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Cheese Board On-Demand Class

Hosted by Chef Tyler Vorce

Let's Get Cooking!

Learn how to build Chef Tyler’s ultimate cheese board, featuring our favorite local creameries! We'll teach you how to build a beautiful cheese board like a true professional, using your senses to sample and select California’s best cheeses. We’ll walk you through the unique tasting notes, flavor profiles, and textures that can be appreciated in the highest quality cheese. From there, we give our expert advice on presentation, and how to pair cheese with nuts, dried fruit, our homemade pickles, and our Brown Butter Truffle Honey.

1. If you're interested in making a larger cheese board, we recommend having an array of soft, hard, and crumbly cheeses. We especially love Brie, Parmesan, Pecorino, Manchego, and Ricotta.

2. Dried and fresh fruits are a great addition to any cheese board.

3. Always temper your cheeses 30 minutes before serving.

4. You can add spiced or flavored crackers to your board for variety.

5. Include some pickles or olives to add saltiness.

6. Salamis, prosciutto, or your favorite cured meat makes for great additions to any cheese board.

Daniel's Wine Recommendations

WINE PAIRING NOTES

To pair with Mt. Tam’s buttery, mellow, earthy flavors with notes of white mushroom, look for a wine that’s crisp and citrusy. I especially love Sauvignon Blanc or Pinot Grigio with this cheese.

Cypress Grove’s slightly tangy, slightly salty Ms. Natural cheese goes great with some bubbles! I love a dry-style of sparkling like Schramsberg or Krug or a Spanish Cava. Or, for something on the sweet side, try a Prosecco.

Cheers!

Meet Your Chef!

Tyler Vorce

Co-Founder

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s culinary program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all skills and techniques necessary to cook like professional chefs.

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure the ingredients from your local grocery store

2. Download, print and review the provided step-by-step recipe

3. Prepare your mise en place as indicated on the recipe

4. Review Notes From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

JOIN US FOR A LIVE COOKING EXPERIENCE

Friday, August 6
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Tortellini en Brodo

$0.00
2 Servings
As tortellini that won over The Sharks, this delicious dish is very near and dear to our hearts!!! Join us for this complimentary experience to learn how to make this Shark-approved handmade ricotta tortellini from scratch with an aromatic wild mushroom broth, all finished with our Truffle Carpaccio and Balinese Truffle Salt.

AS SEEN ON SHARK TANK | Tortellini en Brodo

Sunday, August 8
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$0.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, complimentary class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
14

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$100.00 $20.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, limited-time class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
19

AS SEEN ON SHARK TANK | Tortellini en Brodo

$125.00 $20.00
2 Servings
Before we left for Vegas, we gathered the whole team at Truffle Shuffle to decide which dish would truly make The Shark’s jaws drop, knock their shark socks off, and really seal the deal. This delicate, handmade ricotta tortellini in a rich, steaming wild mushroom and herb broth was an easy answer! We can’t wait to bring it back for this very special culinary experience!!!

AS SEEN ON SHARK TANK | Tortellini en Brodo