In collaboration with SBRINZ, we are excited to announce a cheese fondue pop-up dinner at The Cheese Board Collective in Berkeley. Experience an evening where Swiss tradition meets California creativity, all in an iconic location!
The tickets are $40.00 each and the price includes the following:
Our cheese fondue is made in the traditional Swiss method using five simple, high quality ingredients: aged raw milk cheese, white wine, organic cornstarch, fresh garlic, and Swiss kirsch (cherry liqueur).
The experience of eating fondue is as enjoyable as the meal itself. The fondue houses or ‘Stüblis‘ in Switzerland are filled with laughter, good conversation, and a true feeling of community. It is our passion to create that same energy and spirit of community back here in the Bay Area.
There’s a Swiss-German saying about fondue that sums it all up very well – FIGUGEGL: “Fondue isch guet und git e gueti Luune,” meaning “Fondue is good and brings a good mood.”
We look forward to sharing this meal and this part of Switzerland with you.
More information can be found at http://sbrinz.eventbrite.com/
We are thankful for our wonderful community and customers.
Join the Cheese Board and The San Francisco Milk Maid on Wednesday, October 14th at 7:30 pm for a 2 hour splash course on making chèvre. In this quickie course, learn the basics of milk chemistry, why cheeses taste different from one another and how to set up your own kitchen creamery. By the end of the night you’ll be fast on the road to becoming a cheesemaking maniac! Tickets can be purchased at Buy tickets for Chèvre Making at The Cheese Board.
Join The Cheese Board on Wednesday, Sept 9th, for a quick course on making burrata. In two short hours, you’ll learn how milk turns into curd, how curd turns into mozzarella balls and how mozzarella balls turn into luscious, cream-filled burrata. All participants will bring home their own 8 oz. just-made ball of cheese plus the knowledge of how to do it again. Class will be lead by The San Francisco Milk Maid, author of the just-published book on home cheesemaking, Kitchen Creamery. Ticket price includes instruction, tasting, and take-home cheese. Books will be available for sale and signing.
Join us for our Bastille Day Celebration! Taste your way through a comprehensive assortment of French cheese, while learning about the history and production methods of these classic fromages. Event duration is approximately one hour and includes a tasty and informative presentation by Elyne Salagnon, our guest speaker from Interval USA. This will be followed by Q & A, and mixing and mingling over a glass of wine. A deliciously educational event not to be missed!
The Cheese Board Collective is a worker-owned Cooperative. Our Cheese and Bread division is looking for new members to share our business with.
Candidates must complete a six-month candidacy period before being considered for membership. We are looking for a long-term commitment, preferably five years or more.
If you are interested in applying please join us at our Open House (1512 Shattuck Ave) on either Sunday June 28 or Monday, June 29th from 12-3:00 p.m. to meet our hiring committee. There will be a short tour of the store. No interviews will be conducted at the Open Houses.
Please bring the following with you to the Open House:
We will only accept applications during the open houses. If you cannot make it to one of the open houses we will not be able to accept your application at this time.
We encourage people of color, women, queer and trans-identified folks to apply. We are striving towards a diverse, supportive, community and do not discriminate in our hiring based on race, gender or sex, religion, size, age, sexual orientation, marital status, economic background or educational history.
Members work together in a close-knit environment and are involved in every aspect of operating the business. Everyone is given the opportunity to learn every aspect of the business. It is a privilege and responsibility of membership to work towards the successful continued operation and growth of our collective. All candidate members are required to attend business meetings where the group makes decisions using a modified consensus process.
All workers (including candidates) are paid a living wage, $21 per hour. In addition, members receive a share of the profits based on the number of hours worked. We offer full medical benefits, plus a host of other benefits, including dental and retirement plans to members.
BAKERY AND CHEESE DIVISION
Candidates will be working 6-8 hour days, up to 40 hours per week during candidacy. We require that members be flexible and available to work all shifts during all production hours 4:00AM-7:30 PM Monday through Saturday. Full time work at the Bakery and Cheese Division usually means working 4 shifts and being available to substitute on a fifth day. Candidates usually start with 3 to 4 shifts. Business meetings are generally held monthly on a Monday.
Some of our tasks include waiting on customers with a strong emphasis on great customer service, selling cheeses, working the express line, making coffee drinks, cashiering, organizational duties outside of shifts, ordering, keeping up with new information re: new cheeses, preparing ingredients, making dough, and baking breads. We all share in the considerable amount of clean up work.
Work Expectations and Requirements of New Candidate Members