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, WA

Region: Pacific Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Bloomy with ash

Texture: Soft

Aging: 2 - 3 weeks

Size(s): 8 ounces