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Cheese and wine, wine and cheese

by Timber Press on August 11, 2010

in Food

In addition to our gardening and horticulture books, Timber Press has a nice list of titles that relate to the Pacific Northwest. We’re very fond of our rainy home (don’t tell anyone, but we get sun too), and we have books that celebrate everything Northwest, from arts and crafts to local hiking.

This week, we and our sister publishers, Storey Publishing and Workman Publishing, are celebrating the newest additions to our list — The Guide to West Coast Cheese and Essential Wines and Wineries of the Pacific Northwest. Sadly, they do not have a scratch and sniff feature. (Although, I guess that might be a blessing in the “washed rind cheese” section.) What they DO have is abundant information, lists of recommended wines/cheeses, food and beverage pairing suggestions, and interesting facts about the making of cheese and wine. To wit:

– Thistles are the most commonly used plant coagulant in cheesemaking.

– 99.99 percent of the world’s wine is from one species of grape (Vitis vinifera).

– It takes 10 pounds of cow’s milk to make 1 pound of cheese, but it only takes 5 pounds of sheep’s milk to make 1 pound of cheese.

– Oregon is home to the first winery in the nation (Sokol Blosser Winery) to receive a Leadership in Energy and Environmental Design (LEED) certification from the U.S. Green Building Council, as well as the first Gold LEED Certified winery in the country (Stoller Vineyards).

– Cheddar is a name that can be given to any cheese made in any style, as it is not a protected cheese name like Parmigiano-Reggiano. As a result of not being protected, the name Cheddar is a bit diluted and can mean many things.

– In less than a single generation, Washington state has blossomed into the second largest wine-producing region in North America, Oregon has gained a global reputation as the New World’s answer to Burgundy, British Columbia has burst onto the scene by winning impressive international wine awards, and Idaho has become the virtual Wild West of North American wine experimentation.

– Some of Sasha Davies’ favorite cheeses include Washington State University Creamery’s Cougar Gold, the Willamette Valley Cheese Company’s Brindisi, and the Cowgirl Creamery’s Inverness.

– The first Washington state wine to be given a perfect 100-point rating by wine critic Robert M. Parker was the 2002 Quilceda Creek Cabernet Sauvignon.

If these facts have made you feel like having a little something, may I suggest some Northwest cheese and wine? I think they would hit the spot.

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