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Stinky Cheese/Easter Wines Tasting/Microbial State of the Union

April 17, 2019

Stinky Cheese

We’ve got quite the ripe selection of stinky cheeses right now! Washed-rind cheese, or stinky cheese, is a style of cheese where the cheesemaker washes the cheese’s rind with a salt brine or sometimes a beer, wine or cider. The act of washing the rind is quite simple, the cheesemaker will spray or rub their chosen solution on the exterior of the cheese as it is aging. This technique helps breakdown the curds and develop a rind while creating a specific flavor and and textural profile. This style of cheese tends to have an orange or pink rind, is typically soft (but not always), and smells a bit like dirty socks. The flavor of the cheese is typically quite complex. Some common flavors that accompany these cheeses include chicken or beef broth, bread yeast, and apricot. 

Here are some of our favorite stinky cheeses we’ve got in stock:
  • Jasper Hill Farm’s Winnimere: Raw Cow’s Milk, Wrapped with Spruce Bark from Greensboro, Vermont.
  • Cato Corner’s Hooligan: Raw Cow’s Milk, reminiscent of a French Munster from Colchester, Connecticut.
  • Jacob and Brichford’s Ameribella: Raw Cow’s Milk, brick shaped fruity & savory, washed rind from Connersville, Indiana.
  • Ciel de Chevre: Raw Goat’s Milk, delicate floral notes, stinky yet approachable, Belgium.
  • Tilsiter: Raw Cow’as Milk, large format, great for melting, Austria.
Come try a taste of these deliciously stinky cheeses!

Easter Wines Tasting

Thursday, April 18th, 2019 

This week we have selected four wines that will compliment your Easter meal. Whether you need bubbles to go with your Sunday brunch or a nice red to go with Lamb we’ve got a lovely selection for you to pick from.
Here’s this week’s lineup:

Adami, Prosecco Treviso Brut Garbel, Veneto, Italy

The Glera grapes for this wine come from the hilly region in Treviso, Italy. This Prosecco is a light and refreshing. It has a lovely tartness that is complimented by the notes of fresh pear. The perfect wine to accompany brunch or the dessert course.
Vignoble Guillaume, Chardonnay, Vin de Pays Franche-Comte, 2017, Charcenne, France
Light and dry, this has a delicate French Chardonnay is aged partially on neutral oak and partially on stainless steal. The wine has a bouquet of both floral and fruity notes, that are kissed by oak. This Chardonnay is smooth and dry rather than rich and buttery.
Division Wine, “L’Avoiron” Rose of Grenache Noir, 2018, Columbia Valley, OR
Division Wine only made 823 cases of their grenache rose and it’s going fast. This rose has a pink-copper hue and floral aromas. On the palate you will find bright acid, a chalky minerality, and fresh strawberries. This wine will remind you that summer is just around the corner.
Bodegas y Vinedos, “Artuke, Tempranillo/Viura, Rioja, Spain

The Miguel Blanc family has been making wine in Alava, Spain for over a century. Their wine “Artuke” is made using the technique of carbonic maceration which allows the fruit to show its true character. The resulting wine is characterized by fresh red fruits and gentle tannins.

We hope you can join us!

Microbial State of the Union  

with Tom Perry

Cheese professional Tom Perry will be presenting his Daphne Zeppos Teaching Award on Monday, April 22nd from 6 to 8:30 pm at Cheese Bar. Tom will present the history, types of microbes used for cheesemaking, how various countries have isolated and used these microbes, and more! Buy tickets for this fascinating and informative talk HERE.

6031 SE Belmont Street
Portland, OR 97215
503-222-6014
www.cheese-bar.com
Tue-Sun 11 am – 11 pm

1126 SW Alder Street
Portland, OR 97205
503-719-6889
www.chizubar.com
Wed-Fri 3 pm – 10 pm
Saturday 1-10pm
Sunday 1 pm – 8 pm

Contact Information

Cheese Bar
6031 SE Belmont Street
Portland, OR 97215
503-222-6014

Filed Under: Restaurant News

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