The Fifth Annual Cheesemonger Invitiational

Picture, if you will, a cold storage unit in Long Island City. Outside it is a grubby wasteland of featureless warehouses and tiny pieces of broken glass, with only a few taped-up signs and a line of suspiciously young and well-dressed people to mark the door. Inside, a man in a cow costume is standing on a stage, calling himself "Mr. Moo" and periodically shouting things like "If you love raw milk, let me hear you say 'Mooo!'" to a moderately responsive crowd. Around the two large rooms of the warehouse tables have been set up, some offering small samples of cheese while others serve dishes like raclette and fondue and a ploughman's lunch with a whole roast pig. Drink tickets are handed out at the door, and then promptly ignored by the servers behind the two bars, who are distributing cans of craft beer and plastic cups of wine as fast as the lines can reach them. On the stage with Mr. Moo a small group of people who sell cheese for a living are preparing to demonstrate their skills. An Australian television personality stands by and tries to make sense of it all. This is the 5th Annual Cheesemonger Invitational, and I really wish I had thought to take some photos.

We did not go to New York with the intention of having surreal cheese-based experiences. We were there to visit with friends, see the city, and maybe do a little shopping. But when the announcement of the event happened to cross my path two days before, I have to admit that I was powerless to resist. You know me.

The Origin of the Cheeses

In what is clearly the greatest discovery of the decade, scientists have recently identified the world's earliest known cheese-making equipment. Apparently, it existed 7,500 years ago and would have tasted something like mozzarella.

No word yet on whether primitive deep fryers or marinara sauce were found in the vicinity.