The Observer, September 28, 2007
Volume XL, Issue 5
Cheese Club, part deux
When most college students go to the grocery store, shopping for cheese involves picking up a pack of Kraft Singles or maybe a can of Cheez Whiz. For those who want to graduate to less plasticky and processed cheese, a new group on campus may provide just the right kind of help.
The Case Cheese Club, once the campus club with the most members, is making a comeback this fall, offering students the chance to improve their palettes at no charge. If last Thursday's free tasting is any indication, they will be eagerly received by the ever-ravenous Case community.
The original Case Cheese Club was founded in 2004 by Case alumnus Jameson Root and had a strong following; however, by 2006 it had become defunct due to lack of funding.
The reviver of the club, cheese connoisseur Myles Nickolich – a Case junior and previous secretary of the old club – has already amassed a strong following. Last Thursday's cheese sampling in the Thwing Atrium attracted a steady stream of cheese aficionados and curious passersby alike.
Within minutes of setting up their unmarked table, Case students eagerly lined up for samplings of various cheeses: cheesecake, smoked Gouda, bleu cheese, cheddar, Colby-Jack, Schabziger Swiss, and an Asiago roasted pepper spread. Along with the cheese, there were crackers and table grapes. The cheeses may have been purchased from discount retailer Sam's Club, but they tasted as good as any expensive cheese that may have been served. Case juniors Jane Rase Atalig and Beth Bai agreed, saying, "We love the cheese! We decided to come once we received a Facebook invite for the event."
So far, Facebook is the primary mode of communication between the five Cheese Club executive members and the rest of the club. Vice President of Public Relations Aaron Hickman said that they did not have time to hang flyers for the first event, but they may do so for later events. The Facebook-only approach has not limited the club's recognition–in only a few months, 160 members have joined the new Case Cheese Club group.
Later meetings in the year will be more exclusive, members- only events. There is a hope for theme nights, such as strong cheeses, hard cheeses, fake cheeses, and regional cheeses. For these upcoming tastings, the Cheese Club is debating wheter to purchase more expensive cheeses from Whole Foods, the gourmet supermarket.
Watch out for their next big public event at the Thwing Study Over in mid-December. For more information about these events and to join the mailing list, e-mail cheeseclub@case.edu or check out their website: cheese.case.edu.
