Glarner Alpkase
Glarus is one of the smallest and oldest cantons within Switzerland. It consists of an array of high mountains and narrow valleys, plus a few small towns. Agriculture and transhumance – people moving with herds they tend to in accordance with the seasons – still marks the lifestyle of so many of its inhabitants.
The Glarner Alpkäse only got its AOP status in 2014. The restrictions Glarona – the coop owned by the 27 Glarner Alpkäse AOP producers – came up with are stern and old fashioned. No treating, heating or mixing of the milk, no centrifuges, no storing. Warming over wood fire, use of bacteria culture used for these seasonal wheels exclusively. – The goal clearly is to produce purest, most honest, highest quality Alpage cheeses. And reach that target, these producers certainly do.
Glarner Alpkäse AOP is a pressed cheese made of raw cow milk. It gets washed with a simple brine during the first four weeks. After this time the cheese makers bring the wheels down to the communal cave where they receive their further affinage. The cheese has a dry, brown rind and an ivory to yellow paste with few round holes. The flavors can vary from milky mild with a hint of acidity all the way to vegetal, herbaceous and hints of toast, depending on the Alp the specific wheel was made at and the age it has. The cheeses become dryer and develop a nice little bite over time.
Easter Hours
Chizu will be closed on Sunday and Cheese Bar will be closing at 5pm.
Cheese Annex inside The Commons Brewery will be open regular hours and will be hosting brunch from 12-3pm.
Viola Wine Cellars Tasting, Thursday, April 15th, 5:30-7:30 pm
Please join us tomorrow evening as Darryl Joannides, owner/winemaker of Viola Wine Cellars pours four unique local wines from his small portfolio. Viola Wine Cellars is a small urban winery in Portland. They craft Italian-inspired wines using natural winemaking techniques from grapes grown in the Columbia Gorge, Horse Heaven Hills and on the Oregon side of the Walla Walla Valley. Darryl’s wines are always interesting and delicious, so we hope you’ll join us!
Here is what Darryl will be pouring:
2015 Traminer Aromatico, Oak Ridge Vineyard, Columbia Gorge AVA
Organic grapes featuring skin-macerated, barrel fermented & aged Traminer Aromatico that was fermented to complete dryness. Great aromatics as you would expect plus more texture this year from 24 hours left on the skins.
2016 Rosato di Sangiovese, Sailor Vineyard, Columbia Gorge AVA
Young vine Sangiovese from The Dalles, grown on chalk and limestone soils.
The aromatics convinced us to press these grapes right away and make Rosato
you can enjoy all Summer long
2015 Barbera d’Alder, Barbera, Alder Ridge Vineyard, Horse Heaven Hills, WA
Our flagship red, stainless tank-aged Barbera. Bright, fresh and fruity with a snap of acid that dances on your tongue.
2014 Sangiovese, Duggar Creek Vineyard, Walla Walla Valley, OR
L.I.V.E. certified grapes, native ferment, neutral barrel aging for 8 months, released June 1 after 9 months in bottle. Dark berry flavors, refined tannins, dry finish.
As usual the tasting is complimentary and the wines are discounted tomorrow night only. See you there!
Cheese Bar
6031 SE Belmont Street
Portland, OR 97215
503-222-6014
