A Summer For Awards
And Agricultural Rewards

The month of August is well on its way and for those of us enjoying the abundance of the Pike Place Market, that means the cobblestone street is filled with local farmers whose tables are spilling with a cornucopia of fruit, flowers and vegetables.

August also brings the 26th Annual American Cheese Society Conference & Competition, and this year, it took Beecher’s to Austin, Texas. Each year, those with taste buds for all things cheese gather at the conference to honor the craft and, of course, enjoy some amazing cheeses.

The competition was stacked with 1,327 entries (the most the ACS has seen) and we couldn't have been more excited to take home five awards this year! Our 4-Year Aged Flagship was named 1st in the Mature Cheddar category and the new Marco Polo Reserve took home 2nd in the Flavored Cheddar category. No Woman, our 1-year aged, signature Flagship and Smoked Flagship received accolades, as well. The competition ended with two of my best friends in the cheese world taking home top honors: Rogue Creamery and their Rogue River Blue getting Best in Show and Cowgirl Creamery winning 2nd Place Best in Show for Red Hawk. If you’ve never had these cheeses, look for them in our shop at the market. Trust me, they are worthy of the awards!

This annual event is the biggest thing to happen to American artisan cheeses each year and we are pleased to announce that our own emerald city will be host to the ACS Conference in 2010. Beecher’s and our fellow Washington cheesemakers are looking forward to showing the cheese world why Washington is a perfect backdrop for all cheese enthusiasts. We’ve even produced a video to prove our point!

So put August 28, 2010 on your calendar, because you're invited to the biggest awards ceremony and Festival of Cheese ever produced by the American Cheese Society - and it's happening right here in Seattle.

To great cheeses,

Kurt Beecher Dammeier

Bid Farewell To Summer
With A Flight Of Flagship

Although still several weeks away, many of us are setting plans for our Labor Day affair; Finding a proper way to usher out the summer is essential. The Labor Day ritual is usually host to sun, friends and of course — food. The pre-BBQ spread is a must and delicious full-flavored cheese is a simple stress free way to kick off the festivities.

Beecher’s Flight of Flagship offers a no fuss solution that packs plenty of flavor. Our signature Flagship cheese recipe is the starting point in crafting this award-winning variety of Flagship cheeses. The collection includes: signature Flagship, Flagship Reserve, 3-Year Flagship, Smoked Flagship and 2 bags of our crackers.

Whether clothbound or smoked, enjoy these side by side and experience how the aging process can define the flavor of the cheese. Another plus-Flagship is a proven winner with many varieties of beer and wine – just the thing your Labor Day potluck ordered.

Orders must be placed by Wednesday, September 3rd, for delivery by Labor Day (September 7th).

Producer Profile: Pleasant Valley Dairy

Farmstead cheesemaking has been taking place in the Skagit Valley for over 30 years. This small pocket of dairy farmers was among the first to redirect much of their milk supply to the craft, and George Train of Pleasant Valley Dairy in Ferndale, Washington, has been at the heart of it since the beginning. Although he was discouraged by many who assured him the cheesemaking business would bankrupt him, he forged on like a true pioneer. With a bit of tutelage from another Skagit Valley cheesemaker, Jack Appel of Appel Farms, and an honest to goodness “how-to-make-cheese book,” his love affair with cheesemaking began —and now the whole family has joined forces in the business.

Since Beecher’s inception, we have been carrying a variety of the raw milk Goudas produced by Pleasant Valley. Their cheese is hand delivered to the store on whichever day they are venturing into the city. George himself pulls the truck outside of the shop to make the delivery. Dressed in a plaid shirt, overalls and a beard he has been working on for some time – it is clear he is more country than the metropolitan setting. His friendly smile and witty banter are as welcomed as the cheese. One taste confirms George’s cheeses are the real deal and in his own words, “[his] cheesemaking is an art, [not] a science.”

As always, you can find a variety of Pleasant Valley’s raw milk Goudas at our Beecher’s store in the Pike Place Market, including plain, cumin, peppercorn, jalapeño and the rare Nokkelost (a traditional Norwegian cheese with cumin, clove and caraway).  For more information, call our shop at (206) 956-1964.

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 Tart
With Berries And Mint Dressing

Courtesy of Mejken Poore

Makes one 9-inch tart

2-1/2 cups graham cracker crumbs
7 tablespoons unsalted butter
2 8-oz containers Honey Blank Slate
1/2 cup whole milk
1 tablespoon lemon zest (about 1 medium lemon)
1/2 cup fresh squeezed lemon juice (about 4 medium lemons)
1/2 cup fresh squeezed lime juice (about 4 medium limes)
1 cup salad oil
1 cup honey
About 3-4 cups fresh mint leaves (make to taste)
2 cups fresh seasonal berries (raspberries, blueberries, pitted cherries)

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

To make the crust, in a medium bowl, combine the cracker crumbs and butter, mixing thoroughly. Press the crumb mixture in to the bottom of a 9-inch round pan. Bake for 15 minutes or until golden. Let the crust cool while you prepare the filling.

To make the filling, whisk together the Honey Blank Slate, milk and lemon zest. Pour into the cooled crust and chill in refrigerator for at least one hour.

While the tart is cooling, make the dressing. Using a food processor, pulse the lemon and lime juices, salad oil, honey and mint leaves together until smooth and the mint is thoroughly blended.

Remove the tart from the refrigerator and arrange the fruit on top.

To serve, slice the tart into wedges and plate. Drizzle a generous amount of mint dressing over each individual slice and serve.