Clark Wolf founded the California Artisan Cheese Festival in a hundred-year-old apple
orchard by the Russian River. As a founding member of the American Cheese Society
he knew the value and the treasures of cheese making throughout the state and saw
the need to bring people together to celebrate and build for the future.
Soon after, he formed the California Artisan Cheese Guild and handed it over to a group
of makers, mongers and marketers to have for their own and to share more broadly. The
rest is a very delicious history including some of the country’s and world’s most well
regarded cheeses and years of wonderful Festivals and other significant events.
Wolf’s primary professional work is as a consultant to restaurants, hotels, markets and
other food related businesses. He now works from his home base in a cabin in the
redwoods traveling across the country as clients require.
He’s written for Cook’s, Forbes, LinkedIn and other magazines and platforms, is the
author of American Cheeses: The Best Regional, Artisan and Farmhouse Cheeses,
Simon and Schuster 2008 and the co-editor of 101 Classic Cookbooks, 501 Classic
Recipes for Rizzoli.
He helped Dr. Marion Nestle develop and launch the country’s first Food Studies
program at New York University in 1996 and has hosted the Critical Topics in Food
series with the Food Studies Collection in the Fales Rare Books and Collections area of
the Bobst Library at NYU for the last twenty years.
He is currently on three local Northern California radio stations. At The Table with Clark
Wolf has been on KSRO 1350 am 103.5 fm for a decade. He’s now in his 17 th year as a
regular weekly segment co-host on Steve Jaxon’s The Drive, now on 95.5 The Krush
and is host of Savoring Sonoma: Short Takes and The Hour on KRCB, Sonoma
County’s Public Media Station.