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[edit] The 8th Cheese and Wine party


[edit] When?

July 9th, 21:00-00:00

[edit] Where?

CIPRES, about 5-10 minute walk at geek speed from the main hacklab. From Hacklab, turn left and go down to UCA exit on Pista de la Resistancia. Walk eastwards for 100-150m. Cross the street as you can (running can help). The place we handle C&W is about 50m west of what's marked "Farmer's market" on OSM. It's a nice open place that looks like a bar. It is big enough and we can be either inside (if there's rain) or outside...or both.

[edit] Why?

Cheese is Good For You. Wine also helps. This C&W is the 8th official DebConf Cheese and Wine party. The first C&W was improvised in Helsinki during DebConf 5, in the so-called "French" room.

Cheese and Wine parties are now a tradition for Debconf. The event is very simple: bring good stuff from your country, preferably cheese, wine and|or any other good stuff that can be drunk or eaten. Even if you don't bring anything, feel free to participate: our priorities are our users and free cheese.

Some bits from previous C&W:

[edit] Questions?

Write to Christian Perrier <> or ask in the debconf-discuss mailing list.

[edit] FAQ

Can i participate to C&W (aka eat and drink) if I couldn't bring anything? A: Sure you can. No cheese control at entrance. No "secret cheese cabal" checklist. But you can certainly find something to bring. No cheese? Maybe some nice bottle of <insert favourite $beverage here>. Or some nice thing to eat from your place. Whatever.

I couldn't bring anything from $HOME but would like to participate. Is there a way to do so? A: We have been recommended a shop that sells really good local cheese (and not only cheese). It is called "Bavaria Delikatessen" and is located "km 9 carretera a Masaya, plaza stop and go" (his is exactly how I got the address!). The shop should be opened on Sunday.

[edit] Orga Team and tasks

  • Cheese Master
    • Christian Perrier
  • Cheese Assistants (Volunteers with tasks assigned until the C&W time) - ask these people where to store cheese, etc
    • Cheese collection (collecting cheese from hotel fridges and bottles from room 104):
      • René Mayorga
      • Zamir Flores Rossman (and Felix car)
      • el_erno
      • someone owning a car would help here
      • in action from Monday 12:00 to 19:00
      • Bottle will be collected by Gunnar and Regina in room 104 from 9am to 12am on Monday
    • Shopping (buying the needed stuff from metrocentro):
      • Tiago Bortoletto Vaz
      • Henning Sprang
      • Monica
      • meeting at 14:00
    • Dinner dishes cleaning team (clean dishes used during Monday dinner and bring them to venue):
      • Didier Raboud
      • Simó Albert i Beltran
      • Josué Abarca
      • Claudia Rosales
      • Esteban Monge
      • Enrique Nabet
      • Jennifer Vargas Gonzalez
      • Jennifer gets the key at Diana or Fernanda and the team starts cleaning at 19:30 and 20:30
    • Cheese labelling team: (creates labels to put on cheese)
      • Gunnar Wolf
    • Cheese cutting team: (prepare and arrange stuff at the venue)
      • Christian Perrier
      • Mònica Ramírez Arceda
      • Cathy Nonet
      • Judit Foglszinger
      • Regina Daichman
      • Philipp Hug
      • Eva Ramon
      • in action Monday between 19:00 and 21:00, bring about 40 clean plates got from Jim
    • Leftovers collection team (taking care of the leftovers after the party:
      • Tiago Bortoletto Vaz
      • in action Tuesday between 00:00 and 12:00
    • Bread team
      • Jim Kolvenback
    • Tools team (collects special knives, corkscrews, etc.)
      • Christian Perrier
      • in action Monday all day long
    • Juice team (talks with Jim about possibility to brin juices)
      • Phil Hands
      • [DONE] by bubulle. We'll have three cans of juice.
    • Ice team (find and bring ice cubes for some liquors)
      • Hideki Yamane
      • Gema Jiménez
      • Adolfo Fitoria

  • Available volunteers aka wanabee Cheese Assistants (please add yourself to a team)
    • Roger Orellana
    • Keyla Merino
    • e1th0r (Hector Colina)
    • David Calderon (Gato)
    • Add your name here ;-)

[edit] Shopping list

  • Small plastic glasses for wine (100-ish)
  • Toothpicks (500-ish).
  • Napkins
  • Big barbecue sticks (to hold cheese nametags) - about 50-100
  • Cheese nametags
  • Garbage bags (10*50 liters or so).
  • ash trays or something that can be used for that

[edit] Nicaragua Custom Regulations

See DebConf12/Customs

  • From experience of people who already are in .ni, there is no problem at all.

