Print
Large_flagshipreserve

Flagship Reserve Truckle

In the heart of Seattle's historic Pike Place Market you'll find the only artisanal cheesemaker in the city. As a lover of fine cheese from a young age, Kurt Beecher Dammeier learned about cheesemaking while enrolled at Washington State University and in 2003, his dream, Beecher's Handmade Cheese, became a reality. Nestled amongst the numerous food stalls and bustling activity of Pike Place Market, Beecher's has made the production of hand-crafted cheese not just an art, but an exhibition. Visitors can peer into the windowed cheesemaking kitchen and see milk sourced from local dairies just outside of Seattle being turned into beautiful curds and finally, whole wheels of exceptional cows' milk cheese. By witnessing the make process, onlookers can develop an intimate connection with Beecher's cheese and can see, first-hand, where their food comes from. In the summer of 2011, Kurt opened a similar facility in the Flat Iron district of New York, hoping to convey his passion for cheese in one of the greatest food cities in the world.

Flagship Reserve is matured for over one year in the open air, giving it a dense and toothsome texture and intensely concentrated flavor. The wheel is wrapped with cloth and continually rubbed with butter during its aging process, allowing the cheese to develop a savory complexity with notes of cellar and earth riddled throughout. A nice bit of acidity cuts through the brown butter-richness of the paste and leaves you salivating for another wedge while you are still polishing off crumbs from your previous cheese plate.

 

 

Farm / Company: Beecher's Handmade Cheese

Cheesemaker: Brad Sinko

Proprietor: Kurt Dammeier

Affineur:

City, State: Seattle, Washington

Region: Pacific Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Clothbound

Texture: Hard

Aging: 13 - 16 months

Size(s): 13-15 pound wheel