Leave a comment

Pholia Farm’s Hillis Peak

This past weekend I reviewed Pholia’s Covered Bridge, a tasty, washed-curd (beer!) goat cheese. Here I give you their Hillis Peak, another washed-curd, rubbed-rind goat cheese named after the mountain lying just east of Pholia Farm near Rogue, Oregon.

Hillis Peak

If you didn’t know better, you might think this was a Basque cheese. The impression in the rind, the color and even the flavor. This is the cheese you give to somebody who cries “but I don’t like goat cheese!” and then just smile at them. Mild, dam minerals/cave, creamy with a semi-firm but mist and just a bit silty texture.

Hillis Peak is less dry than Covered Bridge and also less sweet. It’s more lactic and bright. Let it melt slowly, while mild, it will reveal great depth and complexity, all very balanced. And eat the rind, please do.

Hillis Peak 2

Cheese: Hillis Peak

WHO: Pholia Farm

Where: Jackson County, Oregon

Milk Type: goat (raw)

Texture: firm

Rind: oil & paprika rubbed

Shape: 2 1/2lb wheel

Tasting notes: mild, more like a basque sheep’s milk cheese than goat with plenty of damp mineral and a slightly spicy rind from the paprika.




What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: