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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.

My fellow cheese steward Tristem Laux created this beautiful cheese tray for a customer's recent event. Our change in weather has reminded me that the season for celebrations, such as Mother's Day, spring weddings and anniversaries, is upon us. Let the cheese stewards at your Market of Choice cheese shop create a stunning cheese tray or gift box for your special day!
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ricottaberriesOur recent run of nice weather has me longing for spring. This light and tasty dessert brings it a few steps closer!

Honey Vanilla Ricotta With Berries
Serves 4-6

16 oz fresh ricotta cheese
1 t vanilla extract
2 T honey
1/3 confectioners' sugar
1 pt of berries of your choice

Put all ingredients except berries into a food processor or mixer and blend until smooth. Place in the refrigerator until needed. To serve, scoop ricotta into bowls, drizzle with more honey, if desired, and top with berries. 

St. Agur is a blue cheese made with pasteurized cows’ milk from the Auvergne region of France. It has a bold and tangy flavor and a creamy, spreadable texture. Since it’s one of my all-time favorite blues, I’m thrilled to announce a St. Agur in-store super sale! Regularly priced at $23.99 per pound, all Market of Choice cheese shops that carry it are offering this stupendous cheese at a reduced price of $10.99 per pound, through Feb. 6th or until we run out. This is an excellent time to try this amazing French blue!
Tips for how to serve and enjoy St. Agur:
• As a dip with vegetables
• Paired with fresh fruit, such as apples, pears or grapes
• Topped with fig or sour cherry preserves
• Drizzled with honey
• Served with Chardonnay, Port or Syrah wines
Bon appétit!

141212CassieStocktonWillametteBlog1141212CassieStocktonWillametteBlog2Cheddar cheese is the number one purchased cheese in the world. This comes as no surprise since it has been in production since the 12th century. Originating in the English village of Somerset, cheddar is now made all over the globe and can vary in age and texture, with flavor profiles ranging from mild to extra sharp.

Cheddar cheese is unique, due to a process called cheddaring; the curds are kneaded with salt, cut into cubes, then stacked and turned. We are happy to offer a wonderful selection of both domestic and imported cheddars at your Market Cheese Shop! Here’s a savory recipe that I love:

Cheddar Muffins with Kale
Makes 1 doz muffins

1 1/2 c flour
1/2 t baking soda
2 t baking powder
1/2 t salt
6 T butter, melted
1 c milk
1 egg
1/2 c fresh green kale, finely chopped
1/8 c green onion, finely chopped
1 c sharp cheddar cheese, shredded

Preheat oven to 350°. Lightly grease 12 muffin cups. In a mixing bowl, combine flour, baking soda, baking powder and salt. In another bowl, combine melted butter, milk, egg, kale, green onion and cheese; mix until evenly blended. Slowly stir in the flour mixture and form a batter. Spoon equal amounts of batter into each muffin cup. Bake approx. 35 min until a toothpick inserted into the center of the muffin comes out clean.


141117WillametteBlogRaclette has been around since the 13th century when Europeans started melting this wonderful cheese. There are many gadgets to aid in the process, but they are not necessary. Here is an easy adaptation:

10 sm red or Yukon gold potatoes
1/2 lb Raclette cheese

Preheat oven to 450º. Peel potatoes and cut in half then boil in a large pot of water. Drain and cool.

Grease a 9x13" casserole dish. Slice cooled potatoes and arrange in flat layers covering the bottom of the casserole dish. Slice Raclette cheese thinly and arrange on top of the potatoes. Bake for 8-10 min until cheese is melted and bubbling.

Serve with white wine, cubed ham, cornichons, pearl or fresh onions, Dijon mustard, dark bread or hearty crackers.

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Willamette Cheese Blog List