Mission Cheese

noreply@blogger.com (Unknown) — Mon, 24 Dec 2012 22:16:00 +0000

Happy Holidays from Our Cheesy Family to Yours!

We hope we could help in times of love:

Times of laughter:

Through tough times:

Let's here it for the cheese!

Seriously folks, thank you all for making us a part of your lives. We couldn't sling cheese without you! Happy Holidays and Happy New Year!

We will be closed from Christmas Day until January 8th. We can't wait to see you again in 2013!

Liz

Fall Wrap-Up

noreply@blogger.com (Unknown) — Fri, 07 Dec 2012 18:24:00 +0000

Hello Loyal Cheese Enthusiasts,

We're over 18mos old, a bona fide toddler, and boy have we grown! So much has happened in the past few months I thought I would write an all-inclusive post to get you all up to speed. October, or (Slammy-Jammy-Tober) was a doozy with Lit Crawl and Off the Grid. Thanks to all who came to Picnic at the Presidio and showed support by buying cheese and charcuterie. We love to work with other small SF-based organizations and show our support, as well as our empathy for all their hard work. Sarah even donated her time to judging cheese at the Good Food Awards (and I was Madame Chairperson). 180 cheeses tasted and she's still a fan of the curds.

Kendra and I smelling the wheels at Garden Variety

October was also Cheese Appreciation Month! We offered passports to try our favorites from across the nation. A local love is Garden Variety Creamery in Royal Oaks. Cheese maker, Rebecca King is the creator of many of your favorite sheep and cow milk beauties: Black Eyed Susan, Holly Hock, Daisy, Monarch, etc. We MCers visited her fairy-tale farm in mid-October and returned with a greater appreciation for sustainably produced, organic cheese.

Night Cheese has been pretty pumpin this fall as well. We had three different events! First was A Lesson in Terroir with Preston Wine and Bleating Heart Creamery. Only products made with a few miles of one another were tasted and paired. Night Cheese 6, Autumn is Awesome, was a tribute to the season with delicious autumnal beers and reserve curds. Most recent, Dessert First, was a celebration of San Francisco small businesses and a welcome toast to our neighbor Dandelion Chocolate Factory. Speaking of chocolate, as of this fall, we make it in-house! Our own Lindsay is creating beautiful truffle delicacies as well as peppermint bark for the winter season.

We hope you all had great Thanksgivings and we wish you a Merry Christmas and a curd-filled new year. We will be closed from Christmas Day until Tuesday, January 8th, so please come in for your holiday cheese before then.

Also, remember folks, nothing says happy holidays better than a Mission Cheese tee or tote bag!

Liz

Damerak Love Union

noreply@blogger.com (Unknown) — Sat, 25 Aug 2012 15:24:00 +0000

"Damerak" Love Union
Etymology: dameron n. + dvorak n.
When one dameron and one dvorak join together in nuptial bliss, most often at a remote/idyllic location in the South Tahoe mountains in and around the Eldorado National Forest.

That's right, folks! They did it. Ma and Pa got hitched! It all went down on Saturday, August 11th in the beautiful resort town of Kirkwood, California. I and the rest of the Mission Cheesers were invited to share in the happiness of our love-struck owners. We felt so privileged to be in attendance!

I guess it may seem unusual to most that a group of employees who see each other day in and day out would jump at the the chance to pile in a car for 4.5 hours to attend their bosses' wedding of which they were all invited. We really are a cheesy family at 736 Valencia and Sarah and Oliver truly feel like parental units. How could we not be there to see them finally tie the proverbial knot?

So that's what happened and it was beautiful. It wasn't just beautiful in the way that all weddings are beautiful, but beautiful in a "this just makes sense" sense. I think it was clear to all 120 guests that these two people are supposed to be together. They each found the person that they will continue to grow with and laugh with and cry with and of course to forever love with.

Cheese played a paramount piece in the wedding details, fore a bride-selected flight was the centerpiece of each of the dining tables. There were two cheeses from California: Baserri, a Basque-style sheep's milk from Baranaga Ranch in Marshall; and the flower dotted fresh chevre from Harley Farms in Pescadero. There were also two 'Sconi attendees: Bleu Mont Cheddar from Blue Mounds and Bohemian Blue, a fruity sheep's blue from Westby. Fat Bottom Girl, a delicious semi-hard sheep's milk from Sebastopol was included on the desert table.

So now reality has set in, yet I'm sure in the Damerak's case, the honeymoon is far from over. It is, however, back to the curd-filled grind. So next time you visit Mission Cheese, shout a "congratulations" to the newly married couple. They'll be glad you did.

Thanks for reading and get your tickets Here for our next event coming up in September!

Liz

Thank You for an Amazing Year!

noreply@blogger.com (S Dvorak) — Mon, 02 Apr 2012 20:36:00 +0000

I vaguely remember the opening jitters this time last year. Out of time, out of money, running on pure adrenaline Oliver & I along with 4 very brave cheese-loving souls embarked on an epic adventure. From what I can remember the general feeling was something like...Are we ready?!? No! Oh shit!

Much like stories I've heard about giving birth (there's that analogy again), I think we forget the worst of it...so we contemplate doing it again. I know there was utter chaos, I know there were tearful moments, I know my klutzy tendencies were at an all time high...but I don't remember it, really. Day after day we learned more about how to work in our space and what customers would use us for & when. We continue to learn, but it's far from utter chaos.

Since last year we have grown to an AMAZING team of 8 (& planning to grow that number by at least 1 in the near future if you know anyone interested). We have added a plethora of beverages to the menu (beyond the coffee and water available on day 1...ha...that one always gets me). We have added charcuterie, some of which is made in-house by Eric. Busted a purse & iPhone snatching thief. We visited 4 dairies & 1 winery. We hosted 3 SF Beer Week events, a Litquake reading, a SFBC Tour de Fromage, & 4 Night Cheese pairings. We make our own pickles. We have had the amazing pleasure of chatting cheese with San Franciscans & many others passing through. We were even in a Brazilian tour guide...and then there was that sweet mention in the New York Times.

The most exciting part is that we have served up over 10,000 "cheese flights" of American beauties. All delivered with a story and a whole lot of love. Go ahead, throw up a fist pump...it feels good.

We have had an epic year, and we are planning for the future.

The latest plan come to fruition is our new & improved outdoor seating...affectionately known as the Cheese Garden. The outdoor space now seats up to 16 cheese-lovers...and it's cozy!

Next up is extending our hours. The #1 question at the shop, by far is, "Why do you close at 8?" or "Why so early?" or "Are you really closed?" We hear you, and we're working on it. Our liquor license currently has an 8pm close as a condition of operation. We have to wait one full year from when our license was granted to apply to change this condition. So, as of April 19 we will be applying to extend our hours to close at 10pm. Come on ABC...for the love of fermentation, let the people have their cheese, wine, & beer!

Also in the works is a sign...you know, it's on the list.

We have received unbelievable support from the Mission community & beyond, and it is 100% the reason why we are not only still kicking, but thriving. The list of thanks could go on for days, but here is my best effort at the short & sweet version. Giant mountains of curds of gratitude to...

Steve, Liz, & Kendra for cheesing it up from the very beginning & to Lindsay, Eric, & Sarah for being the best possible additions since. I'm not even sure what to say, but I am certain that anyone who has walked through the MC doors knows how much you guys rock. I am forever grateful. Team photo coming soon.

My parents (left), Richard & Dianne Dvorak, for being the bravest 'rents on the planet. Thank you for the sound system, the tiling, the extra outlet, the chairs, and for believing in the cheese dream. You are heros.

Oliver, the best fiance, web guy, opps guy, bookkeeper, therapist, cheese-baby's daddy, & dishwasher alive. Heaps & heaps & heaps of love & curds to you!

We also would not have a shop if it were not for the amazing cheesemakers & distributors that supply us with the goods. Then of course the winemakers & brewers...and most importantly YOU! We are so grateful for you & your cheese-loving tendencies. Thank you for making Mission Cheese a special place.

Come On, Eileen!

noreply@blogger.com (Unknown) — Tue, 27 Mar 2012 15:42:00 +0000

If you've had a chance to try the "California Flight" in the last few weeks, you may have been privileged to sample the incredibly delicious Carabiner, a creamy Alpine-style cow's milk cheese from Weirauch Creamery in Petaluma. Our team was recently invited by proprietors, Joel and Carleen Weirauch to tour the property and learn how their organic cow's milk and farmstead sheep's milk cheeses are made.

"Eating well and taking it slowly" is the motto that Joel and Carleen live by at Weirauch. They believe that theirs, along with other small, family farms in Northern California, is an integral component to the network that is sustainable, local agriculture. They strive in the making of organic cheese and the raising of pasture raised sheep to connect people to the land and with it their food sources.

And, they are simply the loveliest people you could ever meet.

We had heard it was "lambing season" at Weirauch Farm, two words that made it that much easier to pile into the mini van on our day off that Monday morning. Shortly after driving up the gravel path, we were greeted by four feet and four hooves. Joel and Carleen had recently adopted a baby...lamb that is.

