Last year at Christmas, hubby stuffed my Christmas stocking with gift certificates for two Cheese tasting classes at The Cheese School of San Francisco. Thus, began the planning for an idyllic and romantic road trip to San Francisco and Big Sur.
In spite of dreary, gray, overcast, and foggy weather, which foiled my photography endeavors, I still managed to have a blast. We dined by candlelight at A16. The cheese course accompanied with honeycomb, pickled cherries, and candied walnuts was exemplary!
The next day we dined at Zuni Cafe for lunch. Hubby and I shared the Grass-fed beef hamburger on grilled rosemary focaccia with Bayley Hazen blue cheese and carmelized grilled onions served with pickled onions, house cured pickles, and shoestring potatoes.
The highlight of the trip was the Untasted California cheese tasting class which featured California’s rarest cheeses crafted by dedicated artisans.
Nine exquisite cheeses were presented to the class, and I was especially charmed by these three: Rogue et Noir Triple Creme Brie by Marin French Cheese Co.; Kiku by Goat’s Leap; and Tomme Dolce by Andante Dairy.
Tomme Dolce is a semi-firm cheese made from goats milk and has a most unique flavor. After the cheese wheels are formed, they are washed in Plum Fruit Conserves then washed in Brandy. Simply sublime!
The cheese selections were paired with two wines. My favorite was the NV Roederer Estate Brut, a sparkling wine that is crisp and reminiscent of pears.
And, the good news is, I still have one remaining gift certificate left! I can’t wait to go again!!
Wishing all of you a fantastic start to a brand new beautiful week!