After a little lunch at Coquine https://www.chowhound.com/post/coquin..., we made a quick stop at the two-bedroom AirBnB tiny house that would be our home base for the next five days to check-in and freshen-up. Then off to the races again to the cheese department at Whole Foods on Fremont https://www.wholefoodsmarket.com/stor... to try some Northwest cheeses. We tried many fine local cheeses. Yet among them, the portfolio from Cascadia Creamery in Trout Lake, WA stood out. Based on the Washington side of the gorge, the certified organic, raw milk is sourced from a mostly Jersey herd bred for A2 genetics.
Hard texture with a delicate, crumbly brittleness like Caerphilly with grassy notes in the center deepening to stronger, earthier tones closer to the rind. I loved the complexity and the way it broke apart on the tongue.
Decadently creamy mouthfeel, tasting of rich butter with a subtle tang that kicks in at the finish.
Relatively polite washed rind, semi-soft and creamy, almost fudge-like in texture, instead of pungency this was intensely savory, nutty and meaty, reminiscent of bacon fat.
Bright floral high-tones, perfect salting, deep blue flavors but not peppery or harsh, lovely creamy texture, harmonious and balanced from start to finish. So easy to love.
Three of the four (omitted Sleeping Beauty) made it onto our cheeseboard the Saturday night along with the Iris from Briar Rose Creamery. We had a fun time tasting them with different beers to find our favorite pairings. Personally, I liked the Reubens Brews Gose and the Great Divide Collette farmhouse ale the most as partners, but maybe because I liked those lighter brews the best.
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