Fromage

Fromager Jesse Seratt’s

current favorites:

 

CROTTIN

Poitou, France – goat’s milk

dense, bright and tangy

 

MT. TAM

Point Reyes Station, California – cow’s milk

buttery with notes of garlic and white truffle

 

MONTE ENEBRO

Avila, Spain – goat’s milk

creamy, lemony with a blue nose

 

HARBISON

Greensboro, Vermont – raw cow’s milk

gooey, fruity with a woodsy spice

 

EPOISSES

Burgundy, France – cow’s milk

oozy, complex and delightfully unctuous

 

FREYA’S WHEEL

Dundee, Oregon – goat’s milk

smooth, milky, and mushroomy

 

SAN ANDRES

Petaluma, California – raw sheep’s milk

crumbly, yogurty with a citrus tang

 

WILLOW CREEK

Madras, Oregon – raw cow’s milk

sunny with green pasture and tropical fruit notes

 

CABOT CLOTHBOUND CHEDDAR

Cabot, Vermont – raw cow’s milk

crystaline, salty and sweet with butterscotch notes

 

OREGON BLUE

Central Point, Oregon – raw cow’s milk

robust, zesty 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