94's Blog

- Odessa Blue -
Ancient Heritage Dairy
Nestled between the foothills of the Oregon Cascade Mountains and the fertile Willamette Valley. Their motto, “Raised with respect, nourished to nourish you”, says it all. Finding the best ways to get the most out of each ewe, from sustainable and organic feeding to not using hormones or
drugs to boost production. The cheese… Dense, creamy curd that melts in your mouth to reveal a rich meatiness. Reminds me of a young Stilton in many ways.
(Raw, Sheep & Cow, 60 Day+) Scio (SIGH-o), Oregon

- River Doe -
River Valley cheese
Just a 40 minute trek up I90 sits River Valley Ranch in the heart of Snoqualmie Valley. The ranch plays host to an assortment of dairying animals (LaMancha goats, Yak, Riverine Water Buffalo, Sheep and
Holstein Cows) who’s milk is the bases for many fine raw and artisan cheeses. Raw goat milk tomme rubbed with olive oil. Rich and creamy with hints of grass, even a little tannic on the finish.
(Raw, Goat, 60 Day+) Fall City, Oregon

- Scio Heritage -
Ancient Heritage Dairy
After the discovery that their boys were allergic to cow and goat milk the only logical step for this small family operation; sheep. Raising a small herd of East Friesian sheep, known for their calm and gentle disposition, the Obringer family has found something that truly brings them together.
Rich and creamy; a simple pleasure. My favorite style of sheep cheese,
buttery with just enough acid bite to bring it together in your mouth.
(Raw, Sheep, 60 Day+) Scio (SIGH-o), Oregon

- Valley Girl -
River Valley Cheese
River Valley Cheese was featured on KUOW in May and I hear more press is coming soon. Hopefully they’ll remain just enough of a mystery to the masses so we can keep getting these great products. Grainy crystalline structured curd hides blueberry notes within a dry creamy paste.
Green earth and a nice tangy bite to finish. Do I have to share?
(Raw, Cow, 60 Day+) Fall City, Washington

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