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Cow Bell PDX

@cowbellpdx

12.8K

followers

1786

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Wholesaler & Retailer of Fine Cheese & Imported & Domestic Products
Retail Cheese Shop Open:
12PM TO 6PM: WEDNESDAY-SUNDAY

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So, listen, a picture says 1,000 words, yet, we could give you 1,000,000 on why we love cheeses by Caseficio dell’Alta Langa. Istagram says otherwise, so here’s the ooey gooey:

@caseificioaltalanga
*Piedmont region of Italy
*Specializes in the holy-trinity milk method, using a number of proprietary recipes that blend cow, sheep and goat milks
*Moulage à la louche: Curds are hand-laddled into molds to cradle and protect them from breaking
*These guys get a very light form of pasteurization called thermalization to retain complex flavors and natural microfloral

Since the original founding family, the Merlo, stepped onto the cheese scene in 1881, it has always been about knowing the raw materials, knowing the producers, and knowing the seasons.

Four generations and nearly 150 years later, though the business has grown and changed, one thing never changes:
Listening, using methods based in tradition and attention to raw materials.

for us here at @Cowbellpdx, we love to re-enforce the same ideology. That these little babies are the real, living production of raw material and each time brings new pleasure.

On their own, we appreciate the subtle changes from season to season or even batch to batch. Equally awesome, rotating cheeses presents us with the fun opportunity to create an endless number of pairings alongside rotating seasonal delicacies. Autumn harvest: crisp apples, bosc pears, jammy late season figs, butternut or delicata squash. Rustic bread,... Oregon Pinot... ciders... sake... all of the foods that make you feel at home, warm, cozy and safe. A hug for your tummy.

Ft. here: This is Cossanella (unique because it is one of the few un-mixed milk cheeses, 100% cow’s milk). The outside is orange due to annatto color, the inside is ooey, gooey, pearly white. Did you know that the orange is not just for flare? It actually helps protect the maturation of the paste - like sunscreen :)
Our inventory is always changing, so check with your cheesemonger (the best in the world) on what we have available for you!

#Cheesetothepeople #CowbellPDX #CaseficiodellAltaLanga #Cossanella #RawMaterials taken in Cow Bell by @cowbellpdx

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19 hours ago

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5 days ago

We’re closed again today. Ain’t that just the way :(

Thank you guys so much for all your support. We asked what topics you want to hear on and we got the best answers.

Stories on producers 💛💛💛

Stories on animals/ milk origins/ and sustainability 💛💛💛

Stories on seasonal availability and seasonal pairings 💛💛💛

Collaboration with local businesses and chefs 💛💛💛

More posts of Henry haha 💛💛💛

Keep the ideas comin. We really love you guys. Couldn’t do any of it without you. We’ll see you next week.

Love, team @cowbellpdx

#cheesetothepeople taken in Cow Bell by @cowbellpdx

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6 days ago

Dang it to heck. Our case is having a “case of the nahhhh…” :( closed Saturday, October 10. We will keep you informed on the status for Sunday.

#CLOSED #caseofthenahs #cowbellpdx #cheesetothepeople #🤕 taken in Cow Bell by @cowbellpdx

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7 days ago

“The sweet is never as sweet without the sour” oh yeah?? how about... plus the savory. the acidic. tyrosine. the fat. The seasonal refreshing flavors that keep us wanting more. Okay. Now we’re talking.

And what are we talking about, what has got us hooked? Da Morgada fruit pâté, a timeless, traditional, Portuguese delicacy brought right to you at @CowbellPDX. Yes, it’s true!

The roots go wayyyy back, actually, all the way to the days of Moor (shurg), from Iberian culture, when the practice of cooking down raw fruits and berries first started as a method for preserving rich, seasonal fruits. Trade inevitably drove these kinds of products and practices all throughout Europe, including Portugal. Although the original recipes used honey, when the spreads spread into Portugal, the nuns from Odivelas Monastery altered the process by swapping out honey for sugar, brought in from trade from Brazil and Madeira. Sugar and fruit pâté? All day.

We love these pastes because they are easy to apply to whatever’s in season! Primary qualities are fruity, sweet and delicately floral. The traditional way of enjoying it is to slice the gelacious slabs into smaller slabs with a knife, never a spoon!

Enjoy compiled as a little stacked sandwich- bread, paste, cheese, all in even proportion. We totally dig pairing these with aged cheddars and alpines. Also with firm, salty sheep cheeses - Italian Pecorino, Spanish Idiazabal, Portuguese Queijo Serra da Estrela (** in the cheese case now at @CowbellPDX!!! ***), French Roquefort. Ask our mongers in house about domestic sheep cheeses, too!!

Enjoy with n/a amaro or a nice stiff, over-ice black tea, French 75, Rye on the rocks or neat. All these pairings instrumentally work to cut through the pastes’ fatty, tender, fruity-sweet flavor.

Da Morgada fruit pastes are perfect pairings all year long! Experiment with end of summer garden harvests, crispy apples, and late harvest berries. Report back on your experience!

#Cheesetothepeople #DaMorgada #Cowbellpdx #fruit #pairings taken in Cow Bell by @cowbellpdx

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9 days ago

Hi there, im E. (I’m the one in the middle). I run the social media for @Cowbellpdx and have been with the company for 4 & 1/2 years. I’m here for a few more weeks to share all the cheesy knowledge and then, I’m passing on the torch.

Thanks so much for everything and your stoke will forever fuel my stoke. Cowbell is the best and I’m so proud to have had the opportunity to support the company and represent such amazing producers from all over the world. And, most important, support you and your palates! And that’s true.

