{"id":30042,"date":"2017-04-04T09:00:25","date_gmt":"2017-04-04T13:00:25","guid":{"rendered":"http:\/\/culturecheesemag.com\/?p=30042"},"modified":"2021-08-24T16:51:48","modified_gmt":"2021-08-24T20:51:48","slug":"shop-talk-cheese-bar-portland-oregon","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/shop-talk\/shop-talk-cheese-bar-portland-oregon\/","title":{"rendered":"Shop Talk: Cheese Bar in Portland, Ore."},"content":{"rendered":"

\u201cYou always see wine and cheese together, but I\u2019ve always thought beer was better for pairing,\u201d says Steve Jones, who enjoyed an extensive career in curd-centric foodservice\u2014as a monger, importer, and more\u2014before opening Cheese Bar<\/a> in 2010. It\u2019s no surprise, then, that the Portland shop and restaurant offers six rotating taps and a bottle list of more than 100 beers, wines, and ciders to accompany the 250-plus domestic and international cheeses available at the counter.<\/p>\n

Suds also pair beautifully with Cheese Bar\u2019s elevated pub fare. \u201cThe menu here is definitely cheese-focused, but it\u2019s not all cheesy,\u201d Jones says. \u201cWe don\u2019t do nachos, we don\u2019t do pizza\u2014it\u2019s more sophisticated and balanced.\u201d Hungry for more? His culinary creativity is also on display at Chizu<\/a>, the sushi bar\u2013inspired eatery Jones opened downtown in 2015.<\/p>\n

culture: What\u2019s a favorite cheese and drink pairing?<\/strong>
\nSteve Jones:<\/strong> pFriem Family Brewers<\/a> in Hood River, Ore., makes gose, a style of beer with a bit of salt in it. That\u2019s an amazing match with Goat Lady Dairy<\/a> Providence.<\/p>\n

culture: Any strange requests from customers?<\/strong>
\nSJ:<\/strong> Everybody\u2019s always interested in that Italian maggot cheese [casu marzu<\/em><\/a>]. I don\u2019t know why you would want to eat cheese with maggots\u2014I haven\u2019t and I won\u2019t. People are always looking for a weird, shocking cheese.<\/p>\n

culture: What\u2019s your desert-island cheese?<\/strong>
\nSJ:<\/strong> Part of being a cheesemonger is being agile and not getting stuck in a rut. People ask me this question all the time and the answer depends on my mood. If backed into a corner: a mountain cheese of some sort.<\/p>\n

culture: What was the inspiration behind Chizu, your sushi-style cheese restaurant?<\/strong>
\nSJ:<\/strong> About two years back, I was eating sushi with my family, popping a piece of fish into my mouth, and I had that \u201ca-ha\u201d moment\u2014this<\/em> could be cheese. Sometimes people at the [Cheese Bar] counter don\u2019t know how to ask for what they want when they see 200 cheeses. I wanted to give people a way to drop their armor and try small bites of cheese.<\/p>\n

Cheese Bar<\/strong><\/a>
\n6031 S.E. Belmont St.
\nPortland, OR
\n503.222.6014<\/a><\/p>\n

Tue.\u2013Sun. 11 a.m.\u201311 p.m.<\/p>\n

Feature Photo Credit: Burton Cousteau<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Steve Jones of Cheese Bar in Portland, Ore., talks cheese and drink pairings, strange customer requests, and the inspiration behind his cheese restaurant, Chizu<\/p>\n","protected":false},"author":83,"featured_media":30043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2595],"tags":[148,2388,2825,2320,2214,7802,13940,2966,17675,7803,17676,149],"coauthors":[903],"class_list":["post-30042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-beer","tag-casu-marzu","tag-cheese-bar","tag-cheese-pairing","tag-cheesemaker","tag-chizu","tag-goat-lady-dairy","tag-pfriem-family-brewers","tag-portland-oregon","tag-steve-jones","tag-sushi-style-cheese","tag-wine"],"acf":[],"yoast_head":"\nShop Talk: 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