GUIDE: Tami Parr

Dairy Queen

The author and Pacific Northwest Cheese Project founder assembles the perfect Oregon cheese plate. 


1. Rogue Creamery Oregon Bleu (Central Point)
The original recipe that’s been used since 1957

Tasting notes: Balanced, with a slightly peppery taste. This gentle bleu is a great introduction for those skeptical of stronger cheeses. 

Pair with:Anything sweet. Try drizzling honey over it and serving it with crackers and medium-bodied red wines like merlots or syrahs. 

2Tumalo Farms Classico (Bend)
A Dutch gouda-style goat cheese from Oregon’s largest goat farm 

Tasting notes: Creamy and full of depth. When aged, a lovely butterscotch flavor develops. 

Pair with: Lighter beers like lagers or pale ales, like Deschutes Brewery’s Mirror Pond Pale Ale. 

3. River’s Edge Sunset Bay (Logsden) 
A signature goat cheese with stripes of paprika

Tasting notes: An earthy, mushroomy rind encases a light, fluffy, salty flavor hit. 

Pair with: Something with more body and intensity. Think brandy or a brown or red beer. 

4. Ancient Heritage Adelle (Madras)
A soft-ripened cheese made from both cow’s and sheep’s milk 

Tasting notes: Earthy, creamy, and rich. At its peak, you’ll detect a hint of sweet pasture grass. 

Pair with: Fresh apples or pears and light wines like sauvignon blanc or pinot grigio

5. Willamette Valley Cheese Company Perrydale (Salem)
A blend of cow’s and sheep’s milk

Tasting notes: Hearty and satisfying, with nutty caramel flavors that improve with age 

Pair with: Your favorite bread for an upscale grilled cheese, or serve with fig jam, caramelized onions, and toasted hazelnuts. Eat with darker red wines or hefty whites like chardonnays and viogniers. 


HOW TO: Get A-Whey! 

Turn your foodie obsession into a cheese-themed vacation. 

Transform your cheese cravings into cheese creations at Monteillet fromagerie in Dayton, Washington. Tucked within the amber-hued hills of Walla Walla wine country, this 10-year-old goat and sheep farm offers one- and two-day courses in cheesemaking. Learn to make mozzarella, ricotta, or even Tomme by day, then retreat to your quaint three-bedroom gîte (holiday house) at night, where the spoils from your day’s work pair perfectly with a Walla Walla syrah on the banks of the Touchet River.; from $200 

Show Comments

More in The Food Lover's Guide to Portland

0912 global foods banner i7b9vl

Food Lover's Guide to Portland

The Food Lover's Guide to Destination Markets

For these food impresarios, grocery shopping isn’t just business. It’s personal.

  • 08/23/2012
0912 lavender salted caramel sauce twu6dg


Slide Show: Portland Pantry

Fifteen local condiments and goodies for your cupboard

  • 08/25/2012
0912 ice cream cone r7szqh


Slide Show: Game of Cones

Portland screams for ice cream . . . in ever-odder flavors, it would seem, given the wild scoops local artisans are swirling together. Try to pick the true licks from the fakes.

  • 08/25/2012
0912 meat zz9tps

Food Lover's Guide to Portland

The Food Lover's Guide to Meat

All good carnivores should know where to get their fix—and how to fix it.

  • 08/23/2012
0912 global foods upfagl

Food Lover's Guide to Portland

The Food Lover's Guide to Global Foods

Mexican cuisine is soaring in popularity. So where can we find the finest and freshest ingredients?

  • 08/23/2012
0912 seafood yoseh5

Food Lover's Guide to Portland

The Food Lover's Guide to Seafood

Local culinary enthusiasts seeking outstanding oysters would do well to follow our expert explorers.

  • 08/23/2012
0912 oil spices banners gcf8v4

Food Lover's Guide to Portland

The Food Lover's Guide to Oils & Spices

Take a tour of the local spice trade with salty sage Mark Bitterman.

  • 08/23/2012
0912 sweets banners vgwgiy

Food Lover's Guide to Portland

The Food Lover's Guide to Sweets

Portlanders have a serious sweet tooth. Cheese Bar boss Steve Jones points out classy confections.

  • 08/23/2012
0912 baked goods banner dputon

Food Lover's Guide to Portland

The Food Lover's Guide to Baked Goods

Our reverence for artisan bakery bounty borders on the fanatical.

  • 08/23/2012
0912 waffle cone foodcart srx1jx


Excerpt: The Mighty Gastropolis

Food editor Karen Brooks’s new book charts the rise of America’s most original food destination.

  • 08/23/2012
0912 ice cream cone r7szqh


Games of Cones

  • 08/23/2012
0912 the shops long eoejko

Food Lover's Guide to Portland

The Food Lover's Guide to Portland: The Shops

We've wrangled all of the local shops where you can find the ingredients for your own culinary conquests.

  • 08/27/2012