Rodolph Le Meunier Selections: La Marotte and La Dame St. Laurent
We have two new cheeses in our case from France’s famed cheesemonger, Rodolphe Le Meunier that we are super jazzed about. Meunier’s caves are located in the charming town of Tours in the Loire Valley. He is a third generation cheesemonger and since 2007, Rodolphe Le Meunier can adorn his jacket with the red white blue collar, reserved only for the title of Best Cheesemonger of France. Rodolphe is deeply passionate about the farms and producers where he procures his cheese.
La Marotte– La Marotte is produced by a cooperative of shepherds and cheesemakers called La Cooperative Fromagère des Bergers du Larzac, located around the cause de Larzac, a large, flat limestone plateau on the southern end of the Massif Central. Twenty families make up the cooperative, responsible for many varieties of top-quality sheep’s milk cheeses. La Marotte is made from thermalized milk, a process where the milk is heated slowly and gently, as opposed to the harsh blast of heat characteristic of pasteurization. It has a natural rind that resembles Lichen and gives off mossy, earthy aromas. The paste is firm and grainy, the flavors are classic sheep; nutty and earthy with a tangy long finish. Delicious!
La Dame St. Laurent– Made using pasteurized cow’s milk from the Savoie region in the French Alps. St. Laurent has a bloomy rind and is wrapped in spruce bark which gives the cheese a unique earthy flavor. The paste is dense, fruity and rich. An excellent cheese for the holidays.
Please come by the shop and have a taste!
Raclette Night! Wednesdays 5:30-8pm
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 until Spring from 5:30-8pm (or until the cheese runs out). It is $7 for a small plate of potatoes, ham, cornichon, mustard, with broiled Raclette cheese. See you there!
Portland Cheese Course: Cheeses of the USA
The United States has an incredible history of cheese making and some of the best cheese makers in the world! From Vermont to the Finger Lakes and all the way across the country to the West coast, U.S. cheeses span every style and milk type. We make killer traditional European cheeses and keep developing cheeses that are definitely original. Join us to taste 6 of our favorites.
Click here for more information and to sign up for classes.
Sicilian Wine Tasting, Thursday, December 1st, 5:30-7:30pm
Please join us tomorrow evening as the lovely Rebecca Pagel pours three wonderful wines from the island of Sicily. Rebecca is also bringing an absolutely stunning Champagne (!) to kick off the holiday season.
Here is what will Rebecca be pouring:
2015 Valdibella, Arridu, Camporeale, Sicily
The small cooperative of Valdibella have followed up their 2014 vintage with this equally moreish 2015 Grillo (Ariddu in the local dialect) from the hills close to Palermo. Made without oak and using organic fruit, this light, bright, nutty, white-peach and acacia-honeyed wine brings Sicily’s sun and the salty sea-breezes to life. There’s something hazlenutty, chardonnay-on-toast about it. On the palate it has more of a roasted-almond flavour, so clearly expressed through the clean fruit. It’s deliciously fresh, as well as being distinctly soft and fleshy. A real ‘anytime white’ to be enjoyed as an alternative aperitivo or with light antipasti.
2013 I Custodi Pistus, Montelaguardia, Mt Etna, Sicily
80% Nerello Mascalese and 20% Nerello Cappucio. The grapes are harvest and selected, brought to the winery in shallow crates, where the whole clusters are soft-crushed. Maceration for about a week in concrete vats. Aged 9 months in concrete tanks and 2 months in bottles. Bright ruby in color with aromas of fresh fruit and violets. Fruit forward on the palate with soft tannins and balanced with pleasant acidity.
2013 Mortilla, Frappato, Chiaramomte Gulfi, Sicily
This wine is 100% Frappato, a native grape of Vittoria that is almost exclusively grown in Eastern Sicily. It is considered the soul of the wine Cerasuolo di Vittoria. The estate of Mortilla was founded in 1890 in the province of Ragusa and consists of 11 hectares total. The vineyards lie on the sides of Mont Iblei at 300 meters above sea level. The soil is clay and sand mixed with stones. 7 days maceration, followed by 16 months in stainless steel, and 3 months of bottle aging.
NV Piollot, Zero Dosage Brut Champgne, Pinot Noir, Champagne, FR
This champagne is a classic “Blanc de Noir” – a white Champagne made from a red grape variety, namely 100% Pinot Noir picked from old vines. This Champagne has small but persistent bubbles, a beautiful golden hue, a bracing freshness, and great length that you would be lucky to find in wines of twice the price. It also reflects the care taken with the health of the soil, displaying intense minerality and depth of fruit flavor.
6031 SE Belmont Street
Portland, OR 97215
As usual the tasting is complimentary and the wines are discounted tomorrow night only. See you there!
Treat the cheese lover in your life to a cheese experience with a gift certificate to Cheese Bar or Chizu. The certificates can be made for any denomination and can be purchased over the phone. Just a reminder, certificates are valid only at the location where purchased.