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.
- 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.
Easter Wines Tasting
Thursday, April 18th, 2019
Adami, Prosecco Treviso Brut Garbel, Veneto, Italy
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.
Microbial State of the Union
with Tom Perry
1126 SW Alder Street
Portland, OR 97205
Wed-Fri 3 pm – 10 pm
Sunday 1 pm – 8 pm
6031 SE Belmont Street
Portland, OR 97215