Eileen is the newest addition to the Weirauch home, after being rejected by her mother, Meatball, at birth three days prior. She was fuzzy and warm and smelled like heaven.

Besides the fuzzy newborns on the pasture, delicious cheese was being born in the creamery's aging facility. In the off season for sheep's milk, Joel and Carleen purchase organic cow's milk, mostly Jersey, from a neighboring farm. Trained in Europe, Joel experiments with alpine, washed-rind, and tomme fraiche varieties.

His creamery and aging room are all hand built by him and he is constantly refining his methods and techniques.

We were lucky enough to taste his lovely washed rind, Peau de Peche; the Alpine, Carabiner; and an unnamed experiment right from the aging room's pine slats.

After our cheese business was done, we got down to some serious frolicking in the pasture. Eileen and the other lambs have plenty of space to roam and play and the ewes seemed just as carefree. Heck, I'd be more than happy to come back as a lamb on Weirauch Farm. Just look at the beauty:

Our day ended with a wonderful lunch of salad, charcuterie, and of course, cheese. It was a glorious visit. Thanks to Joel and Carleen Weirauch for inviting us into their home and on their majestic property. And thanks to Eileen for providing ample cuteness.

Come to Mission Cheese to try all of Weirauch's cow's milk varieties and stay tuned for the sheep cheese to come!

Blogged by Liz Rubin

Paste, Slurry, Evaluate: Pairing Precepts 101

noreply@blogger.com (Unknown) — Thu, 01 Mar 2012 18:07:00 +0000

I hope all you SFers participated in the recent Beer Week, a citywide celebration of local brews, brewers, and terroir. We at Mission Cheese were so thrilled to hold three different events in honor of the lauded libation.

The week began on February 13th with a visit from Drakes Brewing of San Leandro, followed by a day with Lucky Hand on the 15th, culminating in a tribute to farmers inspired by Almanac Beer.

The events afforded us not only an avenue to further our partnerships with like minded agricultural agents, but also, the opportunity to educate a wider audience about the delicious versatility cheese brings to the table. For this blog post, I'd like to give a short run-down on the precepts of pairing.

1. PASTE

This first step is the most second-nature to us all. See cheese, eat cheese is basically the way it works. Instead of swallowing, create a paste with the cheese to then be paired with your beverage of choice. We chose many different genres of American artisanal cheese for the Beer Week events. Here are just a few:

Cabra Blanca (goat) - This semi-soft goats' milk cheese from Avalanche Creamery in Basalt, Colorado, offers a complex grassiness that we thought would pair well with lighter wheat and hopped ales. Cabra's notes of lemon and other citrus temper it's tang and its creamy texture balances well with an acidic beverage.

Classico (goat) - The nutty, sweet taste of Classico, Tumalo Farm's gouda-style goat, imparts a flavor that can stand up to a richer beer. The caramelized flavors of ambers, abbeys, and even scotch ales would would surely be enhanced by the taste and texture of this aged goats' milk cheese.

Shepherdista (sheep) - The earthy qualities of Shepherdista, an aged sheeps' milk from Bleating Heart Creamery in Sebastopol, easily paired it to many of the beers we tried it with. It's salty center and grassy, almost leafy rind create a sublime communion with pale ales and farmhouse Belgians.

Bohemian Blue (sheep) - It can be more difficult sometimes to pair strong cheeses, like blues, with beers, but the sweet, fruity flavor of this sheeps' milk blue from Hidden Springs in Westby, Wisconsin is excellent with most Belgians and Barleywines.

Dunbarton Blue (cow) - Beer and cheddar, DUH.

Winnimere (cow) - Winnie, as we lovingly call her, is a Vacherin-style cheese made at Jasper Hill Farm in Greensboro, Vermont. This cheese has been washed in beer and wrapped in spruce bark. It has an almost bacon-like meatiness that creates majesty with smoked beers, rich stouts, and nutty Belgians.

2. Slurry

This step is where the beer comes in to play. The paste becomes a slurry once beer is introduced. This is the magic moment where new flavors are produced on the palate. Here are a few of the beers that were tasted during Beer Week:

Cabra Blanca with Almanac Winter Wit

Drakes Amber with Classico

Shepherdista with Almanac Autumn Pale Ale

Bohemian Blue with Almanac Summer Belgian Ale

Dunbarton Blue with Lucky Hand Black Lager

Winnimere with Drakes Seasonal Smoked Stout

3. Evaluate

When evaluating a pairing, there are simple rules to remember:

First, integrity of elements. It is important that both individual elements of the pairing can be tasted when combined. This being said, a single element, the cheese or the beer, should not overpower the other.For instance, when pairing a more delicate, fresh cheese with a robust, bitter beer, the cheese will more than likely acquiesce to the beer's more forthright flavors.

Secondly, a successful pairing will be evocative. It is quite lovely when a cheese can evoke flavor nuances from the libation it is paired with and vice versa. We found, for example, that when paired with Bohemian Blue, subtle grassy notes could be tasted in the Almanac Summer Ale.

Third, a good pairing is one that is delicious. Just because flavors are evoked by the pairing does not mean they are always palatable.

Finally, the ultimate pairing produces the elusive and extremely technical, alchemical mouth explosion. This occurs when an entirely new and extremely delicious flavor is introduced by the pairing union. It's that WTF moment that elicits instant happiness.

I hope this simple run-down of pairing precepts answers some of your questions and inspires you to pair cheese with beer, wine, and spirits. If you were not able to enjoy the delicious pairings during Beer Week, be sure to watch our website for upcoming Night Cheese events.

Blogged by Liz Rubin

Our Trip to Lucas Winery

noreply@blogger.com (Unknown) — Sat, 04 Feb 2012 20:16:00 +0000

It's hard to believe it's 2012 -- little MC is growing up and is quickly becoming a full-fledged asset to the cheese community in San Francisco and to our little neighborhood on Valencia Street. We couldn't have survived the last 10 months without the help of our partners, specifically, the cheese makers, brewers, and wine makers whose passion-filled products fortify our menu and our lives with quality, not to mention heart and soul.

It's time to pay tribute to one such amazing partner, Lucas Winery. Last November, we were invited to beautiful Lodi, California for a tasting and vineyard foray at Lucas, the producers of our delicious CTZN Zinfandel and Zinfandel Rose. The winemakers, Buck Lucas, David Lucas, and Heather Pyle-Lucas, (not to exclude Harlow the dog), greeted us with pruning shears in hand and immediately set us to work trimming the over 30 year old vines in their ZinStar vineyard.

We were told how to maintain the candelabra-like shape to best reflect sunlight and retain heat. It was difficult to manage the pruning with a glass of the beautiful 2010 Rose in one hand, but we were proficient in our duty.

Next treat was barrel tasting in the spectacular barrel room designed by Heather, whose oenological pedigree includes the names Mondavi and Opus 1. It was utterly fascinating to sample the same wine from different barrels -- French versus Russian; Aged versus new.

The resulting sample was completely different in character and flavor and gave credence to the importance of all steps in the process from vine to glass.

I think my favorite part of the day was (not surprisingly, if you've met me) lunch. A large, wooden communal table was set up in the barrel room. The place setting included two glasses - one for the CTZN zin and one for the Estate. Where the CTZN is bright, grassy and forest floor, the Estate zin imparts approachable oak and a prune-like finish. Both wines worked in tandem to enhance the main course -- Heather's beef stew. During lunch Heather and David discussed the early beginnings of Lucas. The passion in their voices was palpable to all us there and we listened with insatiable attention.

Finally, the cheese made an appearance: Reading Raclette (cow), Txiki (sheep), and Coupole (goat) came to the table to make friends with the Lucas old vine zinfandel dessert wine. The pairings were equally delicious and put a satisfying capstone on the meal.

Thank you, Lucas family for your hospitality and spirit. We feel so honored to carry the CTZN wines and so privileged to include you all in the Mission Cheese family.

Blogged by Liz Rubin

Our New Cheese Family

noreply@blogger.com (S Dvorak) — Thu, 01 Sep 2011 22:29:00 +0000

Something about sunny September (yes, it's September) days like today makes me want to reminisce about the days spent parsing through resumes & interviews at Summit (in the early stages of my soy matcha addiction) with the goal of building a kick ass cheese-loving team. Slowly divulging details about Mission Cheese searching for the passionate few. Following interviews & careful selection, there was cheese university held amongst final construction details & dusty bar stools. The frazzled professor (me? frazzled? Nooooooo) did her best to pour all the love & energy out on the table in hopes that this daring team of cheesers would eat it up. It worked! Well, for the most part (we won't talk about the other part).

Ahhh...the good old days of early 2011.

Now as we enter September, it feels like a new family has been created. Not one to replace any other sort of family (obviously Mom, Dad, & Bro...you are the original & irreplaceable...I promise), but a seriously tight knit crew of characters from all over (we have Florida, New York, Michigan, Wisconsin, SoCal & NorCal in the house) that have come together in the name of American artisan cheese. In the first 4.5 months we have created bonds that I believe will last a life-time. We have laughed (hysterically), cried (only a few times), danced, burned arms, cut fingers, broken several wine glasses & ramekins, laughed (again...hysterically), mopped floors, shared hugs & our fair share of fist pumps. It is a team that I am truly honored to be a part of, so without further a-do...

Meet Liz! Interested in all things related to good food, it is no surprise that Liz is a natural cheesemonger. She is crazy intelligent & has experience working with the James Beard Foundation, the Oregon Truffle Festival, & most recently a killer butcher shop in SF's Bernal Heights known as Avedanos. Thank heavens she was on the free market & interested cheese. She has kept me sane in times of complete chaos and treats Lil MC like it is her own. I cannot imagine Mission Cheese without her, or her bad-ass sleeve tattoo. Give it up for Lizzie!

Meet Steve! Coming to us from Ann Arbor, Michigan Steve was the first person I interviewed for a position at MC & I knew from the moment I heard him talk about taking part in the complete decimation of a full wheel of Montgomery's cheddar that he was a perfect fit. Also incredibly intelligent (you will notice there is a theme here...lucky Lil MC) with cat like reflexes Steve has held the shop together in the craziest of moments (I recall an evening in the first week or so when Steve & I were the only people manning the ship...whoa). He is the brain behind Chedd or Alive. Steve is the bomb.

Meet Kendra! Kendra was the first to email me in November 2010 telling me about her love form cheese that developed while living in Paris and asking for an opportunity to interview. I began the interviewing process some 4 months later & of course it was meant to be. (How do you say no to that smile?) Between studying for her graduate degree here in SF (smarty pants! see...I told you) and mongering at Mission Cheese, Kendra is diligently working toward eating everything on 7x7's top 100 things to eat in SF list. It's dedication, and she's nailing it. We love Kendra!!!

Meet Lindsay! Lindsay came to MC in a pinch...on a Saturday amidst a mad rush, she answered a call for help (placed by Steve) & magically appeared to rescue Lil MC. She killed it in the dish pit (washing dishes...yep, favorite part of the job), and was pretty much hired on the spot for her superhero abilities. She is a Bay Area native, a crossword wiz (along with Steve), and has a smile that is known to melt cheese. She's not smiling in this pic...so you'll have to come see for yourself. Aha! A teaser.

Meet Eric (also known as DJ Lo-Fi)! After moving to SF from NYC, Eric was looking to change it up a bit and focus his work efforts on food. He contacted me via Facebook (yes, that's right...Facebook), came in for a sandwich, and the rest is history. He started his first shift by bringing the team some homemade pate (I don't lie), and immediately won our hearts. His height & muscles are also very useful when organizing small spaces, and his ability to describe cheese (and food in general) is remarkable. Eric has also made me laugh when in the most horrible/overwhelmed mood. E...I think it's for essential.

Meet Patty! She won me over with an Ode to Cheese that made me smile for days. Patty, also a Bay Area native graduated with a science degree from NYU, returned to the bay and had the urge to work in the kitchen. We share Patty with Bar Tartine where she is honing her skills in one of the most talented kitchens in the city. I am often baffled by how she remains standing and how remarkable her name is for nicknames (Patty-melt, Patty-cakes, Patticus Finch, Patty Sajak...amazing). We are lucky to have her knife skills & her ability for cheesey prose.

Last, but certainly not lease, meet Sarah! (I know...we are working on a nickname, more on that later) Recently moving from Chicago & originally from SoCal (she grew up with Kendra), Sarah has been a natural addition to our family. Kendra calls her Sars...which then blossoms into Sarsie, Sarsipie, etc, but we are all a bit hesitant to call our new family member Sars (haha). We'll figure something out. I wouldn't mind having a double most times anyways. She has the most delightful energy & she is a lover of cheese. We are so happy to have her!

These are the wonderful people that have kept Oliver & I sane(ish) during the madness. They allow us to get away for tasty dinners & afternoons on the beach (and soon a 2 day trip!) I could seriously go on for days about this crew of individuals, but my time in this comfy chair is up...have to get to the shop.

Oh...and if you're interested in a little cheese fun, our 3rd Night Cheese Event, Sheep Fever, is September 15 (next week Thursday)! We will be chatting sheep's milk cheese with the Marcia Barinaga from Barinaga Ranch & Seana Doughty from Bleating Heart. Of course, these cheeses will be paired with California wine (maybe even some beer)...it's usually quite the party! There are still some tickets available & you can snag them here.

Hope to see you soon!

Mission Cheese Goes to Barinaga Ranch: From Suckling to Shucking

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 18:51:00 +0000

On Monday, June 25th, the staff at Mission Cheese traveled to Barinaga Ranch in Marshall, California. The first excursion of many to come, the day promised a lesson in Basque-style sheep milk cheese making as well as a tour of the ranch itself. It did not disappoint. Marcia Barinaga the proprietor of Barinaga and the keeper of its 65 sheep greeted us at the entrance to her shipping container turned creamery with hair nets and booties in hand. We were there to help turn out and brine her beloved Baserri and Txiki (pronounced "cheeky").

Marcia, a microbiologist and science writer by trade, slid into the world of cheese making with the desire to continue her family's tradition of producing Basque-style cheeses, a practice

that was passed on through her father, a sheep herder from Idaho. Although her bent was scientific, Marcia's tone was loving as she discussed the procedure from milking to forming to brining to aging. The ranch in its second season has doubled in production from 3000 to 6000 pounds of cheese produced annually and this growth in size can be attributed to the careful sorting of the ranch's best producing ewes (we came to learn that a sheep called Panties and another called Guapa were leading the pack in production).

Our task, and we chose to accept it, was to weigh each freshly made Baserri (large format) and Txiki (small format) cheese, record their weights, and place them on the cart for brining and aging. The brining liquid was a saturated solution that included three different bacterium - B-Linens, Microdor, and Geotrichum. These bacteria contribute to the taste as well as the appearance of the cheese: B-Linens, for instance, usually the primary bacterium for most washed rinds, promotes the orange color that's become notorious as well as a fragrant meaty pungency that lingers in the air as well as the tongue. This bacterium gives the Baserri a yellowish tint and an earthy flavor.

While the cheese swam in solution, our team moved on to the milking room, a large tin barn where assistants Lolo and Ignacio shepherded the ewes on to the line for eating and milking. Utters were cleaned with iodine and then placed into the mechanized milker. Five at a time, the sheep moved up the ramp for their daily deposit, turning the din from whine to purr. Marcia told us that everyday it's the same order, the last four ewes

consistently the stragglers. A high point of the visit was trying the fresh sheep's milk, creamy and sweet, only hours from the utter.

A visit to Barinaga could not have been complete without a visit to the nursery, lamb nursery that is. Three of them, one black two white, were waiting rather impatiently for their afternoon feeding. Bottles were filled with fresh milk and each of us had a turn feeding the babes. We learned after that these three girls would soon be on their way to slaughter, as genetically they were unfit milkers. Oh, the ways of the farm!

After we bid farewell to Marcia, our day in Marshall continued at Nick's Cove, a roadside oyster bar and

restaurant. Due to excellent timing, we were able to take over the adjacent boat house building that sits away from the restaurant down a long wooden dock. We enjoyed 3 dozen oysters , several seafood chowders, a pasta bolognese, and some roasted scallops with corn.

As the sun set on Tomales Bay, we began our journey back over the Golden Gate Bridge. Our first excursion as a staff was complete, but the feelings generated and the warmth shared would indeed linger on. I can only speak for myself, but the visit to Barinaga has made me more proud of the product we sell, as it is a byproduct of the passion and dedication felt by cheese makers like Marcia Barinaga.

Be sure to come to Night Cheese on August 11th to meet our staff and discuss the many other cheeses we are proud to showcase at Mission Cheese!

Hallelulah...Holy Shit!

noreply@blogger.com (S Dvorak) — Wed, 13 Apr 2011 07:33:00 +0000

The past nine weeks have been quite the whirlwind! This post was supposed to go up the morning of April 13, opening day. I actually had many fond daydreaming sessions about the opening day post when I would write "Mission Cheese is open for business!" Then crazy happened. Good crazy. Delicious crazy. Frustrating crazy. Exhausting crazy. Overwhelming emotional crazy (sorry Oliver). Hilarious crazy. Crazy love. Lots of crazy. There will always be a snippet of crazy, but I feel like we are settling into our little shop at 736 Valencia, and it feels mighty nice.

For a nice trip down memory lane...this (left) is was the space was when we found it back in October 2010. To your right...is what it looks like now (generally with some booties in those beautiful stools). I could not be happier with the way things turned out & there is a long list of people to thank for making it happen. Bringing MC to life was the most humbling experience I can imagine as there is only so much you can do on your own. which also makes the experience very communal & infinitely more special. Lots of love has been poured in from the generous family that has welcomed Li'l MC. What a trip. Hallelulah. Holy shit.

