Beer & Cheese Event at Firehouse Brewery for SF Beer Week

Update: It looks like we’ve fulfilled our need for volunteers for this event. Thank you all for your interest in volunteering and I look forward to seeing you at the event.

Hopefully this is just late news for you all but the Beer & Cheese Event at Firehouse Brewery is a go! This event has been on the SF Beer Week website for a couple of days now but I was at the brewery tonight putting together the final details of the events and I can say that this is going to be one, fun event.

Here are the event details:

Who: Firehouse Brewery & Milk Pail Market
What: Beer & Cheese Event
Where: 111 S Murphy Avenue, Sunnyvale, CA 94086 map
When: Wednesday, February 10, 2010 @ 7pm
Why: It’s SF Beer Week and a portion of the proceeds will go to the Red Cross.
Cost: $25 (pay at the door)

Event Description: SF Beer Week comes to Sunnyvale! Join Firehouse brewmaster Steve Donohue and the Milk Pail’s Steve Rasmussen as they pair Firehouse beers, and some of Steve Donohue’s favorite Belgian ales, with local and imported artisanal cheeses.

Volunteers: We are looking for 8-10 volunteers to help staff this event. Should you decide to volunteer you will receive free entry into the event. There will be two shifts: 7:00pm – 8:30pm & 8:30pm – 10pm. If you are interested, please email me your name and contact number and someone will get back to you.

Here are some shots of a few different cheeses I expect to see at the event.

This cheese is called Gjetost (yay-toast) and it’s from Noway. Made from whey, this cheese gets it caramel like coloring from the caramelization the milk sugars undergo during production. This cheese even tastes like caramel.

This cheese is an extra mature English Cheddar called Tickler. I found this cheese to be rich, full-flavored without being overpowering and full of those protein crystals I love so much.

Caciotta Capra Fieno, if my notes are correct. The outer casing of this particular cheese is herbed as well as embedded with straw from the very fields the cows eat from. Talk about a farmhouse product!

Capra Ubriaco al Tramhen (I think). This is a goat cheese that was washed with red wine and has red wine grapes embedded into its crust as well.

I was told this cheese is called Sudtirol. It’s an Italian cheese (we think) that is slightly pungent with a nutty flavor.

In my excitement, I forgot to write down the name of this cheese but I know it is a cheddar made with Irish Whisky. Encased in black wax, this looks like a giant hockey puck. While not a bad cheese, it was unremarkable when compared to some of the cheeses above. If this was the “worst” cheese, we are in for a real treat!

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