We’re excited to have three beautiful cheeses from Portugal in the case right now: Omorro Amanteigado, Ovelha Amanteigado, and Alva. These cheeses are all made in a small format, often referred to as a torta, with each wheel weighing approximately one to two pounds. The Ovelha Amanteigado and the Omorro Amanteigado are made using thistle rennet as the coagulant rather than animal derived rennet. Commonly used in Portugal, thistle rennet is typically sourced from wild cardoons. Thistle rennet gives the cheese a touch of bitterness and a sour note that resembles yogurt.
Omorro Amanteigado, also called Omorro Azores is made at a small family dairy on the Isle of Faial, Portugal. Made from cows milk, Omorro is unique from the mainland cheeses which are typically made of sheep and goat’s milk.
Ovelha Amanteigado is a raw sheep’s milk cheese from the Serra de Estrella mountain range. Shepherds bring the sheep to different pastures each day, ensuring a diverse rich diet. Ovelha Amanteigado is rich with notes of fresh grass and lanolin.
Amanteigado means buttery soft, which is exactly what the center of these two cheese are like. These cheeses are traditionally served by cutting the top rind off and allowing people to enjoy by spooning out the gooey, pudding like center onto fresh bread.
Alva is unlike the Amanteigados, in that it’s curds are washed, giving it a sweeter finish and it has a semi-firm texture. Made from the milk of Murciana goats, which are known for sweet butterfat rich milk, Alva is smooth and floral with a bright balanced acidity.
We currently have a Portuguese Cheese Board special which gives you the opportunity try and compare all three of these unique cheeses.
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!
Winter Whites Wine Tasting, Thursday, January 18th, 5:30-7:30pm
This week we are delighted to have Leslie Nordella of Lemma Wine Imports pouring three lovely white wines that are great to drink during the cold winter months. Our selections for this evening have a touch more richness and body than whites we typically drink in the warmer months. It should also be mentioned that these wines are the perfect pairing with fondue and raclette, as well as many other cheeses in our case!
Here is the line up:
2016 Bastion de la Cites Blanc, “Carcassonne Blanc” Languedoc, FR
A wonderful blending of the power and zippiness of Sauv Blanc with the round supple chardonnay and floral notes of Grenache Blanc.
2016 Chateau Moncontour Vouvray Demi-Sec, Loire Valley, FR
100% Chenin Blanc sourced from 20-45 year old vines, a specific plot called ‘La Monaco.’
Slow pressing at pressing at low temperature. Fermented in stainless steel tanks. Aged 3 months, with fining & regular racking.
From old vines, up to 45-years-old, the wine is attractively off dry, retaining plenty of acidity as well as gaining touches of honey & creamed apples. The wine is light while deliciously fruity.
2015 Kesselstatt RK Estate Pinot Blanc, Mosel, DE
100% Pinot Blanc. Its character derives from its origin, the unique vineyards along the Mosel, Saar, and Ruwer.
The Weissburgunder grapes were grown in slaty or chalky soils that lend the wine a wonderful fruitiness & hints of mineral.
Picked from the estate’s top sites. Wonderful aromas of pineapple, cantaloupe, and quince, with a brief – but interesting – touch of pepper mark the nose of this Pinot Blanc. Radiant on the palate: juicy, full-bodied, mouth-filling. At the same time, it has a creamy richness that beautifully harmonizes with the mild acidity.
As usual, wines are discounted tomorrow night only. See you there!
6031 SE Belmont Street
Portland, OR 97215