You are invited to our Chapter in Germany in Bad Tölz and Munich in Bavaria, for an induction and General Assembly followed by elections of the New Heading Committee

saturday june 16th and sunday june 17th 2012

 WELCOME TO BLAUER BOCK HOTEL

– THE GUILDE MEETING HOTEL –

Sebastiansplatz 9 – D-80331 München am Viktualienmarkt (City centre)
Tel.: 0049 89 23 17 80 – Fax: 0049 89 23 17 82 00

  www.hotelblauerbock.de

HOTEL-VIDEO

http://www.youtube.com/watch?v=XyMNN0k05dE&feature=youtube_gdata_player

YOUR HOST IN BLAUER BOCK HOTEL
GUILDE HEAD COMMITEE MEMBER
MR STEFAN GROSSE

Special offer by Stefan Grosse only for Guilde members

55,00 € / night per person breakfast included

Car park : we recommend “Parkhaus Oberanger”
Oberanger 35 – 80331 München
(5 minutes from hotel)

HOTEL INDIVIDUAL BOOKING
Tel. 0049 89 23 17 80  –  before april 15th 2012

SATURDAY JUNE 16th 2012

Until 11:30am

Meet at Blauer Bock Hotel, Munich
Rooms available at 2 pm

12 to 2pm:

Welcome to Restaurant Blauer Bock
“Bavarois apetizer” with regional beers, red and white wines
Munich meals – 3 courses – drinks included

YOUR HOSTS: HANS-JÖRG BACHMEIER & STEFAN GROSSE

2:30pm to 6pm:

Free visit of popular market « Viktualienmarkt » world-renowned including 7 cheese sellers.
Market open til 4pm.

There is also a goods and feed shed  named “Schrannenhalle” which can be visited until 8pm.

To visit nearby (within 10 minutes)

 UNIQUE IN « VIKTUALIENMARKT » MARKET:
« SCHMALZNUDEL » COFFEESHOP

Minute made Bavarian donuts

 

MUNICH 854th ANNIVERSARY

 on june 16th and 17th, Munich celebrates its 854th fundation anniversary
With a small funfair in the pedestrian streets of the city center.
Costumes, music and folk dances

7pm:

Meet at Blauer Bock Hotel desk
Walk about 5 minutes to Medieval restaurant « Welser Kuche »
Casual wear, no Guilde insigna

7:15pm:

15th and 16th century Medieval Dinner
Drinks included

ca 10:30pm – 11:00pm

Back to Blauer Bock Hotel

SUNDAY JUNE 17th 2012

08am – 09:30am:

Free breakfast in Blauer Bock restaurat

10am – 1pm :

General Assembly and New Head Commitee elections

“Pschorr” house, “Theresien Saal” room
in front of Blauer Bock Hotel,
Casual wear no Guilde insigna

1pm – 2pm
Lunch in Blauer Bock restaurant

Cooked ham, potatoes and cabbage salad, fresh horseradish
Famous “Augustiner” beer, directly served from barrel

Dressing in Hotel (Smart clothes)
Do not forget Guild insigna
and an umbrella

2pm:
Meeting in front of Blauer Bock Hotel

Bus travel to Bad Tölz
– around one hour trip –

3pm – 4:30pm:

Free visit of Cheese Fair with more than 70 cheesemakers from around the world.

Cheese Fair website : www.kaesefestival.de

4:30pm:

Meet at the Fair main entrance.
About 5 minutes walking to “Jodquellenhof” restaurant

5pm – 6pm:

Guilde Internationale des Fromagers & Confrérie de Saint-Uguzon induction Chapter
Guilde members wears Guilde costume & insignas

6pm – 7:30pm:

Guilde dinner – 3 courses
Drinks included

7:30pm:

Cheese Fair “Party in Park”:
Cheese and Dessert Buffet
Red and white wine included
Orchestra

10:30pm:

Travel by bus to Blauer Bock Hotel
– Around one hour trip –

MONDAY JUNE 18th 2012

08am – 10pm:

Free breakfast in Blauer Bock restaurant
End of meeting

PARTICIPATION FEES

Package price: € 195.00 per person (without accommodations)
Taxes included

Booking until June 2^nd 2012
Send an email to : info@kaese-guilde-saint-uguzon.de

We would be glad to see you to this German Chapter.

Heading Commitee members:

GÜNTHER ABT

Bernhard Hurst              Stefan Grosse

Reservations for the 442^nd chapter in Paris – Farm Exhibition, on february 26^th 2012, are closed.

Website : http://www.salon-agriculture.com/

January 16, 2012, Roland Barthélemy chaired the creation of the North American Club of the Guild during International Fancy Food Show and 439th Induction Chapter in San Francisco.

From left to right, front row: Cathy Strange, Roland Barthélemy, Philippe Chevrollier.
Back row: Pierre Couzot, François Schmitlin, Louis Aird, David Gremmels.

The inductees to the rank of “Garde et Juré de la Guilde” are:

Debra Dickerson – Cowgirl Creamery CA, Jeffrey Roberts – Cow’s Creek Venture VT, Ed Spangenberg – Peterson Distributors WA, Michele Buster – Forever Cheese NY, Carlos Yescas – Mexico, Max Sherman – Marin French and Laura Chenel – Chevre CA, Antony Utrie – DCI WI.

Find some pictures of the event in our photo gallery and many more on http://moanalanijeffrey.smugmug.com/ web site.

Photos from chapter in Melbourne are in the gallery.

From left to right : Guillaume Brahimi (Chef), Nick Haddow (Cheese maker Bruny Island Cheese Company), Jeremy Spradbery (Calendar Cheese), Pierre Cousot, David Herbert (Calendar Cheese), François Schmitlin, Richard Thomas (Cheese maker et Affineur), Roland Barthélemy, Laurie Gutteridge [background] (Affineur and educator), Philippe Mouchel (Chef), Laura Simon (Calendar Cheese), Cathy Strange, Sophie Classon (Cheese retailer), Will Studd, Marijke Ferdinands (Calendar Cheese), Anthony Femia (Affineur), Simon Johnson, Carla Meurs (Cheese maker Holy Goat), David Gremmels, Phillippa Grogan (Baker), Bill Tzimas (Cheese retailer), John Lethlean [background] (Food writer), Kris Lloyd (Cheese maker Woodside Cheese Wrights), Dominque Bouchait, Max Allen (Wine writer).

A French TV broadcast on Sunday, January 29, 2012 was themed upon the appeal of raw milk cheese in North America:

“The North American consumers have reacted to the bland and sterile food that had invaded their diet. They are now demanding more and more raw milk cheese, with scents of cows and countryside! The volume of traditional cheeses has been multiplied by a thousand in ten years in the US! The US food industry did not a mistake by seizing the ancient secrets of French cheese manufacture. In France, however, the situation is the opposite. Raw milk cheeses represent only a tenth of national output. However, many producers refuse to give up … “

The video, in French only can be viewed only from France, before February 5, 2012: http://www.pluzz.fr/la-guerre-des-fromages-qui-puent.html (00:51:41)

You may watch an excerpt (in french) below: