Cow Bell

05/24/2026

Got tomatoes on the mind? Us too! Have you planted, yet? If not, are you going to plant this weekend of maybe wait until after the clouds pass later this week?
Speaking of tomatoes… we love Greci tomatoes. What makes them stand out?

Fruit is picked always at the peak of summer ripe, packing into each jar the ornate, delicious taste of the best Italian tomatoes and all of the terroir that fosters the that sweet, fresh, robust flavor.

But wait, there’s more. Did you know that Greci designs each of their products tailored to the needs of chefs? No matter if you are a home chef or a “yes, chef”, all of Greci’s products are delicious enough to pop open and enjoy as is, while leaving a perfect amount of canvas for you to “draw”, if you will, from your your own creativity. And we can’t wait to try it 😘🎨🍅🥫 (Greci is also a huge supporter of the arts by the way, but that is a story for another time).
There are few things in life more pure and satisfying than the smell of a tomato garden. That scratchy, green, **p**f** from stems and leaves and the smell of sunshine on beautiful ripe fruit. We get tingly just thinking about it. Especially with the south facing garden 🫠😮‍💨…

Anyway, that’s what we love about Greco tomatoes.

Our retail shop is Open today 12pm-6pm

05/22/2026

Happy Memorial Day weekend! ☀️🧀
Want the absolute tippy-top crowd-pleaser cheese to add to your Memorial Day Weekend spread, well boy of boy, have we got a cheese for you... it’s Après Soleil and it is sunshine in a rind.
Coming to us from our dear friends .cheese located in the Emmental Valley of Switzerland. Après Soleil is a brilliant twist on tradition. Literally translating to “After Sun”, an ode to the old-school alpine days at the Steinen dairy, where young wheels were rubbed by hand and set out to dry in the sun behind the house.
Made from raw cow’s milk and aged to perfection for > 10 months.
The texture is smooth and dense with just the perfect balance of crunchy crystals

On the nose: Rich scents of roasty hay, summertime meadows, and lush sweet cream
On the palate: Bold and nutty, rich in sweetness, and packed with brothy savory notes and a long finish. It’s complex, yet remarkably approachable and keeps everyone coming back for more. Just like you. (haha, just kidding).
Backyard BBQ Pairings:
Pair this with your backyard BBQ. Its balanced salinity and rich paste make it a dream match for the grill, no matter if you are playing grillmaster or party-goer.
Pair it up with:
A crisp, cold Grüner Veltliner or a dry, bubbly cider to cut through the richness.
A juicy, medium-bodied red
For beer: Belgian Blonde, an earthy Saison, or a malty Vienna Lager
For N/A: try a citrusy spicy water, Jasmine tea or refreshing Arnold Palmer (or John Daly for ‘A’)
A dollop of sweet quince paste or fresh stone fruit on your charcuterie board.
Swing by the shop, grab a wedge, and let’s kick off the summer right. We’ll be here all weekend. Our retail shop will be CLOSED Monday, per usual.

05/20/2026

Meet the holy roller of washed rind cheeses, Funky Monk! 🧀

This Belgian beauty comes to us from the monks at Abdij Kaas and, oh boy, it has all the funk you (colloquially) could ever want. Ever.

On the nose: toasted almond, dank cellar, warm cream, and just a smidgey of barnyard brett.

On the palate: loads of brown butter, umami and earthy mushroom, savory broth, and a loooong, smooth, sticky, assertive finish.

Balance out these intense flavors with Belgian dubbel, or a heavily steeped sun tea over ice! (as always, we love to know what pairings you choose).

Enjoy with crusty bread and crunchy/salty butter, something pickled (cornichons, relish, ramps, pickled peppers). If sweet is more your style, try it alongside Membrillo/quice paste or a figgy jam. Pair with a salty jamón, lardo, ‘njuja, or salami – the fat to salt ratio, textural differences and umami synergy will drive your taste buds to cloud nine (🙄).

Funky Monk traces its roots to traditional Trappist-style cheesemaking in Belgium, where monks have been perfecting the art of washed rind magic for centuries. 🙏🧀



P.S. Pictured: one is Sam and one is Funky Monk… you be the judge 🤭😉

Our retail shop is open Wednesday thru Sunday, 12pm-6pm. See you tomorrow!

05/17/2026

Named for its region of origin, Garroxta is a delicious Catalonian goat cheese with a rich comeback kid history.

Nearly annihilated during years of creative suppression, Garroxta was revived in the 1980s using the same recipes handed down through generations. A fun fact: one tweak in the recipe is firmer pressing to expel whey during production, creating a slightly more dry and tighter paste - optimal for travel and exportation. When production returned in the ‘80s, Garroxta was more popular in the US than in Spain.

Its velvety rind gives off the most enticing smells of minerals, wet rock and earthy Pyrenees cave molds.

