Cabernet....mmmmmm......Sorry! having a moment there...sooo good, and even better with cheese. There is definitely plenty of this big boy in our valley, so of course, it gets its own tray.
Balancing the right cheese with the tannins in Cabernet is one of the things we strive to get right. Tannins are the chemical compound found in grape skins and seeds and help give wine that astringent feeling in your mouth. This touch of bitterness helps the milk fats in cheese show their impact during wine pairings.
The Cabernet Cheese Tray has a selection of, but not limited to, the following cheeses: Bleu d'Auvergne or St. Agur, Vella Dry Jack, Piave, Grana Padano, Petite Agour, Ross, Mahon, Cabot Cloth-bound Cheddar.
Resident cheese aficionado James Ayers hand selects a balance of exceptional cheeses and accompaniments individually customized for your event. From regional themes and varietal counterparts along with any number of seasonal parings, here at Sunshine Foods we specialize in creating a tray that truly is designed just for you.
California is now producing many fine cheeses and the rest of the nation is coming around too. We're calling it a renaissance and it's about time!
Included here are many of our favorites on this gem of a tray:
Fiscalini's bandaged cheddar (Modesto, CA) Goat's Leap (Napa Valley, CA) Rogue River Oregonzola , Pt. Reyes Blue, San Joaquin Gold (Fiscalini's again), Surchoix Gruyere (Wisconsin baby, Oh Yeah!) and Nicasio Sqaure (Sonoma, CA) Andante Dairy (Marin County, CA). This list continues to grow on a regular basis. Check with us for the most current selections.
In addition to being our resident cheese monger, James is also an avid home-brewer of beer and ale. Naturally, the two have come together for this collection.
First, we'd like to share some of what he has learned in his travels abroad; Heavier ales and stouts can taste better when served at room temperature. Many of these, when served chilled, can taste harsh and overly alcoholic. At room temperature, the subtle flavors can be determined and enjoyed with these cheeses:
Aged Cheddar (great with a nice full ale); Washed- rind cheeses (stinky but ideal for something like a Belgian Abbey); Gruyere (goes with almost any alcoholic beverage) and Goat's Leap or Andante Dairy (great for Hefeweisen or Pilsner).
The sound of a champagne cork popping inspires a certain sense of well-being and celebration. It has been said, that the first taste of champagne is like tasting the stars.
This tray combines our best triple-cream brie with the slight saltiness of Spanish Marcona almonds. Enjoy a taste sensation that enhances the fruit in almost any champagne or sparkling wine.
Our standard serving recommendation for our trays is as below:
Small ~ 6 to 10 people
Medium ~ 12 to 18 people
Large ~ 18 to 24 people