I was to most, in the middle of nowhere. I found myself at a place however that I had been in the past. If I had it my way I wouldn't of returned this time around, little before was I fond of. Completely unrelated to my and its purpose I came along a discovery that reminded me of something. First it was my awareness of my birth and the life that I felt before it. I was alive and awoken. Then it was the simple reminder that you NEVER see some things coming.
Like a woman in my case, to you maybe a man, she came and is now gone. It was love at first bite. I'm being serious. All I'm left with is a business card and an address, no website or email. Little but a memory now and a long distance relationship too far for even the most certain. This lover of mine can't even be googled, well you can but all you'll find is a Swiss castle bearing the name. It makes me feel lonely..empty..and abandoned.
To tell you now, I was in Oregon, the Willamette Valley--looking for Pinot Noir and the likes there of. The day was mid and the place I tell you for those who know it was Arbor Brook Winery--some of the nicest people. We made our way through the barn....or was it their winery, in typical fashion I was the first one finished. I probably wouldn't have made the move but I was waiting and OK, a little hungry, I always am. In the corner, in the lobby, by the window, away from the door, stood a man. A tempting sight I saw and so, I walked over.
This man a goat farmer and I tell you now, a cheese maker. His name was Mark. Guessing, he is 62 or so, tall and with a white beard and certainly a talent for cheese. The cheese, yes my love and of goats milk. Now, I don't know cheese but I do food and I can explain it like a wine.
Creamy, rich of earth, mushroom, truffle specifically, from the mold used I was told. Hedonistic, exotic, a delicate fresh prickle and a slightly oozing rich roundness. It was grassy, it had balance, these heightened focused flavors seductive and obvious. I wanted to say it tasted French but how could it be when I had tasted nothing this good from there or anywhere for that matter. It was mineral laden with a remarkable classic stature. I wish you a lick of this screen for its flavor. Most of the time you have to stop somewhere and I did. Only because it was time to go and I had manors and there was now a line. I wouldn't of been able to stop. What would have been the point? No such thing now of too-much-of-a-good-thing. Rich as the worlds wealth it was, but not filling--light and airy oddly. It was the truffle I tell you, or was it the goats, perhaps I was drunk or maybe it was all in my head.
It's been said "it's not the wine that makes for the moment, it's the moment that makes the wine", and I agree. In this case, this cheese made the moment and I am certain! I asked Mark if it had won any awards, he said he'd been making it for 2 years and had not entered it in a contest. Mark, enter it. He said the 'round' would of equated to about $20. Mark, I would of paid $100.
This cheese changed my life. I'm not sure how I feel about that. Here's how you can find it, send it my regards. Fair warning, you may never be the same.
Like a woman in my case, to you maybe a man, she came and is now gone. It was love at first bite. I'm being serious. All I'm left with is a business card and an address, no website or email. Little but a memory now and a long distance relationship too far for even the most certain. This lover of mine can't even be googled, well you can but all you'll find is a Swiss castle bearing the name. It makes me feel lonely..empty..and abandoned.
To tell you now, I was in Oregon, the Willamette Valley--looking for Pinot Noir and the likes there of. The day was mid and the place I tell you for those who know it was Arbor Brook Winery--some of the nicest people. We made our way through the barn....or was it their winery, in typical fashion I was the first one finished. I probably wouldn't have made the move but I was waiting and OK, a little hungry, I always am. In the corner, in the lobby, by the window, away from the door, stood a man. A tempting sight I saw and so, I walked over.
This man a goat farmer and I tell you now, a cheese maker. His name was Mark. Guessing, he is 62 or so, tall and with a white beard and certainly a talent for cheese. The cheese, yes my love and of goats milk. Now, I don't know cheese but I do food and I can explain it like a wine.
Creamy, rich of earth, mushroom, truffle specifically, from the mold used I was told. Hedonistic, exotic, a delicate fresh prickle and a slightly oozing rich roundness. It was grassy, it had balance, these heightened focused flavors seductive and obvious. I wanted to say it tasted French but how could it be when I had tasted nothing this good from there or anywhere for that matter. It was mineral laden with a remarkable classic stature. I wish you a lick of this screen for its flavor. Most of the time you have to stop somewhere and I did. Only because it was time to go and I had manors and there was now a line. I wouldn't of been able to stop. What would have been the point? No such thing now of too-much-of-a-good-thing. Rich as the worlds wealth it was, but not filling--light and airy oddly. It was the truffle I tell you, or was it the goats, perhaps I was drunk or maybe it was all in my head.
It's been said "it's not the wine that makes for the moment, it's the moment that makes the wine", and I agree. In this case, this cheese made the moment and I am certain! I asked Mark if it had won any awards, he said he'd been making it for 2 years and had not entered it in a contest. Mark, enter it. He said the 'round' would of equated to about $20. Mark, I would of paid $100.
This cheese changed my life. I'm not sure how I feel about that. Here's how you can find it, send it my regards. Fair warning, you may never be the same.
Beroldingen
'Chahalem' Goat Cheese
3145 NE Bell Road
Sherwood, Oregon 97140
Mark & Priska - 503.554.8812
