Savor: celebrating the glory of fromage with Oregon Cheese Cave
The biggest eating day of the year draws near, but we've got things besides turkey to talk about in this month's edition of Savor, our food segment.
Melodie Picard, a native of France, stocks a variety of cheese from both far away and made right here in the region. And she designs cheese plates appropriate to all occasions that might include:
Periel…sheep’s milk, very mild and a bit sweet, from southern France,
Mimolette…cows milk, bright orange, hard, nutty the Edam of France,
Epoisses…cows milk, pungent in a good way, soft and unctuous, from France,
Gorgonzola dolce…cows milk, blue and buttery, from Italy and
Cremeux De Bourgogne….cows milk, triple cream, truffle from France.
We admit to a little drooling over our keyboards in advance of this month's Savor.