California Xmas Skewer Cheese BoardMichael Kalish

Honey crisp apples are plentiful in San Francisco during the Winter thanks to the temperate weather and Sonoma County’s apple orchards. One of Michael’s favorite things to do is to chop them into cubes to make parsley and Comté skewers. The play of vegetal bitterness in the parsley, crispness of the apple and savory, vegetal notes that can be found in Green Label Comté makes for a fun amuse-bouche. The red and green is a fitting color scheme as well. For those who prefer to eat Comté straight or with a slice of apple, he prepares a generous number of Comté bars knowing that he can always toss the extra bars into a glass to save for snacking or a fondue later. Some suggested pairing are Pinot noir, Pinot blanc or cider.