Rosso Pizzeria and Wine Bar’s John Franchetti is something of a mozzarella guru.

Since opening the restaurant, he’s become legendary for the creamy, freshly pulled cheese served daily at the pizzeria and at various farm stands around the county. He teaches classes at Relish Culinary (see upcoming classes)on the art of curd pulling, as well as making this creamy Italian cheese (which is harder to make than you might think).

In preparation for the opening of the cheese-focused Rosso Pizzeria that will soon open in Petaluma, the Santa Rosa outpost has added Mozzarella Bar to the menu, featuring the cheese in it’s many forms: as the cream-centered burrata, stuffed with goat curd, as stracciatella (shreds of mozzarella) or shaved on bruschette.

Heaven in dairy form.

Rosso Pizzeria + Wine Bar:53 Montgomery Dr, Santa Rosa, 544-3221

While any cheese-lover worth their Camembert has sniffed, savored, grated, cubed and, let’s be honest, cut a cheese or two, chances are you’ve never rolled one to victory.

In what amounts to a queso-friendly Pine Derby for les fromagistes, Sonoma’s favorite cheese lady, Sheana Davis, will host Sonoma County’s first annual Cheese Rolling contest on February 27, 2011 in the gardens of MacArthur Place.  And you’re invited.

Tell BiteClub what kind of cheese would blow away the competition in this dairy derby — from an sneaky rolled chevre to a hunky aged gouda. Style points for originality, aerodynamic qualities, and creativity.

One winner will be a celebrity cheese roller during the Sonoma Valley Cheese Conference’s Cheese, Beer and Wine Tasting reception, beginning at 1:30pm on Sunday, February 27. You’ll be in the company of such luminaries as Sonoma Mayor Laurie Gallian, Chef Justin Wangler of Kendall Jackson Estate, Chef John Stewart of Black Pig Meat, and cheesemongers from the Rainbow Grocery Coop. Tickets also include and afternoon of cheese beer and wine tasting — you know, to relax after all that intense competition. While there you can also check out some home cheesemaking demos with Ricki Carroll, the self-described “Cheese Queen.”

The event is a kick-off for Davis’ annual Sonoma Valley Cheese Conference, a gathering of cheesemakers, retailers, distributors and cheese enthusiasts that runs through March 2. More details here.

Think you’ve got what it takes? Enter your comment below. My bets are on the the cheddar.

Full rules here.

Here are some of the big winners.

Bellwether Farms
- Fromage Blanc (1st)
- Creme Fraiche (1st)
- Blueberry Sheep Milk Yogurt (3rd)

Cowgirl Creamery
- Inverness (3rd)
- Mt. Tam (2nd)
- Devil’s Gulch (3rd)

Vella Cheese Co
- Orro Secco

Epicurean Connection
- Delice de la Vallee (1st)

Marin French Cheese
- Rouge et Noir Breakfast Cheese (2nd)
- Le Petit Dejeuner (3rd)
- Rouge et Nour Quark Plain (3rd)
- Rouge et Noir Brie (2nd)
- Rouge et Noir Camembert (3rd)
- Marin French Chevre (1st)
- La Petite Creme (3rd)
- Schlosskranz (1st)
- Marin Chevre Blue (3rd)
- Melange Blue (3rd)

Cypress Grove Chevre
- Humbolt Fog (3rd)
- Chrevre Log (1st)
- Fresh Chevre (2nd)

McClelland’s Dairy
- European Style Organic Artisan Butter (3rd)

Redwood Hill
- California Crottin (2nd)
- Goatmilk Cheddar (3rd)
- Mango Orange Pineapple Kefir (1st)
- Blueberry Pomegranate Acai Kefir (2nd)

Congrats to all!

Davis also has a case of fresh artisan cheeses and pastas to go, along with haute condiments and jams. Pick up a container of her Delice de la Vallee, a tasty soft cheese made with triple cream cow and goat milk.

On Saturday mornings, she does a made-to-order pumpkin waffle with maple apple compote. 18812 Sonoma Hwy, Sonoma. Open Wednesday through Saturday, 11am to 6pm, plus special events.