ACS Providence 2105 Day 0

It’s arrival day at the 32nd annual American Cheese Society Conference, this year back on the East Coast in Providence, RI. The current mayor, Jorge o. Elorza welcomed us to “America’s Favorite City” (according to Travel + Leisure Magazine) in the front pages of our conference book.

I arrived mid-afternoon after a relatively traffic-free drive south, and I am all set up in an AirBnB at the south end of downtown which will allow me 15 minutes walking each way to help burn off the cheese calories.

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We met up with a few of the other MCG members who are attending the conference this year at the Providence Coal Fired Pizza Co. for some excellent slices and few glasses of suds. We are able to meet a long lost Guilder, Louella Hill, at the restaurant who is now a board member of the California Artisan Cheese Guild and has just published a book called Kitchen Creamery. She was helping the Narragansett Creamery with their cheese display as part of the ACS conference “Pub Crawl” which apparently included the PCFP Co. on their map, as we eventually saw many ACS badges appearing around the necks of patrons.

The few “oldsters” (Caitlin, Jesse, and I) dispensed wisdom and advice during dinner, while the youngsters soaked it all in. I hope they are ready for their 7:45am breakfast and then keynote tomorrow morning!

Meeting: North Branch Farm, Monroe

Our August meeting took place at North Branch Farm in Monroe on Monday, August 10th beginning at 10am. North Branch is a family owned and run, horse-powered, MOFGA certified organic farm located on 330 acres of fields and woodland. Currently they specialize in producing fresh and storage winter vegetables, raw milk, grass-fed beef, pork, and fruit trees, and have now launched an expansion that will include a cheese room and aging facility.

The Guild got a full tour of their current, and future dairy facilities, including a new cheese room and a new aging cave. It was very educational and we wish them the best as they complete their work.