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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.

Many people are aware of the wonderful blue cheese made at Rogue Creamery in Central Point, Oregon. Rogue has been producing blue cheese since 1957, starting with the original Oregon Brand Blue Cheese (now known as Oregon Blue). This was followed by Oregonzola, Crater Lake Blue, Smokey Blue, Rogue River Blue Reserve, Caveman Blue, Echo Mt. Blue and Flora Nelle. In 2007, the creamery became the first artisan cheesemaker in the U.S. to export raw milk cheese to the European Union.RogueBlueHeaven

Now Rogue Creamery is proud to introduce the newest addition to its product line: Blue Heaven. Blue Heaven is a blue cheese powder with a mellow flavor and smooth texture. The applications of this cheese in a shaker go way beyond cheese popcorn! Try Blue Heaven on French fries, eggs, salads, nuts, soup, quiche, risotto, polenta and more.

Blue Heaven is a blend of Oregon Blue, Crater Lake Blue and Rogue's special reserve blues.

The Rogue Creamery uses raw whole milk that is rBST free. Its blue cheeses are aged a minimum of 90 days and are suitable for vegetarians. Try them!

Humans have been making cheese for centuries. According to the journal Nature, in the 1970s archaeologists in Northern Europe discovered pieces of clay pots with small holes in them dating back 7,000 years. Speculation as to the use went unanswered until recent technology allowed for analysis of the clay. These tests showed cows' milk residue and it was deduced that these vessels were used for draining cheese.

Have you ever wondered how cheese is made? Making a fresh cheese product generally takes less than an hour and is an interesting and rewarding process! Try this easy recipe for fresh ricotta:

ricottaFresh Ricotta

1/2 gal of whole milk (NOT ultra pasteurized)
1/2 c heavy cream
1 t fine ground salt
1/4 c distilled white vinegar

Line a large, fine-mesh strainer with a double layer of cheesecloth and place over a nonreactive (such as stainless steel) bowl.

In a large saucepan mix milk, cream and salt; set over med heat until the mixture reaches 175-180° on a thermometer (approx. 5 minutes). Remove pot from heat and slowly pour in the white vinegar while stirring steadily. Stop stirring as soon as all the vinegar has been added. Allow the mixture to sit while the milk solids coagulate and float to the surface leaving they whey on the bottom (approx. 20 min).

Ladle the solids into the strainer and discard the liquid whey. Drain the ricotta (without pressing down on the curds) until most of the whey has drained (about an hour). Remove the cheese from the cheesecloth and store in a covered container for up to one week.

urbancheeseThe Willamette Market Cheese Shop is very excited to stock a variety of cheese making kits for our hands-on customers. We carry a Mozzarella/Ricotta Kit from the New England Cheesemaking Supply Company in Ashfield, MA. We are also proud to stock local DIY cheese kits from Urban Cheesecraft located in Portland, OR. These kits include Paneer/Queso Fresco, Mozzarella/Ricotta and a Goat Cheese Kit. All kits include the supplies necessary to make cheese EXCEPT milk. These make perfect gifts and are a real learning experience for all involved. Kids and adults love the process and are jazzed to consume a product they had a hand in making. Come on and get crafty!!!!

We are really excited to introduce Beehive Cheese Company from Northern Utah. Let me begin with the back story!

beehiveIn 2005, brothers-in-law Pat Ford and Tim Welsh decided to trade in their fast-paced careers for the simpler and quieter life making cheese. Their creamery makes a variety of cow's milk cheeses from milk sourced from nearby Wade's Dairy, which is home to both Jersey and Holstein cows. The milk is hormone and antibiotic free and Beehive uses only vegetarian rennet.

Market of Choice is proud to offer a selection of Beehive Cheeses for our Savories ad that will begin on May 17th and run through May 30th. This ad will feature:
Barely Buzzed - A sharp cheese rubbed with espresso and lavender.
Teahive - A tangy cheese coated with black tea and bergamot.
Seahive - Rubbed with Utah honey and salt.
Apple Walnut Smoked Cheese - Smokey and Sweet!

We are thrilled to announce that we will be hosting two "Meet The Cheesemaker" events with Pat Ford of Beehive Cheese. Pat will be demoing his cheese and answering customer questions. These events will take place at your Willamette Market of Choice on May 31 from 3-6 pm and at your Corvallis Market of Choice on June 1 from 12-3 pm. Please come and taste some cheese and meet YOUR cheesemaker!

