Cheese Chick

Cheese biscuits with Honey and Blue.

Spring Forth, Foodies

May 01, 2012

Welcome season’s change with cheese-inspired edibles

Portland Creamery’s Liz Alvis makes chèvre.

Lights, Camera, Aging!

April 01, 2012

Behind the lens, Cheese Chick explores Oregon’s culture of cheese

Beltane is a new ripened goat cheese from Rivers Edge Chèvre in Logsden

On the Cutting Wedge

March 01, 2012

New and established creameries market their latest selections

Honey-Do List

February 01, 2012

Impress your sweetie with a cheese and honey pairing

Brillat-Savarin triple crème served with American bubbly. Photo by Christine Hyatt.

A Toast to Triple Crème

December 01, 2011

Celebrate with a glass of sparkling and wheel of real delight

For Thanksgiving, try an all-Oregon cheese plate, featuring Up In Smoke, Rivers Edge Chevre, Brindisi Fontina, Willamette
Valley Cheese and Caveman Blue by Rogue
Creamery. Photo by Christine Hyatt.

Grated Gratitude

November 01, 2011

Support local creameries this Thanksgiving holiday, and your guests and community will thank you

An OSU student checks on artisan cheese she made at the school’s Arbuthnot Dairy Center in Corvallis. Photo by Lynn Ketchum.

Curd Nerds and Whey

October 01, 2011

Aspiring cheesemakers can geek out at OSU’s training facility

Steve Jones is Portland’s cheese expert.

Jonesin’ for Some Cheese

September 01, 2011

Steve Jones is behind the wheel at Portland’s Cheese Bar

Bob Wills, owner of Cedar Grove Cheese in Plain, Wisc., stands inside his
innovative “Living Machine” greenhouse, which naturally cleans the wastewater before it goes back to the earth.

Green-Eyed Muenster

August 01, 2011

Eco-conscious creameries look for innovative ways to go green

State of American Cheese

July 01, 2011

ACS survey sheds light on the country’s artisan movement

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