Franz Bakery Grilled Cheese Throwdown

April 20, 2015 by 12 Comments

Apparently April 12 is National Grilled Cheese Sandwich Day.  So on Sunday April 12, 2015, this resulted in that I had the delicious pleasure of sampling 4 grilled cheeses created using Franz Bakery bread. The four grilled cheeses were submissions by local grilled cheese lovers to Franz Bakery as part of a Grilled Cheese contest in which the grand prize included a year’s supply of Franz bread and an All-Clad barbecue tool set. Franz selected the four finalists, who then at Migration Brewing on Sunday from 11 AM – 2 PM cooked their grilled cheese sandwich entry for the public and for the Judges. This was a free family friendly event, and it was a lot of fun!

Each grilled cheese recipe had to use a Franz bread product and 5 ingredients to keep it simple. If you want to see all the entries, they were on social media using the hashtag #franzgrilledcheezeday on the Franz Bakery Facebook wall or on Twitter and Instagram. But let’s take a look at the finalists, shall we? These were all really great sandwiches and I think I have ideas for future grilled cheese parties…

Lindsay Strannigan who also writes the blog RoseMarried presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi’s Spicy Kimchi and Green Onions. You can see her pro tip is putting a cover while grilling.
Lindsay Strannigan of RoseMarried.com (along with her mom here) presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday Lindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday Lindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezedayLindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday

Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with the ingredients of Franz San Juan Nine Grain, ‘Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise. Her pro tip here as demonstrated by her husband Dave is putting the mayo on the outside when grilling! Although she used San Juan Nine Grain on the first sandwich you see, I also tried one on the Franz Gluten Free bread of Great Seed which I had never had before and I will definitely seek out again (it also comes in a regular gluten version).
Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz Gluten Free Great Seed Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday

Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread.
Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday

Christina’s pro technique in grilling was making sure the grill was hot and then rubbing a stick of butter (making sure it sizzles of course) for each side of the grilled cheese. I had never heard of the garlic sourdough bread she used her from Franz, and I’ll be keeping an eye out for it as well as it looks like it’s perfect for making great paninis.
"Christina

Ultimately, Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter.
Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday

I loved how Renee made this a combination of both savory and sweet, and the extra special touch of an extra cheese crisps she also grilled! You can find her award winning take on the grilled cheese on her blog!
Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday

I was impressed by all the ladies slinging those hundreds of grilled cheeses for the crowds. It was a really fun, family friendly event with lots of little knee-high and less kiddies. I loved seeing new generations being exposed to more than just white Wonder bread and American cheese.

Did you know that Franz Bakery has been operating for more than 100 years (thanks to two brothers from Austria who founded their small independent bakery in Portland in 1906) and continues to be family owned (fourth generation) and operate at that same address (NE 11th and Flanders) although it has since expanded to grow into one of the largest bakeries in the West Coast? I know because I love sniffing the air around there if I’m fortunate to be there when it smells like fresh baked bread. Oh, what I would do to be able to sneak in and grab a loaf and stick of butter and just that would be enough during those tantalizing aroma times…

I really enjoy that besides being local, the Franz Bakery bread portfolio comes in a great variety of different options, my favorite including the Potato Hamburger buns for burgers, and for regular sandwich needs I like the Lake Washington Honey Oat & Nut or Cannon Beach Milk & Honey or Oregon Hazelnut Bread. Though clearly I need to expand and try more great bread since I tried new ones at this event! All in all, there are more than 100 kinds of baked good products they make, ranging from sandwich bread to sliders to bagels, dinner rolls, croutons and cakes, and donuts and english muffins, and cookies and bear claws and cinnamon rolls and more… I want some just writing this list! There is No High Fructose Corn Syrup used, you should check out the Franz bakery product list to see all they have to offer. I had no idea they had so many – and now I know to keep my eye out for some new kinds!

Have you tried Franz bakery bread, and if you have, what did you end up trying? Do you have a favorite? Which bread would you use for your version of Franz Bakery Grilled Cheese? In general what’s your favorite recipe for grilled cheese?

Also important- where can I get a calendar of all these food holidays…

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Recipe for Matzo Brei with Parmesan

April 7, 2015 by 9 Comments

When I saw this recipe Matzo Brei with Parmesan and Chives in the Vegetarian Times a year ago, I was fascinated. I’ve never made anything with matzo before. But, this sounded interesting – and what doesn’t go with eggs and cheese right? So for Passover 2015 (though I don’t observe it myself) from the evening of Friday, April 3 to Saturday, April 11 I thought I would give it a try.

I did add chopped onion to mine to go an itsy bit more savory –  if you want you can sauté your chopped onion before adding them into the matzo brei mixture. I also used a bit more butter, but a lot less than the Ruth Reichl version so you decide what is enough for you!

Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal

This recipe for Matzo Brei with Parmesan is a great way to use up some extra eggs as with this dish, 4 eggs can feed 6-8 people depending on what else you are eating with the Matzo Brei. I used 1 matzo for every egg, but some use 2 matzo for each egg to make it more chewy and further stretch that egg. You can  also add a splash of milk if you’d like.

Matzo Brei also seems to come in two forms- omelette from where after pouring it into the pan, you flip it, and then for serving you do slices almost like a quiche, like I did. Or, you can scramble it instead – a perfect fallback in case your flip doesn’t work! – or in case you have leftovers later to heat it up in a pan and break it up and maybe add a little more (like in this case, I added some broccoli).
Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal Recipe for Matzo Brei with Parmesan: in this example I scrambled it with a bit of broccoli

Apparently there is quite a debate of the best accompaniments for Matzo Brei – there seem to be two big camps, either enjoying the matzo brei savory or sweet.

For savory, think of topping them with sour cream, sauteed onions and mushrooms, creamed spinach, or other roasted vegetables, grated cheese, hot sauce or horseradish etc.
Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Enjoy with sour cream or other accompaniments! Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Spice it up with hot sauce or horseradish! Recipe for Matzo Brei with Parmesan: in this example I scrambled it with a bit of broccoli

For sweet, common toppings include cinnamon sugar, powdered sugar, maple syrup, applesauce or other fruit jams or compotes or fresh or roasted or maceration fruit – think similar to pancake.
Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Serve savory or sweet, such as here with maple syrup or cinnamon sugar

Ingredients:

  • 4 matzo squares
  • 4 eggs
  • 1/4 cup chopped chives
  • 1/4 cup chopped onion
  • 1/2 cup grated Parmesan
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon of butter

Directions:

  1. Break up your matzo squares into 1 to 1 1/2 inch pieces. Place broken matzo pieces in bowl, and cover it all with hot water (brei means scalding, though it doesn’t have to be that hot!). Let the matzo get soft by letting it sit in the water for 30 seconds or so, then drain out all the water – you want it to be softened, not mushy.
  2. Crack and beat the 4 eggs in a large bowl. Stir in the broken but now softened matzo squares, chopped chives and onion, grated Parmesan, and season with salt and pepper to your liking.
    Softened matzo mixed in with the eggs and chopped chives and onion for Matzo Brei with Parmesan
  3. In a skillet over medium heat, melt the butter. Now add the matzo egg mixture and let sit for 2 minutes before flipping, or scramble for 3-4 minutes.
    <Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal
  4. Serve immediately while still hot with your choice of sweet or savory or both types for toppings!
    Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal

What do you think you would do, keep your Matzo Brei in omelette form or scramble it? Why?
Recipe for Matzo Brei with Parmesan: in this example I scrambled it with a bit of broccoli

And would you do it with sweet or savory toppings, what would you pick?
Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Enjoy with sour cream or other accompaniments! Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Spice it up with hot sauce or horseradish! Recipe for Matzo Brei with Parmesan, an easy way to stretch eggs with matzo crackers into serving more people or a more full meal. Serve savory or sweet, such as here with maple syrup or cinnamon sugar

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A Visit to Cheese & Crack, Portland

March 27, 2015 by 11 Comments

I still remember my first meeting with Cheese & Crack in Portland, which was then a fledgling food cart a few years ago. Besides delicious offerings of cheese plates and also homemade crackers, the cart owner William Steuernagel really showcased a sense of presentation and style that helped them really stand out on the food cart scene.
Cheese & Crack's food cart offers cheese plates and homemade crackers Eat Mobile 2013: Cheese & Crack's map of their taste Eat Mobile 2013: Cheese & Crack's map of their taste

In 2012 he launched a successful Kickstarter which ended up with twice what he was asking for to start that little cart (and proving that the demand for cheese and the number of cheese addicts in Portland is real), and then grew up into a store on SE 28th by Burnside that opened around this time last year, though that also meant he sadly closed his cute cart. The snack shop is charmingly adorable.
Cheese & Crack Snack Shop in Portland, on SE 28th just a few steps south of Burnside Cheese & Crack Snack Shop in Portland, on SE 28th just a few steps south of Burnside Cheese & Crack Snack Shop in Portland, on SE 28th just a few steps south of Burnside

Their regular menu has about half a dozen cheese plates, and there may be a special cheese plate or special sundae or special snack on their Specials Board, so make sure you check it out. This is the only part about Cheese & Crack that I don’t like – in the multiple times I have visited, people assume that the only offerings are what is on the board, not realizing there is a printed menu once they reach the register that has a listing of more cheese plates and snacks. I wish they would make a large sign with their regular menu offerings for the wall as well. The service works in that you go up to the register to order and pay, and then they prepare your order and bring it to you, and then you bus it to some shelves with dish-bins.
Cheese & Crack Snack Shop in Portland, on SE 28th just a few steps south of Burnside. This is their specials board, they also have a printed menu with more cheese delights Cheese & Crack Snack Shop in Portland, on SE 28th just a few steps south of Burnside. This is their specials board, they also have a printed menu with more cheese delights

It’s hard to believe he was inspired by simple Lunchables and their little boxes of cheese and crackers into this.
Cheese and Crack plate of Shaft's Bleu and Cypress Grove Fromage Blanc with Marionberry Jam, plus an additional side of cheese I requested of the brie brulee on the right hand side

As you can see, there are quite an assortment on your cheese plate: rustic butter crackers they make in house, homemade savory oatmeal cookie, baguette slices, olives, cornichons, dijon mustard, honey, and even a dessert teaspoon of chocolate ganache. My favorite plate is to put together the Shaft’s Bleu and Cypress Grove Fromage Blanc with Marionberry Jam, plus an additional side of cheese. Below, I requested of the brie brulee on the right hand side, but I change out that cheese – I like the blue and the fresh cheese as a base. Make you you sip the blue cheese in the honey! Be careful with the dijon mustard, it is quite pungent – and make use of the olives and cornichons acidity to balance out your little bites.
Cheese and Crack plate of Shaft's Bleu and Cypress Grove Fromage Blanc with Marionberry Jam Cheese and Crack additional side of cheese I requested, the brie brulee

If you are looking for more to fulfill your appetite, get their Seasonal Sandwich. When I visited below it was a Coppa Sandwich with Alps Provisions Dry Cured Pork Collar, Swiss Cheese, Apple Butter, and Greens all on a Grand Central Baguette.
Cheese & Crack Portland's Seasonal Sandwich, a Coppa Sandwich with Alps Provisions Dry Cured Pork Collar, Swiss Cheese, Apple Butter, and Greens all on a Grand Central Baguette Cheese & Crack Portland's Seasonal Sandwich, a Coppa Sandwich with Alps Provisions Dry Cured Pork Collar, Swiss Cheese, Apple Butter, and Greens all on a Grand Central Baguette Cheese & Crack Portland's Seasonal Sandwich, a Coppa Sandwich with Alps Provisions Dry Cured Pork Collar, Swiss Cheese, Apple Butter, and Greens all on a Grand Central Baguette

Add a side salad for $2 or Mornay sauce for $2 – but I think you should add the Macaroni and Mornay instead of putting the Mornay on your sandwich. Go ahead and get the salad so you get some veggies in with the large amount of cheese you are eating.
Cheese & Crack Portland's Seasonal Sandwich, a Coppa Sandwich with Alps Provisions Dry Cured Pork Collar, Swiss Cheese, Apple Butter, and Greens all on a Grand Central Baguette. Add Mornay sauce to your sandwich for $2, but I recommend adding the Macaroni and Mornay instead! You can also add a side salad for $2 Side Salad at Crack and Cheese comes with pickled lentils for fun texture

For the Macaroni and Mornay, they make it with Trofie Pasta to make it even more melt in your mouth, along with Sauce Mornay made with Gruyere & Beecher’s Flagship White Cheddar and then topped with a touch of garlic, herbs, and olive oil.
Cheese & Crack's Macaroni and Mornay, with Trofie Pasta to make it even more melt in your mouth along with Sauce Mornay made with Gruyere & Beecher's Flagship White Cheddar and topped with a touch of garlic, herbs, and olive oil

Alternatively, get your Mornay fix on in the form of “Nachos”, that is Potato Chip Nachos with Sauce Mornay and Pickled Lentils
Cheese & Crack Portland's Snack of Potato Chip Nachos with Sauce Mornay and Pickled Lentils Cheese & Crack Portland's Snack of Potato Chip Nachos with Sauce Mornay and Pickled Lentils

Another visit, they had a Special Snack of Grilled Halloumi with seared halloumi cheese, toast, honey, lemon and greens. I thought it was well worth the price as I assembled by little bites with bread, arugula, warm seared halloumi, a tiny squeeze of lemon and smear of honey.
Cheese & Crack Snack Special of Grilled Halloumi with seared halloumi cheese, toast, honey, lemon and greens. Cheese & Crack Snack Special of Grilled Halloumi with seared halloumi cheese, toast, honey, lemon and greens.

Perhaps you even have room for dessert? I tried the seasonal dessert of a Port Wine Cheese Sundae with Vanilla Soft Serve layered with Ruby Port Wine Reduction and Hazelnut Granola, and then there’s the grated Beecher’s Flagship Cheddar.
Cheese & Crack dessert of a Port Wine Cheese Sundae with Vanilla Soft Serve layered with Ruby Port Wine Reduction and Hazelnut Granola, and then there's the grated Beecher's Flagship Cheddar Cheese & Crack dessert of a Port Wine Cheese Sundae with Vanilla Soft Serve layered with Ruby Port Wine Reduction and Hazelnut Granola, and then there's the grated Beecher's Flagship Cheddar

For their 1 year birthday recently they had a Birthday Sundae with vanilla soft serve, cake mix dusting, sprinkles, and almond whipped cream. This month, I believe it’s a new sundae called Ten Dollar Banana Split boasting Brûléed Bananas, Buttered Chocolate Sauce, Freddy Guys Hazelnuts, Sea Salt, Brown Sugar Whipped Cream and Local Bordeaux Maraschino Cherries. Yep, they are pretty fun with their sundae of the month. This is dangerous to have on your Instagram feed.

 

A photo posted by Cheese & Crack (@cheeseandcrack) on

Their usual Cheese & Crack sundae boasts their vanilla soft serve with torched marshmallow, cracker crumb crumble, and chocolate ganache. Their regular soft serve, a steal at $3, was very popular in the recent wonderful spring weather with the vanilla soft serve with the cone bottom filled with chocolate ganache and optional espresso dust sprinkle on top.

I enjoy following their Instagram @CheeseandCrack which continues the charm pictorially even when I’m not at the shop, and the Cheese & Crack Facebook page is usually the one updated with specials (and food porn images of those specials).

Cheese & Crack Snack Shop on Urbanspoon

 

Have you been to Cheese & Crack? Have you heard of it? What do you think you would try if you visited?

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First Look at Chizu

March 18, 2015 by 1 Comment

As a cheese lover / cheese addict, when Chizu, the west side new outpost of acclaimed cheesemonger Steve Cheese Jones opened, of course I had to be there on their first day. Ok, maybe his name is only Steve Jones – but in Portland every restaurant with a Steve’s Cheese Plate is from this one and only Steve. This location of Chizu at 1126 SW Alder Street is just right next door to Multnomah Whiskey Library. Unlike MWL which only has a door leading down a hallway to it’s whiskey library enclosed atmosphere, Chizu has huge tall windows up front and you can see the whole dining space.
Chizu at at 1126 SW Alder Street is right next door to Multnomah Whiskey Library Chizu has tall bright windows that let in a lot of light into the space, and there is a 6 top right by the window, the only official table in the place when I visited. The rest are all cheese bar seats

The dining area consists of one 6-top table by the front (the only official table and chair seating in the place) and then 12 seats at the cheese bar on high chairs. The space is tiny, 450 square feet, very intimate but not stuffy thanks to the 2 story height.

The seats at the cheese bar gives you only a narrow counter space for your table, but is also where you can also gaze at the beautiful wood and the cases of cheese, arranged like they were art pieces inside their glass enclosures. I did notice on one side of the wall there is a very small counter if needed for standing room but doesn’t seem like it could hold more than a beverage glass and maybe cocktail napkin with a wedge of cheese on it.
Chizu has tall bright windows that let in a lot of light into the space, and there is a 6 top right by the window, the only official table in the place when I visited. The rest are all cheese bar seats Chizu has tall bright windows that let in a lot of light into the space, and there is a 6 top right by the window, the only official table in the place when I visited. The rest are all cheese bar seats Chizu has tall bright windows that let in a lot of light into the space, and there is a 6 top right by the window, the only official table in the place when I visited. The rest are all cheese bar seats Whimsical Art hanging on the wall of Chizu in Portland

Chizu means cheese in Japanese. The concept of Chizu Bar is Japanese inspired, similar to that of a sushi/sashimi bar where you select your cheese a la carte on a paper card, or for your chosen price let yourself at the mercy of the cheese person for a cheese omakase, chef’s choice.
At Chizu, you can gaze at the artfully arranged cheeses in the cases at the cheese bar and order whatever cheese you'd like a la carte similar to sushi and sashimi At Chizu, you can gaze at the artfully arranged cheeses in the cases at the cheese bar and order whatever cheese you'd like a la carte similar to sushi and sashimi

You can also match your cheeses with wine, apertif/digestif, non-alcoholic beverages, beer or cider or sake that Steve has carefully curated to a list of half a dozen for the wines or beer, only a handful for the others. Meanwhile the cheese selections number 30, which Steve is planning to rotate every  month. Each cheese, besides its origin and type, also includes a few helpful adjectives to evoke a general idea of the cheese’s personality.
At Chizu, you can gaze at the artfully arranged cheeses in the cases at the cheese bar and order whatever cheese you'd like a la carte similar to sushi and sashimi

Examples: from the cheeses my friend and I ordered during our visit on that first day: my favorite on her plate was the Veigadarte
A cheese board at Chizu that includes Veigadarte, a goat cheese from Spain; Beaufort D'été, a raw cow cheese from France; Cowgirl Creamery's Red Hawk cow cheese from California

  • Veigadarte, a goat cheese from Spain: Fluffy Cheesecake, Lemon, Pepper
  • Beaufort D’été, a raw cow cheese from France: Floral, Buttery, Hazelnuts, Cream
  • Cowgirl Creamery’s Red Hawk cow cheese from California: Decadent, Pungent, Bacon Fat

A cheese board at Chizu that includes Veigadarte, a goat cheese from Spain; Beaufort D'été, a raw cow cheese from France; Cowgirl Creamery's Red Hawk cow cheese from California

And here, my cheese selection that day. I really loved all three.
A cheese board at Chizu that includes Mountain Lodge's Wonderland, a raw goat cheese from Washington; Sternschnuppe, a raw cow's cheese from Germany; Westfield's Capri Classic Blue Log, a goat cheese from Massachusetts

  • Mountain Lodge’s Wonderland, a raw goat cheese from Washington: Pleasantly Goaty, Rustic, Apple Skin
  • Sternschnuppe, a raw cow’s cheese from Germany: Tonkotsu Ramen, Nutmeg, Seeded Bread
  • Westfield’s Capri Classic Blue Log, a goat cheese from Massachusetts: Fresh, Lactic, Egg Yolk

A cheese board at Chizu that includes Mountain Lodge's Wonderland, a raw goat cheese from Washington; Sternschnuppe, a raw cow's cheese from Germany; Westfield's Capri Classic Blue Log, a goat cheese from Massachusetts

There are no hot dishes, all the cheese is pure uncooked form. But there are a few other accompaniments such as demi-baguette slices, pickles, hazelnut wasabi nuts, and charcuterie or this amazing Duck Board with smoked duck breast, duck salami and ginger pickles.
Duck Board with smoked duck breast, duck salami and ginger pickles at Steve's new cheese mecca on the West side, Chizu

Certainly, in putting together a cheese board of 3-4 one ounce servings of cheeses, you can probably expect to be paying about $4-5 for each cheese on the board, and then additional for a little bread or maybe some other accompaniment, which adds up to close to $20 without counting a drink yet. And this can’t be described as a filling dinner. This is a place for starters or a just a bite to eat, not a meal.

However, it must be noted that the selection of cheeses here is really impressive, with many cheeses that are carefully procured from all over the US or the world and that you won’t see possibly anywhere else in Portland. If you want to really pick out some artisan cheeses, this is the place for you. The room is small but will probably turning over quickly since it’s just a snack.
At Chizu, you can gaze at the artfully arranged cheeses in the cases at the cheese bar and order whatever cheese you'd like a la carte similar to sushi and sashimi

Since this was only their opening day, I don’t know what will happen yet for Chizu. Even with the rotating cheeses every month, I worry whether there’s enough fellow cheese lovers in Portland to keep Chizu consistently supported since it’s just cheese in its pure form, cut from the wheel to you to pop on your mouth. The space is too small for them to do retail, so it’s for tasting cheese only right now. I hope he gets a list of cheeses in rotation online as seeing certain cheeses would draw me in… Man I hope burrata makes it in.

In the future I wonder if Steve might entertain doing special cheese pairing events (similar to the progression I love to experience every year at the Beer and Cheese Festival I have covered multiple times in 2014, 2013, 2012…) but with the advantage of being seated. Or, maybe a cheese journey or cheese class where he crafts the progression for us along with telling tales from the cheese makers, all in a small special omakase night experience. But I’m projecting here, and I’m curious to see where Chizu where go. Steve is understandably a bit busy as not only has he just opened Chizu, but the Cheese Bar 2/Cheese Bar Annex will be the food service in the space within The Commons Brewery that is opening in a few week.  So maybe when both finally have their doors open we can start to see more what the cheese empire of Steve is going to expand with.

Are you a cheese addict like me? What are your favorite kinds of cheeses? I love very buttery cheeses, aged cheeses that might even crystalline crunch to them, cheeses that have gotten extra special flavorings added such as a rub in rosemary or espresso or beer, added cumin, have been smoked… or cheeses that are very fresh so I feel like I might have just eaten it out of the cheesemaker’s kitchen and it was made just earlier that day (like Ladysmith. Burrata. Only one day or two old homemade ricotta never kept in plastic). Have you been to Steve’s Cheese Bar?

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Holidays in Sonoma – Local Cheese in Sonoma

January 14, 2015 by 11 Comments

Besides local beer, I am always looking for local cheeses as well when I travel. When you are in Sonoma, there are several to choose from- in fact, there is a whole Cheese Trail if you are so inclined. With our Thanksgiving weekend visit the timeline was too short to fit such a trip in, but it’s an interesting activity to consider for a future visit for me.

Besides, you will inevitably want some bread, crackers, and cheese as a absorbant snack while you are out on the wine tasting room visits, right? And, while here you want to choose to support artisans here by getting the local cheese in Sonoma right?
Our Sonoma wine tasting picnic with cheese, bread, grapes, hummus, and various spreads

The most convenient cheese stop is right in Sonoma Plaza, in fact it’s even right by a free parking lot! That stop is The Sonoma Cheese Factory. Inside you will find a whole two cases worth of various cheese they produce, as well as a large deli that offers other products for a Sonoma picnic, microbrews and local wine for you to take home as well- even BBQ! They offer some tasty sounding sandwiches or you can build your own selecting from among 16 different proteins, half a dozen types of bread, almost a dozen cheeses, and more than 20 extras varying from brown sugar pecan mustard to three types of aioli or bacon, jalapenos, roasted red peppers, even sauerkraut. You can make your sandwich a lunchbox to take with you if you’d like.

In the cheese cases I was mentioning, they have several that you can sample, and when I saw they had a buy 2 get 1 wedge of Sonoma Cheese Factory Cheese (nicknamed SCF) I couldn’t resist over-purchasing even though there were just four of us.

Most of the cheeses at SCF are Jack type cheeses, and vary from the traditional to some of our favorite flavorings that we picked out of Garlic Jack, Habanero Jack, Pesto jack and Mediterranean Jack Cheeses. They also had some aged Cheddars. The three we ended up getting that you see are the square aged cheddar, the white is the Garlic Jack, and the one with all those flecks is the Mediterranean Jack.

The three we ended up getting that you see from Sonoma Cheese Factory are the square aged cheddar, the white is the Garlic Jack, and the one with all those flecks is the Mediterranean Jack. The three we ended up getting that you see from Sonoma Cheese Factory are the square aged cheddar, the white is the Garlic Jack, and the one with all those flecks is the Mediterranean Jack.

While you are here in Sonoma Plaza, I might suggest you grab some bread at nearby (literally a block away) Basque Boulangerie, which has some great sourdough and French breads. If it’s late and Basque is closed, you might also consider visiting the local grocery store Sonoma Market where I also appreciated they had lots of local bread.

Also nearby to Sonoma Plaza is Vella Cheese, Besides Jack cheeses and Cheddar, they also have some Italian style cheeses. And, they only use vegetarian rennet.

Another option is the Epicurean Connection Cafe, Beer and Wine Bar, where you can stock up on goods and also get some tasty versions of cheesy sandwiches (including more than half a dozen grilled cheese sandwiches), tartines, crepes, salads and cheese plates. Some of the spreads you saw in my first photo of the post are from Epicurean, including a triple cream Les Trois Fromage made from cow, goat, and and sheep milk.

My favorite cheese visit though was much more out of the way. This visit the cheese maker Matos Cheese Factory. The name says Factory, but you are going right to the Farm. Matos Cheese Factory only makes one type of cheese, St Jorge Cheese. This cheese’s heritage comes from Sao Jorge, Portugal, the original homeland of the founders Joe and Mary Matos.

It involved driving up towards Sebastopol as we were heading towards Iron Horse Vineyard anyway, and was only a little 10 minute drive from California Route 116 anyway that you would be taking. Be prepared to be driving a bit longer than you might think on an all dirt driveway up to the farm buildings. And, you are literally parking in the space amid their barns, there is no parking lot. As you are driving up to the farm you will even pass by the cows who produced the milk for the cheeses. You can see they are so impressed by your visit and getting this far.
Cows that produce the milk for St Jorge Cheese at Matos Cheese Factory Cows that produce the milk for St Jorge Cheese at Matos Cheese Factory

As you walk in you might encounter one of the farm cats like we did, or the farm dog as well. The little shop has a little bell that rings as you open the door so that wherever they may be working they then know you are there. The little shop is really more of a counter that only fits a handful of people, though it also offers a glimpse into the much larger aging room.
Visiting Matos Cheese Factory, makers of St Jorge Cheese St Jorge Cheese in the aging room of Matos Cheese Factory in Sonoma St Jorge Cheese in the aging room of Matos Cheese Factory in Sonoma
They are happy to let you taste two version of their St George, also known as St Jorge Cheese – a younger version and an older version, so you can contrast the more buttery younger version that is like a cross between Havarti and Manchego, and also we tried a more aged one that turns crumbly and is a bit more like Parmesan.
Visiting Matos Cheese Factory, makers of St Jorge Cheese Visiting Matos Cheese Factory, sampling their one cheese that they make, St Jorge Cheese Visiting Matos Cheese Factory, sampling their one cheese that they make, St Jorge Cheese
Your whole visit will likely only last 15 minutes or so, but I left with really delicious cheese and the happy feeling of buying directly from the farmers themselves – in fact in my case, directly from the granddaughter of founder Joe Matos himself. They only accept cash or check.
St Jorge Cheese in the aging room of Matos Cheese Factory in Sonoma My purchase of cheese from Matos Cheese Factory, makers of St Jorge Cheese in Sonoma Cows that produce the milk for St Jorge at Matos Cheese Factory

I didn’t have time for this last two cheese locations, but in Petaluma there are also the options of Marin Cheese, which produces a softer cheese in a French style like brie and camembert, and the Petaluma Creamery that offers tries of their Spring  Hill Jersey Cheese, and Petaluma Creamery  cheeses as well as pizza and ice cream.

Have you had cheeses in Sonoma?

This post is part of my series on my trip to Sonoma where I list various recommendations.

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