Now that we (we now being an AMAZING team of 7 Cheesers) have had just over two months of getting in our cheese loving groove, we can look back a have a good chuckle at some of the bumps in our road. Ingredient swap-a-roos, dishwasher lessons, undersized oven mits, batched cheese wrappage, scrambling wipe-out caused by a rascally bar towel (yep...that was me), clogged toilets, slow-motion mop bucket spillage...just to name a few. There have also been some classic characters that have entered MC leaving us with amazing quotes & countless laugh sessions. I feel compelled to share at least this one...

Seemingly normal man walks into MC & finds a space at the center of the bar, directly in front of lucky me...

Man: I need a shot. (eyes crossing & lips pursing very strangely)

Me: I'm sorry sir, we only have wine & beer.

Man: I guess what I'm saying is I need something strong...and quick.

Me: (very perplexed perhaps disgusted facial expression)

Man: I need a shot.

Me: I think perhaps what you need is a burger...before it's too late.

Lady customer at the bar: I think it's already too late!

Man exits. Phew.

The MC staff has also already earned their crime fighting badge. That's right. Last Thursday Mission Cheese was Mission Cheese...and Justice, when our man-cheesers (Eric & Steve) confronted a man who tried to steal both a phone & a purse from delightful MC customers. Both were recovered (and greeted with a round of applause from a full house of cheese lovers) & the thief was identified & arrested. We certainly did not want to be responsible for putting anyone in the slammer, but when one messes with our cheese lovers...they leave us no choice. Justice was served.

Most importantly, we have served up some serious amounts of American artisan cheese. Sharing stories & great conversations about our fermented friend...and life. Every day is an adventure, and we feel very fortunate to have such lovely & curious people walk into the shop every day (except Mondays...ha). Ya'll rock.

It has certainly been a wild ride thus far, but I would do it all over again in a half-second.

Next post (yes, we are back in action), it will be my pleasure to introduce you to the kick ass team of Cheesers that make Mission Cheese an amazing place to be.

Parents...and the many ways in which they rock.

noreply@blogger.com (S Dvorak) — Wed, 06 Apr 2011 23:31:00 +0000

We are down to the wire cheese lovers, so I do not have as much time as I would like to write an update...but a mini-update is better than no update. Yes?

As mentioned in my last post, my Parents were in town for 10 days of Mission Cheese-ing. Unbelievable Troopers. Definitely worth sharing.

Just for a little context, let's flashback to just under two years ago on a drive back from Mendocino...

Mum: I don't understand why you would quit your job. It's a good job. There are so many people looking for jobs!

Me: I am miserable in my cubicle. Life is too short to spend it on something I am not passionate about.

Mum: I just worry!

Me: It's going to be great, Mom! People love cheese!

Mum: You'll understand when you're a mother. We never stop worrying! DON'T DO IT! PLEASE! (sniffle sniffle)

Despite the worries (and they still worry), my Parents have been nothing but supportive from the moment this mission began. My Mum met me in Europe to kick things off & was a complete rockstar on cheese explorations through England & France (we only really got in 1 fight when visiting a COMTE aging facility...and I can barely remember what it was about). Then, they let me borrow a car (Mazda!) furnished with a GPS device (which I insisted I did not need...and I was 100% incorrect) to drive all over the country and visit cheesemakers & subsidized my lodging so that I would not bring my tent & camp alone. They visited creameries with me in Wisconsin, and my Mum even came to meet up with me on the east coast to accompany me on my drive back to Cali. On that drive, somewhere in Oklahoma in the middle of the night we (Mum driving) ran over a dead dear in the center to of the road at 75 mph (not recommended). It has been a journey.

So, back in the present, this trip was a pretty big deal. The first meeting of MC, which I like to call their granddaughter. Finally putting it all in perspective & the grand realization that...there is no turning back. My Parents dove right in, ready to help.

They drove all over the Bay Area looking for cove base tile (necessary for kitchen & bathroom areas...and not very easy to find if you want it to be somewhat attractive). Installed & grouted the tile. Unpacked much of the refrigeration & put it in place (not easy). Installed the sound system. (surround sound...you better believe it!) Reupholstered & reinforced the chairs...all 14 of them. Purchased lights, napkins, a grinder. Chiseled rough parts of the cement wall...and provided some much needed unconditional love. All the while, keeping their worried minds in check...most of the time.

I don't think all the curds of gratitude I could gather would do the trick on this one. My Parents have always been the most generous people I have ever known. I am just lucky that they are mine.

Mission Cheese...made possible by Richard & Dianne Dvorak. Mountains of curds to you...and lots of love too!

In other news, we are getting very close (in case you have not read about it already in 7x7, Inside Scoop, Eater, or Grub Street...EEK!) We have passed final building & health inspection, and the last step is obtaining the certificate of occupancy...which will hopefully happen early next week. So, we are targeting next Wednesday, April 13 for bringing cheese to the people. We are still waiting patiently on the beer & wine license...but we can still get our cheese on.

Also, the IndieGoGo campaign is still on & we are almost $2K away from our goal. While there is nothing (I mean NOTHING) I like less than asking for MOOla. We need it! Pass it on. You rock.

Chair Party (HOORAY!) & Budget Woes (NOOO!)

noreply@blogger.com (S Dvorak) — Tue, 22 Mar 2011 15:56:00 +0000

Things are moving right along and 736 Valencia is looking more & more like Mission Cheese every day. It is pretty amazing to watch months worth of decisions come together. I cannot wait to share!

Speaking of decisions...selecting chairs for the shop was no easy task. It was certainly not a problem to find chairs that I liked, but it was a bit of a problem finding something that both I liked AND was less than $100. Chairs, my friends, are expensive! The search had been on for nearly 3 months, when I finally stumbled across some options on my trusty friend, Mr. Craigslist. (Thanks to Allison Bloom who has been helping me with design tidbits!) I drove a zip car down to redwood city to pick up 15 of these puppies, at $10 each. (score!) Pretty nice...except for the fact that you cannot see the seriously layer of grim in the photo, aaaaaand I hate purple. Minor details. Nothing that could not be solved by a CHAIR PARTY! (WOOO HOOO! PAAAAARTY!) We invited over a few of our closest friends to take part in the joy of scraping grime (a.k.a. boogers), sanding, priming, and painting. Hooray!

How do you make such un-party-like activities fun, you ask? Good question. Simply add Judy, Kris (who apparently was not having much fun according to the picture to the top-right), Catherine (check out those gloves!), Ali, Steph, Jenny, James, Wavy, Dawn, and (of course) Oliver. Then you add some Devils Gulch & St. George, wine, brewski, Little Star, and some tunes. Voila! Party. Oliver even fashioned a sweet tarp to keep the sanding/de-booger station dry. Fancy! Best friends on the planet. Curds down.

It was a full day of chairrific times...and let me tell you, the fun continues as my Mum continues to work on fixing the purple cushion issue. I really wanted to go with a very au naturel look with painters cloth (natural/off-white heavy canvas), but for durability sake, we are going with black pleathery naugahyde. I know...gross, but it looks good & will hopefully last longer...decreasing the overall footprint. Yay?!? Check out the finished product! Mum's fingers hurt a bit after a day of stretching & stapling, but she was certainly the woman for the job. (My Mum & Dad are in town for 10 days to help with the shop...but I think that calls for a separate blog post, no?)

On a not-as-fun note, the final budget had some last minute complications (a.k.a. overages of the not so small variety). Without boring you with the details, I just wanted to send on news of the campaign we have launched via IndieGoGo (amazing website!) to raise funds to lighten the blow...and the response has been remarkable! As of day 4, we are over half-way to raising our goal of $12,000 thanks to the amazingly generous community that has embraced Mission Cheese. She's the luckiest truckle I ever did meet! Just in case you have not checked it out yet, HERE is the link. Pass it on. Spread the love. Eat some cheese. A little shortage in MOOla cannot stop this train! We are so close to the finish!

Barrels & buckets of curds overfloweth!

Team DIY. Making it Happen.

noreply@blogger.com (S Dvorak) — Fri, 04 Mar 2011 00:57:00 +0000

I know that an update is necessary, but my head is in a bit of a tizzy these days, so I may be a bit short & unorganized. I am not mad at you. I promise.

Construction is moving right along & I cannot say enough about the amazing Stingray Builders team. They seriously rock...and as a result Mission Cheese is going to be beautiful! Since last post, rough electrical inspection was passed, walls have been finished & cabinetry is being secured in place (they are making custom cabinetry for 2 of the walls...for maximum efficiency), and walnut slabs have been...planed, yes, planed.

In addition to the very professional work happening, I have gathered some friends & soon-to-be family (Oliver & I are engaged! WOO HOO!) for some DIY weekend projects. Brewski required.

Mission: Tile

Perhaps week 1 of official designing of the shop, I found Heath Bright Yellow tile (color G44...to be exact). We have been friends ever since. I have carried the sample tile in my bag for months...it just makes me happy. Even as the estimated cost of the project came in over budget, I vowed to have this tile for my beloved. So, the deal was...spend the money on the tile & save money by installing it ourselves. Done. Love it.

