This article from 2006 by author Tami Parr of The Pacific Northwest Cheese Project answers many questions about the care and storage of cheese.
Let’s start with a basic precept: cheese is high maintenance.… Read the rest
What Does Cheese Mean?
A certain euro-centrism reigns in cheese appreciation circles. When I think of good cheese (really good cheese), what immediately comes to mind is an imaginary French or Italian sheep’s milk gem crafted from the milk of herds grazing in the Alps.… Read the rest
Interview – Steve Jones of Cheese bar and Chizu
Note: Steve’s Cheese has moved, expanded and now serves sandwiches and small plates. The name has changed to Cheese Bar. He also opened “Chizu”, a cheese tasting bar in SW Portland.
A couple of weeks ago, Steve Jones celebrated the one year anniversary of Steve’s Cheese, his cheese and cured meats shop located in Northwest Portland.… Read the rest
Five Oregon Artisan Cheeses You Shouldn’t Miss
by Tami Parr
Now that spring has officially arrived you’ll be seeing more and more local cheeses in stores as Oregon’s artisan cheesemakers go into full production for the year. You might even say cheese season has arrived!… Read the rest
Cheese and the Seasons
You might notice that you aren’t seeing as much local artisan cheese in stores the past few months. Winter months divulge cheese-making secrets: it’s a seasonal activity. Goat and cow milk production naturally follows seasonal cycles, waning in the fall and winter and escalating in the spring and summer after pregnancies and spring births have stimulated milk production.… Read the rest