We’re excited to have a number of cheeses from Andante Dairy in the case right now. Andante Dairy is located in Petaluma, California. After studying dairy science and working as a biochemist and a dairy scientist, Soyoung Scanlan decided to become a cheesemaker. Scanlan established Andante Dairy in 1999. She works with both goat and cow’s milk to make soft-ripened cheeses that reflect styles found in the Loire Valley. The majority of Andante cheeses are sold to restaurants in the Bay Area in California. We are very lucky to have received a diverse selection of Scanlan’s creations. Some of the cheeses we currently have in include, the Crottin, a firmer little nugget made from goat’s milk, Acapella, a soft and lemony vegetable ash coated log, and Minuet, a soft-ripened triple creme goat’s milk cheese. We hope you can come down to the shop and try one of these delicate little cheeses from Andante Dairy!
Spring Wine Tasting
Tony Raynor of Galaxy Wines will be joining us this week with a selection of wines to get you ready for spring. Tony will be pouring two whites, a rose, and one red.
Here’s this week’s lineup:
Royal Tokaji, “The Oddity”, Dry Furmint, 2015, Hungary
“The Oddity,” as it names suggests is an unusual Tokaji in that is made as a dry white, rather than the traditional sweet dessert wines. It is made with a blend of Furmint, Harslevelu, and Yellow Muscat. This white has a complex, long finish with lovely acidity.
Abacela, Albarino, 2018, Umpqua Valley, Oregon
This white wine is made by Abacela in Roseburg, Oregon. The wine made with 100% Albarino, a delicate grape native to Spain. It is an assertive dry wine, with floral notes and high acid.
Esprit Grassier, Cotes du Provence Rose, 2018, Sainte Victoire, France
Pair this beautiful peach-hued rose with seafood or fresh cheeses. It is a blend of Grenache, Cinsault, Syrah, and Rolle. On the nose you will find notes of white flowers and citrus. The palate follows with pleasant acid and notes of clementines.
Enrico Serafino, Barbera d’Alba DOC, 2016, Piedmont, Italy
This deep ruby red wine has notes of black pepper, cherry, and a touch of tobacco. Pair this classic Italian Barbera with roasted meats and pasta.
We hope you can make it to the shop to try these wines and celebrate Spring!
Last Raclette Night!
Wednesday March 27th 6pm to 8pm
The daffodils are blooming and the sun is shining. Raclette Nights are coming to an end. Tonight, Wednesday, March 27th will be the last Raclette Night of the season. We hope you can join us for one last plate of hot melty cheese! Come down tonight or next Wednesday for a small plate of potatoes, ham, cornichons, mustard, with broiled Raclette cheese. See you there!
CHEESE BEER WINE CIDER:
A Field Guide to 75 Perfect Pairings
By Steve Jones & Adam Lindsley
We are extremely proud and excited to announce the upcoming release of Steve Jones & Adam Lindsley’s new book, CHEESE BEER WINE CIDER: A Field Guide to 75 Perfect Pairings. As the title suggests, it’s all about taking a great cheese and finding the very best beer, cider, or wine to drink with it. You may be surprised by the results! Along the way, you’ll learn about goats, cheese crystals, cider apples, and a smattering of other fun topics related to the stuff you’ll be eating. Steve and Adam spent the last three years eating gobs of cheese and drinking gallons of alcohol (“research,” you see) to ensure only the very best pairings make it to your cheese plates.
Their new book is available now! Order on Amazon.com by following this LINK or come pick up a copy at Cheese Bar or one of the following book signings.
Upcoming book signings:
Tuesday, April 2nd at Belmont Station, 5 to 7 p.m.
Sunday, April 7th at Powell’s Books on Burnside, 2-3 pm
Tuesday, April 9th at Southeast Wine Collective, 5 to 7 p.m.
Tuesday, April 16th at Cider Riot!, 5 to 7 p.m
6031 SE Belmont Street
Portland, OR 97215