Are you aware that we have a regular weekend demo schedule set up at your Willamette market? On Friday and Monday evenings, we feature an item from our Meat and Seafood department. On Saturday and Sunday evenings, we showcase items from our Specialty Cheese Shop. Demo times are approximately 5-7 pm on all four days. Come by and have a taste!
At your Market Cheese Shop, we feel fortunate to stock an amazing collection of specialty products from around the world. We also appreciate the hard work and dedication that Oregon producers invest in their products. With Valentine's Day approaching, I would like to send some love to these local artisans!


Fern's Edge in Lowell, OR: Raw goat's milk; fresh plain and flavored chèvre; feta and an aged cheese called Mt. Zion.

thumb 54094La Mariposa in Albany, OR: Welsh-style cheese named Chubut; a Swiss recipe called Five Corners; and a cheddar style named Pleasant Hill. These are all cows’ milk cheeses.

Full Circle Creamery in Scio, OR: Organic cows’ milk cheeses such as fresh mozzarella, mild and sharp cheddars, plain and flavored cheese curds and smoked mozzarella.

Froylan Cheese in Albany, OR: All cows’ milk Mexican-style cheeses including cotija, oaxacan string cheese, queso fresco and crema.

Fairview Farms Goat Dairy in Dallas, OR: Pasteurized plain and chocolate goat’s milk; plain and flavored Skyr cheese with yogurt cultures; plain, garlic and chive fresh chèvre; and drinkable goat yogurt in plain, vanilla and other flavors such as strawberry and marionberry.

Rogue Creamery in Central Point, OR: Makers of cows’ milk blue cheese and plain and flavored cheddar and Jack-style cheese. The blues include Oregonzola, Crater Lake Blue and Rogue River Blue. They also make an excellent raw milk cheddar, a Rosemary Touvelle (similar to a mild Jack) and Lavender Touvelle.

Fraga Farms Goat Cheese in Sweet Home, OR: Certified organic fresh chèvre (plain, herbed and an olive tapenade) and other aged goat’s milk cheeses, such as Farmhouse Plain, Goatzarella, raw milk feta and most recently, Camembert!

Ancient Heritage Dairy in Redmond, OR: A family business that makes a soft ripened cow and sheeps’ milk blend named Adelle, a sheep and cows’ milk Manchego-style cheese called Hannah, and a cows’ milk washed rind cheese named Juniper.

Willamette Valley Cheese Co. in Salem, OR: Makers of cows’ milk cheeses, including plain and smoked Gouda, plain and flavored Havarti, raw milk cheddar and a mild, soft-ripened gem called French Prairie.


olypro1Olympic Provisions in Portland, OR: European-style dry cured pork salami from antibiotic and hormone-free, locally raised pork. Italian, Greek, Spanish and French-inspired flavors.

Chop! in Portland, OR: Dry cured Italian-style salami made with local pork.

Fino in Fondo in McMinnville, OR: Dry cured pork salami with free-range pork from Madras, OR. Flavors include Tartufo, Calabrese, Sopressata and more.

Other Specialty Products

Albina City Nuts in Portland, OR: An array of candied and spiced nuts: Sweet and Salty Hazelnuts, Sweetly Spiced Almonds, Candied Walnuts, Candied Pecans, Sweet and Savory Nut Mix or Chili Cocoa Hazelnuts.

Rose City Pepperheads in Portland, OR: Pepper jellies from mild to wild. Flavors include Mango Madness, Marionberry Blast, Apricot with Attitude and more.

pickle-1lbLOregon Growers and Shippers in Hood River, OR: Fruit preserves using Oregon fruit, fruit pastes and local honey. Preserve flavors include Pear Hazelnut, Cherry Zinfandel or Sweet Potato Butter.

Dukers Dills in Portland, OR: Pickled vegetables, such as spicy pickles, rosemary lemon green beans, spicy green tomatoes and spicy carrots.

Market of Choice Central Kitchen in Eugene, OR: Our Central Kitchen has begun an in-house charcuterie line that includes Mostarda de Fritta, a great condiment for meat and cheeses, as well as a Chicken Liver with Madeira Apples Pate that is smooth and creamy and goes great on crackers. And there are more exciting items to come in the near future. We’ll keep you posted.

Come by your Market Cheese Shop and ask about our local products!

Happy (soon to be) Valentine's Day, Oregon!

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