As I talked tile with more experienced folks, I began to understand that installing Heath tile (hand cut) is no ordinary tiling job. Each tile a bit different. One bends this way, one the other. Pear shaped ones. Skinny ones. Light ones. Dark ones. Rotund. You get the point. I began to get nervous. Was I about to ruin this gorgeous tile? I had to call in some experts...

Meet Keith (left...the male). Expert DIY-er & home-improver (also my best friend Ali's main squeeze) and Mission Cheese tiling team lead. He was the only team member to tile previously...and he had a serious tile saw & most of the necessary equipment. This task would have been insanely difficult to pull off without him. Rockstar.

Also on the team were Oliver (of course) and Mom, Shelley. Shelley is an expert quilter...so of course tiling would come naturally. Just made sense. She was a trooper getting to the shop with us at 7 am & leaving around 8:30 for pizza & bed. Oliver's sister Beth & boyfriend Garrett would come in for the final stretch. Clutch.

After the tile was in place the rest was fairly easy. Dry. Grout. Dry. Wipe. We nailed it! Curds of thanks to all involved (including the knee pads). It was a great weekend & I could not be happier with the result! More pics on facebook.

Mission: Floors

How hard can it be to stain concrete floors? I mean...it pretty much seems like painting. No?

We consulted anyone that we could think of to prepare ourselves for the project & watched the Soycrete instructional video at least a dozen times. Equipped with the stain, sealer, sponge mops, buckets, rags & a wet vac...there was only one more necessary item, the floor buffer. You know, the floor buffer often seen in the hands of a janitor cruising through the school halls before he is trampled by teenage brats in a corny 80's flick. Yep, that's the one. Seemingly easy to operate & efficient floor cleaner. The rental of the buffer went a bit like this...

Frank (the very friendly Hawaiian man at Action Rentals): You guys have operated one of these before, right?

Oliver: No.

Frank: (chuckle) Well, we better give you a few pointers. (other friend behind the counter also chuckling)

Frank gives us a very simple run down & demo. Make sure the handle is adjusted to your height so the buffer is flat on the ground, up to go right, down to go left (or maybe it was the other way around...you get the point), and so on. Then Oliver gives it a try. A little shaky at first, but overall under control. Then I try. The buffer nearly yanks my arm out of socket & jams into Oliver's foot. I begin laughing hysterically & try again. Buffer yanks in the same direction plowing over the carpet runners in the shop. Hunched over, silent laughing...tears.

Oliver: I guess I'll be the buffer.

Frank: Good Luck!

Long story short...we buffed the floor twice following close behind with the shop vac. I was never able to operate the buffer without replaying the above scenario...instead of Oliver's foot, it was the bathroom wall. (whoops!) Dear friend & Mission Cheese VIP Jenny O'Connor was able to master the buffer to give Oliver a few breaks from the vibrating beast. She also snagged some great video footage of The Buffer that will hopefully be posted on the MC facebook page.

After cleaning the slab, we spread the stain as evenly as possible. Turns out...as even as possible is not so even! The slab, which we thought to be very porous (since it's new concrete) throughout...was not. An expert in this situation would have likely etched the concrete to ensure even & adequate porosity. We are not experts, so the floor is what I consider...well, authentic. I like authentic.

In addition to the weekend DIYs, we are doing everything else required to prepare for opening...buying stuff, applying for all necessary permits, ordering sinks, finalizing lighting, buying more stuff, selecting a point of sale system (iPad!!!), payroll, insurance (thanks to friends at The American Grilled Cheese Kitchen, I found an AMAZING company!), merchant services, buying more stuff...I could go on for days.

Most importantly, I am currently assembling a kick ass cheese team. So, this is a last call of sorts...if you or someone you know have cheesemongering/culinary experience OR just plain love the idea of bringing cheese to the people send resumes to sarah@missioncheese.net along with answers to the following questions...

1. Tell me about the moment you realized your love for cheese.
2. What is your favorite cheese & why?
3. Favorite 3 (or so) places to eat in the Bay Area?
4. Do you like people?

When IS opening day?!? Good question. No earlier than March 18 & hopefully no later than March 31. That is all the detail I can provide at the moment.

Giant sized curds of gratitude to Keith, Shelley, Beth, Garrett, Jenny & Oliver for getting their hands dirty AND to the Spilgers, Kris & Judy, and Chris Hagen for keeping our stomachs happy! (3 Tartine deliveries were made while we were busy at work making Team DIY the best fed crew around!) You all rock my world.

Enjoy your week cheese friends!

It's Alive!

noreply@blogger.com (S Dvorak) — Tue, 25 Jan 2011 23:47:00 +0000

I am sensing a trend. Weeks go by without a blog post. I decide it's time to nail myself down & go for the gold. Then I stare at a blank screen because I have no stinky cheese clue where in the nuts to begin. Well...take that blank screen! You're not looking so blank anymore! Yeah. Ok...ah hem.

During the month of January, Mission Cheese seems to have become a full on living & breathing spitfire of a truckle charging to the finish line. I, on the other hand, can generally be found stumbling behind & taking orders. My arms may flail from time to time, but all in all we are having a blast & getting shiza done.

Construction at 736 Valencia is fully underway & there has been serious progress, thanks to Sacha & the Stingray Builders team (amazing partners for anyone out there looking to...you know, build stuff). Rough plumbing is done & approved by inspectors (check) and the design for the cabinetry (essentially the walls) is nearly finished and moving into production. The one actual full wall being built (ha...yes, only one) is up & the bar/counter has been roughed in as well. I was able to see the 3D version of MC in Sketch Up (a crazy architecture-type program that I have zero idea how to maneuver) and it made me misty eyed. She's going to be perfect!

Sacha & team also secured this amazing slab of salvaged walnut for the bar from a kind man named Jim in Peteluma. Awesome. (aaaannd fist pump. I tried to hold it back...I really tried.) I will also be picking up my tile from Heath in Sausalito & table tops from Heritage Salvage in Peteluma (hot place for salvaged walnut it turns out) this week, and bar stools are underway (more to come). Chairs are the last major item on the furniture list. So many lovely chairs & so few within my micro budget. Any ideas?

Now, this next bit is a titch embarrassing, but fully embracing this process, I will share. There was a cheese photo shoot. Yes, that's right, me & Bayley Hazen Blue, Capricious, Cirrus, Appalachian, & Red Hawk. (Yum.) Since the space itself is not ready for the camera, my dear friend Peter Prato unleashed his artistic ways to capture the soul of little Mission Cheese for press releases & the like. Oliver, Jenny, & some brewski graciously accompanied and successfully eased my nerves for what turned out to be a hilarious afternoon of outfit & cheese changes. While my hair could have used a bit of brushing (whoops), I think Peter nailed it. These curds are for you and your magical ways! Here's a sneak peak at the madness. Momma clear a space on the mantel. Ha.

Other happenings may sound a bit snory, like choosing merchant services, a POS system, insurance, & payroll...but I have managed to find some amazing people that have been kind enough to talk me through the details & not try to rip me off (so far...fingers crossed). For any other business budders out there, I would be happy to share who & what I found in my search.

All that & the Packers are in the Super Bowl! Get right out of town! Three cheers for a cheesehead VICTORY! Go Pack Go!

December. Whoa.

noreply@blogger.com (S Dvorak) — Mon, 20 Dec 2010 22:51:00 +0000

December has been a shiza storm of fist pumps, high blood pressure, applications (I would say this is the area for which I win most improved), and egg nog (with bourbon, without bourbon, with an egg nog cupcake...I like to capitalize on this glorious season of nog). I can hardly believe that it's Christmas week & I am on a plane headed to Wisconsin (free wifi!) for some squeaky cheese and a week of relaxation with the fam before the storm turns into a full blown hurricane de queso in 2011.

The 1st of the month really kicked things off with an appointment at the Alcohol Beverage Control office of SF to apply for a type 41 liquor license which allows on-premise sale & consumption of beer & wine (an effort I like to call...Operation Jubilation). I had a hunch that this appointment would be a challenge, and I had every intention of being fully prepared for a masterful performance. Oliver & I stayed up into the morning & I was up at the crack of dawn to gather residential addresses within a 150 foot radius around 736 Valencia (part of the initial application process & not nearly as bad as gathering addresses within 500 feet). By the time my 1pm appointment was upon me, I was feeling fairly confident...confidence that would be shattered in the matter of minutes.

Without going into too much detail, there was a moment when the lovely woman behind the counter (whom I am determined to become friends with...no matter how badly she dislikes me) said, "Sarah, why are you giving me incorrect documents?" To which I answered with "Ms. Beautiful (that's not REALLY her name, but on the off chance that she reads this...I would not want to irritate her by using her real name...you know), I was unaware that they were incorrect or I certainly would not have presented them to you." Wrinkly chin fully engaged (I have gotten much better at keeping this in check over the last three weeks...in my opinion), I accepted a hug from a fellow applicant (total stranger) and headed for the train home. I had approximately 43 hours to get my self in order...and amend my Articles of Organization with the Secretary of State (f#$k).

