Fromage

Fromager Jesse Seratt’s

current favorites:

 

BUCHERON

Poitou, France – goat’s milk

tangy, fresh and citrusy

 

PYRAMID

Redmond, Oregon – raw goat’s milk

fresh, bright and yogurty

 

MT. TAM

Point Reyes Station, California – cow’s milk

creamy with notes of garlic and white truffle

 

HARBISON

Greensboro, Vermont – raw cow’s milk

thick, rich with a woodsy spice

 

TALEGGIO

Lombardy, Italy – cow’s milk

milky, fruity and aromatic

 

EPOISSES

Burgundy, France – cow’s milk

gooey, complex and delightfully unctuous

 

VENDÉEN BICHONNÉ

Vendée, France – cow’s milk

velvety, plump with earth and mushroom

 

FONTINA VAL D’AOSTA

Aosta, Italy – cow’s milk

buttery, grassy and slightly sweet

 

OPAL SPRINGS

Madras, Oregon – raw cow and sheep’s milk

buttery, slightly sweet with notes of fresh pasture

 

TIN WILLOW TOMME

Adna, Washington – raw sheep’s milk

sharp, nutty and tangy

 

OREGON BLUE

Central Point, Oregon – raw cow’s milk

fullbodied, tangy and piquant

selection of one … 6.00

selection of three … 16.00

selection of five … 28.00



Bluehour Restaurant | 250 NW 13th Avenue, at Everett Street | Pearl District Portland OR 97209 | 503-226-3394