Meet the Maker - Lincolnshire Poacher/WeinbauPaetra Wine Tasting

Meet the Maker: Simon Jones of Neal's Yard Dairy's Lincolnshire Poacher
July 5th 5-7pm

Simon and Tim Jones are the forces behind Lincolnshire Poacher cheese, a cross between a traditional West Country Cheddar and an alpine style. Their farm, located at the edge of Lincolnshire Wolds in England, has been in their family since 1917. It wasn't until 1992, after Simon had finished agricultural college, that he decided to try cheesemaking. Today, all the milk produced by their 230 Holstein Fresian cows is used for cheese production.

Lincolnshire Poacher is aged a minimum of 14 months and may be aged up to two years. Neal's Yard Dairy hand selects wheels to sell locally and for export. We just cut into a two year old wheel of this raw cow's milk cheese and it's tasting great! Cheese Bar will be hosting Simon Jones, maker of Lincolnshire Poacher July 5th from 5 to 7.

Can't make it July 5th? Come down to the shop and taste Lincolnshire Poacher anytime!

Black Sheep Creamery's seasonal Fresh Brebis is back in stock. Rich, fluffy, fresh, and tangy! Pair this fresh sheep's milk cheese with summer fruit or use it in place of ricotta in your favorite recipes.

Wine Tasting ft. Weinbau Paetra, Thursday, June 29th, 5:30-7:30 pm

This week we are thrilled to be featuring the German-inspired wines of Bill Hooper from his Weinbau Paetra label. Weinbau is German for the craft of growing and producing wine. Paetra is from the Latin for "Rock".

"The basis for all great wine is the soil from which it comes. Our wines are crafted by intensive hand-labor in the vineyard and a minimalist approach to cellar-work. "As little as possible, as much as necessary" is a fitting motto. We produce Riesling using traditional European techniques on American Soil." Click here to learn more about Bill's journey.

Here are the featured wines :

2016 'K' Riesling, Willamette Valley, OR

2016 produced another beautiful Riesling Kabinett. We love this as our go-to white and have found that it pairs with a variety of seafood, freshwater fish and especially Pork BBQ. This wine is made from the first several harvest passes of two different vineyards. It's bright, fresh, mineral and borderline dry. The mix of soils and clones provides a lot of complexity. There is some Granny Smith apple, pineapple, quince, and a little sea-spray for good measure. This was harvested by hand in 4 passes, gently pressed and allowed to settle by gravity. The fermentation took place over the course of two months in Stainless Steel. There were no commercial yeasts added, no added acid, sugar, or chemical nutrients.

2016 Pinot Blanc, Coast Range, OR

Our 2016 Pinot Blanc was harvested in three different harvest passes from old-vines grown at 750 ft above sea-level. These selections were fermented separately in 80% neutral oak and 20% stainless steel without commercial yeast or chemical additions. The resulting wine is very pure and mineral with hints of pear, exotic fruit and bright acidity. For me, Pinot Blanc provides sort of a bridge between chardonnay and riesling and because of that it's very versatile at table, but shellfish and oysters are it's best friends.

2015 Dry Riesling, Eola-Amity Hills, OR

This dry Riesling was made from a second-harvest pass of only the ripest and healthiest grapes. It fermented at very cool temperatures in neutral oak barrels without cultured yeast or chemical additions for over four months. There are a lot of exotic N90 spiced-peach flavors and yellow plum aromas with substantial acidity.

As usual the tasting is complimentary and the wines are discounted tomorrow night only. See you there!