We will be serving $3 pints of Trumer Pils and Goose Island IPA all day to go along with our CB style margherita pizza! Dry farmed Romanita tomato from Oya Organic farm, fresh Buffalo mozzarella, garlic olive oil, fresh basil. We will also be featuring our legendary Kale Caesar Salad and our new Tiramisu cake!
Come join us at The Cheese Board for an evening of wine and cheese! We have paired some of our favorite domestic and Spanish cheeses with wines from Vintage Berkeley and the Spanish Table. Each ticket includes one cheese plate of your choosing, with wine and additional cheese plates available for purchase on location. The evening will be enhanced with the colorful sounds of Flamenco guitarist Bill Burgess.
Ticket holders will be given priority seating. Each ticket costs $13 and includes one cheese plate of your choosing. Wine is $10/glass. Glasses, flights and bottles of wine are available for purchase night of.
** Choose between two seating options on the drop-down menu above and to the left: 5:00-6:30 or 6:30-8:00.
We are proud to announce a new exhibit of paintings by Cheese Board member Patricia Silva who died last January from mesothelioma. Her art reflects what she was most passionate about in life: flamenco song, which she performed widely in the Bay Area, her Mexican heritage, its revolutionary spirit and folk traditions, as well as the natural landscapes that moved her and gave her peace. The show is the first of three exhibits of her work. They will be followed by a special event, a benefit silent auction of some of these paintings—as per her wishes, the proceeds will go to St. Jude’s Children’s Research Hospital. Details for the event will be posted on the Cheeseboard website.
The paintings that are part of this exhibit can also be seen on the dedicated website.
Come join us at The Cheese Board for an evening of wine and cheese! We have selected some of our favorite cheeses and carefully matched them with fantastic wines from Kermit Lynch, Berkeley’s Donkey and Goat Winery and Edmunds St. John Winery. Each ticket includes one cheese plate of your choosing, with wine and additional cheese plates available for purchase on location. The evening will be enhanced with the colorful sounds of Flamenco guitarist Bill Burgess. Tickets can be purchased at BrownPaper Tickets http://cheeseboard.brownpapertickets.com.
We are remodeling our kitchen at the Pizzeria. We will be closed on Tuesdays until all the work is complete. Thanks for your understanding.
Special December Holiday Hours at the pizzeria:
Monday 12/23 and Tuesday 12/24 and Monday 12/30 and 12/31
Open from 11am to 4pm
Special December Holiday Hours at the bakery and cheese store:
Open Monday 12/23 and Monday 12/30 from 7am to 6 pm.
The cheese counter will be open Monday 12/23 and Monday 12/30 from 10 am to 6pm
Closed early 12/24 at 4 pm
Closed 12/25, 12/26, 12/27, 12/28
Closed early 12/31 at 4 pm
We will be closed on Wednesday, January 1st and reopen on Thursday, January 9th.
Wishing everyone a peaceful New Year.
Place an order for Holiday Challah. Available on Friday, September 13th after 10 am. All challah are round and fruited. Call to reserve one at 510-549-3183 ext. 4.
Place an order for Holiday Challah. Available on Wednesday, Sept 4th and Thursday, Sept/ 5th after 10 am. All challah are round and fruited. Call to reserve one at 510-549-3183 ext. 4.
Join the San Francisco Milk Maid for a ‘Pre-Holiday’ cheese lesson on homemade ricotta and mascarpone. In this class we’ll cover the nitty-gritty of whole milk, whey or part cream ricottas. We’ll talk about ways to tweak your ricotta to make it the center piece of a cheese board or the key ingredient in hand-made ravioli. Learn how to switch out lemon juice for vinegar or even buttermilk. Then, as the cherry on top, learn a recipe for the most decadent member of the cheese world: mascarpone.
Tickets can be purchased at Buy tickets for Make Ricotta and Mascarpone at the Cheese Board.
Join the San Francisco Milk Maid for a class on transforming goat’s milk into either a crumbly, fresh chevre or a step beyond that. We can transform the same recipe into your very own fuzzy, ripened goat cheese. We’ll cover basic steps of cheesemaking, essential equipment and where to find a special ‘rind ripening’ fungus called Geotrichum. Learn which milk to buy and how to best age your fresh cheese puck into a fragrant finale.
Tickets can be purchase at Buy tickets for Make Goat’s Milk Cheese At The Cheese Board.