I immediately called my lawyer & set an expedited amendment in motion (curds of thanks to Trevor!) and hoped for the best. I also had to hand-draw the space (my attachment of the architectural plan would not suffice...had to be drawn...very strange), which Josh was kind enough to help me with, contact the building department for a direct contact, and get photocopies of my parents drivers licenses (don't ask) who live in WI & are not super handy on the scanner (after some coaching...they nailed it!), amongst other tweaks & application refinement.

When Friday morning arrived, all had gone as planned & I was sure to impress Ms. Beautiful the second time around...and I did. Before I knew it I was watching a video about the responsible service of alcohol created circa 1993 and walking out of the ABC with this sweet poster...

and another pile of applications. One of which I have to sign acknowledging that the application process will take at least 5 months (what?!?), and another (my favorite) which I have to attached the addresses of all residential addresses with in a 500 foot radius of 736 Valencia and sign assuring that I sent a notice of my application to all 832 addresses (yes, 832 copies, 832 envelopes, 832 address labels, 832 return address labels, aaand 832 stamps). A task that would have taken me a week to accomplish on my own...so I called in the troops & they really rocked it. (Curds of thanks to Nat, Laur, Russ, Steph, Bart, & Oliver for their amazing envelope stuffing skills!) So, here I am 20 days after my initial appointment with 4 more applications to complete & turn in to Ms. Beautiful at the ABC office. Then, I wait. (sigh)

Other less dramatic (thank Cheesus) and way more exciting happenings in December include securing a building permit!, purchasing gorgeous Heath tile (good thing we scored a deal because I pretty much sleep with the sample tile under my pillow...I love it), reclaimed lights from Big Daddy Antiques, and tables are being constructed out of salvaged walnut at Heritage Salvage up in Petaluma! If that doesn't make you through up a fist for pump or two...I give up.

So, we have officially entered the construction phase...and I am beyond stoked to see this concrete box morph into a little slice of cheese paradise...where all the hip wheels hang (muahahahaha).

Happy Nogging from Sconi!

Jury Duty & the Brink of Sanity

noreply@blogger.com (S Dvorak) — Sat, 13 Nov 2010 18:46:00 +0000

Hello! Sorry for the break in regularly scheduled programming...wait, I take that back, the schedule has always been far from regular. So, while there is nothing new in the way of blog regularity, the newness is abundant in the way of Mission Cheese, and why not throw in a jury summons?

The plans for 736 Valencia are cruising along at freaking warp speed (thanks Josh!), which means decisions have to be made regarding all equipment (hood, range, refrigeration...lots of refrigeration for precious cheese, beer dispensary, dish washer, ice maker, freezer, & sinks) as well as building materials to be used for, well, everything (bar top, tile, flooring, cabinetry, bus station, tables, chairs, lights). All this and some hourly work I have picked up in a cubicle that shall remain nameless (must. pay. rent.) has kept me more than busy, but sane-ish. I knew jury duty was on it's way. I had already claimed hardship 3 months earlier, but I was sure this time I would not even be called in and all would be lollipops & rainbows.

Sunday call..."please call back on Monday, November 8" (phew)

Monday call..."please report to 850 Bryant (a.k.a. Suckfest, USA) at 9:45 on Tuesday, November 9" (NO! This is awful, but it's only one day & surely I will not be selected)

Tuesday, as the visions of lollipops & rainbows fade into the distance, I walk through 4 consecutive blocks of puke-scented sidewalk (really, how can it last for that many blocks?!?) to arrive at the San Francisco Hall of Justice at 850 Bryant, to wait. Waiting in the juror holding area was luxurious...wifi, tables, room to sprawl & I was pretty much able to go about business as usual. Then there is waiting in the courtroom...cell phones off (no service even if you wanted to be a rebel) trying to read a book as my to-do list scrolls through my mind...over & over. Sweating. Hours later I fill out an 8 page questionnaire & am told to return the following day at 10 am. Walk back to the train attempting to hold my breath through 4 entire blocks and go about my busy day.

Wednesday...ahh Wednesday. As a responsible citizen I report for duty at promptly at 10 am, to wait. Of course, since the plan was to head directly to the courtroom for jury selection, I left my computer & MC blueprints (yes, I hauled everything with me on Tuesday) safe & sound at home. So my productivity was limited to adding items to my to-do list (not helpful), iPhone capabilities...which are slim in SF (thank you AT&T), and my book. Trying my best to get lost in Garlic & Sapphire (by Ruth Reichl...love her!)...but...sweating.

After an hour of waiting, we are called into the courtroom for more waiting & then I painfully listened as 20 jurors were dismissed by the council. Then, instead of starting jury selection we are told of some complications & to return to the courthouse at 1:30. It's now 11:45, and I am stuck in Suckfest without my productive devices and a 30 minute one-way train commute home or to my hourly cubicle. I walk aimlessly debating what in Sam Hill to do with this precious 1.75 hours (yes, the sidewalk still wreaks). Finally, I decide to make the trek home for a quick lunch & to reunite with my computer for 20 mins. Awesome.

Following my lovely half hour at home, it was time to make the trek back to the corner of Strung-out St. & Vomit Way, to wait. Yes, it's true. More waiting in the hallway, no service, no luxurious juror holding area. Sweating...from both my brisk walk in the lovely San Francisco heat wave, and general anxiety about my growing to-do list. We are called back into the courtroom for yet another roll-call, and another 15 jurors are excused by the council. (ahhhhhhh!) Then, get this, we are told that due to some legal matters that have arisen, we are going to have to come back on Monday at 9 am to START the jury selection process. (good-bye flood gates) Wrinkly chin & sweating (now profusely) I wait for everyone to exit & approach the clerk to say something like...

"I cannot come back here on Monday. Can I file for some sort of special starting a small business hardship...see, there's cheese...I mean Mission Cheese...and (sniffle sniffle)...it needs me."

After grasping the situation, the clerk hands me a hardship form & I write my story of MC & all of the things that need to be done in the next 2 weeks & beyond. Ending with an old-fashioned-blue-book-hand-cramp (do they still use those?) & a sincere declaration of my respect for the judicial system, noting that I have served on a jury in the past & will serve again...but serving now may lead to severe anxiety & high blood pressure.

I hand my plea to the clerk, and she returns to tell me that the judge will not have time to look at it now, and I will have to come in on Monday to hear her decision. I felt the strong urge to throw myself on the ground wailing & pounding in a full-blown tantrum, but as a composed adult, I took my sweaty wrinkly chin self back out to the sidewalks-of-stench and put in a desperate call to Oliver. (lucky guy!) I explain the horrific situation to him as I cry/laugh (but mostly cry) & walk back to the train (that's 4 trips all day). Following Oliver's advice (your the best!) I head straight home to get cracking on my lengthy to-do list...aaaand why not whip up a batch of chocolate chip cookies for cozy comfort to be followed by Strauss egg nog & bourbon (duh). In my cookie-making-scurry I dropped the kitchen-aid mammoth mixer on my finger & broke a rubber spatula in half. (somebody pass the bourbon already) Awesome.

Then, somewhere in between cookies & egg nog, I received an "Unknown" call, which happened to be the clerk (eek!) excusing me from duty & wishing me good luck on "the cheese!" (fist pump fist pump...dance party...fist pump)

We must all learn from this experience (very serious). Cheese saves the day! Always.

Meet Cheesemakers...tonight!

noreply@blogger.com (S Dvorak) — Tue, 26 Oct 2010 19:18:00 +0000

Tonight, at a lovely space that goes by the name of Local: Mission Eatery, there is an amazing opportunity to spend time with cheesemakers/magicians from 4 creameries new to the bay area. They will share the story of their journey into cheese, what keeps them going through the back breaking work of it all, & give us a little glimpse of the soul behind the delicious-ness waiting for us at the cheese counter. Their time is precious & tonight we are very lucky.

We will be tasting cheese from Bohemian Creamery made by Lisa (here at right), Bleating Heart made by Seana Doughty, Barinaga Ranch made by Marcia Barinaga (cute as a button with her sheep below), and Nicasio Valley Cheese Co made by Rick LaFranchi & family (his sister Jan will actually be in the house to represent). Oh, and we will also be pairing them with California beer & wine...not bad for a Tuesday night!

There are still a few tickets left, so buy them here & come have some fun & connect with lovely makers of CHEESE!

Measuring Progress

noreply@blogger.com (S Dvorak) — Thu, 21 Oct 2010 00:02:00 +0000

Progress with the shop is moving right along and I plan to do my best to keep the updates coming as we navigate the loopty-loops of opening up shop. This progress I speak of is largely due to this fella. Meet Josh Lowe (450 Architects), Mission Cheeses' architectural designer. The story of how I found Josh goes a little bit like...

Oliver: "I think I know someone who we could talk to about the details of architecture"

Me: "Wait...do we need an architect?" (delusional)

Oliver: "Well, it would be worth talking to him just to get a better understanding of the process" (smarty)

Me: "Alright. Sounds good. Let's meet for dinner."

