The Second Super Second Sunday on October 11^th was a great success thanks to the hard work of the Education/Outreach Committee and the generous donations from the Cheeseboard and Redwood Hill Farm Goat Creamery.  Both members and non-members enjoyed our poetry, game show (hosted by the fabulous Janelle), tasting, and cheese making extravaganza.  Here are some comments from a couple of the participants:

Susan Schaller speaks for many CoG folk, thanking the Cheeseboard for their generous gifts, especially the cheese.  A cheese collective in Vermont helps the Berkeley Cheeseboard collective who helps the CoG, and community grows. Please help us, all you readers, move this wonderful community-building CoG forward.

Janelle Orsi commented “COG people are a seriously fun-lovin’ group. Everyone rose to the cheesy occasion with their creative and poetic performances and earnest participation in Jeopar-cheese!  And I still can’t believe Yuki made fromage blanc before our very eyes!”

Here are a few of the poetic creations from our night of cheese.:

How can a cheese that smells so bad
Taste SO GREAT?
And why does cheese get even better
The more it sits and waits?
And why is cheese so delicious
When it turns green and blue?
The concept of cheese is kind of gross….
But I don’t care! Do you?

Janelle

Achoooo!
A sneeze.
Not on the cheese,
Please.
Water into wine,
Milk into rind –
It’s a miracle, man!
It’s blowin’ my mind!
They say we ain’t got culture,
But that’s absurd.
Where do they think we get the curd?
Ain’t talking about those
North of the Euphrates
But from mooing
And bleating
Four footed ladies.
Chevre, cheddar,
Monterey Jack
And Jill having a snack
Like that! Get back!
Slicing and dicing
On crackers and bread
Achooooo!
That’s what I said.

David Skolnick

The whey, the whey, the whey
Is clear
My dear
For you
If you but remove the curd
Or so I’ve heard
Like a bird
Picking worms
From the soil
After the milk
Comes to a boil
Then softly squeeze
Until at long last…….
Cheese.

David Skolnick

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Following up on the huge success of the Winter Workshops, Vanessa Barrington and Nishanga Bliss will take us on a further exploration of the wonders of fermentation. They’ll demonstrate how to make classic half-sour dills, salvadorean curtido, and kombucha as well as show you how to ferment using whey to create lactofermented raita and homemade sodas, and a myriad of other condiments.

As with our other workshops, this course is FREE and open to members and non-members alike! This is a great way to have your friends check out the CoG without obligation, so please forward this newsletter on to them! They will also be welcome to shop the shelves at the warehouse after the workshop.