~ Sign up for Our Mailing List ~
Beecher's Handmade Cheese began in 2002 when Kurt Dammeier found the perfect location for cheesemaking in Seattle's Pike Place Market, signed a lease and went in search of milk, a cheesemaker, and a recipe. The location was ideal-- a corner spot with large windows designed to allow consumers to observe every part of the cheesemaking process and achieve Kurt’s primary goal for Beecher’s: education. Soon after acquiring the space, Kurt sought the expertise of Brad Sinko and eventually hired him as Beecher's cheesemaker. Brad had honed his craft at Bandon Creamery in Oregon, which his family owned.
The next step was sourcing a healthy supply of rBST free milk from a local dairy farm. Kurt found a great match, a diary farm with an ideal mix of Jersey (the majority) and Holsteins. In 2005 cheese production had expanded to the point where Beecher’s needed to develop relationships with additional independent dairy farms in the region to increase their supply of pure, all-natural, additive free milk.
Aptly named, the first cheese Beecher’s produced was a semi-firm cheese called Flagship that they describe as a cross between Cheddar and Gruyere. The curds sold in the Beecher’s stores are from this recipe. Since their initial success with Flagship Beecher’s has gone on to develop a full line of delicious and accessible cow’s milk cheeses, all under the watchful eyes of their customers.
Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese