SMILE WHEN YOU SAY CHEESE!

A number of months ago, I blogged on the terrific cheeses being produced in Oregon. There was a tremendous response from readers and The Fulton House guests, so it's time to update and expand on the state of the Oregon cheese industry, specifically our specialty cheese makers.

First of all, why Oregon? The answer is easy: Oregon has a thriving dairy industry, largely because our soils and climate are perfect for growing grass, which is, of course, the primary food of dairy animals.

When you come to Portland, you'll find numerous retail food stores which are staffed by knowledgeable cheese aficionados who can guide you to the perfect selections for your taste.

To whet your appetite, here are five fabulous Oregon cheeses, selected as some of the finest by the food editors and writers at "The Oregonian," the state's largest daily newspaper.

1. "Tumalo Tomme" from Juniper Grove Farm. A semifirm goat cheese with a delicious nutty flavor.

2. "Rogue River Blue" from Rogue Creamery. Probably Oregon's best-known specialty cheese, produced but once a year with autumn's cow's milk and aged from 8-12 months.

3. "Perrydale" from Willamette Valley Cheese Co. A rich Gouda made from 80% cow's milk and 20% sheep's milk.

4. "Up in Smoke" from Rivers Edge Chevre. A smoked-over-alder-and-hickory-chips fresh chevre which is wrapped in smoked maple leaves misted with fine bourbon.

5. "Hannah Bridge" from Ancient Heritage Dairy. A washed-rind sheep's and cow's milk cheese that is pungent and slightly salty.

And there are many more....

Stay at The Fulton House and mention your interest and love of cheese to your innkeepers (John and Wendy), and they'll happily serve you a selection of excellent cheeses as part of the next day's luscious breakfast. That day, visit one or both of the two retail upscale grocery stores within just a few blocks of The Fulton House (the first a two-minute walk away), and store your purchases in the private refrigerator in every room.