What’s your cheese IQ? Find out at Artisan Cheesemakers Festival

Have you ever tracked the evolution of your cheese palate? Sure, you might know how your taste for wine has changed over the years – I went from orange muscat in college to austere riesling today – but cheese has an equally broad spectrum of flavor profiles. And our tastes change.

For instance, my best friend in college swore by sprayable cheese on Ritz crackers; she now takes a serious blend of brie and blue in her sourdough grilled cheese sandwiches.

As a latch-key kid in the mid 80s, I remember coming home from school and making myself an open-faced American cheese on a slice of toasted white bread. I diced tomatoes and sprinkled them on top with salt: As I bit into this creation, I loved the way the pre-sliced cheese product would melt like creamed rubber, swallowing studs of tomato seeds into its orange-yellow lava.

It was delicious; and comforting.

By middle school, I graduated to warmed pita and mascarpone sprinkled with granulated sugar – a typical morning treat in my Persian household. In high school, I was all about sheep’s milk feta on whole wheat toast. These days, I err on the side of strong and pungent; but, like wine, my cheese pick depends on my mood, and what else I’m eating. Pasta? Grated pecorino. Sandwich? Sharp cheddar. Dessert? Gorgonzola.

The reason I’m feeling cheese nostalgia is because the Washington Artisan Cheesemakers Festival is on Saturday, Sept. 26 at the Seattle Design Center, and attending is a great way to connect with artisan and farmstead cheesemakers to learn about the art of cheesemaking, storing, pairing and sample dozens of styles to discover how your palate has evolved, whether you prefer soft-ripened or washed rind; raw milk or blue.

Washington is now home to a whopping 70 cheesemakers, 23 of which have signed on to share their goods and knowledge at the fourth annual event. This year’s festival will introduce a few newcomers, including Laurel’s Crown (Othello) and Little Dipper (Dayton) as well as Conway Family Farm (Camas), which we’ve heard makes a goat’s milk, gelato-style ice cream, and Rosecrest Farm (Chehalis) – all making their first appearances at the festival.

The 21-and-over event runs from 1 to 5 p.m. and costs $35 in advance ($40 at the door, if still available) which covers all cheese samplings and three drink tickets towards wine or beer. For more information, visit the Washington Artisan Cheesemakers.

I promise I won’t bring up the pre-sliced and wrapped American again.