I haven’t let go of my hairdresser in Tualatin since moving to Vancouver, Washington. So, I combined a trip to get my roots disguised with a stop at Whole Foods to look for Willamette Valley Cheese. We enjoyed the gouda while wine tasting in the Yamhill Valley. I saw the Smoked Farmstead Gouda paired in a display with local wine, J. Christopher, from only about 10 miles away. You can’t get much more local than that.
I did not locally source the crackers. But the smoked gouda was fantastic: creamy, smoky, impossible to stop eating until the wedge was gone. I was happy I didn’t buy the $101 half wheel! The Willamette Valley Cheese Company’s web site shows its happy jersey cows grazing freely in organic green fields near Salem, Oregon. The cows are given no hormones or antibiotics. They pasteurize their own raw milk to make the cheese. The cows look as contented as my favorite Swiss cows.
J. Christopher’s Cristo Misto Oregon Table Wine 2007 matched the description on its website, “aromatic quaffing wine.” It was fine for the purpose, fruity and crisp.
Eating local doesn’t mean giving up the fine life of wine and cheese on the patio.
Photo © 2008 Wendy Bumgardner