We’ve just received another beautiful wheel from Neal’s Yard Dairy! Hafod is one of our favorite cheddars. This Welsh cheese is made of organic Ayrshire cow’s milk, which is known for its high fat content. Hafod is a bandaged cheddar, meaning the cheese is wrapped with cloth and then rubbed with butter or lard (in this case lard) which helps with rind development and allows unwanted molds to grow on the cloth rather than on the cheese. Hafod is aged for approximately 16 months and weighs between 20 and 36 pounds. The wheel we just received has rich golden paste. It is crumbly yet buttery, and is savory and earthy. If you’re free Monday, November 20th between 5 and 6 pm come meet the cheese buyer for Neal’s Yard Dairy, Bronwen Percival, to learn more about Hafod and other cheeses from Neal’s Yard.
Bronwen and Francis Percival & Reinventing the Wheel
On Monday, November 20th, from 5pm to 6pm, we will be hosting Bronwen and Francis Percival, authors of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Bronwen is also the cheese buyer for Neal’s Yard Dairy in London. These two will be here to discuss their book, Neal’s Yard Dairy, and the evolution of cheese and cheesemaking. In addition we will have a selection of Neal’s Yard Dairy Cheese available to taste and books available for purchase.
Willamette Valley Thanksgiving Wine Tasting, Thursday, November 16th, 5:30-7:30 pm
We are very happy to have the always charming and very knowledgeable Kristen Castagna of Oregon Brand Management back to pour four beautiful, fun, and unique Willamette Valley wines. We carefully selected these wines with the Thanksgiving table in mind. Get a head start on your shopping and take advantage of tonight’s discount on these beauties!
Here is what Kristen will be pouring:
2016 Brooks Winery, Pinot Blanc,
Made 50/50 with fruit from the dry farmed Crannell (Eola-Amity) and Bellevue Cross (McMinnville) vineyards, the resulting wine has a little residual sugar that holds the fruit, floral notes, minerality, and sexy spiciness in perfect balance. Pair with Asian food, shellfish, quiche, brassicas, charcuterie and cheese and pickled things.
2016 JK Carriere, Glass, White Pinot Noir
Just when a lot of rosés are over the hill, this one comes into its own. For so many reasons (native yeast ferment, barrel aging, careful, intentional vineyard selection, etc.) this wine stands out. I would call it a serious rosé except for the name, which is a poke at White Zinfandel. This is a no brainer for the holiday table.
2016 Patton Valley Vineyards, PTG
Inspired by the little known French AOC, Passe-Tout-Grains (Get it? PTG?), this co-fermented, carbonic Pinot Noir (51%), Gamay (35%), Chardonnay (8%), and Pinot Gris (6%) is fresh, full of high toned red fruits, with little tannin. It is perfect for turkey with all the fixins and easy-going enough for the day after leftovers sandwich. Also, this is a super tiny production (60 cases), so I’m pretty confident you’ll be the only one bringing this wine to dinner.
2016 Patricia Green Cellars, Reserve Pinot Noir
With Patty’s untimely passing last week, the world lost a real tour de force. I am pouring this wine not only to honor Patty as an incredible human and a personal beacon of confidence in the male dominated wine world, but also because the wines she and Jim made together are so good, always standing out in a line up. This Reserve is barrel selected from multiple vineyard sources to be representative of the vintage. Though 2016 was hot, this unfiltered/unfined wine maintains a balance of fruit, just the right amount of the right kind of funky and earth, youthful tannin and acid.
As usual, the tasting is complimentary and all wines are discounted during the tasting. See you there!
Raclette Night! Wednesday Evenings 5:30 to 7:30
Fall is here! It’s time once again to break out your sweaters and scarves and cozy up with a plate of hot melty cheese. Raclette Night will happen every Wednesday from 5:30-7:30 (or until the cheese runs out) through the spring. It is $7 for a small plate of potatoes, ham, cornichons, mustard, with broiled Raclette cheese. See you there!
Shop News and Holiday Hours!
Thanksgiving is almost here and we have received some stellar cheeses just perfect for the holiday! From now through the New Year our case will have some of the best cheeses we see all year. Come on by the shop and have a taste!
Cheese Bar will be open for business Monday, November 20th, from 11am-5pm. If you want
to get ahead of the game and beat the crowds, Monday is a great option. We will be closed Thursday for Thanksgiving and will be open Friday with our regular hours of operation, 11am-11pm.
Don’t forget we have gift certificates available for your favorite cheese lover!
Have a Happy Holidays from all of us a Cheese Bar!
6031 SE Belmont Street
Portland, OR 97215
Tue-Sun 11 am – 11 pm
1126 SW Alder Street
Portland, OR 97205
Wed-Fri 3 pm – 10 pm
Sunday 1 pm – 8 pm