Flagship Reserve Rated
Best Cheddar In The Country

This year, August proves to be an exciting and busy month for us here at Beecher's - especially for our cheesemakers!

First, we started the month off with our Flagship Reserve winning 2nd place, Best in Show, at the American Cheese Society's 24th Annual Competition in Burlington, VT. With over 1,200 entries, you can imagine what an honor this award is.

The Reserve also took home 1st place in the Aged Cheddar category, making it the highest rated cheddar in the country!

August is also host to the Pike Place Market's 12th Annual Sunset Supper. To guests, the Supper serves as the ultimate buffet of Seattle's best eats as attendees mix among restaurants, wineries and breweries serving up high-end fare. Beecher's will be on the scene so be sure to stop by and say hello to Mejken, our store manager, and cheesemonger Carmen.

Finally, this month ushers in the release of our first cookbook, Pure Flavor. Featuring recipes from Beecher's, Bennett's Pure Food Bistro and Pasta & Co, the book provides a framework for creating delicious, healthy meals from fresh ingredients. In case you missed the Seattle Times review of the book, you can check it out here.

Kurt Beecher Dammeier
Proprietor

Make Your Own Delicious Batch of
"World's Best" Mac & Cheese

Since rolling out our award-winning "World's Best" Mac & Cheese, fans have wanted to know what the secret ingredients are that make this cheesy dish so delicious. With the release of Pure Flavor, the curtain has been pulled back and the recipe revealed.

We've taken it a step further with the "World's Best" Mac & Cheese Kit. The perfect gift for cheese-loving friends and family, the Kit includes Pure Flavor, as well as the Beecher's cheeses and all-natural pasta needed to start making this Beecher's favorite in your own kitchen.

Knowing Your Artisan Cheeses

Today's cheese selection at the local grocery store can overwhelm and amaze with the many different artisan cheeses representing cheesemakers from around the world.

But how do you tell the cheesemonger behind the counter what you're looking for? First, you need to be able to identify the different types of cheese. From soft-ripened to pasta fillata, knowing the varying styles of artisan cheese goes a long way towards taking home the cheese you crave. Learn more

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 Cheese 101: Introduction to Artisan Cheese, you'll learn all about cheese 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 Tuesday, August 7th . 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!

Honey Blank Slate Cheesecake

Courtesy of
Pure Flavor: 125 Fresh All-American Recipes
from the Pacific Northwest

Makes 1 8-inch round cheesecake

1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
16 ounces ricotta cheese
6 tablespoons honey
1-1/4 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 teaspoons orange liqueur or rum
Pinch of table salt
2 large eggs, separated
2 teaspoons all-purpose flour

Note: 16 ounces of Beecher's Honey Blank Slate cheese can be substituted for the ricotta and honey ingredients.

Center a rack in the oven and preheat the oven to 350 ˚F.

To make the crust, in a medium bowl, combine the cracker crumbs and butter, mixing thoroughly. Press the crumb miture in to the bottom of an 8-inch springform pan. Bake for 15 minutes, or until golden. Let the crust cool while you prepare the filling. Leave the oven on.

Using a food processor, blend the ricotta, honey, vanilla, lemon zest, orange liqueur, and salt for 30 seconds, scraping the sides of the bowl. Add the egg yolks and flour. Pulse for 30 seconds until smooth. Scrape the sides of the bowl and transfer the mixture into a medium bowl.

Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Fold the egg whites gently into the cheese mixture. Pour the mixture into the prepared crust and bake until the edges are slightly puffed and the center jiggles slightly, about 30 minutes.

Let the cheesecake cool for 5 minutes and then run a knife carefully around the edge of the cake to loosen it from the pan. Cool the cheesecake for an additional 45 minutes and then refrigerate until ready to serve.