Oberon would like to extend a very special thank you to all the experts who contributed to the creation of our ultimate wine, cheese, and charcuterie guide!
Janet Fletcher is a Napa Valley food writer and the author/co-author of more than 2 dozen books on food and beverage, including Cheese & Wine, Cheese & Beer and The Cheese Course. She is also the publisher of the weekly eNewsletter Planet Cheese sharing their extensive knowledge of cheese with us!
Family owned and operated, Point Reyes Farmstead Cheese Company started as a dairy farm, later expanding into the creamery business. Starting with their signature blue cheese, the brand now makes a variety of cheeses in addition to cheesemaking classes and trade education classes. A special thank you to Jill Giacomini Basch for her insightful expertise on the wonderful and tasty world of cheeses!
Since the early 1990s, Cowgirl Creamery has worked to reflect the bounty of Marin County, and support the viability of local agriculture with their artisan cheese selection. Two decades later, with dozens of awards, two creameries, four retail stores and more than 200 cheeses to choose from, Cowgirl Creamery has become a San Francisco landmark.
Worker owned since 1971, The Cheese Board Collective has evolved from a husband and wife shop to a well respected store front. With almost 400 different cheeses to choose from, both domestic and international, they source from both artisan cheesemakers as well as well-known cheese distributors. A special thank you to Omri Avraham and Chutharat Sae-Tong for sharing their extensive knowledge of cheese with us!
Fatted Calf is a charcuterie and butcher shop from California dedicated to the details that produce incredibly tasty food. Sourcing the right ingredients and creating our meaty goods in small batches ensures proper attention is paid to each step in the process. The extra time we take creates a truly exceptional product you're sure to enjoy.
Boccalone is the creation of Chris Cosentino and Mark Pastore, who are known for their authentic Italian cuisine and commitment to sustainability at Incanto restaurant in San Francisco. Boccalone artisan salumi combine high quality pork, Italian sea salt, and the freshest spices with the rarest of all ingredients: time. They start with sustainably-raised, heritage-breed pork, then combine old-world recipes and traditional methods with modern technology to create delicious salumi.