So how’s about I get off my soap box and you get on yours.

I’m asking you, yeah 🫵, what topics are most interesting and/or what would be most enjoyable to see on our Instagram account?
Pairings? History? Methodology? Producer backgrounds? Monger picks and pre-fixed orders? Yeah, yeah, we know you all love the sandwiches — we’re on it!, dry goods? Meats? Favorite cheeses never posted? Shoot us over a dm. We love your feedback and we love the opportunity to support all of our people.

Don’t worry, more on cheese and all the goods later 💛🍖🧀🍝🥫🧈🥖🐮🔔

#CheesetothePeople #cowbellpdx taken in Cow Bell by @cowbellpdx

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11 days ago

Come to dinner. @ourtablecooperative @cowbellpdx #sellwoodmoreland taken in A Cena Ristorante by @cowbellpdx

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13 days ago

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15 days ago

Stop into @CowbellPDX to secure your bottle of Fontfleurie extra virgin olive oil. Produced by the award winning olive estate, Cuadrat Valley. Family run, founded on sustainable practice. Located in Catalonia, Spain. The estate takes great pride in producing under the oldest olive oil PDO in Spain, “Les Garrigues”, registered in 1975.

Arbequina olives harvested mid-November when flavor and nutritional value is at its prime. Processed using cold extraction at 22ºC, which preserves polyphenols and antioxidants.

...very soft, delicate, no overpowering flavors. Gentle nutty taste, subtle hint of tomato leaves and marigold, warm, toasty, fairly mild, perfect for all occasions. To preserve the subtle aromas, this guy is best used as a finishing oil, just before a dish leaves the kitchen.

Fontfleurie has more to say on the nose than on the palate. With that in mind, here is a life lesson on tasting:

*Don’t be intimidated by subtle flavors.*

If you’re thinking, “Say what, now?” No, really. Don’t be intimidated by flavors that may take your palate a little bit longer to catch up. Fontfleurie is elegant and structured, and the most perfect finishing oil, and it does not throw off any other flavors by adding it to your dish or to your cheese tasting. Locks in flavor like a finishing coat or a glaze, right on your palate. Wow, that’s so cool.

Dress up all of your cheeses with a dash of Fontfleurie, from burrata to feta to Chabichou, to alpines to manchego. Fontfleurie adds “fleur-ish”, locks in flavors and holds up texture, elevating any dining experience and flipping the switch to total lux-mode.

#Fontfleurie #Cheesetothepeople #OliveOil #LesGarrigues #CowbellPDX taken in Cow Bell by @cowbellpdx

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18 days ago

Hi there, Have you met Roan? He’s a new addition to the family over here at @CowbellPDX. His favorite part about being a cheesemonger is tasting all of the cheeses; he enjoys revisiting ones that are familiar because it feels like catching up with an old friend, reminiscing on past visits and finding out what has changed. And he equally loves meeting new cheeses, “new friends”, having first-impression experiences and getting to know them better. Cute? Cute!

Roan is here posing with Stichelton.
- Made using raw, Holstein cow milk.
- Penicillium roqueforti is introduced during the early phases of production
- Round bouts 5 weeks of aging, the wheels are pierced using stainless steal needles to introduce oxygen and allow the blue spores to start weaving their artsy blue webs around the innards of the cheese. Areas around the piercings receive more oxygen, and break down the milk proteins quickly, making the texture more crumbly. Palate expresses more savory and brothy and porky notes. Areas to where the blue has not yet spread, more milk, alpine-esque expressions - wild mushroom, rich-butter, hay.

Balance the higher salt content and richness of Stichelton with some of these pairing suggestions:
something sweet, like a Tawny Port, something rich, like a stout, something jammy, like figs or dried cranberries.
N/A: drinks that incorporate dark fruit bitters, tea of choice with a good swig of honey, N/A sweet ciders.

Our recipe of choice: Autumn salad made using mixed greens, slices of Asian pears, roasted carrots, quince pate, and a simple vinegarette. + Stichelton blue cheese either on the side as a wedge over crostini or crumbled over.

Personal recommendation... chocolate chip cookies. Not IN it, just as a pairing. The blue is so porky, it is like eating a bacon chocolate chip cookie. yum!

So head on over, and never be shy to ask your friendly mongers for recommendations!

#CheesetothePeople #Stichelton #Autumn #Blue #CowbellPDX by @cowbellpdx

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23 days ago

New Cowbell Burger alert!!🚨This week we’ve got the Ciresa Marca Oro Gorgonzola paired with caramelized onions and a bacon aioli. Calling all blue cheese lovers this one is so damn creamy it needs extra napkins. #MORECOWBELL taken in Lone Star Burger Bar by @cowbellpdx

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24 days ago

You know here at @cowbellpdx we sling some pretty big wheels, and now, for one time, and one time only, we’re slinging the biggest wheels of them all!

We are selling two of our Cowbell vans. DO NOT worry, we’re not going anywhere. And just imagine the places YOU can go in these sweet rides….
🧀🚀🏎️🐮🌛🌝

x1 Ford transit
x1 box truck

* For ALL specs and other purchasing information, please contact Accounts@Cowbellpdx.com.

* Cowbell personnel not included. He is invaluable and you can’t have him.

* Only real inquiries will be reviewed, sorry bøts :(

**this is not a regularly monitored account and we would hate to miss your inquiry, so please, don’t dm.**

#CheesetothePeople taken in Cow Bell by @cowbellpdx

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a month ago