Briar Rose Creamery
Every fall when the goat’s stop producing milk, Sarah Marcus from Briar Rose Creamery transitions to making cheese from organic Ayrshire cow’s milk. We have been quite impressed with the cheeses she has been working on. Sarah sources the cow’s milk from a single herd near Mt. Angel, Oregon during the winter months. We are currently carrying three of her cow’s milk cheeses: Maia, Honalee, and Damona.
Maia is a delicate washed rind with a texture similar to an Italian robiola. When young, Maia has a somewhat crumbly center with a sticky, smooth cream line. As Maia ripens, the center becomes more like pudding, with notes of fresh cream and custard.
Honnalee is a semi-firm washed rind with a fudgy center. Honnalee has a more assertive flavor profile, with notes of butter and smoked prosciutto.
Damona is also semi-firm, but dense and firm, with little to no rind development. This cheese is aged more than two months and would be great for snacking on or melting. Damona has notes of yogurt and buttered popcorn.
Come try a taste of these winter cheeses while they last!
Raclette Night! Wednesday Evenings 5:30 to 7:30
Winter 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!