U.S. Specialty Cheese Gallery > Oregon
Willamette Valley Cheese
|
8105 Wallace Rd NW Salem, OR 97304 |
| +1 (503) 399 9806 | |
| www.wvcheeseco.com | |
|
Contact:
Rod Volbeda |
Contact Willamette Valley Cheese Today!
The hand-crafted artisan cheeses from Willamette Valley are thoughtfully created at their plant nestled in the lush countryside of Salem, Oregon. As part of their family dairy heritage dating back to 1962, they believe their customers deserve quality cheeses. Quality cheese begins with quality milk. The raw Jersey milk used to make Willamette Valley's cheeses is pasteurized on-site to ensure freshness and flavor. Their milk comes from cows that are never treated with hormones.
Meet the Cheesemaker
In 1989, Rod graduated from Oregon State University with a B.S. degree in Food Science. He then apprenticed in Holland with three different Dutch cheese masters. After returning from Holland, he began quality assurance work with a national cheese company. In 1993, he purchased a Holstein dairy farm in Salem, Oregon, and began purchasing equipment and making cheese at home. He went through cheesemaking short courses in California and Washington, and in 1999, the cheese room was built on the farm, and Willamette Valley Cheese began officially making cheese.
Discover Willamette Valley's Specialty Cheeses
Boerenkaas
This is a raw milk gouda. Since the milk is not pasteurized, the cheese has a distinct flavor. This cheese pairs well with many wines. A number of the vineyards in their area serve this cheese regularly with their tastings.
|
Shelf Life: 6 months |
Raw Milk Cheese: Yes | Cut: Vacuum-packed retail; random weight |
- 2009 - Third, American Cheese Society
Creamy Havarti
Willamette Valley's Creamy Havarti is a Danish-style washed-curd cheese. It's much creamier than most due to the high fat of the Jersey milk they use. Because of this, it does not have the typical hole structure seen in traditional Norwegian Havartis.
|
Shelf Life: 6 months |
Raw Milk Cheese: No | Cut: Vacuum-packed retail; random weight |
Dill Havarti
Willamette Valley adds dill weed and dill oil to the creamy Havarti before hooping. This results in a great dill flavor without overpowering the cheese.
|
Shelf Life: 6 months |
Raw Milk Cheese: No | Cut: Vacuum-packed retail; random weight |
Brindisi (Aged Fontina)
This is an Old World Italian-style aged Fontina. Willamette Valley's Brindisi has a warm golden color that lightens toward the center and has a complex flavor. Somewhat salty, it lands sharply on the palate with a smooth finish. It can be grated or sliced, and it melts well in pastas and other dishes. It is drier than most Fontinas, and this version is perfect for sophisticated tastes as well as the adventurous "foodie."
|
Shelf Life: 6 months |
Raw Milk Cheese: Raw or pasteurized | Cut: Vacuum-packed retail; random weight |
- 2010 - Third, American Cheese Society