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Where the best cheese is made on the West Coast (Did you know there are cheese schools?)
SFGate.com ^ | 1/1/12 | Diane Susan Petty

Posted on 01/01/2012 11:39:55 AM PST by NormsRevenge

Soft, stinky, blue, raw and fresh. No, not oysters; rather, different types of cheese. With evidence of production dating to 2000 B.C. in Egypt, cheese was likely invented by accident when milk was transported across the scorching desert in the cleaned-out stomach of an animal (an ancient milk jug). Milk + Heat + Acid = Cheese. While it can be made from yak milk in Iceland, or moose milk in Sweden, local turophiles should be thrilled that some of the world's best cheese can be found right here on the West Coast.

(Excerpt) Read more at sfgate.com ...


TOPICS: Chit/Chat; Food
KEYWORDS: cheese; westcoast
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To: alloysteel

Come to Tillamook, Oregon and see what you think!


21 posted on 01/01/2012 12:32:49 PM PST by Jack Hydrazine (It's the end of the world as we know it and I feel fine!)
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To: weps4ret

Sand Point = Sandpoint

Light House = Litehouse


22 posted on 01/01/2012 12:38:14 PM PST by TaMoDee (GO PACK GO to Super Bowl XLVI)
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To: NormsRevenge
For an "off the shelf" cheese, I'd have to agree with the Tillamook advocates. I was born not far from there, and I guess I've just got a natural affinity (just bought a block yesterday). Eat it with some Harry & David Riviera pears or Royal white peaches and it's just like being in Oregon. That said, I really love Cougar Gold, produced by the Experimental Creamery in the School of Food Science at Washington State University. If you're uninitiated and love cheese, get yourself some of this:


23 posted on 01/01/2012 12:39:59 PM PST by stormer
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To: Jack Hydrazine

Been there, done that, also have been to Monroe, Wisconsin.

They have “Cheese Days” in Monroe. First and second generation Swiss cheesemakers live there, and create cheeses with all the Old World skill and craftsmanship they brought with them.


24 posted on 01/01/2012 12:39:59 PM PST by alloysteel (Are Democrats truly "better angels"? They are lousy stewards for America.)
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To: Jack Hydrazine

http://www.oldcountrycheese.com/

I’ve procured some very good 12 year old cheddar at their brick & mortar shop...


25 posted on 01/01/2012 12:40:27 PM PST by Keith in Iowa (No Mit Sherlock. No Mit, not now, not ever. | FR Class of 1998 |)
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To: NormsRevenge; glock rocks; happydogx2

Contest is over... http://www.cypressgrovechevre.com/cheeses.html


26 posted on 01/01/2012 12:43:12 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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To: NormsRevenge

Having been raised in the north Bay Area, I have fond memories of the Sonoma Cheese Factory, http://www.sonomacheesefactory.com/.

I’m disappointed that it isn’t mentioned in the Sonoma Marin Cheese Trail that someone linked.


27 posted on 01/01/2012 12:52:13 PM PST by exDemMom (Now that I've finally accepted that I'm living a bad hair life, I'm more at peace with the world.)
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To: alloysteel

What makes you think that anything produced west of the Mississippi is comparable to Kraft Foods? I think you need to get out a bit more. Washington State University has been producing and experimenting with dairy products since 1889, not exactly just getting started. Here are some recent awards:

Santé Magazine Gold Star Award 2009 and 2010, Cougar Gold®
American Cheese Society 2nd Place 2008, Cougar Gold®
World Cheese Awards Gold Medal 2006, Cougar Gold®
American Cheese Society Red Ribbon 2006, Crimson Fire
World Cheese Awards Silver Medal (1st in Class) 2000, Cougar Gold®
United States Cheese Champion Silver Medal 1995, Cougar Gold®
American Cheese Society Blue Ribbon 1993, Cougar Gold®
American Cheese Society Blue Ribbon 1993, Italian
American Cheese Society Blue Ribbon 1987, Smoky Cheddar

The creamery was included in the Atlas of American Artisan Cheeses and was ranked as one of America’s best university cheese producers. They don’t call WSU ‘Moo U’ for nothing...


28 posted on 01/01/2012 12:53:28 PM PST by stormer
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To: Lurker

Maytag is absolutely the best, not just blue cheese, but other varieties as well


29 posted on 01/01/2012 12:54:00 PM PST by representativerepublic (...loose lips, sink ships)
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To: NormsRevenge
some of the world's best cheese can be found right here on the West Coast.

I thought this article was going to be about Hollywood film studios.

30 posted on 01/01/2012 12:55:36 PM PST by Moltke (Always retaliate first.)
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To: NormsRevenge
Cowgirl Creamery cheeses...some of the BEST on the planet.
31 posted on 01/01/2012 12:56:03 PM PST by Daffynition (*Pray for whatever passes for America these days* Amen. ~ ScottinVA)
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To: NormsRevenge

Best I had was while traveling in Israel. Small place called Cheeses of Nazareth.


32 posted on 01/01/2012 12:59:37 PM PST by artichokegrower
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To: NormsRevenge; All

Received for Christmas but have not yet read “The Guide To West Coast Cheese” by Sasha Davies. Over 300 handcrafted cheeses CA, OR, WA

Looks to be the definitive for what you are looking for.


33 posted on 01/01/2012 1:02:27 PM PST by Cold Heart
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To: Jack Hydrazine

Sorry. Tillamook is over-rated... it can’t stand up to an aged Vermont Cheddar. Grafton Classic Reserve or 5 y/o Cabot.

Tillamook is for metrosexualls. Don ‘t take that personally....but the cheese just isn’t that great.


34 posted on 01/01/2012 1:03:53 PM PST by Daffynition (*Pray for whatever passes for America these days* Amen. ~ ScottinVA)
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To: Cold Heart

Beechers Cheese, Seattle, there I win.....


35 posted on 01/01/2012 1:07:13 PM PST by cmsgop ( The left always accuses the right for the sins of the left. from FReeper Just Lori, RIP)
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To: JimSEA

Tillamook bought the Bandon label and is making that cheese.
Compared to Tillamook, Bandon is more moist, less aged and made from a pasturized milk. That’s all I could get out of my sources:) You would have to talk to someone who remembers the before & after taste.

It is a shame Bandon shut down. Bandon was going out of business and Tillamook was more or less forced to buy it before Kraft did.


36 posted on 01/01/2012 1:12:34 PM PST by Cold Heart
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To: stormer
This is probably the best west coast cheese I've ever had. The ash coated TAUPINIÈRE is outstanding.

L

37 posted on 01/01/2012 1:17:34 PM PST by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: NormsRevenge; All

I just randomly opened the book and came to the authors top ten favorites:)

Brindisi, Burrata, Caldwell Crik Chevrette, California Crottin, Cougar Gold, Creamy Bleu, ElDorado Gold, Inverness, Jupiter Moon, Scio Heritage

You would still want to get the book.


38 posted on 01/01/2012 1:18:59 PM PST by Cold Heart
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To: Keith in Iowa
I’ve procured some very good 12 year old cheddar at their brick & mortar shop...

Do you mean they sell bricks and mortar, in addition to cheese, at their shop?

39 posted on 01/01/2012 1:19:58 PM PST by usadave
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To: NormsRevenge

Been all over the Tillamook-Cape Meares area.
WOW, there is a type of moss that grows off the trees because of all the cool humid air off the ocean. It will grow off branches to the ground. And the green grass.
Man, I’d be a cow there.


40 posted on 01/01/2012 1:24:50 PM PST by Joe Boucher ((FUBO) You'd be mad as hell to if you were married to that wookie bitch little fag that he is)
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