Based on the coolness of the exterior, one bite of the semi firm- firm interior will throw your palate for a loop. Totally warm, nutty, sweet and subtle with a *pfffft* (swoop) salty landing.

The chèvre flavors are gentle, approachable and perfect for pairing.

For wines, stick with lighter and brighter options to elevate the nutty flavors without masking them. Try cava or mencía. Other excellent and fun pairings to explore are European style lagers, saisons and hard ciders.

Garroxta has tapas written all over it. Add to your prix fixe menu, or serve after dinner with dried fruit.

05/15/2026

Happy Friday! Raise your hand if you would have this as a poster in your home. 🙌

Our mongers make the best sandwiches with the best ingredients, carried right here .

Available until sold out, Wednesday thru Sunday.

terrine, Cantal cheese, dijon mustard, cornichons.

05/14/2026

The best thing in life is cheese. Come hang out with Patrick of , (hosted at ). There are only 4 spots available for May 19!!
Snag a ticket now and keep your eyes on the look out for future dates.

“Join us for an interactive evening exploring the fundamentals of cheese tasting, pairing, and presentation. Through a guided tasting of 7 cheeses and thoughtfully selected accompaniments, you’ll learn how cheesemongers evaluate flavor, texture, and balance while building beautiful, approachable cheese boards for any occasion. Whether you’re hosting a dinner party or just want to elevate your next snack plate, this class will give you the confidence to pair and serve cheese like a pro.” - Portland Cook Shop.

- Link in the bio 🧀🖇️

05/13/2026

05/13/2026

Duet is soft, ripe, ready for you.
A delicate goat’s milk cheese with an almost weightless texture. It is the very essence of pure cream, cool minerals, and gentle bloom that lingers gracefully on the palate. This is your “oasis” cheese, if you need a moment of deep and calming peace -this is it. Clean. Precise. Truly unforgettable and something to write home about.

Duet is a gentle and subtle expression of terroir and you can feel the landscape in every delicious bite, the quiet tang of goat’s milk, softened into something tender and luminous.
For those who love goat cheeses, this one feels especially intimate. Delicate without disappearing. Bright without sharpness. The kind of cheese that keeps unfolding as you eat it.
Pair with nebbiolo, chilled tannic teas, or anything cool and refreshing. A drizzle of date molasses feels inevitable. Add almonds, jam, rustic bread, salty butter. Let the textures carry each other.

05/02/2026

Bellwether sheep yogurt 🐑

From Bellwether Farms, this yogurt is so lush and silky. On the palate, it is full-on bright, lemon-twist, a hint of sweetness, and that oh sooo good, sheepy milk richness. Extra creamy, never heavy.

Try it with...
- Fruit and a drizzle of honey or date molasses
- If fruit is not really your "jam", so to speak, try a more savory vibe, like Arbequina olive oil, flaky salt, and fresh torn herbs from the garden. Try with Kamā Za’atar from our pantry shelves here at cowbell.
- Enjoy it with granola, unhauled h**p seeds, Greek pancakes, with baked potatoes, frozen (or not) with a spoon.

Want to get crafty? Use it as a base for frozen yogurt! The high fat content is a perfect base and should not require any additional stabilizer.
*if you are adding a fruit puree be careful to either incorporate the puree into the base BEFORE churning, or gently fold... in after churning to keep distinct, ribbons of fruity flavor.
- Try with lavender, mint, basil, honey, cheddar cheese (IYKYK 🫰), sumac, tahini/date molasses combo.... we could sit here all day and think about this.

As always, we cannot wait to try it. Just kidding.

Pair it with... cold, crisp whites, cava, rosé, sparkling guava water, iced or thai tea.

Phewf. Okay, well, there you go. Swing by, we cannot wait to see you!


🐑🍓🌞

04/15/2026

Hi there! We're back at it today, open from noon until 6pm.

Grab your cheeses, your meats, pastas and all the sauces and canned/pesto/confitted tomato's, butter, oils, vinegar, misos, soy sauces, spices
.. and now ... Don't forget the sweet! (and a little savory)!

(It's called: "balance").

We tasted this delicious, citrusy 🍋, sweet, almond- based, cookie "pâté", meringue and we just had 👏🏻to👏🏻have👏🏻it👏🏻. And so do you!

Think lemon meringue pie in a jar. Compliment it with a buttery scone or croissant, almond biscotti, sesame cookies, & chocolate-everything.

This magnificent indulgent is from of Torino, Italy. Produced by La Perla di Torino, a business founded in 1992 by chocolatier Sergio Arzilli.

Diagnosed with celiac disease, Sergio opted himself out of his family's pastry business. Now alongside his daughter, Valentina, Sergio is taking the confectionary world by storm. Focused on exceptional raw materials and artisanal care. All of the carefully hand packaged products are completely gluten free, with dedicated lines for those who avoid lactose, limit sugar intake, or follow a vegan lifestyle.

"Questi sono I DOLCE'è!" Ho ragione, dico bene? Eh, ?