Note that the original planned schedule (21:30) overlapped with the dinner. So, we move the event after the dinner (23:00)
Setup scheduled to begin at 22:00. People who brought cheese are welcomed to join in helping in the identification of items.
Garden / Patio, close to the dinner room
Tables (from the dinner room) will be setup there.
Note: when you arrive please leave your wine/cheese in the fridge of the reception (note to self: I should explicitely say that red wine is 'no meant for going in a fridge).
Cheese is Good For You. Wine also helps.
Cheese and Wine parties are now a tradition for Debconf. The event is very simple: bring good stuff from your country, preferrable 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.
Write to Christian Perrier <firstname.lastname@example.org> or Nicolas François <email@example.com>
 What will 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.
(countries list not exhaustive: this is a copy/paste from last year's C&W)
- gregoa: Kaiser Max, Feiner Tiroler, and a third one (all three local 'hard' cheeses)
- skainz: Some Schlierbacher and Quargel, both soft cheese
- dam: cow and goat white cheese, cow yellow cheese; red and white wine
- nijel: no cheese, it would be melted down as I traveled around Spain; rose wine from Maděřič
- bubulle: 2 Camembert, Langres, Saint-Marcellin, Saint-Nectaire, Pouligny Saint-Pierre (would be great with genuine aceto balsamico tradizionale di Modena), Comté, Neufchâtel, Roquefort. 2 Red Sancerre, 1 Bordeaux Saint-Émilion.
- moray: Picodon, Morbier, Reblochon
- nekral: Champagne, Cognac
- symoon: Roquefort, Tomme ariégoise, Bleu de chèvre, Saint-Marcellin
- Lo-lan-do: Saumarez
- Moritz Mühlenhoff: Organic raw milk cheese from a local cheese dairy from Bremen, Eiswette Korn schnaps
- Max Vozeler: Harzer, Spundekäs
- Andreas Tille: Self made liquor of Sambucus nigra (Recipe of the liquor sorry, only German, I try to translate), Cheese: Bördespeck
- Nico Golde, Jan Nordholz, Lars Eric Scheidler: Mazzetti aceto balsamico di modena 'antico' (four leafs, see france)
- Torsten Werner: Prinz zur Lippe Spätburgunder 2005 + german raw milk cheese Bockshornklee
- Gavin Quast: Schwarzriesling 2006
- Christoph Göhre: Oberdollendorfer (Rhein) Riesling 2007
- Kenshi Muto: ume liquor; a kind of flavoured spirits
- Nobuhiro Iwamatsu: Japanese sake
- joostvb: organical hard old goat cheese from Heeze near Eindhoven
- Puerto Rico
- Micah: Ron del Barrilito tres estrellas, aged 6-10 years. Made by the same family for 100 years.
- Eddy Petrișor: Năsal cheese, cave fermented cheese with a story which places its origins at least 200 years ago (see legend in italics (in Romanian)) - some dry wine would go very well with this cheese
- Pablo Castellano: 2 bottles of Moscatel, typical sweet wine for shots, from Málaga.
- Raúl: 1 bottle Licor Café (Coffee liquor). Galician spirit.
- Maider Likona & Ales Zabala: Cheese from Pagoeta and Txakoli (white wine) from Getaria, Gipuzkoa, Basque Country.
- Adrian Perez: tetilla ("small breast") cheese from Galicia. As I am traveling by car I cannot guarantee that it will arrive in superb conditions.
- Carlos Galisteo, Raúl: Goat and sheep cheese from Extremadura.
- Javier Caballero: Two varieties of Afuega'l pitu cheese from Asturias.
- Core cheese team: several Tortas de Extremadura, including the famous "Torta del Casar"
- AndrewLee: small amounts of favorite Taiwanese tea
- Hector Colina: "Venezuelan Run:"
- Santa Teresa 1796 http://www.ronsantateresa.com/site_eng/productos_1796.html, http://www.lavinia.es/ficha.aspx?Id=3704
- Ron Pampero Aniversario http://rumdood.com/archive/2008/06/04/rum-review-ron-pampero-aniversario.aspx
- Hector Colina: "Venezuelan Run:"
- El Salvador
- René Mayorga: «Queso de capitas con loroco» and maybe some Guatemalan or Nicaraguan Rum
- schultmc: Wine from Oliver Winery
- vorlon: Tillamook black label; Columbia Valley Merlot
- damog: I'll bring appetite :D
- bdale: a very large tin of what I unabashedly assert are the world's best peanuts... from very close to where I was born in Virginia!
- gaudenz: probably Vacherin Mont-d'Or, some Grueyère Cheese
Please add your name here if you volunteer to bring/buy some of these.
- Dishes: bubulle. done (100+25, mostly to put cheese on)
- Spoons (for "liquid" cheeses) : bubulle. done
- Knives: bubulle: big cutting knife for hard to cut cheese, 3 other regular ones. Swiss army-like knives welcomed
- Glasses: bubulle. done (200)
- Bread: to buy locally. done
- Corkscrew: incredibly important item. bubulle has 2 of these. Raúl (1 more).
- Toothpicks: dam will bring 1000 of these. Also done by core team
- Tables: taken from the dinner room
In the small patio/garden close to the dinner room.
 Orga Team
- bubulle: Christian Perrier
- nekral: Nicolas François
- eddyp: Eddy Petrișor
- moray: Moray Allan
- nijel: Michal Čihař
- César Gomez Martin
- Thanks to Gunnar Wolf for local translation in the Mostazo shop, Micah Anderson and Giacomo Catenazzi for help in shopping
Preparation meeting: happened Friday 24th, 16:00, Bof room
 Dinner exclusion list
Many of the attendees will decide to skip dinner altogether, or at least have a very light one, in order not to spoil the party to ourselves. We are quite close already to the party, but we should try to ask the caterers to prepare less food than usual so it does not get wasted. Please add your name to the following list to opt out of the dinner - I intend on handing them the reduced numbers by dinnertime tomorrow (Friday 24th).
- Gunnar Wolf
- Kurt Gramlich
- Roland Mas
- Andreas Tille
- Christian Perrier
- Eddy Petrișor
- Adrian Perez
- Simon Paillard
- Tomás González Dowling