California Artisan Cheese Festival Brings Bold Flavors to Sonoma County
We spent the day at one of Sonoma County’s most flavorful events—the California Artisan Cheese Festival. Held at the Sonoma County Fairgrounds, this festival brings together over 100 vendors from across California. Cheesemakers, winemakers, brewers, distillers, cider makers, chefs, and food producers all show up to share what they do best.
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Bubbles and Bites: A Solid Start
We kicked things off with Bubbles and Bites, a special early-entry experience featuring sparkling wine and handcrafted brunch bites. All the food was prepared by Sonoma County Catering, one of our local favorites.
Standouts included a flaky cream cheese pastry made with Sierra Nevada Creamery cheese, and a sheep’s milk yogurt parfait from Bellwether Farms. The yogurt had a nutty tang. Paired with granola and fruit, it felt like something new.
The Marketplace: A Cheese Lover’s Dream
After brunch, we headed into Grace Pavilion for the main event—The Artisan Cheese Marketplace. With early access, we had a full hour to explore before the general crowd came in.
We sampled cheeses from familiar names like Laura Chenel, Cowgirl Creamery, and Marin French Cheese Co. One cheese from Marin French dated back to the Gold Rush era. It was created during an egg shortage as a high-protein substitute and is still made today. Light, creamy, and just a little tangy—it ended up being one of our favorites.
World-Class Cheddar
One vendor featured a cheddar that won Best Cheese in the World. It was sharp, aged, and full of flavor. If you are into charcuterie boards, this cheese belongs right in the center.
Raclette: The Showstopper
If you have never had raclette, this was the place to try it. Valley Ford Cheese & Creamery used a special cheese-melting machine from Switzerland to scrape gooey melted cheese onto warm potatoes. The smell alone stopped people in their tracks. And the taste delivered.
Mead and Mocktails
We also got to try mead from Hive Works Mead Co. Mead is one of the oldest alcoholic drinks in the world, made from fermented honey. It was smooth, floral, and surprisingly easy to drink. Like a light cider, but different in a good way.
For non-drinkers, Sonoma Syrup Co. served refreshing mocktails. Flavors like lavender, pomegranate, and Meyer lemon made it feel more like a treat than a substitute.
More Than Just Cheese
The California Artisan Cheese Festival is not just about cheese. It is about people, stories, and passion for food. From unexpected flavors to familiar favorites, everything about the day felt thoughtful and well done.
We will definitely be back.