We had dinner with Josh & his wife Carleigh & the rest is really history. Peeeas & carrots!

Needless to say, Josh & I have been seeing a lot of each other these days as we storm ideas for the space that will bring Mission Cheese from fantasy land to reality. He has challenged me to express the soul of MC into words & pictures, which he is translating, as we stare at our computer screens, into the design of the space. He rocks & I feel so stinking lucky to know that Mission Cheese is in such good hands.

This past Tuesday we spent over 2 hours taking every last measurement of the space (he actually did all of the work while I tried to figure out how to measure from the floor to the ceiling with a floppy measuring tape...which Josh executes effortlessly in this photo). Sounds like a snore, but I find this whole process to be fascinating. Can you imagine the excitement when walls, tables, chairs, & cheese knives start rolling in?

Josh, these curds are for you!

Cheese, It's What's For Dinner?

noreply@blogger.com (S Dvorak) — Fri, 15 Oct 2010 15:39:00 +0000

It has taken a few days of pondering the perfect way to share the Good Food Awards judging experience, and...I think...I've...got it! Make sure you have your volume on (very important!), press play below (give it maybe 20 seconds to get going...wait for it), scroll (slowly), & get excited.

Hoedown from Rodeo from Eleanor Stewart on Vimeo.

Cute!!!

Ohhhh....

Ahhhhh...

OH MY!

Really...

Get real!

YES!!!

Is that...oh yeah.

Amazing!

(fist pump, fist pump!)

Eh hem. In summary, it was delightful day of tasting semi-soft cheeses from across the country with Daphne Zepos (cheese writer, importer, & educator extraordinaire), Juliana Uruburu (Director of all things cheese at Pasta Shop), & Eskender Aseged (Chef & creator of Radio Africa Kitchen). I was truly honored to be a part of the first annual Good Food Awards. Winners will be announced on their website November 15 & more fun to come in January!

Go ahead, do a heal click, no one is watching.

Scrumptous Events for October!

noreply@blogger.com (S Dvorak) — Tue, 05 Oct 2010 17:54:00 +0000

After a weekend of celebratory toasts with some of my favorite people on the planet...this show is officially on the road. The flood gates have lifted. The levee gave way. We have blast off. Full speed ahead. Well...you get the point. There's a lot to do to get Mission Cheese ready for her coming out party. BUT, there is always time for cheese-tastic events, 3 cheese-tastic events to be exact (2 for you 1 for me!). So, without further ado...let's start with some fun for you! (dork.)

Saturday, October 9th 5-11 pm (Yes, THIS Sat!) - Underground Market in Oakland
We missed 2 markets while biking down the Oregon coast (I survived! It was actually very awesome), but we will be at this Saturday's market serving up Raclette to as many people as we possibly can. They have more vendors than ever before AND it is all outdoors & much easier to navigate than the one in SF. So, I highly recommend it. Here is a list of the vendors that will be there in addition to yours truly.

Sunday, October 10th (this one is for me!) - Good Food Awards Judging takes place
In honor of the Global Work Party happening on 10/10/10, I will be volunteering my time to judge delicious cheese for the Good Food Awards organized by Seedling Projects. I will be tasting 50 different artisan cheeses & reporting back on the experience...not the winners, which will be announced at a par-tay in mid January. Seems more like a dream come true & less like volunteering...but I'll take it! (Seriously, all links in this paragraph are truly worth clicking on...amazing people doing amazing stuff!)

Tuesday, October 26th 7-9 pm - Mission Cheese & Local: Mission Eatery present...Meet the Cheesemaker!
We are teaming up with Local: Mission Eatery to bring you the opportunity to meet 4 fairly new remarkable NorCal cheesemakers & taste their cheese paired with local beer & wine. You know how much I adore cheesemakers, so this is your chance to hear their story & feel the love yourself. Marcia of Barinaga Ranch, Lisa of Bohemian Creamery, Seana of Bleating Heart, & a member of the LaFranchi family (it's a family dairy!) of Nicassio Valley Cheese will be joining us for the event & I just couldn't be a pinch happier. Tickets are $65, and I believe there are only about 30 of them. So...get yours while the gettin' is good!

I told you they were cheese-tastic...and really, all-around-FUN-tastic! Wouldn't you say? I do apologize for my overly geek-tastic (daaaa hahaha) behavior this post. Sort of.

Break Out the Fist Pumps & Imaginary Drum Sets!

noreply@blogger.com (S Dvorak) — Thu, 30 Sep 2010 18:31:00 +0000

After many weeks of practicing my best patient behavior, I rode my bike on down to the Mission this afternoon & signed a lease for Mission Cheese! The space is, in fact, in the Mission (double entendre...hooray!) on Valencia St. between 18th & 19th right in the heart of San Francisco deliciousness...and it's going to be magical come February 2011 (ish-er-around-there).
I feel like a proud mother-to-be entering the third & final trimester (I guess I cannot say I know what that really "feels" like, especially seeing as I still enjoy wine, beer, whiskey cocktails & raw milk cheeses...but it seems like a fairly good analogy, no?) I am relieved & ready to move on to the next stage, I am stinking excited to see her (yes, it's a girl! duh.) actual silhouette, and I will count down the days until she's ready to say "Hello world! I'm Mission Cheese & I'm beautiful!" Something like that. I am also, fist pumping on the regular & it's really only a matter of time until the imaginary drum set comes out this eve (I have a few meetings first...have to keep my composure).

I would like to extend many curds of gratitude to the family & friends that kept me grounded over the past few months. While the process was long, it was actually pretty smooth...but my emotions definitely told a different story at times. (Hello! These things are too be expected from a mother-to-be...right?) Oliver definitely took the brunt of it, a trend that is likely to continue (sooorry...I love you). Also thanks to Pam (my agent...not sure what I would have done without her!) & Ron (landlord!) for being so kind & working with this rookie. You all rock & I see delicious cheese in your futures.

There you have it folks! I think that is about all I can write today...just too busy fist pumping.

More to come...much much more...seat belts required!

ACS...Hit the Highlights

noreply@blogger.com (S Dvorak) — Tue, 07 Sep 2010 23:55:00 +0000

This little diddy recapping the cheesiest week of the year is much over due, but as they say, better late than never, eh?

As expected, my week in Seattle was jam-packed with cheese enlightenment, friends new & old, and good good times. I had the privilege of staying with my friend and Seattle resident cheesemongress, Sheri. (She & her hubby Morgan were first-rate hosts!) I was beyond pumped to see her in action in her beautiful shop, Calf & Kid, in the magical Melrose Market. Attention anyone in Seattle or passing through in the future: Go here. Pikes is worth a look, but this collection of thoughtful purveyors is a must see...and taste. Sheri stocks her case with an amazing selection of cheese from around the globe with a strong representation of local Washington beauties. Some favorites that I had never tasted were by Black Sheep Creamery, Gothberg Farms, Estrella Family Creamery, & Kurtwood Farms. Scrumptious.

Speeeeaking of Kurtwood Farms, Culture Magazine (yes, this is a cheese-centric publication) & Rogue Creamery just so happened to be throwing a little shin-dig to kick off the conference at this lovely farm in Vacharon, just outside of Seattle, to which Sheri scored an invite for herself & a cheese-loving guest (lucky me)! Kurt, of Kurtwood Farms (duh) hosted a beautiful farm house eat-fest highlighting some amazing cheeses, including his own, Dinah's Cheese. Kurt, former chef & cafe owner, moved out this plot of land in 1991 & has crafted this majestic farm since (the pic above is of the farmhouse kitchen & left is the milking barn). Dinah's Cheese, named after his first Jersey cow, is made from the milk of the four cows on farm & has been in high demand since it hit the market & commandeers the cover of the latest Culture Magazine (yes...a cheese-centric mag to which I am most certainly a subscriber) & a generous feature including a centerfold (oh la la). The party was amazing & chock full of cheese greats including Sue Connely, Janet Fletcher, Willi Lehner, and you could just feel the energy & soul of the American artisan cheese movement. Loved it & the pizza from the wood-fired oven. I know...I am a brat (by that I mean spoiled brat, not a German pork-sausage...that would be weird).

The actual conference started bright & early Thursday morning with sessions ranging from Health & Mental benefits (summary: it's good for you! Hooray!) of cheese to Cheese Shop Do's & Don'ts. While I could go on for days about the amount of exciting cheese info that I sponged over 3 days of seminars, highlights go to...

Ari Weinzweig of Zingerman's discussing their open book finance approach to reducing stress, motivating staff, & operating profitably (it helps). For any budding small business-makers out there, may I suggest, "A Stake in the Outcome: Building a Culture of Ownership for the Long-Term Success of Your Business" by Jack Stack & Bo Burlingham & "Managing By The Numbers: A Complete Guide To Understanding & Using Your Company's Financials" by Chuck Kremer. I know...perhaps you are snoring or thinking " I would rather stab my eye with a fondue fork," but if the success of Zingerman's is any indication...this stuff works, and it can be fun. Honest!

