More Tumalo Farms Goat Goudas
The lady’s kiosk now carries three of the award-winning farmstead cheeses from Tumalo Farms. One, Classico, we have reviewed in the past. The other two were new to us and have happily joined the group of goat cheeses that The Lady, The Man and I like.
To re-cap the rise to cheese fame, Tumalo Farms Owner and Cheesemaker, Flavio DeCastilhos, left the Silicon Valley fast lane and moved his family to Bend, Oregon where he and his wife built a state-of-the-art cheese making facility and began making goat gouda-style cheeses and winning awards within the first three years.
In 2009, Tumalo Farms Classico finished second in its class at the U.S. Cheese Championship Contest, stunning many in the cheese world… I could comment here… but let me just say to those stunned… get over it… this man makes cheese that deserves to win awards.
In addition to Classico, The Lady’s kiosk now carries Tumalo Farms Pondhopper and Fenacho Goat Goudas.
Fenacho has a pale yellow paste peppered with exotic fenugreek seeds which give this cheese a nutty, sweet flavor with a butterscotch finish. While some might consider this a dessert cheese, your not-so-humble Feline Foodie (that would be moi) thinks it might all be gone if you lag behind thinking you should wait for dessert.
I give Fenacho 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: On a cheese plate, you’ll have the crowd begging for more. As a dessert cheese, you’ll be lucky to have any left by the time the entrée plates are removed…
Wine Pairing: 2008 Reserve “La Creole” Eola Hills Pinot Noir
Beer Pairing: Deschutes Brewery’s Inversion IPA
Awards: 1st Place – American Cheese Society – 2007; 2nd Place – American Cheese Society – 2009; 2nd Place – US Championship – 2007
Source: Pasteurized Tumalo Farms Farmstead Goat Milk
The third cheese on the plate was Tumalo Farms Pondhopper. This semi-hard cheese was the sharpest and most goat-like of the three. It is spiced with a local beer and while I can’t swear as to which one, my money is on the beer pairing below… We found the tang of both the goat and the beer to blend well and you can bet this cheese will appear at the manse again… to The Lady, that’s a hint…
I give Tumalo Farms’ Pondhopper 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Pairing this cheese with cured meats is a slam dunk. The Lady brought home some of the Italian meats from Boar’s Head and even I swooned… normally leaving that task to The Man…
Wine Pairing: Pinot Gris
Beer Pairing: Deschutes Mirror Pond Pale Ale
Awards: 1st Place – American Cheese Society – 2006; 2nd Place – American Cheese Society – 2009; 3rd Place – American Cheese Society – 2008
Source: 100% Pasteurized Farmstead Goat Milk
The Lady, The Man and I enjoyed these three cheeses on a cheese plate with a couple of jams and while The Man was busy swooning, I was busy snagging an extra portion, thanks to The Lady… gotta love her…