Spring Returns With Warmer Weather and Delicious Fresh Cheeses

We all eagerly anticipate the return of Spring each year. The sun is shining, the flowers and trees in bloom... In the cheese world, the cows no doubt anticipate the return to the pasture.

All winter long, herds are eating cold-weather fodder - like silage, dried grasses and grains. With April comes lush new growth in the pastures, representing a return to the fields for many animals.

This is when the terroir of the land really begins to make a difference in the flavor of the milk, resulting in rich flavors in the cheese.

Now is the time to try fresh chèvres and mozzarellas, fromage blancs and ricottas. The good news is these cheeses will be sweet and delicious throughout the summer and into fall, for as long as the cows, sheep, goats and buffalo feed from the fields.

So enjoy - it's a great season for cheese!

Kurt Beecher Dammeier
Proprietor

Marco Polo Brings Home Gold
From The World Cheese Awards

If you've tried Beecher's Marco Polo, then you're already familiar with the perfect balance of layered flavors that come from the creamy cow's milk cheese spiked with a blend of green and black Madagascar peppercorns. Last month, the full-flavored bite of Marco Polo received international attention when it won a Gold Medal at the World Cheese Awards.

Considered to be one of the premier cheese competitions in the world, this year's event drew more than 2,000 entries from around the globe, all judged in the course of a single day by more than 120 cheese specialists.

Want to taste it for yourself? You can find Marco Polo online, at our shop in Pike Place Market or in your local grocery store.

Pike Place Market Collection
- Last Chance To Order -

To help celebrate the Pike Place Market's Centennial Anniversary, we're featuring some of our favorite Pike Place Market producers in a limited edition collection.

Enjoy renowned tea from Market Spice, smoked salmon from Pure Food Fish Market and other hand-selected products unique to the Pacific Northwest and the Pike Place Market - including our own award-winning Flagship cheese.

The Pike Place Market Collection will only be available for purchase through Friday, April 13th, so order now!

Seattle Cheese Festival Returns To The Market

Starting Friday, May 18th, Seattle's historic Pike Place Market will host cheesemakers and distributors from around the world at the 3rd Annual Seattle Cheese Festival. Though the heart of the festival is in the over 250 artisanal cheeses available for tasting, attendees are also invited to take advantage of wine tasting, educational seminars led by local and national cheese experts, a cheese-maze scavenger hunt for children, as well as cooking demonstrations led by several of the city's top chefs and restaurants.

When: Friday May 18 - Sunday May 20
Where: Pike Place Market

For more information, visit www.seattlecheesefestival.com.

Producer Profile: Golden Glen Creamery

Though fairly new to the world of cheesemaking, the Jensen family is no stranger to the dairying community. Forty years ago, Vic and Judy Jensen started a farm together in the Skagit Valley of Washington. Today, the farm - Vic Jensen & Sons Dairy, Inc. - supports nearly 400 cows, a herd made up of Holsteins and some Guernseys.

In 2004, the family met for their annual business meeting and the idea of a farmstead cheesemaking business took hold. Golden Glen Creamery was born.

The Creamery is run by the three Jensen ladies - Judy, Brandy and Andrea - who keep true to the traditions of farmstead cheesemaking, hand-crafting each cheese with great attention to detail and care.

Golden Glen Creamery specialize in cheddar cheeses in a variety of flavors, like Red Pepper with Onion & Garlic, as well as a Gouda, fresh mozzarella and cheese curds. They are also popular for their fresh milk and cream that is sold at specialty grocery stores across the Pacific Northwest.

You can find Golden Glen Creamery cheeses at our shop in the Pike Place Market. For more information, call (206) 956-1964.

Enjoy An Evening Of American Artisan Cheeses With Beecher's Cheese 101 Class

Ever wonder what the difference is between cow's and sheep's milk? Or if it's safe to eat a cheese's rind?

In our Cheese 101: Introduction to Artisan Cheese class, you'll learn all about cheese, from its history to how cheese is made, all while sampling 17 American artisan cheeses. The evening is rounded out by a fun, interactive wine and cheese pairing.

The next Cheese 101 class will be held Wednesday, May 2nd. Class size is limited so sign up now to reserve your space!

If you don't live in the Seattle area, check out our general events calendars and find out what cheese events may be happening in your area.

RECIPE OF THE MONTH

If you have a favorite recipe that uses artisan cheese as a key ingredient,
email your recipe to thestaff@beecherscheese.com and you may
find your recipe in the next newsletter!

Fresh Chèvre And Spinach
Turkey Burgers

Serves 4

1 tablespoon unsalted butter
1/4 medium yellow onion, chopped
1 teaspoon minced garlic
1 1/4 pounds ground turkey
1 cup chopped fresh spinach (about 2 ounces)
3 ounces fresh chèvre
1 tablespoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small saucepan, melt the butter over medium-high heat. Add the onions and stir until they are fully coated. Cook for 2 minutes until the onions begin to soften. Stir and reduce the heat to low. Let cook for 3 minutes and add the garlic. Stir and cook for 2 more minutes until the onions are brown. Set aside.

Preheat the broiler to high and oil a broiler pan.

In a medium bowl, add the turkey, spinach, cheese, mustard, salt, pepper and the onion mixture. Using your hands, mix until fully combined. Form the turkey mixture into four patties 3/4-inch thick and place the patties on the broiler pan.

Place the pan in the center of the oven and broil for 8 minutes. Flip the burgers and broil for an additional 7 minutes or until golden and cooked through.

Serve the burgers with a fresh green salad or on a toasted bun with your favorite toppings.