Herve Mons of Mons Formagerie & perhaps the best affineur in the biz, RaefHodgson of Neal's Yard (& also son of founder Randolph Hodgson), and Doug Earb of Landaff Creamery were on a panel discussing the affinage (aging) process of cheese...always one of my favorite topics! Listening to this panel talk about the process of bringing cheese from it's infancy to adolescence & finally adulthood really brings the process to life. Herve spoke of a "hospital" portion of his caves in France that pays special attention to cheeses in need..."and as with any hospital, you either come out better, or not." Slightly starstruck by Herve & his cheese fame, this session certainly earned highlight status.

Last on the highlight list is a tasting, but not a cheese tasting, a charcuterie tasting (cured pork & cheese are best friends...add beer, wine, & crackers and you have quite the wily crew). The panel included Armando Batali of Salumi (& father of Mario Batali...now I know where Mario gets his notorious fiery personality from), Paul Bertolli of Fra'Mani, and Herb Eckhouse of LaQuercia. Needless to say everything we tasted was out-of-this-world, and if you ever have the chance to nab a Mole Salame from Salumi...do what it takes to make it happen. It is heaven in your mouth. Curds of thanks to these guys for bringing class A quality charcuterie to the U S of A. You guys rock!

Seems like a very brief recap of a jam packed conference, and I promise to write more later about the festival of cheese (uh huh) & this years big award winners (hooray). To be honest, I have to finish packing for a trip that I am supposed to leave for in about 45 minutes. (yikes!) Yes, in just under an hour I will embark on a road trip (Ride350) up the coast with to Astoria, OR...and then ride my bike back to Cali (almost...Gold Beach) all with 7 lovely friends in the name of climate change. I have padded spandex. Wish me luck.

STILL working on the space situation, for those that are curious. I should have news soon (translation...before Oct 1). It has been a real nail biter of a situation!

Reflections of a Cheese Lovin' Year

noreply@blogger.com (S Dvorak) — Mon, 23 Aug 2010 20:08:00 +0000

This time last year, I was fixin' to attend my first American Cheese Society (ACS) conference in Austin. Aside from massive amounts of cheese, no idea what to expect. The trip was followed by a journey to Europe & ultimately catapulted this Mission. Now, here I am, 1 year later packing for the same conference, but it feels completely different. This year I head north to Seattle & I am beyond stoked to see friends made throughout the year, chat cheese, & let loose (yes...cleesemakers & mongers like to...well...have a good time).

I am especially pumped to see Sheri Lavigne & her new shop Calf & Kid, which opened back in April. Sheri & I met last year in Austin, both budding cheesers, & a year later her shop is wildly successful AND she has offered to take me in as a house guest for the conference! As the resident Seattle "cheesemongress" she has been invited to some cheese-a-licious events...and yours truly will be riding her coattails as her guest. Rock. On. The stories are bound to be entertaining & of course, I will share.

What a glorious year it has been...enough to make me misty eyed. The places I have traveled, people I have met, and the lessons I have learned in the name of cheese have warm my soul & allowed me to keep focus on the Mission. Speaking of which...I do not have the official update on the space. Unofficially I would say it's looking pretty good. Fist pumps & air drumming reserved until all is signed & sealed.

Ahhh...one year. Really? More to come from sunny Seattle!

Update. Yeah!

noreply@blogger.com (S Dvorak) — Mon, 16 Aug 2010 19:58:00 +0000

Where do I ever begin? It has been busy busy since my last post with a nice little cold nuzzled in the mix (yes...it's pretty much winter here in SF) that has had me off cheese for the better part of a week (don't worry...I am holding up...sniffle). Lots of good stuff has happened though...so, let the update begin.

First, Oliver & I made a trip to the Hughson to check on the progress of our cukes & provide a little trellis action for them to climb. Sounds like a fairly easy task, but for this rookie farming duo...well...it produced a good bit of comedy. (glance left to see my mallet gracefully missing it's target) After thorough research of the cucumber trellis, we decided to use these here 7 ft T-posts, nylon trellis netting, various wire types, and string. Just for the sake of detail I'll give you the play by play...

1) Pound giant posts in the ground. 3 per row, with the exception of one mini row. 5 rows. 14 posts. (I like math.) Let me just say, I know that mallet looks wimpy...but it was serious heavy. The aftermath was worse than Bowlers Elbow (don't pretend like you don't know what I am talking about).

2) Stretch nylon trellis netting between posts & secure with wire on top & bottom.

3) Secure net to posts with string for good measure.

Voila! A giant jungle gym for mini cucumbers. They are going to love it!

That very evening we cruised to Oakland for the very first East Bay Underground Market & it was ROCKIN'! We melted through 30 lbs of raclette before we sold out. The crowd was psyched, patient, & hilarious! I think my favorite line of the night was..."I'm lactose intolerant & I don't care!" Classic. Loved it. We also received a lovely shout out in the Oakland North, which really put things over the top. I am beyond grateful for the support, excitement, & appetite of this lovely Bay Area. So smitten.

Finally, on the business front it has been a few weeks of conversations with my ever so knowledgeable CPA & lawyer working out investor logistics (If anyone out there is starting a biz & needs a referral, let me know...these guys rock!) & securing angel bucks* to allow this Mission to come to life. 88% done. (Can I get a fist pump?!?) Then of course there has been the hunt for a space, which continues, BUT there is a front runner folks! Yes, that's right...I said it. My next post is likely to be either an euphoric fist pump packed celebration, OR a pretty deflated back to the drawing board wet blanket. Which shall it be? Fingers, toes, arms, legs, & eyes crossed for the former.

To be continued...

*angel bucks: money when you need it

(my first cliff hanger & footnote in the same post! Exciting?)

Barinaga Ranch...Best Monday Ever

noreply@blogger.com (S Dvorak) — Tue, 27 Jul 2010 19:27:00 +0000

To make a long story short, SF Undergound Market Part Duex was a smashing success! We stayed busy & kept the dance party going until our puppies just couldn't take it anymore. Heaps of curds of gratitude to Jenny Lou & Oliver for hanging out with me & giving out free high fives all night long, and to everyone who came to the market to show their support. My milk jug overfloweth.

It was only appropriate to follow such an exciting cheese weekend with a cheesemaker visit. Monday morning, I cruised to Barinaga Ranch to rendezvous with Marcia Barinaga & her sheep up in the hills overlooking Tomales Bay. Life. Is. Good.

Marcia, a former science journalist with a PhD in molecular biology (yeah...brainiac cheesemaker...love it), has moved from Oakland to the beauty of West Marin to make cheese. Hallelujah! She & her husband, Corey, purchased their ranch back in 2001 determined to become a sustainable part of the community & have poured their hearts into the operation ever since. The first barn was built in 2007 & not long after came the cheese room (built inside a retired shipping container...best reuse EVER!), and the first batch of cheese was ready for sale in 2009 for a lucky few. The cheese, is a raw sheep's milk tomme, Baserri, and it's mini-me Txiki (the names translate to "farmhouse" & "little" in Basque) They are intended as a West Marin version of a Basque cheese. It is made by hand with the help of an old soup kettle (second best reuse EVER!), and it is utterly dreamy.

After visiting the cheese (Marcia had to take the latest batch out of the brine) we pay the lil' lambs & their milking mommas a visit, and for the first time...I was able to pet a sheep! Past sheep farm visits have not gone as well...visualize a flock of boney-legged-fluff-balls scurrying away in complete horror. Yep. The calm demeanor of these ladies basking in the cool coastal air allowed for some good quality time & by the end I was ready for a snuggle. Seriously. Look at them!

As you probably know, sheep's milk cheese is not quite as common as the rest & there are a few reasons. 1) Sheep generally produce less milk than their goat & cow friends. Their milk is higher in butterfat & therefore provides a better yield, but it's not enough to make up for the difference. This leaves less cheese overall & higher prices (certainly worth it if you ask me). 2) Since the whole hoof & mouth fiasco, it is nearly impossible to import sheep, so we have to work with what we have her in the U-S-of A & keep our fingers crossed for females. On Marcia's hunt for her flock, she did her research & bought some East Fresians from Everona Dairy out in Virginia. Since she has cross-bread some of them with Katahdin, an African hair sheep, for a hardier flock hoping for increased resistance to parasites & disease. Her flock is set to nearly double this year, and more sheep means more milk & more milk means more cheese!

After meeting Marcia, yet another brilliant & inspiring cheesemaker, and hanging with the sheep, I was pretty sure my trip to Marshall couldn't possibly get much better. Then I found these guys...cuddling porks, I mean...pigs. They are a perfect compliment to any cheese operation eating whey for days in between mud rolls & snuggles. They also make delicious bacon, braised pork shoulder, porchetta, ribs...what? They do!

Thank you to Marcia for having me out for such a lovely visit! You reinforce my opinion, yet again, that cheesemakers are the best people on the planet. Once Mission Cheese finds a space (yes...still on the look-out), I would be honored to bring your cheese to the people.