Originally published on Fri October 11, 2013 4:33 pm
Tami Parr's new book, "Pacific Northwest Cheese: A History," chronicles the origins of cheese making in our region’s grassy, damp, and moldy terroir (or for some of us, the arid, sagebrush grazing lands east of the mountains).
It all began with American Capt. Robert Gray’s milk goat, Nancy. The well-travelled goat perished at sea just before Gray found and named the Columbia River.