Boy does he ever! The first time I was invited to speak at the Epcot International Food & Wine Festival was a sell-out, with people lined up around the outside of the Odyssey hoping to squeeze in. What seemed like it might be a routine Cheese and Wine 101 ended up being a major production for the Disney cast. A wine tasting alone is merely that: a “tasting” of wine. When you throw the cheese into the mix the fun (and the work) begins. Cast members who were more familiar with the small pours a wine tasting requires needed a little encouragement. As we know, cheese has a way of bringing out the thirst. While I was busy in the back helping prepare the plates of cheese, the wine was being poured in one ounce portions. This was rectified.
Meanwhile the cheese display on the dais was set up beautifully, with cameras ready to close in on their various textures, ready to relay those close-ups onto oversize monitors. All was coming together fairly well, until the lights came up. Within the first half hour the cheeses were starting to droop; I could see it happening, very distracting. By the end of the tasting even the aged Gouda was looking a little Raclette-like.
The festival gets rolling again this coming weekend and I will be there Saturday morning conducting the first cheese and wine seminar of the 45-day festival. The first week’s cheese and wine seminar will highlight the cheeses and wines of France – a popular session. I return the following weekend for a session focusing on cheeses from here in the U.S. (where most of the cheese excitement is occurring these days) paired with beers – a first for the festival. I have wanted to feature a cheese and beer session for a while (knowing how devoted those beer lovers can be) so we are now able to include one, and in October!
My colleague, Erin Hedley, will present the cheeses of Spain accompanied by Spanish wines on the third Saturday, October 12th. From that weekend on up to the closing day of the festival November 9th, each session will feature wine with the cheeses, each week themed a little differently. The cheeses and wines of Italy will be featured October 19th. Then to include other important cheese countries such as Holland, England, Switzerland and Portugal, the next weekend will feature “old world” cheeses and wines. The United States gets a second session on November 2nd, this time pairing some other great cheeses with Napa valley wines. The final session features cheeses and wines of the Mediterranean, an appealing thought – the Mediterranean – as the evenings become brisk, even in central Florida.
With all these many years of practice you can be assured that there will be no drooping cheeses on the dais and the wine pours will be generous.
- Max McCalmanPosted by Artisanal Cheese