Recently I did a presentation on West Coast cheeses for a group of visiting chefs from Asia. After a guided tasting of the dozen cheeses I had selected, they had questions. The only one that stumped me was, “What’s your favorite West Coast creamery?” I didn’t have a ready answer but, in thinking about it afterward, one producer did keep coming to mind for its back story, its values and the consistent high quality of its cheeses. I could never name the favorite among the many worthy creameries on the Left Coast, but Cascadia Creamery is definitely on the short list.
Read moreBouncing Back
Thank you, cheese fans, for keeping the faith. You get it. You haven’t abandoned raw-milk cheeses despite the recent tragic incident traced to Vulto Creamery. Raw-milk cheesemakers like John Shuman at Cascadia Creamery feared a sales plunge, but it hasn’t materialized. You didn’t panic. Reassured, Shuman has resumed production of Sawtooth (above) after a self-imposed pause. That has to be a relief for this small family business and it’s welcome news for us. When a cheese this good is a casualty, everyone loses.
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