***I updated this post at 5/15/2012, 10:10am PDT, to correct the Giacominis' official job titles.***
To reach the Fork on this beautiful spring day in April, the new educational and event building at Point Reyes Farmstead Cheese Company, my cheese photographer Gavin and I had to first leave San Francisco, drive past miles of fields punctuated by knobby, massive boulders, and climb a single-lane road flanked by roaming cattle. Actually, the drive was only an hour long. I still can’t get over how suddenly the scenery shifts once I leave San Francisco and its somewhat precious bedroom communities.
Many congratulations to Daphne Zepos and Kiri Fisher for having recently acquired the Cheese School of San Francisco.
Daphne, who has been passionately involved in the cheese scene since the mid-nineties and is also co-owner of Essex Street Cheese, http://essexcheese.com a company that imports carefully matured Comte, Parmigiano Reggiano and Gouda into the United States is beyond delighted. "We plan to expand the number of classes and add more professional programs, but also vary the classes to include more cooking, more beer and more events. I hope it becomes a West Coast Meeting Center for the Cheese Obsessed" she said after the public announcement was made on Tuesday.