Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Kerry Henning is a fourth-generation cheesemaker in Kiel, Wisconsin. He achieved Wisconsin Master Cheesemaker status in 1999 after completing the master cheese apprenticeship program. He attended a variety of courses on quality assurance, product evaluation and cheesemaking techniques. This program also requires that you be a licensed cheesemaker for 10 years. For five of the 10 years, you must manufacture the cheese you’d like to master. At the end of the program, there’s a 40-hour written exam. In addition, his cheese is tested on a yearly basis to ensure master quality. Kerry has obtained his Master's in Cheddar, Colby and Monterey Jack.
Market of Choice is proud to stock Henning's cheese curds, as well as their reserve Hatch Chili Pepper Cheddar. Here are two recipes I came up with for the Hatch Cheddar. Try them! Hatch Chili Cheddar Enchiladas
10 oz shredded Hatch Cheddar
6 oz queso fresco
15 oz crema or sour cream
12 corn tortillas
2 c red enchilada sauce
Preheat oven to 350 degrees. In a bowl, combine the cheddar and queso fresco. Bring the enchilada sauce to a boil in a small saucepan. Place each tortilla onto a baking sheet and spoon the cheese mixture onto each tortilla, then roll the enchilada seam-side down and place into a 9x13" baking dish. Repeat with each tortilla. Cover the enchiladas evenly with the sauce and bake 15-20 min. Top with crema or sour cream and any remaining cheese mixture. Hatch Chili Cheddar Fondue
12 oz Hatch Cheddar shredded
1 T flour 1 c light beer, your choice
1/2 t lemon juice
1/2 t garlic, minced
1/4 t black pepper
1/4 t salt
In a bowl, toss together cheese and flour and set aside. Combine remaining ingredients in a fondue pot or medium saucepan over high heat and bring to a low boil. Reduce heat to medium and begin adding the cheese slowly, stirring constantly until smooth. Cook until all the cheese is melted. Serving suggestions: crusty bread, sliced chorizo, cubed ham, carrots and celery.
Cheese was made in Bandon from the 1800's up until 2,000, when a larger cheesemaker bought the factory and demolished the buildings, leaving an eyesore for more than a decade.
In 2011, the City of Bandon purchased the property and folded it into its Woolen Mill Master Plan.
Face Rock Creamery developers Greg Drobot and Daniel Graham worked with the city and its Urban Renewal Agency to return the property to its original purpose: cheesemaking!
Face Rock Creamery then made Brad Sinko its head cheesemaker. Brad's history includes the creation of recipes for Beecher's Cheese in Seattle, Washington, as well as helping Beecher's set up shop in Pike's Place Market in Seattle, and more recently Beecher's new location in the Flat Iron District of New York City.
Market of Choice is pleased to offer a variety of products from Face Rock Creamery:
Cheddar Blocks: Vampire Slayer, In Your Face 3 Chile or Aged Cheddar
Cheese Curds: Vampire Slayer, In Your Face 3 Chile or Aged Cheddar
Fromage Blanc: Cranberry Orange, Garlic & Olive or Apricot Your
Willamette Market of Choice will demo of these products on Friday, January 31st from 2-5 p.m. Come on down and taste some new local cheeses!
e a confession to make: I am not a native Oregonian. I spent the first 20 years of my life living in a tiny Midwest town, Towanda, Illinois. That being said, the winters there can be extreme, as can the driving conditions.
The land is flat in Illinois and made up mostly of farmland. The wind can be brutal and this often leads to very hazardous and icy road conditions.
Rock salt is often used to clear the roads. This is not the most efficient product to use, as approximately 30 percent of it bounces off the road. It’s also expensive and it rusts out the undercarriages of vehicles.
In Wisconsin, they are trying a new product. Actually, a byproduct of the cheesemaking process: whey. Whey, or cheese brine, is a derivative of certain soft cheeses, such as fresh mozzarella and provolone. These cheeses are placed in a salt-water solution to quickly boost the salt content of the cheese.
Cheesemakers there end up with so much whey that they spend thousand of dollars each year to dispose of it at wastewater treatment plants. Now, instead of tossing it, they’ll use it another whey!
We carry several Wisconsin cheeses at your Market Cheese Shop, so pick up some cheese and show your support this innovative idea.
I think this is an excellent solution and whey cool!
Every fall, my extended family gets together for a Thanksgiving potluck. My parents always cook the turkey, and the rest of the family contributes a dish to complete the feast. I really enjoy looking for nontraditional ideas and new takes on traditional dishes, as well. This year, I decided to bring a Three Cheese Corn Pudding. Try this at home, to add to your traditional feast!
Three Cheese Corn Pudding
2 tsp olive oil
3 cloves garlic, minced
1 small onion, diced
4 cups corn, fresh or frozen
1/2 cup flour
1 cup half and half
1/4 cup Gouda cheese, grated
1/4 cup Gruyere cheese, grated
1/2 cup sharp Cheddar cheese, grated
Salt and pepper to taste
1/4 tsp ground nutmeg
Pre-heat oven to 350°. Heat olive oil in a sauté pan until hot, and add the garlic and onion; sauté until the onion just starts to brown. Add the corn, and sauté another 2-3 min. Remove the pan from the heat and let cool. In a separate bowl, whisk the eggs and flour until smooth. Stir in the half and half. Add the cooled corn mixture to the egg mixture. Fold in all the cheeses, and add salt and pepper. Sprinkle the top with a small dusting of nutmeg. Pour into a greased 8-in x 8-in dish, and place in the oven. Bake until mixture is set, about 40 min. Remove from the oven, and let rest. Serve warm.
We are proud to introduce our new French-style Market of Choice Charcuterie line handmade in Eugene! The man responsible for these excellent products is Bill Hatch, a longtime Eugene resident and one of our most talented chefs. Bill is very passionate about what he does, the traditional techniques he employs during the process and, of course, the result, which is a clean, high-quality product.
Bill grew up in S.W. Missouri and has always had an interest in food. He worked in restaurants throughout high school and college before traveling west, landing in Oregon to pursue a master's degree in creative writing and literature.
He joined the staff at Cafe Zenon in the mid ‘80s and rose to the rank of executive chef and co-owner. While at Zenon, he indulged his interest in charcuterie (a branch of cooking devoted to prepared meats). After selling his share in Cafe Zenon, Bill spoke with several people who worked for Market of Choice and decided to apply.
Bill now devotes his time to handcrafting specialty pâtés, using traditional French methods. Charcuterie was a way to preserve meat before refrigeration but now is produced for the pure pleasure of enjoying the flavors derived from the preservation process.
Ingredient quality and a strict adherence to traditional cooking methods is what sets our products apart from the many other commercial pâtés available, Bill says. Whenever possible, he uses local and regionally sourced, natural meats that are hormone- and antibiotic-free. Market of Choice is fortunate to employ this local gem.
Current Charcuterie offerings include:
- Chicken Liver Pâté
- Country Pâté
- Duck & Morel Mousse
- Duck Rillettes
To learn more about our Market of Choice Charcuterie line, click here.
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