Going Local at the Farmer's Market

As warm weather moves in, outdoor farmer's markets are opening up for another season of showcasing delicious, locally produced foods. These markets are a great place to begin exploring what's available in the Spring season and tasting your way through what your local farmers and artisans have to offer.

For those ready to dive into the local artisan cheesemaking community, outdoor markets are prime learning grounds. Here in Seattle, you can find Appel Farms at the popular University District farmer's market, hit Bainbridge Island's market for creamy Port Madison goat cheeses or try Seabreeze Farm's organic cheeses at the West Seattle farmer's market.

With the availability of hard-to-find cheeses at outdoor markets, it's easy to discover locally made treasures to bring home and enjoy.

From one cheese enthusiast to another,

Kurt Beecher Dammeier
Proprietor

Beecher's Teams With The Tasting Room
To Raise Money For Black Sheep Creamery

In December 2007, Washington was hit with some of the worst storms and flooding in its history, causing widespread damage across southwest Washington. One of the places left ruined by the fast-rising flood waters was cheesemaker Black Sheep Creamery.

The Creamery lost over 50 of their beloved sheep and their 100-year-old farm was covered in the mud and debris left behind. Since that time, they have been rebuilding, slowly getting their feet under them and returning to the cheese kitchen to craft their award-winning cheeses.

On Friday, May 2nd, Beecher's will team with the Pike Place Market's The Tasting Room to host a Cheese 101 class with 100% of the proceeds going to Black Sheep Creamery and their efforts.

To learn more and sign up, click here.

Producer Profile: Rivers Edge Chèvre

To a young Pat Morford, goats were the perfect pet. After receiving one as a gift when she was 8 years old, Pat always had goats around. In 1986, she and her husband purchased a farm in Logsden, Oregon and began a business in the goat dairying world by producing quaility milk as well as selling her prized breeding lines of bucks on the international market.

With the milk, Pat had been making cheese for her family since the 70s, but now that she had a substantial herd of goats to take care of, she recognized the opportunity to take her handcrafted line of goat's milk cheeses into the market. With the support of her daughters as assistant cheesemakers, Rivers Edge Chèvre became available for sale in 2005 and quickly rose as one of the best goat's milk cheesemakers in the country.

Rivers Edge makes several variations of cheeses from fresh chèvres to bloomy rinds to aged tommes.

You can find several of Rivers Edge cheeses at the Beecher's store in the Pike Place Market, including the fresh chèvre staff-favorite Basil Pesto. For more information, call (206) 956-1964.

Pasta & Co Moves Into
A New Home On Queen Anne

Over 25 years ago, the first Pasta & Co 0pened its doors on the top of Queen Anne in Seattle. Now we've moved into a new store location just one block down the street from our original home.

Come visit us for a glass of wine or take lunch outside on the patio.

1935 Queen Anne Avenue North
Seattle, WA 98109
206.283.1182

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.

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!

Breakfast Bread Pudding

Serves 6 to 8

7 ounces fresh baguette, sliced into 3/4-inch slices
1 ounce unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
3/4 pound ham, trimmed and torn into 1/4x2-inch pieces
3 eggs
2 cups milk
1/4 teaspoon kosher salt
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
5 to 6 ounces spinach, rinsed and cut into 1/2-inch strips
8 ounces Beecher’s Flagship cheese, shredded

Preheat the oven to 350 ° F. Oil a 9x13-inch baking dish.

Brush the baguette slices with the butter and place on a baking sheet. Bake for 10 minutes or until the bread turns a golden brown. Set aside to cool.

Heat the olive oil in a large pan over medium-high heat. Add the onions and cook until translucent and golden, about 7 minutes. Add the ham and cook, stirring occasionally for 3 minutes. Remove the pan from the heat and set aside.

In a large bowl, whisk together the eggs, milk, salt, nutmeg and pepper. Add the toasted bread and gently toss until the bread is saturated. Add the onions, ham, spinach and half of the cheese. Mix gently, being careful not to tear the bread.