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JAN-FEB 2017

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20 J A N U A R Y / F E B R U A R Y 2 0 1 7 passersby can watch through a window as workers make cheese, or visitors can sample and buy it at the chocolate shop next door. Portland Creamery Kitchen is open Wednesday through Saturday, and visitors can try a variety of cheeses made using milk from a private herd of dairy goats. Near Dundee, Briar Rose Creamery and Willamette Valley Cheese Company "are both in the heart of wine country," said Katie Bray, executive director of the Oregon Cheese Guild. Briar Rose makes a variety of goat milk cheeses and has a farm store and tasting room that's open Fridays and Saturdays or by appointment during the week. About 20 miles south, Wil- lamette Valley Cheese Company makes its huge variety of cheeses — gouda, fontina, Havarti, cheddar and jack — using Jersey milk. Groups can visit the tasting room at the farm Tuesday through Saturday and seasonally on Sundays. On the southern end of the state, four dairy farms and creameries make a Rogue River/ Applegate Valley cheese hub. By George Farm makes organic, raw-milk cheese from cows grazed on organic pastures. Pholia Farm is known for its aged, raw-milk cheeses and offers a variety of cheesemaking classes. Crushpad Creamery works well for groups because it's at- tached to Wooldridge Creek Winery. The two share a tasting room that's open daily, and the venture just expanded this summer into house-made charcuterie. In that same vein, the Oregon Cheese Guild is working with Travel Oregon to expand the trail to feature specialty food producers such as jam and jelly makers, chocolate shops and an olive oil mill near Dundee, Bray said. W W W . O R E G O N C H E E S E G U I L D . O R G CAJUN BOUDIN TRAIL L O U I S I A N A There are a few food staples that, whenever mentioned, make your mouth water for a taste of Louisiana: beignets, crawfi sh and boudin. Boudin is a Cajun sausage made with ingre- dients that vary depending on the family recipe but usually include a zesty blend of pork, rice and spices. Boudin can be found all over the state — in fi ve-star restaurants and gas station stores — but the area in and around Lafayette is a boudin hub. The Cajun Boudin Trail includes a dozen bou- din locations in the Lafayette region. At Bayou Boudin and Cracklin, visitors will fi nd scratch- made Cajun food as well as a collection of 14 bayou shacks that serve as a collective bayou bed-and-breakfast. Guests can wash down bou- din links with a cup of the owner's homemade root beer. In Lafayette, Johnson's Boucaniere (Cajun French for "smokehouse") is known as much for its boudin as its smoked pulled pork or brisket sandwiches. Joseph Guidroz opened Guidroz Food Center in 1959, and his son still runs the family business, a local favorite where the line often stretches past the hot-food counter into the market's aisles. Along the Interstate 10 corridor west of Lafayette, Early's Food Store and Don's Specialty Meats, both in Scott, offer their own homemade boudin. Early's is a Cajun supermarket, and Don's also sells boudin balls, boudin burritos and boudin pistolettes, which are bread rolls stuffed with boudin and fried. Now entering its 10th year, the Boudin Cook- Off in downtown Lafayette is a one-day festival that features samples of regional boudin and a boudin-eating contest. W W W . C A J U N B O U D I N T R A I L . C O M Courtesy Blue Gate Restaurant Courtesy Oregon Cheese Trail Courtesy Southside Market and Barbecue Hoosier Pie Trail Willamette Valley Cheese Co., Oregon Texas BBQ Food Trail Special Summer Pricing for Groups Full-day excursions departing daily from two locations: Chama, New Mexico & Antonito, Colorado · Mid-May to Mid-October · Group Friendly Restrooms · Lunch Included · ADA Accessible · Bus Parking *URXS6DOHV2IßFH 1.877.890.2737

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