Tuesday, April 20, 2010

BYOC, BYOW and a Goat-A-Chino

This past weekend we had a great celebration of All That's Local... Bread, Wine & Cheese.

I strategically positioned myself in the cellar with the cheesemakers and our paired wines and literally sampled all day.... but not the wine till 5 p.m. :)

During Tami Parr's sessions on Artisan Cheeses of the Pacific Northwest, she talked about how closely linked the goat's or sheep's milk were to the quality of the cheese. You really wouldn't expect anything else... just like a great wine, it starts with great grapes.

Tami also talked about how a Chevre was a dead giveaway on the quality of the cheeses made. With a fresh Chevre you are tasting the "milk", no aging.

With our artisan cheeses the industry is still in its infancy. Our "sense of place" will evolve and not be as broad as Pacific Northwest Artisan Cheeses in years to come. Like our Washington wine industry where grapes are defined by Appellations (a legally defined and protected geographical indication used to identify where the grapes for a wine were grown), I believe cheese making will follow a similar course.

Just think, the Olympic Peninsula may eventually be known around the world for our fresh Goat Chevre because of our temperate climate that allows the goats to graze almost year round on grass and brush islands that makes up our lush terroir.

Mystery Bay, one of the creameries at Olympic Cellars, offers tours at 6 a.m. and 6 p.m. You can Bring Your Own Coffee or BYOW... but if you choose coffee... then you can have a fresh (and I mean fresh) Goat-A-Chino.

Picture this, Rachael, the cheesemaker and owner, is milking the goat and you're standing beside her holding out your cup of coffee for some milk!

Got the picture? Rachael was entertaining our guests with stories of the farm and this was my favorite... once you have a Goat-A-Chino, you never go back!

Cheers, Kathy

P.S. Our Lemberger Rose , (Rose the Riveter) a fresh and young wine, was outstanding with the Fresh Chevre.

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