Just one of the numerous seminars, tastings and dinners that are part of the three-day
Cheese Festival, Davis’ seminar, Historic Cider and Honest Cheese, invites you to explore Sonoma’s terroir through a
guided tasting of locally produced cheese and ciders. Her platform of flavor
features Gravensteins, Sonoma’s tart, historically significant apple included
in Slow Food’s Ark of Taste (a program designed to
catalog foods that are in danger of extinction) and Sonoma cheeses.
are featured in Tilted Shed’s Gravivia! Semi-Dry Cider. Not sweet like an English cider, Graviva! is
fruit-forward and drier on the palate. “Semi-dry is a great platform to
showcase the unique character of the Gravenstein,” says Davis, who credits
cider as the bridge between beer and champagne drinkers. The cider’s sparkle
and 7% abv makes it very food friendly and Davis pairs it with milder, less
Try it for
yourself. At the seminar, you will taste Graviva! with:
fromage, made by Davis, a triple cream organic cow milk fromage blanc fresh cheese
de la Vallée, made by Davis, a blend of fresh triple cream cow and fresh goat
Hill California Crottin, a goat milk cheese, twice voted Best Farmstead Goat
Cheese by the American Cheese Society
Ford Cheese Company’s Highway 1, a raw Jersey cow milk cheese aged for at least
|Sonoma cheese and cider - paired tasting|
Gravenstein apples make a second appearance at the event, as
a quenelle of Gravenstein compote. Developed by Davis, the simple-to-make
compote (see the recipe below) adds another layer of flavor to the cheeses.
taste Highway 1 by itself, for example, and you will notice the almond notes
in the cheese. Add the compote and, all of a sudden, the cheese takes on a
tinge of sourness. Sip the cider and the tang of fermentation ties the
disparate flavors together. It all tastes right. And right at home.
Gravenstein Apple Compote
1 cup grated Gravenstein apples, cored and chopped fine
1/4 cup golden raisins, chopped fine
1/4 cup Gravenstein apple juice
1 tablespoon Sonoma County honey
Blend all ingredients in food
processor and chop until fine. Place in heavy bottom pot and simmer for
15 minutes or until thickened and like syrup.
Remove from heat and allow to cool.
Serve with Sonoma County cheeses, fresh bread and Gravenstein apple cider.
Labels: apple cider alcohol, California Artisan Cheese Festival, chef sheana davis, gravenstein apples, sonoma cheese, sonoma events, tilted shed cider