In 2003, Beecher's opened its first cheesemaking operation in Seattle's historic Pike Place Market. In 2011, our second cheesemaking operation opened in New York City's Flatiron District.
In 2015, the success of Beecher’s cheeses exceeded the capacity of our Seattle and New York City cheesemaking kitchens and Beecher’s bought an equity stake in an existing cheesemaking operation in Monroe, Wisconsin.
Called Maple Leaf
, this operation is the perfect outlet for future growth. While the Monroe operation is not open to the public, it follows all of the same cheesemaking strategies we’ve employed for over a decade, from the quality of the milk to the skill of the cheesemakers and their hands-on techniques.