Be A Big Cheese: Win Tix to Sonoma’s Cheese Rolling & Tasting

Aged gouda to a oiled-up chevre log, tell BiteClub what kind of cheese is the fastest!

While any cheese-lover worth their Camembert has sniffed, savored, grated, cubed and, let’s be honest, cut a cheese or two, chances are you’ve never rolled one to victory.

In what amounts to a queso-friendly Pine Derby for les fromagistes, Sonoma’s favorite cheese lady, Sheana Davis, will host Sonoma County’s first annual Cheese Rolling contest on February 27, 2011 in the gardens of MacArthur Place.  And you’re invited.

Tell BiteClub what kind of cheese would blow away the competition in this dairy derby — from an sneaky rolled chevre to a hunky aged gouda. Style points for originality, aerodynamic qualities, and creativity.

One winner will be a celebrity cheese roller during the Sonoma Valley Cheese Conference’s Cheese, Beer and Wine Tasting reception, beginning at 1:30pm on Sunday, February 27. You’ll be in the company of such luminaries as Sonoma Mayor Laurie Gallian, Chef Justin Wangler of Kendall Jackson Estate, Chef John Stewart of Black Pig Meat, and cheesemongers from the Rainbow Grocery Coop. Tickets also include and afternoon of cheese beer and wine tasting — you know, to relax after all that intense competition. While there you can also check out some home cheesemaking demos with Ricki Carroll, the self-described “Cheese Queen.”

The event is a kick-off for Davis’ annual Sonoma Valley Cheese Conference, a gathering of cheesemakers, retailers, distributors and cheese enthusiasts that runs through March 2. More details here.

Think you’ve got what it takes? Enter your comment below. My bets are on the the cheddar.

Full rules here.


8 thoughts on “Be A Big Cheese: Win Tix to Sonoma’s Cheese Rolling & Tasting

  1. There is cheese rolling through a garden and the large horses, kings, queens and pawns are watching stoic but eager. There is a wheel of farmhouse cheddar, of chevere, of cotswold, of swiss and of bucherondin all zipping along; it is a close race. The cheeses have never been this competitive, usually they are cordial when they meet on a plate, but with this race their reputations are one the line. The Swiss is the first to fall behind, it got a pebble in a crevice and threw off its balance, the chevere is now last since grass sticks to its creamy body, which weighs it down, eventually it is out of the game. The cheddar, cotswold and bucherondin are neck in neck, but the sun pokes through some clouds and the cheddar and cotswold begin to shimmer; they have become slippery. Luckily for the costwold, the onion gives it traction but the cheddar slips on a twig and is out of the race. Now it is between the cotswold and the bucherondin with the finishline in sight. The cotswold pulls ahead but the onion pieces start to shed since the friction of the ground is too much, and eventually the bucherondin pulls forward and breaks through the finish line. Later talking to the press, a reporter asks, “How did you do it?” The bucherondin replies, “Well my rind gave me an protective exterior that could survive obsitcles such as twigs stones and friction. My soft and bloomey internal rind acted like shock absorbers and my dense center gave me the momentium to make it though the finishline.” “Contragulations on your big win.” The reporter responds. “Why thank you,” the bucherondin says proudly, “and remember, when asked, ‘what is the best cheese that will win a big race?’ say, ‘I’ll put money on the bucherondin, please!'”

    1. Now my mouth is watering! I’m heading to “Cheddar Alley” our local cheese monger for some bucherondin! It sounds amazing.

  2. A hard goat cheese, coming from the sure-footed goats that roam the hillsides of Sonoma County is the only answer. Young or mature, these girls know how to move swiftly and confidently, searching for the best patch of grass that will eventually be tasted in the cheese they produce. Hand-rolled by the cheesemonger adds character, and the dense texture will keep this cheese rolling past the others!

  3. I would choose a wheel of Limburger cheese, the stinkiest cheese in the world. The smell alone would confuse and disorient the competition as my cheese rolls across the finish line.

  4. The density is what matters! Gravity is the force that is going to take the cheese to a win! Since gravity works on mass, you want a cheese with a high density so it has a high mass but a low volume so that it doesn’t slow down as a result of trying to roll through a large circumference. In short Cheshire cheese! Probably a wheel that has a relatively small diameter, 6-7 inches, and a fairly large height, 3-4 inches.

  5. The obvious choice is an 8-lb wheel of Double Gloucester Cheese. This cheese has long been used in competitive cheese rolling and extreme cheese chasing sports throughout the world. The 8-lb size has an excellent weight to circumference ratio making it perfect for speed and distance. It is extremely durable and resilient and can compete on grass, pavement, hills and extremely dangerous surfaces. More world titles have been won with an 8lb Double Gloucester Cheese wheel than Parmigiano Regginao, Gouda (regular & smoked) and Chedda’ combined. That’s my choice.

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