[edit] What did you bring?

Please add your entry in alphabetical order. Please choose one, two, or exceptionnally three, representative cheese from your place (list of cheeses. It is recommended to target pieces that can be cut in about 10/20 slices/portions/whatever each.

We will try to label stuff based on the information pasted on this list, so please put everything here!

(countries list not exhaustive: this is a copy/paste from last year's C&W)

  • Austria
    • gregoa: different kinds of hard cheese from the Tyrol
  • Belize
    • Cashew Win and Coconut Rum
  • Costa Rica:
  • Canada
    • Wine from Chilli
    • Two french looking cheeses
  • Colombia
    • Aguardiente amarillo
    • Vino de café (Wine made of coffe)
  • El Salvador
    • Chaparro
    • Cemita de piña
    • Queso (Morolique, duro viejo, con loroco, con chile)
  • England
  • France
    • bubulle
    • treinen
      • two Roquefort (sheep, blue cheese)
      • one Camembert (Le Petit)
      • one Tartare (soft Cheese with herbs and garlic)
      • one Chaumes
      • one Emmental (probably not very French)
      • one Comté
      • one Tomme from the Pyrennes (sheep)
    • tmarble
    • Martinique
      • Comté (cow, Free County)
      • Some old (but still good) rum
  • Germany
  • Guatemala
  • Ireland
    • tincho
      • Knockdrinna Kilree pasteurised goat's cheese from co. Kilkenny.
      • Milleens, pasteurised cow's cheese from co. Cork.
      • Glebe Brethan, raw cow's cheese from co. Louth. The fromagère wrote: "our Pyrenees cheese... we don't have Pyrenees".
      • Clonmore, heat-treated goat's cheese from co. Cork.
      • Mount Callan Cheddar, raw cow's cheese from co. Clare.
  • Japan
  • Mexico
    • el_erno: Queso adobado and queso panela con epazote. If I can find it, a wine from Chihuahua that is surprisingly good.
    • gwolf:
      • Two kinds of mezcal
      • Three different cheeses - Two with bits of chile in it (adobero con chipotle and chihuahua with assorted), one marinated in beer (which I had never seen before but looks lovely!)
      • Canned huitlacoche
      • Hot sauce with chapulines
    • vicm3:
  • Romania
  • Serbia
    • A bottle of Rakija (Plum Brandy, Eau-de-Vie de Prunes)
  • South Africa
    • stefanor:
      • Chevin Goat-mix Cheese
      • Another soft, spicy, goatsmilk cheese
      • A Pinotage (IIRC Durbanville Hills, 2011?)
      • Amarula: A marula berry liqueur
  • Spain
  • Switzerland
    • hug: Gruyère
    • Odyx:
      • Emmental (du vrai, pas une imitation française)
      • Maréchal
    • gaudenz:
      • Some mountain cheese from Val Poschiavo
      • Gruyere (I tink)
      • Tête de moine (already cut)
      • Fondue (if it's possible to prepare it)
  • Taiwan
    • ajqlee:
      • Homebrew Baijiu (白酒)
      • Taiwanese Mountain tea (高山茶)
      • Taiwanese Tofu/Vegan cheese (豆腐乳)
        • Spice (辣味) flavor
        • Sweet Rice (甜酒釀) flavor
  • USA
    • Angel's Envy port-barrel-finished bourbon
    • tmarble: Cabernet Sauvignon, Napa Valley, Louis Martini
  • Venezuela
    • e1th0r Rum Santa Teresa 1796 [2] and Angostura Bitters [3]

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