O Come, All Ye Faithful, to the Seattle Cheese Festival

Three cheeses at last night's opening reception, courtesy of Willis Marketing

The two comforts that get me through the traumatic religious mess that is the Christian Holy Week in April are mass quantities of mimosa and the cheery thought that the Seattle Cheese Festival is nearing once again. The Cheese Festival is a corridor of fermented and fresh dairy product worship that takes over Pike Place Market for two days every May.

Much cheese is tasted (for free); much cheese is sold at often remarkable prices. This year's festival is taking place today and tomorrow, and I strongly recommend that you join me in observing it as an annual nigh-unto-religious holiday. 

There are French cheesemakers with deep tans and sweaters knotted around their shoulders, cajoling you to sample this stinky delectable mess or that creamy goat-milk concoction. There are rotund British cheesemakers who carefully watch your eyes as you sample their family Stilton.

There are slight, red-haired wives of cheesemakers from Montana (I met one last night at an opening Festival reception) who will tell you how much they enjoy raising their animals; the way she brags about her family's feta and chevre will convince you on the spot to visit a Metropolitan Market as soon as possible to procure something from Amaltheia Organic Dairy for tasting purposes. And there is an affordable, shaded wine garden.

Sounds better than Maundy Thursday, am I right? [Ed.: UP TOP!]

At the opening reception, held upstairs in DeLaurenti at the Market, highlights for me were a beautiful mellow, nutty cheese called Gran Queso from Roth Kase, a Gorgonzola Dolce from Ambrosi, and a refreshing watermelon, feta, and mint salad. A note on the salad, which I'd only read about in food magazines until last night: I was skeptical until I actually put a bite into my mouth, and now it's all I want to eat this summer. I also drank my share of an Italian white wine, a Vigne Nuovo Trebbiano D'abruzzo from Valle Reale, which I'm also planning to purchase and drink all summer long.  

I usually buy at least six wedges of cheese and two or three bottles of wine at the Festival. You'll want to bring cash, a few bucks to donate and more than a few bucks to trade for a few cheeses to nibble at over the next weeks. Be patient with the crowds, and there will be crowds. Parking will be difficult, so take the bus if you can. Pilgrimage often requires sacrifice, as well you know, fellow cheese acolytes.

The Cheese Showcase hours are 10:00 a.m. to 5:00 p.m. today and from 10:00 a.m. to 4:00 p.m. on Sunday; don't forget to explore the seminars and cooking demonstrations happening throughout the weekend, either. Happy cheesing.