I have, yaks are tasty! Fairly lean and mild, as the article says.
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Pretty funny headline…
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This is great news, as this is another outpost for this family.
I have not been yet.
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Just took a fun jaunt around the Rogue Creamery website:
http://www.roguecreamery.com/store/
Now I’m craving!
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They make cheddars and curds but those don’t make it very far afield. Butter too.
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It’s really good stuff. But I’m not sure any one cheese is best in the world, too many varieties to just pick one.
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Here you go, Jimmy.
A local write up.
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You’ve posted other stories from the Mail Tribune, bbqboy. I’m impressed by the articles I’ve read by them.
Mas— PNW cuisine
I have not been yet.
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Gorgeous foods and plateing.
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The food sure looks pretty. At $130 per person not including wine or the mandatory 20%tip*, I am surprised they are able to make it through the winter months when the festival is not going on. The times I have been there in the off season the town is pretty dead. I can’t imagine many SOU students being able to afford that. I guess Ashland has changed more than I think it has. Sounds like it already is the new Napa (see post Aug18). The last time I was there during the busier season there was more of a artsy/hippy/street kid vibe going on. Must have been wealthy hippies. You are with-in a days drive from SFO so maybe. Tech bros in disguise?
*A mandatory 20% tip for tables of two seems unusual. I think many people generally tip that much or more anyway but making it mandatory irks me. I got that from a yelp review so it might not be accurate.
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Where did you get yours?
Well my ex-wife is from Oregon so I have gotten it on trips up there, but that source is now shut off!
If I recall correctly I got some at Freestone Artisan Cheeses in Sonoma as well.
I Imagine Mission Cheese might carry it as well, but not positive.
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They now have national distribution, but since I’m right here I don’t know the details.
Additionally, I would add they make several blues, all different.
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