Celebrate New Year’s Eve

Greetings!

I hope you are enjoying the holiday season.  With only 3 days left until the New Year, I want to let you know what a pleasure it has been to serve you in 2008. The team and I were reflecting the other day about the incredible growth and change we’ve achieved this year.  None of it would be without your continued support of the Plus.  Thanks for all your encouragement and feedback.  It’s an honor to provide great traditional and authentic foods for your table.

I’m looking forward to another great year at Cheese Plus.  We are making plans for a few new products and some merchandising changes in the new year.  Please let us know how we can better serve your needs.  In the meantime, I hope to see you one more time at the Plus, so I can personally wish you a very happy, healthy, and prosperous new year!

We’ll be open regular hours on NYE ’til 7:30.

We’ll be closed on January 1st, reopening from 10 – 6 on Friday, January 2nd.

 

-Ray

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Cheese and Champagne

A match made in heaven

We’re often asked what cheeses to pair with Champagne and sparkling wines.  Typically we might reach for a decadent and creamy triple creme brie style, or a tart and tangy goat cheese.  Both categories are a sure success with most Champagne and sparkling wine styles.  Here are a few more suggestions we’ve been enjoying this season:

Constant Bliss – Raw milk soft ripened cones from Vermont.  Earthy with mushroom and straw flavors.

Garrotxa – Firm and nutty goat cheese from Catalonia, Spain with a nutty character of toasted hazelnut flavor.

La Tur Robiola Tre Latti – An unctuous blend of cow, goat, and sheep milk with a fresh clean character, and dense/creamy texture.

Chaource – A delicious double cream snowball from the Champagne region of France.  Sweet and creamy with a slightly salty character.

Pecorino Foglie di Noci – A firm sheep cheese from Tuscany that’s been rubbed in olive oil and rolled in walnut leaves.  Sharp and salty with a flaky texture and a flinty, minerally character.

Make sure you check out our extensive selection of more than 350 cheeses from across the country and around the world in stock everyday.

 

Tsar Nicoulai Caviar – San Francisco’s Original Sustainable Caviar

Caviar is the classic New Year’s Eve indulgence.  Paired with tart and rich crème fraiche, smoked fish, and delicious bubbly, we can think of no finer way to finish 2008 and welcome 2009!

For decades San Francisco’s own Tsar Nicoulai has been supplying the finest restaurants and retailers with their award winning farm raised California Estate Osetra Caviar.  Tsar Nicoulai were the first to develop California farm raised Caviar, and continue to produce and import the world’s finest Caviar.

Traditionally, Caviar was produced in Russia, Iran, and Romania along the Caspian and Black Seas.  Overfishing, heavily polluted waters, and brazen illegal poaching there have resulted in lowering the quality of imported Caviar while drastically increasing the costs.

Contrastly, California farm raised Caviar is produced locally in the Sierra mountain range of Northern California under strict guidelines and attention to detail.  The resulting Caviar is superior in its clean fresh flavor, affordability, and sustainability.

Here’s a brief description of Tsar Nicoulai Caviar we have in stock for you this New Year’s Eve:

California Select Estate Osetra Caviar

Medium to large sized eggs.  Golden tawny brown to platinum color.

California Estate Osetra Caviar

Medium sized eggs.  Dark black/brown color.  Sweet, nutty and creamy.

American Paddlefish Sturgeon Caviar

Small eggs.  Steel gray color.  Fresh sea-breeze flavor.

We recommend serving Tsar Nicoulai Caviar well chilled in the simplest manner – either on buttered toast points, or a buckwheat blini (pancake) with a dollop of creme fraiche, and a glass of sparkling wine or Champagne.

Enjoy!