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.
You can truly tell that Beecher's Flagship has been lovingly aged for more than eighteen months. The cheese has a slightly loose, curdy texture, and always seems to walk the line between crumbling and maintaining its solidity. While melting delicately on your palate, the Flagship leads with sweet fruit and caramel on your tongue and little bursts of acidity to keep things lively. It mellows with a finish that hints of toasty bread and a velvety creaminess that allows the flavors to linger on long after the cheese has disappeared.
Farm / Company: Beecher's Handmade Cheese
Cheesemaker: Brad Sinko
Proprietor: Kurt Dammeier
City, State: Seattle, Washington
Region: Pacific Northwest
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 18 months
Size(s): 18 pounds