FERMENT[cheese] Event at Berkeley Art Museum Explores Milk's Journey to Cheesehood
If you can tear yourself away from the cheese counter at the new Mission Cheese long enough, start your weekend at the Berkeley Art Museum and Film Archive's Ferment[cheese] event this Friday, which gets really nerdy–in a good way, duh!–about milk's epic journey from its liquid form into full-fledged cheesehood.
In a one-of-a-kind look at one of our favorite foods that combines science and art and food, the after-hours FERMENT starts at 6 pm, where you can taste different kinds of cow and goat milk, curds, and aged cheese so your tongue can understand the miraculous transformations taking place. The night-long tasting is accompanied by sound artist Chris Kallmyer's field recordings and video projections of cheese being fermented, aged and wrapped up for store-readiness, all recorded at Bay Area dairies.
Now, for the icing on the cake: at 7:30 pm, local cheese superstar Sue Conley, founder of Cowgirl Creamery will give a coveted cheese-making demonstration and talk about the sustainable virtues of farmstead agriculture. This lesson in cheese mastery and fermentation will inspire spontaneously-composed music by Kallmyer and LA-based improvisational ensemble TempWerks, performed on a smattering of instruments like violin, accordion, saxophone, laptop, (appropriately) cowbells, and more.
When you go back to your normal cheese-eating ways, you'll know exactly how and why the stuff is so dazzling, and obviously never look at it the same way again.
FERMENT[cheese], April 29, 6-9 pm. Berkeley Art Museum and Pacific Film Archive, 2625 Durant Avenue #2250, Berkeley, 510-642-0808. Get tickets here.
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