Spring Brook Farm’s Tarentaise
Spring Brook Farm is a 1,000 acre dairy farm located in Reading, Vermont. Forty-two jersey cows are responsible for providing the milk used to make Spring Brook Farm cheeses: Reading Raclette, Ashbrook, and Tarentaise.
We’re excited to have the 2017 American Cheese Society Best of Show winner, Tarentaise at Cheese Bar now! Inspired by Abondance, a French alpine cheese, Tarentaise is made following a number of traditions that are traditionally required for European mountain cheeses. Some of these traditions include using milk from cows that graze on fresh grasses as weather permits, the use of silage (fermented hay) is prohibited and the cheese must be made using copper-line vats. Tarentaise is also made strictly with fresh raw jersey cow’s milk that flows directly from the milking parlor to the creamery. This semi-hard cheese is pressed, brined, and then aged for a 10 to12 months.
This cheese goes perfectly next to fresh crisp apples and pairs well with Riesling, Pinot Blanc, or an English Brown Ale.
Stop by the shop and have a taste!
Raclette Night! Wednesday Evenings 5:30 to 7:30
Fall 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!
Essex Street Cheese Tasting, Thursday, October 5th, 5:30-7:30 pm
Essex Street Cheese Company is a specialty cheese importer and wholesaler based in New York. Essex works with a limited selection of well aged, hand selected cheeses from France, Italy, Spain, and Holland. Essex takes extra measures (including personally testing each batch of cheese) to ensure that the product they are working with are of an exceptional quality.
We’re excited to have Jess Perrie of Essex Street Cheese with us Thursday, October 19th from 5:30 to 7:30 to share two goudas they import from Fromagerie L’Amuse.
Jess will sharing Brabander Gouda and L’Amuse Signature 2 Year Gouda. Fromagerie L’Amuse is based in Saatport-Nord, Holland and is owned and operated by Betty Koster and her husband, Martin. The Kosters work together to carefully select and age goudas that are highly sought after. L’Amuse goudas are aged at a warmer temperature (as high as 54 degrees Fahrenheit) than most goudas, which allows the cheese to develop richer, fuller flavors. Brabander is a pasteurized goat gouda made with the milk of Saanen goats. It is typically aged between 6 and 9 months and tends to be creamy and toothsome, with notes of cream and a touch of caramel. The Signature 2 Year Gouda is a pasteurized cow’s milk with a bold amber paste, speckled with crunch protein crystals. It is rich and sweet with notes of toasted hazelnuts and toffee.
Hope to see you there!
Cheese Bar, 6031 SE Belmont St., Portland, OR 97215