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[edit] The 9th Cheese and Wine party


[edit] When?

Monday 12th, from 8:30pm

[edit] Where?

In the bar building and its close surroundings

[edit] Why?

Cheese is Good For You. Wine also helps. This C&W is the 9th 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] Cheese Trip

Departure for Yverdon : 10:30am Monday 12th.

For people who would like to bring some cheese to the C&W but couldn't bring it from ${HOME}, we'll organize at least one cheese trip to the Yverdon "Coop" that has (we've been said) a good cheese stand ("à la coupe"). Please register below if you want to participate, preferably in <free> spot!

  • bubulle car:
    • Sylvestre
    • Joey Hess
    • Luise Lange
  • Léo Cavaillé car:
    • Guillaume
    • Eric Evans
    • Andreas Metzler
  • Gautier car:
    • Vincent Bernat
    • <free>
    • <free>
  • taffit car (in case more seats needed):
    • <free>
    • <free>
    • <free>

[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. Also please check the Cheese Trip item above

I couldn't bring anything from $HOME but would like to participate. Is there a way to do so?
A: You can help us! C&W helpers meetings will be indicate on this page and announced on debconf-announce.

I brought XXX and don't know where to store it
A: The storage will be opened at the following times
Sunday 15h20 16h20 17h20 18h20
Monday 10h20 11h20 12h20

We meet at the Fontaine de Jouvence, which is located between the Barlab and the lunch room. Think of your roommates, don't let your smelly cheese cause havoc in your room !

I forgot what is it that I brought !
We'll try to track back what it is that you brought with you.

Anything I should do when bringing goods?
Please make sure it is labelled, either from its packaging or by a readable note from you.

[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 fridges and bottles from storage room):
      • habanero
    • Shopping:
      • bubulle
    • Bar clearing team: (arranging tables during dinner - from 18h30)
    • Cleaning team:
      • habanero
      • bernat
      • Mr & Missfai
    • Cheese labelling team: (creates labels to put on cheese - from 16h15 at the fountain)
      • bubulle
      • habanero
      • lindi
      • gio
      • cathy
      • glasseyes
      • sorina
    • Cheese cutting team: (prepare and arrange stuff at the venue - from 19h)
      • an3as
      • urbec
      • Rémi
    • Leftovers collection team (taking care of the leftovers after the party:
    • Bread team
      • bread is provided by caterers, only need to arrange it on tables
    • Tools team (collects special knives, corkscrews, etc.)
      • The kitchen folks have most tools. Maybe check corkscrews
    • Ice team (find and bring ice cubes for some liquors)

  • Available volunteers aka wanabee Cheese Assistants (please add yourself to a team)
    • Jean-Baptiste Perrier (habanero)
    • Rémi Vanicat
    • Daniel Beyer
    • Giacomo Catenazzi
    • Vincent Bernat
    • Cathy Nonet
    • David Prévot (taffit)
    • Daniel Glassey (glasseyes)

[edit] Shopping list

  • barbecue sticks (for cheese labels)
  • Transparent film to store leftovers
  • toothpicks
  • plastic wrap or plastic bags

[edit] Switzerland Custom Regulations

See DebConf13/Border.

[edit] What did you bring?

The table of the stored cheese is available here

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)

