Hannah (Raw – cow and sheep’s milk) Ancient Heritage Dairy – Portland, OR   “A favorite of raw milk cheese lovers, this blend of cow and sheep’s milk is earthy, savory and luscious with a bright, citrusy finish. Protein crystals form over months of aging giving this cheese added texture” Ancient Heritage Dairy. —————————————— Freya’s Wheel (Pasteurized – goats’ milk) Briar Rose Creamery – Dundee, OR “Briar Rose Creamery uses milk from nearby Tideland Dairy in Tillamook to make an array of fresh and aged goat cheeses. Though distinctly American, Freya’s Wheel is a bloomy-rinded cheese that was developed as a cross between two European classics: Garrotxa, an aged Spanish goat cheese, and Ticklemore, a softer English goat cheese.   Named for the Norse Goddess of Love and Prosperity, Freya’s Wheel has a semi-soft paste dotted with small eyes, and a lovely balance of sweet, salty and savory flavors, from tropical fruit to butterscotch to white mushrooms”  Cowgirl Creamery. —————————————— Flora Nelle (Pasteurized – cows’ milk) Rogue Creamery – Central Point, OR   “Flora Nelle’s paste is specked with beautiful blue blooms and blue green veins and creates savory, tropical & sweet cream flavors.  The dusty rind enhances the spicy nutty and intensely blue flavors framing the Rogue Valley Terroir.  The wheels are made by hand and aged in specifically-constructed caves.  The cheese ripens from naturally occurring molds found in the Rogue River Valley, [which] reflects a deep connection to the land” Rogue Creamery ——————————————

Smoked Salmon Villa Tatra Smokehouse in Lyons, CO recommended by Seafood Landing in Denver, CO Villa Tatra’s cold-smoked salmon is smoked using a carefully selected blend of juniper along with a touch of apple wood. They have perfected the art by using high-quality fish and third-generation European recipes.  Their salmon is first marinated in a salt, brown sugar and special herb mixture, after which it is cold smoked for 8-10 hours at 75-80 degrees Fahrenheit to avoid dryness. www.villatatra.com