From: markm@ogicse.ogi.edu (Mark Morrissey)
Newsgroups: soc.motss
Subject: Re: Cheese-Louise
Date: 18 Nov 92 03:41:15 GMT
Article-I.D.: ogicse.46046
Organization: Oregon Graduate Institute (formerly OGC), Beaverton, OR

In article <1992Nov18.022340.25943@macc.wisc.edu> anderson@macc.wisc.edu (Jess Anderson) writes:
>
>We'll have to work on you Nelson, about sharp cheddar and
>sharper yet Swiss cheese.  You can't get the really good
>stuff in stores here, but in Wisconsin you're seldom more
>than 20 miles from a good cheese factory (what a wonderfully
>sour but clean smell they have!).  If you get there about
>3:00 in the afternoon, when they're pretty much done for the
>day, you can jabber with the cheesemaker, who will take you
>back in the cooler to try the really good stuff.  Costs an
>arm and a leg, but hey, that's why we work, eh?  Both aged
>cheddar and aged Swiss should be at least six months old
>(what's called "aged" in the supermarket is usually about
>two months old), and fairly crumbly, at or just below room
>temperature, and eaten with a really good flatbread (no
>salt!) and strong coffee or a tasty homemade libation like
>dandelion wine.  I like cheese with beer, too.

Now Jess.  You seem to imply that Nelson should run right out
to Wisconson and have a taste of really good cheese.  While
this sentiment does run the gammit of innuendo, the joy  of
good cheese is not limited to Wisconson, but may, in fact be found
in dreary old Oregon.

Many uninformed people shuffle right out to Tillamook for some of
the very good Tillamook cheddar, which, IMHO, is among the finest
anywhere.  However, there are drawbacks: Cheddar only goes so far.

The true cheese lover in Oregon also goes to Tillamook, but heads
for the Blue Heron Cheese Factory for some of the best Brie on
this planet (don't take my word for it FJ!!, come and visit for
yourself <wink> <wink> <nudge> <nudge>).  They also have some of
the finest fruit wines around (and I am not normally a fruit wine
person).  In fact, the watermelon wine which I passed about at
Bagby Hot Springs during the con was from there (remember that
one, John?).

I have had the carefully aged (whatever that means - what would
uncarefully aged cheese taste like?) wine dandelion wine and concur
with Jess about its beauty with extra sharp cheddar.  Too wonderful
for words - just about right for sharing with that special someone
(Hint about an Xmas present HERE! - you know who you are even if you
personally hate cheese!).

This seems like a good time to propose that the cheese and wine lovers
on soc.motss come to Oregon for Valentines Day and commune at the
coast where we can watch the breakers under grey skies, walk solitary
beaches, and visit cheese factories and wine shops as well as a
microbrewery or two.  I can think of a few people who should be
there besides the priciples (which, of course, includes FJ!! for the
european perspectve): Jeff and Durwood; Mike and Todd; Tom and whoever;
a certain someone from the east coast and a certain local; my 
pdx-motss-mom and a certain someone else; <big list deleted - but
not forgotten> ; etc. etc. etc.

I'm nothing if not a planning queen.

Ain't cheese wonderful!

Did I mention that I am a cheese freak in spite of being very allergic?
Since my allergies manifest themselves as severe headaches, the reward
has to be *very* special.  

hey!  did this subject drift, or what?

Maybe I can be it back on track by mentioning the very good 1987
Chateau Benoit Pinot Noir (Oregon) which is currently keeping me
company.  I would compare it favorably to a 1978 Robert Mondave
Pinot Noir Reserve if tasted in 1985.  That is, quite good.  It
could only be made better with a nice selection of wines from the
local cheese shop - excuse me, have an errand.

--mark
---
Mark Morrissey     markm@cse.ogi.edu     Hate is NOT a Family Value.
"You picked a bad day.  Pat Buchanan's here, and he's passing out a
petition to get the name of the species changed to hetero-sapien..."
 - Phil, the bar owner on "Murphy Brown"
Newsgroups: soc.motss