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[edit] The 11th Cheese and Wine party


[edit] When?

Monday 17th August evening

[edit] Where?

The party will be held in the youth hostel

[edit] Why?

Cheese is Good For You. Wine also helps. This C&W is the 11th 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 the debconf-discuss mailing list.

[edit] Cheese Trip

Departure: TBD but ideally Monday 17th, 18h. Meet at the Front Desk.

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 a grocery store.

Note: (TBD) : finding a good local grocery store and some vehiculated volunteers.

[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 (however, see notes below). 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 indicated on this page and announced on debconf-announce.

I brought XXX and don't know where to store it
A: TBD. There will be a fridge on-site.

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

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

[edit] Orga Team and tasks

  • Cheese Master
    • Nicolas Dandrimont
  • Cheese Assistants (Volunteers with tasks assigned until the C&W time)
    • Cheese collection (collecting cheese and wines from people):
    • Shopping:
    • Cleaning team:
    • Cheese labelling team (creates labels to put on cheese - meeting time TBD):
    • Cheese cutting team (prepare and arrange stuff at the venue - from 18h):
      • Gert Wollny
      • urbec
    • Leftovers collection team (taking care of the leftovers after the party):
    • Bread team:
    • Tools team (collects special knives, corkscrews, etc.):
  • Available volunteers aka wanabee Cheese Assistants (please add yourself to a team)

[edit] Shopping list

  • barbecue sticks (for cheese labels)
  • paper+pens
  • Transparent film to store leftovers
  • toothpicks
  • plastic wrap or plastic bags
  • breads/crackers (fresh, to be purchased on Monday)
    • Plain, baguettes, french bread
    • Gluten-free crackers

[edit] German Customs Regulations

[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)

  • Argentina
  • Austria
    • Upper Austria: Schärdinger feines Käsetrio (Jerome, Grieskirchner, Bergbaron)
    • Vegan Cheese: Jeezo Bianco, Jeezo Celtic
    • Mika:
    • Monika:
      • Drautaler, geräuchert (from Carinthia)
      • Vorarlberger Bergkäse
      • Wine: Wegenstein Spätlese weiß (from Burgenland)
    • skainz:
  • Belgium
    • Brussels, La ferme du Bercail, sheep cheese
  • Belize
  • Brazil
    • BA: Rom of Graviola and Licuri, Cheese with candy
    • PE: Rio Sol 8 2012 (red wine), Cheese (TBD)
  • Costa Rica
  • Canada
    • Quebec: Les Trois mousquetaires Baltic Porter Beer - Le Frère chasseur (raw milk firm cheese)
  • Colombia
  • Czechia
  • Denmark
    • Danablu (cheese), Danbo(cheese), Gammel Dansk (drink)
    • Friis-Holm Chocolate
  • El Salvador
    • Chaparro Flor de Fuego(spirit), Cheese(TBD)
  • United Kingdom of Great Britain and Northern Ireland
  • France
    • anoe
      • Pessac Leognan (Bordeaux), 2010, Château Grand Bourdieu (as the famous sociologist)
    • jeansch
      • Morbier (from Chapelle des Bois, Jura)
    • buxy
      • Fourme de Montbrison
    • treinen
      • Comté (fruité), Tome grise, Roquefort
    • Ksamak
      • RÉO, camembert de normandie
      • Tomme ardèchoise
      • Cantal AOP entre-deux
      • Époisses, affiné au marc de Bourgogne
      • Côte du Rhone 2012, domaine de l'olivette
      • Côte de Bourg 2013, Fontet la gravine
  • Germany
    • 2013er Erbacher Hohenrain Riesling Kabinett (Rheingau region, white wine, half-dry)
    • Ziegler Quittenbrand (quince brandy)
    • Alter Hullmann (seasoned Korn from Oldenburg)
    • 2014er Riesling QbA (Mosel region, white wine, smooth/semi-sweet)
    • 2014er Brauneberger Kurfürstlay Riesling (Mosel region, white wine, half-dry)
    • Regional hard cheese from Bremen
    • Allgäuer Emmentaler (cow-milk cheese from southern Germany)
    • Tübinger Sonnenhalden, Regent 2013 (red wine, dry)
    • Cheese from Heidelberg
    • aechte Düsseldorfer Mostert (mustard)
    • Julian: Vegan cheese slices "Wilmersburger"
    • Martin: vegan cheese slices from almonds, vegan spread cheese on soy base (if I manage to get it tomorrow), two vegan spreads with vegetables (one pumpkin + ginger, on spinach based)
    • Martin: 2010er Spätburgunder Weissherbst (half-dry)
    • josch&akira: Alpkäse Heggelbach Schibli (cheese)
    • Andreas T.: Harzer Käse; self made liquor from elder flowers + berries
    • mih: 2014 Kerner (white) and Portugieser (red) from the Born winery in one of Germany's most northern wine growing regions, plus some Bördespeck (traditional East-German smoked cheese).
    • tomás <>
      • Cheese: Schlosskäse (Spreewald). Cow milk
      • Cheese: Roter Kranich (Meklenburger Seenplatte). Cow milk
      • Wine: 2011 Spätburgunder Qualitätswein; Munzinger Kapellenberg, Vorgrimmler; (notes: dry red wine, serve best at 15 deg Celsius, i.e. stick in fridge about 1 h before serving)
    • Goat cheese from the Bergischen Land
    • jreyer:
      • Cheese: Bonifaz Pepper (cowmilk, lactose free)
      • Wine: Affentaler Spätburgunder (Pinot Noir), Ortenauer Weinkeller
    • dleidert:
      • Cheese: Altenburger Ziegenkaese (goat cheese), Sachsenplatte (Bockshornkleekaese u.a.), Quaese, some Camembert from Saxony
      • Wine: Traminer (Meissner Winzer), Kerner (Schloss Wackerbarth) - both white, dry
  • Greece
  • Guatemala
  • India
  • Ireland
    • karkhaz: Gubbeen (cow's milk)
  • Israel
    • Some goat cheese
  • Italy
  • Japan
  • Latvia
  • Martinique
  • Mexico
  • Netherlands
    • tiago & tassia: Prima Donna, "...combines the flavour of aged Italian parmesan with the pliant texture of Dutch Gouda cheese." wp
    • elrus
    • ucko (passing through): truffle gouda
  • Norway
  • Poland
  • Romania
  • Russia
  • Serbia
  • Slovakia
  • South Africa
    • NK: Beyerskloof Synergy 2013 (red wine), Bonita Gouda (cheese)
    • ginggs: KWV Roodeberg 2013 (red wine), Fairview Traditional Camembert
  • Spain
  • Sweden
    • Boxholm's spice cheese with cumin and clove
  • Switzerland
    • OdyX
      • Gruyère doux 2014
      • Gruyère mild 2014
    • esh
      • Appenzellerkäse (the milder variation; hard cheese)
      • Hanfsamenkäse (hemp seed cheese)
    • Helmut
      • Gruyère (cow)
  • Taiwan
  • USA
    • Tillamook sharp white cheddar, Tillamook, OR
    • Syncline 2013 Subduction Red, Columbia Valley, WA
    • Black Dirt Red, Warwick Vally, NY
    • Folkway, Revelator, Arroyo Grande, CA
    • Leaf & Vine, Cabernet Sauvignon, Red Hills, Lake County, CA
  • Venezuela

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