Petaluma’s Artisan Cheese Festival a record-breaking sellout of deliciousness

A record 1,600 tickets were sold to this year’s California Artisan Cheese Festival, which came to a close under cloudy skies and drizzle Sunday afternoon in two big, white tents outside Petaluma’s Sheraton hotel.

“This is our best year ever for total tickets sold,” said Judy Groverman Walker, executive director of the festival, while taping up “sold out” sign at 12:15 p.m. “That’s about all we can fit in here.”

The two tents held a total of 90 vendors, including about 25 cheesemakers and an equal number of vendors pouring wine, beer and hard cider.

While attendees came from all across the country, plenty of local cheeseheads showed up to sip, swirl and taste. There were big-name cheeses from the likes of Cowgirl Creamery and Point Reyes Farmstead Cheese Co. of Point Reyes Station, Laura Chenel’s Chevre of Sonoma and Marin French Cheese Co. of Petaluma.

“I love cheese, beer and wine,” said Gina Follasbee, who was attending the festival for the first time. “I like to enjoy what I’m eating rather than moving on to the next.”

Many of the tasters enjoyed pairing the cheeses with a variety of beverages, from the Lagunitas’ Citrusinensis Pale Ale to the various flavors of sparkling mead - ranging from macadamia nut to Oregon radish - made by Heidrun Meadery of Point Reyes Station.

Iris Bamos and Yassid Ayyad, both natives of Spain, were excited by the variety of cheeses they could sample at the festival.

“Spain has good cheese, but here you have good cheese, too,” said Bamos, who bought a black tea and bergamot cheese from Beehive Cheese of Utah and an aged goat and pepper cheese from Nicolau Farms of Modesto.

Many of the local cheesemakers used the festival as a platform to introduce new products.

Missy Adiego, co-owner of Haverton Hill Creamery in Petaluma, dished out cups of their new sheep’s milk feta, which is aged 30 days in brine, along with sheep’s milk ice cream.

“It’s a great event,” Adiego said.

“We love being a part of it.”

Lindsey Strain of Cotati and her boyfriend, Spencer Temple, were on the hunt for some interesting new products.

“I like the variety and seeing new products from the vendors,” said Strain, who runs the Bodega Bay Oyster Co.’s retail store in Petaluma.

“And we get to meet the people.”

The couple bought some marinated goat cheese from Chevoo, a new company owned by an Australian couple who live in Sonoma but built a plant in Healdsburg.

After just one year, the company has already placed its products in 400 stores, said co-owner Gerard Tuck.

“By the 18-month mark, we’ll be in 1,000 stores,” Tuck added.

“This summer, we will have a new flavor.”

The cheese festival was invigorated this year with a few new events, including a cheese and cocktail party Saturday evening at the Petaluma Sheraton and two five-course dinners Saturday night at Suite D and Park 121 Cafe, both in Sonoma.

Friday night, the festival brought together all the chefs and cheesemongers for the first time in an Ultimate Best Bite Contest, with the guests voting for the chefs’ best appetizer and a panel of judges ranking the cheesemonger’s bites.

You can reach Staff Writer Diane Peterson at 707-521-5287 or diane.peterson@pressdemocrat.com. On Twitter @dianepete56.