After our entrée last night The Lady served a Cheese Plate for dessert with fresh Peach Salsa that she made using veggies from The Garden of The Man. The Salsa recipe is posted over on our recipe blog and you can check it out by clicking here. The bounty from The Garden of The Man has been wonderful the last few weeks after a cold spring and cool summer.
The Lady served three cheeses that she bought in the Rogue Creamery Gift Shop last week with the fresh peach salsa. Perhaps it was a strange pairing, but with fresh fruit and veggies, one can never really go wrong.
The first cheese on the plate was Mountina, a mountain-style cheese from the “Alpine-ish” Mountains of Montana. Dwayne and Darryl of the Vintage Cheese Company decided to make an American Artisan cheese fashioned after the great Swiss cheeses like Le Gruyere and Emmenthal. Well, they succeeded. I found this cheese to be nutty and sweet in the center and a little richer as you approach the washed-rind that was also coated in a thin, breathable wax. Of the three, this was the perfect cheese to start our cheese plate adventure. Perhaps a bit milder than its inspiration but with a little more age, I suspect it will become heartier.
I give the Mountina 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: In addition to snacking, this would also make an excellent melting cheese for cooking.
Libation pairings will appear at the end of this review.
The second cheese was a Rogue Creamery creation in collaboration with Rogue Ales: Hopyard, a Rogue Creamery cheese mixed with Freedom Hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation (now that’s quite a mouthful, even for the Feline Foodie). The whole hops are de-stemmed by hand, steeped in hot water and mixed with the curds and then pressed into blocks. The result is a tasty cheese that even a non-beer drinker finds delightful. I suspect that if you love beer, then you will really take to this cheese.
I give Hopyard 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Again, on a cheese plate you’ll be happy as a clam… or a cat… as the case may be…
The third cheese on the plate was the one that made The Man swoon and delighted The Lady and moi, as well: Raw Milk Sharp Cheddar. This cheese is crumbly with a distinct bite and a lingering bitterness that is the perfect finish for a sharp cheddar. We enjoyed all three but this cheese was our favorite. You can always count on cheddar being a hit around the manse.
I give the Rogue Creamery Raw Milk Sharp Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: This is definitely both a snacking and cooking cheese. The Lady plans to use the rest of it with a larger wedge of Rouge Creamery Tou Velleto make a mac n cheese (the recipe will appear on our sister blog… stay tuned).
Now for the libation pairings: The Man suggests the 75th Anniversary Rogue Ale made by Rogue Ales to celebrate the 75th Anniversary of Rogue Creamery.
The Lady served the 2005 Mondo Novo from Madrone Mountain, a port-style dessert wine made especially to be enjoyed with Rogue cheeses… and it was.
And yet one more bit of trivia: Did you know that the Rogue Creamery Gift Shop in Central Point, Oregon has been named a Top Tourist destination in Oregon? The Lady said the morning her group was there, a steady stream of visitors were buying cheeses and wines. One group of four (two couples) from Northern California told The Lady they travel four and a half hours several times a year to visit the creamery and Fred Meyer. She added, “There’s nothing like Fred Meyer in California and that’s a shame.”
July 3, 2011
Made with Raw Sheep Milk & Vegetarian Suitable Cheese
Fellow cheese lovers, The Lady’s new cheese gig is just about the best thing that ever happened to this Feline Foodie. Second only to the day The Brain deployed me to Burbank to assume the command recently vacated when the Mighty Mike Tyson was called home to the Mothership. My cheese fridge runneth over. The Lady told me there were thousands of cheeses made around the world and every time she goes away… she returns with gifts… cheese, of course. I pray The Brain allows me time enough to taste every cheese known to man including Yak Milk cheese… The Man and I are lonely when she travels but upon her return we are blessed… it doesn’t get any better than this…
Hidden in her luggage, along with the Bayley Hazen Blue, was a wedge from the California farm where our good friend Lenny works: Bellwether Farms. They make Carmody, another perennial favorite around the manse. You can read my review here.
This time she brought home San Andreas, made using raw sheep milk. This farmstead cheese is as smooth as Frank Sinatra’s croon and as full-bodied as Marilyn Monroe… my small homage to the time when singers were singers and women still had curves… but I digress…
With each sheep milk cheese we taste, The Lady and I become more enamored and San Andreas doesn’t disappoint. It’s creamy and mild with just a hint of sour on the finish. It might be likened to a pecorino from the Tuscany region of Italy.
The Lady served this with Divina Halkidiki Olives sprinkled with Sicilian herbs and to know one’s surprise… The Man swooned…
Serving Suggestions: As part of a cheese plate, all you need to add are a few olives and rustic bread.
Wine Pairing: I would suggest a new blended red.
Beer Pairing: A blonde ale might make an interesting pairing.
Awards: 2007 ACS – Second in Class
Editorial Note: You can expect more 4 Paw ratings that I normally award. The Lady’s new job is exposing her to the crème de la crème of cheese… stay tuned… it’ll only get better…
July 9, 2010
When: Tomorrow, July 10, 2010
Where: Upstate New York
The cheese houses of the Finger Lakes region hope to build on the success of their inaugural open house tour this year with their second Finger Lakes Cheese Trail tour event, scheduled for 10 a.m. to 4 p.m. Saturday. The small-scale, artisan cheese shops make cheese from milk produced right on the farm. Featured are many varieties of cheeses, made from goat, sheep and cow’s milk.
You can learn more and find a complete list of participating cheesemakers by clicking here.
April 23, 2010
Humboldt Made is a series of segments featuring the entrepreneurs of Humboldt County, showcasing its beauty and world class products.
This segment features Mary Keehn of Cypress Grove Chevre. Directed & Produced by Maria Matteoli. Director of Photography: Kenneth Thomas. Music by Maria Matteoli. FilmHumboldt. humboldtmade.com
August 11, 2008
Vegetarian – Suitable Cheese
This Oregon farmstead cheese is a wee bit salty with a flavor that starts sharp and mellows quickly. It is naturally flavored and aged perfectly. It is a semi-hard cheese with a shelf-aged hard rind with a warm, golden flavor that develops as it ages.
Willamette Valley Cheese Company refers to this Award-winning cheese as an “Italian-style Fontina” but I found it to be more crumbly than the slightly elastic Fontina Val D’Aosta. It melts well and is a good choice for both cooking and as the basis for a cheese fondue. WVCC offers a fondue recipe upon request.
The cheese is made from 100% Jersey milk cows that graze in Certified Organic Pastures. The cheesemaking facilities are also Certified Organic.
Brindisi is the maiden name of the cheesemaker’s mother.
Personally I think this cheese would go quite well with Melospiza melodia however, The Lady disagrees… I have my doubts that The Lady has ever tasted Melospiza melodia.
I give this cheese 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Because is melts well, it is an excellent cheese for cooking and as the base for Fondue. It is also an excellent table cheese.
Wine and Beer Pairings for Willamette Valley Cheese Company’s Brindisi Fontina:
Wine: Bolder wines such as Barbera, Sangiovese and Pinot Blanc
Awards: 2005 – “Best of Class” US Championship Cheese Contest
Source: 100% Certified Jersey Cow Milk