Oregon Cheese Trail
Oregon Trails to Feast
Sarah Marcus has followed both her passion and a dream. While working at other careers, she began to make cheese at home, curious about the art and science of cheesemaking. Starting in the spring of 2005, Sarah worked behind the counter at Cowgirl Creamery in San Francisco’s Ferry Building, selling and learning about some of the world’s finest cheeses. It was only a matter of time before her love affair with curd was in full bloom, sending her on the road to fully embrace what she calls her ultimate love. In 2008 she moved with her husband to Dundee, where they launched Briar Rose Creamery two years later. Sarah has received numerous awards for her fresh chevre, aged cheeses and euphoria-inducing chocolate chevre. Here’s how Sarah recommends spending a few days around Oregon on a cheese-filled road trip.
Get out the camera
Face Rock Creamery recently opened in Bandon, where you can watch cheddar being made and buy it at the source. Grab some fresh, squeaky curds or a piece of cheddar, some locally made salami and a bottle of Oregon pinot noir and head to the beach. It’s one of the best spots on the Oregon Coast for beachcombing, tidepools and kite flying. Huge, ancient rock formations stick out of the sand like old shipwrecks.
Rogue Creamery in Central Point is a must-stop destination down in Southern Oregon. Whenever I’m visiting the creamery and cheese shop, I make a beeline over to Buttercloud Bakery just down the road in Medford. They bake some of the best biscuits on the planet, but what keeps me coming back is their mac-n-cheese. They use Rogue Creamery’s blue cheese and cheddars, and it’s baked to perfection.
Start your day
I like to swing by Fairview Farm in Dallas and grab some of their goat milk yogurt made right there on the farm. They have a small store where you can buy their cheese and even goat milk ice cream. Top the yogurt with some fresh blueberries, strawberries or blackberries, and you’ve got a terrific morning starter.
You’ve gotta see this
If you’re driving through McMinnville, take time to visit the legendary Spruce Goose at the Evergreen Aviation and Space Museum. It really is huge. There’s also a water park next door where you can slide out of the belly of a 747. Afterwards, head into town and grab some cheese at Abby and Oliver’s. It’s a well-stocked cheese counter inside Anthony Dell Cellar‘s tasting room in downtown McMinnville.
The Black Walnut Inn is tucked up in the Red Hills of Dundee. It’s a beautiful, Tuscan-inspired villa with panoramic views of the Willamette Valley, Mt. Hood and the Cascade Mountains. You are surrounded by some of the most sought-after wineries in the state, and four cheesemakers are within an hour’s drive (Willamette Valley Cheese Company, Quail Run Creamery, Fairview Farm, and Briar Rose Creamery). Plus it’s less than an hour from Portland’s hot restaurant scene. What could be better?
Meet the maker
Learn how to make your own cheese at Quail Run Creamery near Gaston. A tiny creamery with miniature goats, they offer cheesemaking classes on weekends. Get your hands into the curds and whey and see what it takes to make your own cheese.
A treat worth driving out of your way
It’s definitely the Cheese Bar In Portland, where you can buy from the best cheesemonger in the country, Steve Jones. The Bar has a beautifully managed counter offering artisan cheeses from all over the world, with a focus on Oregon. You can sit for a while and enjoy a cheese board, cured meat board and one of the best sandwiches in Portland.
Looking for more culinary inspiration? Check out our other Trails to Feast around the state.
If you liked this, you may be interested in our other Oregon Food Trips. Go see them here!Learn about all of Oregon’s Food Trips
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In this Itinerary
These maps and directions are for planning purposes only. You may find that construction projects, traffic, or other events may cause road conditions to differ from the map results. For travel options, weather and road conditions, visit tripcheck.com, call 511 (in Oregon only), 800.977.6368 or 503.588.2941.