Five Oregon cheeses that truly stand up above the crowd. - An Oregonian staffer tries her hand at making cheese. First comes a mozzarella class where she has mixed results, but an attempt at making chevre at home boosts her confidence and readies her for more cheesemaking accomplishments.
- Resources for the home cheesemaker. Once you've made the cheese, check out these recipes for ways to use it.
- The Market Basket's got tools of the barbecuing trade (perfect since the summer grilling season kicked off this weekend).
- Despite legal issues and a few health scares, people still want raw milk (and small dairies want to give it to them.
- Pork chops make for a quick, easy and delicious dinner. Pair them with some quickly cooked stone fruit (coming into season now) and you'll have yourself a tasty meal.
- Wine writer Alice Feiring is trying to stop the homogenization of wines, advocating instead a natural approach.
The Oregonian in 60 seconds: Oregon cheese, barbecue and pork chops
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15-27-2008 @ 11:49AM
Low Impact Development said...
Everyone here in Portland is wrapped tried to strike it rich with their own microbrew, too.
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