Cider and Cheese Pairing Workshop
East meets West in this cider and cheese spectacular, as the Big Apple's Kay Michaels, cheesemonger at NYC's Eataly, and Sonoma County's own Ellen Cavalli, co-owner of Tilted Shed Ciderworks, present a workshop on one of the hottest foodie trends in the nation. Participants will explore the gustatory delights found in matching small-batch traditional ciders with artisan cheeses, and discover why cider + cheese = heaven!
Attendees will be presented with six tasting-sized pours of select ciders from the East and West Coast and artisan cheese pairings with each cider, along with palate cleansing small bites like crackers, fruit and nuts. With tasting sheets and guided instruction from a professional cheesemonger and local cider producers, participants will have a personalized tour through the tasting.
Kay Michaels is a cheesemonger, cider enthusiast, and one half of the blogging duo known as United States of Cider, an eclectic compendium dedicated to exploring the world of cider. Kay has worked the counters at Whole Foods, Murray's Cheese, and is currently at Eataly in New York City. She hopes you'll stop by to share your perfect pairing discovery.
Ellen Cavalli is co-owner and sales & marketing director of Tilted Shed Ciderworks, based in Windsor. She and her husband Scott Heath, Tilted Shed's cidermaker and orchardist, are obsessed with elevating the apple to greatness by making ciders that are revelatory and sublime, from 100% local heirloom and traditional cider apples. They also grow cider apples at their Sebastopol farm, which they share with their son, puppy, sheep, and chickens.
Other participants include:
Gypsy Cheese Co., founded by Jon and Lauren Bowne in 2013, who craft their cheeses entirely by hand in small batches, using the best milk from local dairies in Valley Ford, CA. http://www.gypsycheese.com/
Gypsy Cheese Co. will be tasting Caravan, Caravan Gold, and Gypsy Rose cheeses. Caravan is a local version of a traditional feta made from raw goat milk and aged 60-90 days in a whey-brine. Caravan Gold is a tangy raw goat-milk feta, hand packed in mason jars and marinated in a rich local olive oil with fresh rosemary and herbes de provence. Gypsy Rose is an award winning washed-rind raw goat cheese. By washing the cheese with a whey-brine during aging we achieve an orange/pink rind, and soft, supple texture. Gypsy Rose is one-of-a-kind with its rustic and intense flavors. Its unique characteristics won it Best Semi-Soft Goat Cheese at the 2014 California State Fair.
Devoto Orchards, a small family-owned farm and cidery that uses exclusively California-grown certified organic apples that have been farmed by the family in the Sebastopol hills since 1976. http://www.devotocider.com/
The Devoto family will be tasting their 1976 and Cidre Noir ciders. The 1976 semi-dry cider is a field blend of 17 mid-season apple varieties, slowly fermented with both a native yeast and a proprietary white wine yeast strain. The touch of sweetness in this lush-bodied, fruit forward cider tends to pair well with spicy foods.
Cidre Noir is a dry, more refined style cider blended from late-season heirlooms, such as the Arkansas Black and Black Twig varieties. The bright acidity and tannic structure in the Noir lends itself towards, creamy, hearty foods.
Weirauch Farm and Creamery, makers of farmstead sheep cheese. Joel and Carleen Weirauch use organic milk from their flock of dairy sheep in Petaluma, CA and make artisan cow cheeses using organic milk from local dairies. http://www.weirauchfarm.com/
Weirauch will be bringing tastes of the Saint Rose and Rumpel cheeses. The Saint Rose is a farmstead, unpasteurized, natural rind, aged <6 mos. 4.5 lbs. wheel, Sheep Cheese. Semi-soft interior is distinctly tangy and nutty, its sharpness deepens with age, and offers a clean grassy finish. Saint Rose is named for the city of Santa Rosa where cheese maker Joel and his wife Carleen, grew up, and were wed. This cheese is certified humane by, Animal Welfare Approved and won a Good Food Award in 2013.
Rumpel is an unpasteurized, natural rind, aged < 6 mos., 5 lbs. wheel, Cow Cheese. Semi-soft interior is sweet and creamy, The rich butter fat from the Jersey milk takes center stage. This cheese is USDA Certified Organic by CCOF.
Tilted Shed Ciderworks is a small, family-run, farm-based cider producer founded in 2011. Tilted Shed's mission is to elevate the apple to greatness by making world-class ciders that are revelatory and sublime, with a distinct sense of place and point of view. http://www.tiltedshed.com/
TIlted Shed will be pouring the 2013 Graviva! Semidry Cider, a bright, crisp Gravenstein cider. Its refreshing acidity is balanced with a touch of sweetness and barnyard funk. The Grav lends its lovely aromatics and tartness, while a blend of sweet (low tannin, low acid) and bittersweet (high tannin, low acid) apple varieties impart flavor and lively tannins. This is Sonoma County heritage in a bottle. Serve in a champagne flute, or tulip or wine glass. Great as a celebratory bubbly, or pair with cheeses, salmon, oysters, spicy and grilled meats, and a hammock. Viva la Grav!
All participants will receive 10% off on any retail, larder, or pantry items at SHED the day of the event, perfect for stocking up on cheese and cider.
Please buy tickets early as seating limited to 30. Ages 21+ only.
Grange at Healdsburg SHED (View)
25 North Street
Healdsburg, CA 95448