Schedule and Tickets

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2016 Schedule

The Wedge Festival 11am-5pm: Tasting Tickets $15 advance/$20 at the door

Taste and buy cheese and accompaniments from more than 50 creameries and artisan food producers.  Tasting ticket includes a $5 voucher to buy your favorite cheese!

Wine/Cider Flight, 11am-5pm: $10

Taste some of Oregon’s finest wines, ciders, spirits, even mead and sake while you enjoy all the delicious cheese. Wine flight ticket includes commemorative glass and tastes from all participating adult beverage producers.

Cheesemaker Dinner Sept. 30 at 6:30pm @ Cyril’s at Clay Pigeon Winery: $60, $95 w/ drink pairings

To kick off this year’s event, a Cheesemaker Dinner will feature five Oregon creameries. Cheeses will be integrated into each of five courses, including a “tour of Oregon” cheese plate and dessert. A wine, cider, and beer flight expertly paired with each course will be offered as an add-on. Cheesemakers will be present to tell their stories and share their cheese. Dinner $60, drink flight $35, includes gratuity.

Master Classes: $15 each

12 noon: Cider and Cheese: Oregon’s Hottest New Couple with James Kohn from Wandering Aengus Ciderworks and Steve Jones of Cheese Bar and Chizu – Cider’s natural balance of acidity, fruit, and carbonation make it the perfect pairing for cheese. Taste your way through this exciting new category and all of the intriguing and delicious pairing options it has to offer. Includes tasting of five ciders with cheese pairings.

1:30: – Wine vs Beer: A Throwdown for the Best Pairing with Steve Jones of Cheese Bar and Chizu  – You might think that cheese and wine are the classic pairing, but Portland’s resident cheese expert Steve Jones begs to differ. The variety in style and complexity of craft beers might just provide the optimal match for our local cheeses. Want to see for yourself? In this Master Class, taste through five pairing match-ups, and vote to determine which beverage is the ultimate companion for cheese.

3:00: Milk|Texture|Rind|Flavor: A Tour of World Cheeses, Made in Oregon with Hillary Renshaw from New Seasons Market – What’s the difference between a bloomy and a washed rind? What’s an Alpine style cheese? Do any local producers make French, Italian, or Mexican style cheeses? And how do I tell my cheesemonger what I’m looking for? Answer these questions and more as the New Seasons cheese experts give you the rundown on cheese style, brought to life with a serious cheese plate composed of Oregon cheeses representing each style.

Trade/media preview hour 10-11am: 

The VIP/trade hour is for media, and those directly involved in the sale and distribution of cheese – retail, restaurant, and wholesale. Click here to get on our trade list.