Perched on a hilltop surrounded by hazelnut orchards, vineyards, and Douglas fir forests, the Briar Rose Creamery churns out goat cheese so good it will ruin you for all others. The secret is in the fresh goat milk—sourced from a pampered Tillamook herd—that cheesemaker Sarah Marcus uses as a base for her silky, spreadable chèvre, including some spiked with spicy chipotle or lemon and dill, as well as aged cheeses. “Cheese is really expressive,” says Marcus, who started as an intern with Northern California’s Cowgirl Creamery. “It’s a whole, complex food with as many flavors as wine.” Drop by the informal tasting room to test your palate with her Freya’s Wheel, a semisoft aged cheese with a bloomy rind and notes of hazelnuts, mushrooms, butterscotch, even piña colada.
Perched on a hilltop surrounded by hazelnut orchards, vineyards, and Douglas fir forests, the Briar Rose Creamery churns out goat cheese so good it will ruin you for all others. The secret is in the fresh goat milk—sourced from a pampered Tillamook herd—that cheesemaker Sarah Marcus uses as a base for her silky, spreadable chèvre, including some spiked with spicy chipotle or lemon and dill, as well as aged cheeses. “Cheese is really expressive,” says Marcus, who started as an intern with Northern California’s Cowgirl Creamery. “It’s a whole, complex food with as many flavors as wine.” Drop by the informal tasting room to test your palate with her Freya’s Wheel, a semisoft aged cheese with a bloomy rind and notes of hazelnuts, mushrooms, butterscotch, even piña colada.
