What's Cookin': Ooey and Gooey Going at the Seattle Cheese Festival

The weather’s really going to warm up this weekend, which means the cheeses will be even more ooey and gooey at the Seattle Cheese Festival, now in its fourth year. We’re looking forward to the wide range of choices (word is there will be 250 or more) from local and international artisan cheesemakers, with an eye out for the most stinky delights.

Sponsored by DeLaurenti Specialty Food & Wine, the festival is about more than just sampling. For the first time, there will be a demonstration of how to make your own mozzarella and burrata. There will be other demonstrations, seminars, and cooking classes on-site at Pike Place Market, and at nearby restaurants. We’re especially looking forward to the winning grilled cheese recipe, and might bring a thermos of tomato soup for pairing. (For those into more adult beverages, there will be a wine garden.)

As part of the festivities, many area restaurants are celebrating by adding "Cheese Fest Best" dishes to their menus this month. We’ll be checking out Union Square Grill's "For the Love of Cheese" dinner, hosted by local, artisan cheesemaker Julie Steil of River Valley Ranch. From the gougères to the king crab and pepper jack ravioli to the fresh chèvre cheesecake, all five courses will feature River Valley Ranch cheeses—and wines to match. This May 22nd event should be a fun and educational experience, but if you can’t make it, you can still meet Julie and sample some of her cheeses at this afternoon’s happy hour (4-6) at Union Square Grill.

Whatever you do, be sure to get out and celebrate the cheese. We’ve come a long way from Cheez Whiz and Velveeta!