PRODUCER:: Ancient Heritage Dairy

LOCATION:: Portland, OR

PRODUCTS:: Soft and Aged Cheese

Ancient Heritage Dairy uses time-honored European methods to handcraft small batches of their delicious cheese. Their choice of sheep's milk makes for a unique flavor profile and lends to the texture of both their soft and aged cheeses. Visitors are welcomed at their new urban creamery located in the Artisan corridor of Southeast Portland. Ancient Heritages cheese can be found at restaurants, specialty shops and markets, and in our Locavore Boxes. Read more about Ancient Heritage Dairy and their products here.

Cara and Joy recently visited Ancient Heritage's new location. Read more about their visit and expansion into Portland here.


Try one of our favorites using Ancient Heritage Crème Fraiche.

CORN MUFFINS [adapted from

2 cups Lonseome Whistle Farm cornmeal, divided
1 cup Fairhaven Flour Mill flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/4 cups Fresh Breeze Organic milk
8oz Ancient Heritage Crème Fraiche
8 tbsp Golden Glen Creamery butter, melted and cooled slightly
4 tbsp sugar
2 Farm Fresh eggs

Heat oven to 425F. Prepare a muffin tin by lining the cup with papers.

In a mixing bowl, whisk together 1 1/2 cups of the cornmeal, flour, baking powder, baking soda and salt.

To par-cook the remaining cornmeal, thoroughly combine the ½ cup cornmeal together with the milk in a microwave safe bowl and cook for 90 seconds. Whisk and continue to cook in 30 second segments until you get a thick porridge-like consistency. To do this step on the stove, cook the cornmeal and milk mixture over medium heat, whisking constantly, until thickened to the correct consistency. Transfer to a bowl to cool slightly.

Whisk the cooled, melted butter, sugar and crème fraiche into the cooked cornmeal until combined. When mixture is cool to the touch, whisk in the eggs then stir in the dry ingredients. Stir to thoroughly combine. Scoop the batter in equal portions into the prepared muffin tin.

Bake until the muffins are golden brown on top and a cake tester comes out clean, 13-17 minutes. Let the muffins cool in the pan for 5 minutes then remove from the pan and cool further.


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