Exploring the Imsil N Cheese Festival in October
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Where to go for regional festivals in October?
Imsil N Cheese Festival
The last day of a festival is often the busiest, and this was certainly true for my visit to the Imsil N Cheese Festival. Although there were many people, I found the experience so enjoyable that I would love to return next year. The parking lot at the venue was already full.
We parked at the Imsil Terminal and took a shuttle bus to the festival. The buses run every 15 minutes, and it takes about 20 minutes to reach the festival site, but we ended up waiting for about 40 minutes.
There were visitors from all over the country, including a family sitting next to me who were from China. It made me think that the festival's fame has indeed spread internationally.
As soon as I entered the festival, the smell of cheese welcomed me. The aroma of fried snacks mixed with freshly baked dough filled the air. Food stalls lined the entrance, showcasing pizzas made with Imsil cheese and delicious cheese sticks cooked on a grill. Families and couples were enjoying picnics on the grass, sharing pizza and chatting, creating a festive atmosphere.
I tried the sizzling cheese from the grill. The outer layer was crispy, while the inside stretched and released a rich, milky flavor. It was distinctly different from processed cheese, and I understood why people were lining up for it. I ended up buying some on my way out.
I also sampled aged cheese for the first time. It had a strong salty taste reminiscent of American cheese from my childhood, with a unique tang. I found myself reaching for more, and many others were also buying it after tasting.
The reason Imsil is famous for cheese dates back to Father Didier, a Belgian priest who came to Imsil in 1964. He pondered how the mountain village residents could sustain themselves and began raising goats in the late 1960s, marking the beginning of cheese history in Korea.
There were many trials and errors in making this unfamiliar fermented food. After learning European techniques and battling mold in caves, he eventually created Camembert and cheddar cheese. Knowing the history behind each bite made the cheese taste even better.
Moving away from the food area, I climbed a hill to find a field of chrysanthemums. The slopes were adorned with layers of yellow, red, and purple flowers, leading to a fountain and a European-style garden. Many visitors, including foreign tourists, were taking photos and reading the information signs.
At the plaza, I stumbled upon a cheese-stretching competition. Participants stretched cheese while stepping back, and when the cheese snapped, the crowd collectively sighed. If they managed to stretch it thin like spider silk, applause erupted. It was fascinating to see the entire plaza hold its breath with each stretch.
Inside the promotional tower, there was an exhibition showcasing the cheese-making process. It detailed how raw milk is pasteurized, fermented, and shaped before being sent to the aging room. It was evident that this process requires considerable time and effort.
As I stood by the window, I could see the chrysanthemum fields along the ridge, while children were feeding white goats below, possibly descendants of the goats Father Didier first brought. Their laughter lingered in the air.
On my way down, I caught a whiff of baking dough. A family was preparing a pizza with toppings in a blazing hot oven. I chatted with them and found out they were from Daegu, just like me.
Meeting neighbors from afar was a delightful surprise, and watching the cheese and vegetables rise on the thin crust was an enjoyable experience. It made me realize that festivals are about these moments.
After a round through the festival, I bought some Imsil cheese, including grilling cheese and sliced cheese, specifically for my nephew. There was a huge crowd due to discounts, making it a bustling shopping scene.
Next year, I hope to arrive early and stroll through the theme park in the morning. It was a day filled with flowers, cheese, and the story of the people who built this town. The creamy taste lingered in my mouth all the way home. If you visit Imsil County, be sure to try Imsil cheese!
Source :https://blog.naver.com/jbgokr/224439979726
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