We love our chef friends
Working with the creative minds behind some of the best restaurants in the region truly inspires us. Chefs give our cheeses new life by transforming them into something new and sometimes unexpected in the best way. Our chèvre becomes a ravioli filling. Our feta gets smoked and put into a terrine with chickpeas and paprika. Our Iris is grated over roasted spaghetti squash.
We also love taking our cheese on the road and pairing them around our region's wineries and breweries. Helping someone find a new favorite cheese is one of the best parts of our job.
Here are the places where you can enjoy our cheeses and maybe discover a great pairing on your own.
Chefs & Restaurants
Joel Palmer House, Dayton, OR
Little T Baker, Portland, OR
Gjelina Restaurant, Venice, CA
Agnes Restaurant & Cheesery, Pasadena, CA
Bar Chelou, Pasadena, CA
Manhattan Beach Post, Manhattan Beach, CA
Devine Cheese & Wine, San Jose, CA
Humble Spirit, McMinnville, OR
Walrus & the Carpenter, Seattle, WA
Olympia Provisions, Portland, OR
Newbergundian Bistro, Newberg, OR
Celilo Restaurant, Hood River, OR
Caballeros Catering, Salem OR
Alchemist’s Jam, McMinnville, OR
Wineries
Nicolas-Jay Estate, Newberg, OR
Colene Clemens Vineyards, Newberg, OR
Laurel Ridge Winery, Carlton, OR
Lemelson Vineyards, Carlton, OR
Solena Estate, Yamhill, OR
Troon Vineyards, McMinnville & Grants Pass, OR
Furioso Vineyards, Dundee, OR
Domaine Roy et Fil, Dundee, OR
Red Ridge Farms/Durant Vineyards, Dayton, OR
Rex Hill/A to Z Wineworks, Newberg, OR
Winderlea Vineyard & Winery, Dundee, OR