Home Posts tagged 'Daphne Zepos'

Posts Tagged ‘Daphne Zepos’


Daphne Zepos Teaching Award

Photo by Chester Higgins, Jr./The New York Times

Photo by Chester Higgins, Jr./The New York Times

Bi-Rite is once again mobilizing to support the Daphne Zepos Teaching Award (DZTA) and we need your help.

Followers of this blog will recall last fall’s announcement of Bi-Rite’s commitment to the funding campaign for the DZTA. Our own Sam Mogannam co-founded the award with a group of cheese retailers and educators from across the country to commemorate and honor Daphne Zepos and her immense contributions to cheese-craft in San Francisco and throughout the wide world of cheese. Daphne co-owned The Cheese School of San Francisco and lived in San Francisco’s Mission District, so the palpable absence left by her death last July has resonated for us professionally and personally. Before she passed, Daphne conceived of an award to help a selected cheese professional travel and share knowledge at the annual American Cheese Society conference, and beginning in 2012 the cheese community has worked to make Daphne’s vision of this award a reality.

L'Amuse Gouda

L’Amuse Gouda

The founders of the Award set an ambitious fund-raising goal of $250,000 by the end of 2012, and Bi-Rite resolved to support this goal with a portion of our cheese sales. These sales, combined with an in-kind donation from Sam himself, allowed Bi-Rite to contribute $5,000 to the campaign. But the effort to commemorate Daphne and her contributions to the cheese-making and cheese-educating community goes on, so this fall we are reigniting our campaign in support of that effort – and by working together with our marvelous cheese vendors and amazing guests, we believe we can exceed our contribution from last year. During October, November and December of 2013, we will donate 25% of our sales of Essex St. Comte and L’Amuse Gouda (both cheeses that Daphne selected, imported and introduced to our selection) to the campaign.

Comte: The first cheese Daphne imported through Essex St., hand-selected from among the 60,000 wheels slowly and coolly aging in the caves at Marcel Petite Fort St. Antoine. Herbaceous, fruity and kissed with deep, heavy cream, it’s delicious in sandwiches or simply served with fruit, nuts or bread.

L’Amuse Gouda: This two-year-old aged Gouda, made at the Cono cheese-making facility in the Netherlands, is a great example of the flavor that comes from aging at a higher temperature (as opposed to a cooler one that suppresses bacterial activity). It’s also a stirring testament to affinage, the art of gracefully bringing a young cheese to mature ripeness.

Essex St. Comte

Essex St. Comte

Since the DZTA campaign began last year, we have opened a second market location on Divisadero Street, and with twice the cheese-selling capacity, we’re excited at the prospect of exceeding our contribution goal. But we still need your help! Please stop by either  of our Market locations to taste these fantastic cheeses. And if you would like to honor the memory of one of the greatest cheese educators in America but can’t make it in to our Markets, please consider donating online. We ensure that 100% of your money, minus credit card fees, will go to the endowment, which is managed by a President and Board of Directors from the cheese industry. All funds are safely invested and their annual returns fund the scholarship.

Thank you for sharing these wonderful cheeses with us, for your continued enthusiasm and support and for helping us to commemorate a great individual and the professional community to which she contributed so much. We’ll see you at the Market!