Fenacho

For a few years now, the state of Oregon has been popping up in the food news for producing some very exceptional Pinot Noirs, so what would be more natural than them making their mark on the cheese world as well?

Tucked away in the cool shadows of the majestic Cascade mountain range near Bend in Central Oregon, Flavio DeCastilhos uses traditional Dutch and Italian cheesemaking methods to produce unique goat cheeses at Tumalo Farms. Because the farm is situated about 3,500 feet above sea level, the Saanen and Alpine goats at Tumalo Farms frolic in clean alpine air and revel in the three hundred days of sunshine that saturates the area every year.

Throughout its nutty paste, Fenacho is riddled with amber fenugreek seeds. The fenugreek seeds impart a pleasing sweetness that faintly hints of onion and gives the cheese wonderful texture. Complex and aromatic, this farmstead goat cheese lingers on the palate with flavors of butterscotch.

2nd Place - Flavor Added - Dutch Style - Spices, Herbs, Seasonings, Fruits (All Milks) - 2010 ACS competition

Farm / Company: Tumalo Farms

Cheesemaker: Flavio DeCastihos

Proprietor: Flavio & Margie DeCastihos

Affineur:

City, State: Bend, Oregon

Region: Northwest

Country: USA

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Wax