Eckhardt on CheeseDecember 14, 2006 By Jay BrooksToday’s Statesman-Journal from Salem, Oregon has an article interviewing Fred Eckhardt and Rogue brewery owner Jack Joyce about the joys of pairing cheese with beer.
Stan Hieronymus saysDecember 14, 2006 at 9:29 amDoesn’t it seem strange to you that story doesn’t mention the Rogue Creamery?As an aside, we found Rogue cheese in Chicago this summer.
Bob Skilnik saysDecember 14, 2006 at 9:31 am“There’s no need to be fussy when it comes to fromage and fermented libations.For one thing, they both come from the same original source: grain.”Really? How do you milk grain?
Doesn’t it seem strange to you that story doesn’t mention the Rogue Creamery?
As an aside, we found Rogue cheese in Chicago this summer.
“There’s no need to be fussy when it comes to fromage and fermented libations.
For one thing, they both come from the same original source: grain.”
Really? How do you milk grain?