Surround yourself with cheese, cheese, and more cheese at Slow Food Nation’s Cheese Pavilion of Taste, Aug. 30-31, in San Francisco.

Cheese lovers will be beside themselves when 54 producers from around the country show off everything from raw-milk cheese to artisan yogurt. Some cheeses are made on such a small scale that they’re not normally easily found in stores, either.

It’s just one of 15 taste pavilions that will be set up at the 50,000-square-foot pier at Fort Mason. Each will focus on a particular ingredient or food. Attendees can sample and learn more by viewing demonstrations and talking to producers. Bread will be baked in wood-burning and tandoori ovens in the Bread Pavilion, and ice cream will be hand-cranked at the Ice Cream Pavilion.

Read more about the cheese pavilion in my posting on the Slow Food Nation blog.

The Green Kitchen, part of the Taste Pavilions, has a stellar line-up of chefs from around the country who will demonstrate how basic tools and simple ingredients combine to make culinary delights.

Among those participating in the 11 a.m. to 3 p.m. Aug. 30 Green Kitchen demos are David Chang of New York’s Momofuku, Rick Bayless of Frontera Grill in Chicago, and Charlie Trotter of Charlie Trotter’s in Chicago. Cookbook authors Deborah Madison, Niloufer King, and Joyce Goldstein will show off their skills at the 5 p.m.-9 p.m. Aug. 30 session. And Corey Lee and Peter Jacobson of the French Laundry in Yountville, and Cal Peternell and David Tanis of Berkeley’s Chez Panisse, will strut their stuff at the 5 p.m.-9 p.m. Aug. 31 session.

Entrance ticket to experience all the tasting pavilions is $65; and $45 for those under age 21.