An Asian Delight

Sake’s brewing process similar to beer, yet it has a taste all its own

An Asian Delight

Celebrated wine aficionado, Ron Kapon, who is known in wine circles as the Peripatetic Oenophile — the traveling wine expert — answers questions that Cheese Connoisseur readers have asked.

Cheese Connoisseur: What is sake?

Ron Kapon: Sake or saki (pronounced sah-keh) is a naturally-fermented alcoholic beverage made from a combination of rice, water, yeast and koji.

Because sake is fermented, not distilled, it is not a spirit. It is more akin to beer than wine, as it is produced from rice, which is a grain, rather than from a fruit. However, flavor-wise, sake is closer to wine than beer.

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Swiss Mad, NOT Swiss Made

Million dollar-plus watch is made of cheese

Swiss Mad, NOT Swiss Made

A $1.072 million watch seems pricey by any standards, but one such timepiece, enrobed with cheese, has been designed more as a statement than functional arm candy.

Created in Switzerland by Swiss watchmakers with Swiss materials, the Swiss Mad Watch is unique, symbolic and irreverent. It’s purpose? Made with actual Swiss cheese, the watch was maker H. Moser & Cie’s attempt at critiquing the shortcomings of a revised Swiss Made watch label that requires 60 percent of watch components to be of Swiss origin.

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Hunting for Oregon Truffles

Delve Into This Pure-bred Delicacy

Hunting for Oregon Truffles

Move over france and Italy, there are some new truffles in town, and they’re sending seismic shocks of pleasure through chefs and food connoisseurs alike. Though truffles are found throughout many U.S. states, the ones that are causing the most notice — and are in demand — are pure-bred Oregonian —both native black and white truffles and, much more recently, Perigords, the famed French black truffle now being cultivated in Oregon orchards.

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On The Oregon Cheese Trail

Award-winning offerings wow patrons coast to coast

On The Oregon Cheese Trail

Maybe you’ve been lucky enough to taste a smoky, sweet, fudgy piece of rogue creamery’s smokey blue, cold-smoked for 16 hours over local hazelnut shells in Oregon’s Rogue Valley. Or savor some Lorelei, a small square loosely inspired by a robiola, but made in Dundee, OR by Briar Rose Creamery. It’s washed in Steam Fire Stout, a beer made at nearby Fire Mountain Brewery, and exhibits funky, citrusy, balanced and lovely notes. Or perhaps you wisely stock your fridge with Tillamook’s Special Reserve Extra Sharp Cheddar, made from their own high-quality, super fresh milk and aged for about 15 months to coax out tons of complex savory, nutty flavors. Continue reading →

Running of the Bulls: A Spanish Tradition

Cheese takes center stage during Pamplona’s festival

Running of the Bulls:  A Spanish Tradition

It’s a little before dawn on July 7 and already thousands of spectators are jockeying for a spot behind newly-erected safety fences along Calle Santo Domingo in Pamplona, Spain for the Running of the Bulls. Those lucky enough to live on the street in apartments with balconies don’t need to appear quite that early. Well before 8 a.m., all are cheering the hundreds of runners, called ‘mozos,’ that have gathered in the Palaza de Santa Domingo to hear the church of San Cernin strike the starting hour of the traditional event. Continue reading →