A shared vision to bring artisan cheesemaking to Washington state's north Olympic Peninsula resulted in the creation of Mt. Townsend Creamery. In 2005 the three partners, Matt Day, Ryan Trail and Will O'Donnell, combined their talents and energy to establish the first creamery in their area. In a region with a rich history of small grass-based dairies, the milk for the Mt. Townsend cheeses is sourced from local dairy farms.
Seastack is a mold-ripened, semi-lactic cow milk cheese that is coated in vegetable ash and salt before ripening. It is then aged for two to three weeks and develops a silky texture with a mild, earthy flavor.
1st Place - Soft Ripened Cheeses - 2010 ACS Competition
Farm / Company: Mt Townsend Creamery
Cheesemaker: Matt Day, Ryan Trail & Will O'Donnell
Proprietor: Matt Day, Ryan Trail & Will O'Donnell
Affineur: Matt Day, Ryan Trail & Will O'Donnell
City, State: Port Townsend, Washington
Region: Pacific Northwest
Milk Type: Cow
Milk Treatment: Pasteurized
Rind: Bloomy with Ash
Aging: 2 - 3 weeks
Size(s): 8 ounces