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
City, State: Bend, Oregon
Milk Type: Goat
Milk Treatment: Pasteurized
Aging: 6 - 12 Weeks
Size(s): 9 pounds