Artisanal Cheese
Wines   Beers  Ales
Cafe
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BELOW ARE SOME LINKS THAT OUR CUSTOMERS
MAY FIND INTERESTING:
A.C.S. holds an annual convention, which was in
Portland in July 2006, and promotes excellence in
American cheese production
This site has short films on food and the people who
make it.  David of C&W was interviewed for a story on
River's Edge Chevre.  Go to "SHOW ARCHIVES" and find
"JUNE 2006:  ARTISAN CHEESE ON THE FARM"
Portland Food, Restaurant, and Market Guide
Pacific Northwest cheese and cheese makers
F.A.Q.
ABOUT CHEESE:
What is the best way to store my cheese after I purchase it?
Unless you have a dedicated cheese storage cellar,
the best place is in the vegetable compartment of your
refrigerator.  This has the highest ambient humidity.  
Cheese is a living organism {even those electric
orange blocks at the super!} and loves humid
conditions.  Change the wrapping on your cheese after
each cutting/use in plastic or waxed paper.  The best
way to maintain quality is to buy in small amounts for
use in a few days.
How long will it stay fresh?
This depends on the style of cheese.  Hard cheese
(Parmesan or aged Manchego) can be at their best for
several weeks.  Semi-soft cheese (Ossau-Iraty or
Appenzeller) will keep for up to 2 weeks.  Soft cheese
(Brie de Meaux, Valdeon, fresh goat cheese) are best
eaten soon after purchase, a few days to a week.  As
stated above, buy smaller quantities more often.
I have all these little bits of cheese left over.  What can I
do with them?
Turn those leftovers into fromage fort, a very yummy
spread to put on crackers or toast.  Here's how (adapted
from "The Cheese Primer" by Steve Jenkins):

Collect about 1 pound of at least 3 types of cheese bits,
up to 7 types of cheese is better.  Into a food processor
put 2 peeled garlic cloves and coarsely chop.  Add
cheese, 1/2 cup dry white wine and ground black
pepper.  Blend together until creamy, +/-  half a minute.  
Store in a covered container in the refrigerator.
Why can't I get my favorite cheese year round?
Cheese is an agricultural product and follows the
seasons, especially items like fresh goat cheese.  The
more aged cheeses are usually available over a longer
time frame.
I am lactose intolerant, is there a cheese for me?
Contrary to popular belief, cheese contains very little to
no lactose.  This sugar is broken down during the curing
process.  Whey contains much more of these sugars, so
ricotta and some of the softer cheese may not be for
you.  Also, many people who believe they are lactose
intolerant may just be allergic to certain proteins in
cow's milk cheese.  Experiment with a goat or ewe's milk
cheese to see if this is the case.
Why is artisanal cheese so expensive?
Artisanal cheese is usually made in smaller quantities by
smaller producers, I.E. a farmer, than the big cheese
factories.  Hence, the associated costs become a bigger
portion of the final cost since it is not spread out over a
large production run.  There are animals to feed,
mortgages to pay, equipment to finance and usually no
government subsidies available.  These are handmade
products, not unlike a fine painting vs. a mass produced
print.
How much cheese do I need for my party?
If cheese is the appetizer along with other food, .1/2 to
1oz. per person, per cheese will suffice.  If cheese is to
be the main course, 1 to 1.5 oz. per person, per cheese
would be a better choice.