  • Argentina
    • smoked Gouda cheese (young/soft) -- dererk
  • Austria
    • hard cheese from the Tyrol ("Kaiser Max", etc., exact names are on the packing) -- gregoa
  • Belgium
    • ruleant
      • Chimay cheese (slices)
      • Chimay bleu (beer produced by the same monastery as the cheese producers)
      • Oud Brugge (big slice)
  • Belize
  • Costa Rica
  • Canada
  • Colombia
  • Czechia
    • nijel
      • smoked korbacik
      • hermelin
      • Riessling white wine from ancient wineyeard
  • El Salvador
  • United Kingdom of Great Britain and Ireland
  • France
    • bubulle. Only cheese from Savoie
      • Beaufort d'Été (11-month cured)
      • Beaufort d'Hiver (younger)
      • Reblochon
      • Abondance
      • Bleu de Bonneval
      • Tome des Bauges
      • Saucisson au Beaufort
      • Mondeuse red wine from Savoie
      • Apremont white wine from Savoie
    • Jonas
      • Pastis
    • olasd
      • Mottin Charentais
    • Rémi
      • Côte de bourg
      • sweet white wine from Bordeaux
      • red wine from Bordeaux
    • gio
      • Comté (from Grenoble)
    • Habanero
      • Wine: Chateau Lacossade Saint martin (Bordeaux)
      • Wine: Le Relais Chateau Patache d'Aux (Bordeaux)
    • tvincent
      • Brie de Meaux
    • Santiago (From Finistère:)
      • Brebis frais aux herbes du jardin ("Garden herbs" sheep cheese)
      • Brebis frais aux algues (Seaweed sheep cheese)
      • Pétillant de sureau
    • Benoît
      • Chateau Gavelines (red Bordeaux)
      • Camenbert from Normandy
  • Germany
    • urbec
      • Höhlenkäse
      • half kilo other random cheese
      • Brausepulver
    • an3as
      • two cheeses from "Harzer Höhenrind" (regional old breed of cows)
      • goat cheese from small local farm in Harz
      • homemade liqueur from elder (sambucus nigra) flower
      • homemade liqueur from elder (sambucus nigra) fruits
      • Schierker Feuerstein
    • dabe
      • rosé sparkling wine from Würzburg in Franconia
    • doko
      • Harzer Käse (Bauernhandkäse)
      • Württemberger mit Trollinger (red wine)
    • fsfs
      • Heumilch-Bergkäse
      • Dornfelder red wine
    • Fuddl
      • 4 Franconian beers from smaller (non-Industry-sized) breweries of Franconian Switzerland (= an area with worlds highest density of breweries)
  • Guatemala
  • Ireland
  • Israel
    • Some cheese - tzafrir
  • Italy
  • Japan
    • henrich - sake
    • tach - (梅酒)
      • Japanese soft cookie
      • Dried squid
      • Cheese with fish
      • Shrimp snack
  • Martinique
    • Local beverage made from sugarcane
    • Another beverage made from apple, actually from (Small-)Brittany
    • Neufchâtel cheese (heart shape), actually from Normandy
  • Mexico
  • Poland
    • kilobyte
      • homemade raspberry tincture
  • Romania
  • Serbia
    • milan
      • Rakija: Zuta Osa
  • South Africa
    • stefanor
      • Wine: 2012 Diemersfontein Pinotage
      • Wine: 2011 Jacksons Pinotage
      • Cheese: Dalewood Hugenot
      • Cheese: Karoo Crumble (a cheddar)
  • Spain
    • monica
      • Wine: Ibéricos - Rioja
      • Wine: Viña Albina - Rioja
      • Wine: Señorío de Nava - Ribera del Duero
    • sim6
  • Switzerland
    • dabe
      • Le Gruyère cheese
  • Taiwan
    • Andrew Lee
      • Old Rice Wine
  • USA
    • vorlon & harmoney
      • Rogue Oregon Blue
      • River's Edge Up in Smoke (maple-smoked cheese)
      • Tillamook black label extra-sharp cheddar cheese (aged 15 months)
      • Maryhill Rosé de Sangiovese (Columbia Valley, Washington)
      • Maryhill Sangiovese (Columbia Valley, Washington)
    • Eric Evans
      • Columbia Crest Cabernet Sauvignon (Columbia Valley, Washington)
      • Pedernales Tempranillo (Fredericksburg, Texas)
      • Gruyère cheese (sourced locally)
  • Venezuela
    • Alejandro Garrido Mota
      • Chocolats balls (Toronto),
      • Coconut filled cookies (Cocosete)
      • Chocolats filled cookies (Susy)
      • Milk chocolate bar (Chocolate con leche Savoy)

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