Fromage

Fromager Jesse Seratt’s

current favorites:

 

MT. TAM

Point Reyes Station, California – cow’s milk

buttery with hints of garlic and white truffle

 

ROSSO DI LANGA

Piedmont, Italy – cow’s milk

ripe, rich and aromatic

 

HARBISON

Greensboro, Vermont – raw cow’s milk

rustic, woodsy, sappy pudding with a yellow mustard finish

 

MONTE ENEBRO

Avila, Spain – goat’s milk

lemony, creamy with a blue nose

 

EPOISSES

Burgundy, France – cow’s milk

gooey, complex and delightfully unctuous

 

SLEEPING BEAUTY

Trout Lake, Washington – raw cow’s milk

fluffy, buttery and rich

 

APPALACHIAN

Galax, Virginia – raw cow’s milk

sunny, grassy and slightly sweet

 

WILLOW CREEK

Madras, Oregon – raw cow and sheep’s milk

milky, fruity with flavors of fresh pasture

 

OSSAU IRATY

Pyrénées, France- raw sheep’s milk

sharp, nutty with hints of olive and honey

 

COMTE – ESSEX ST., FORT ST. ANTOINE

Franche-Comte, France – raw cow’s milk

aromas of hazelnut with undertows of wet earth and straw

 

GLACIER BLUE

Trout Lake, Washington – raw cow’s milk

earthy, mushroomy and minerally

 

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