line or YouTube for that. Happy cheesemaking!
Dear Vivian, thank you so much for sharing your cheese making adventure, it looks and sounds like you had a lot of fun. I appreciate all your descriptions and photos, it’s almost like being there myself. Keep us posted on other cheesy travels and again many thanks for your generous sharing.
In Peace, Love and Cheese, Ricki
Thanks Ricki, if it wasn’t for you and all the wonderful people at NECM, I would not be the cheesemaking enthusiast I am!
Wow! I wish I had known about this, I only live an hour and a half away. Looks like a great time! Your stilton looks fabulous.
Hi Victoria, sorry for late reply. The festival is held every year in May I believe. Check it out next year. It’s worth it!
Please show us a picture of your new aging cooler so I can have cooler envy!
Hi Margaret, my aging cooler is just a wine cooler. I have two now. One I use for bloomy rind and blues and the other for longer aging cheeses. I can’t seem to upload photo to this comment. Sorry.
Vivian