Artisan Cheeses Fit for February

In the world of cheese, February is part of the winter-long wait for the return of fresh goat's milk cheeses. Fortunately, a number of American artisanal goat's milk cheesemakers turn out some truly enjoyable aged cheeses, as well.

Though lesser known and more difficult to find then their fresh counterparts, aged goat's milk cheeses are just as delicious and available year round.

In this month's newsletter, we profile Juniper Grove's Tumalo Tomme, but I encourage you to also try Cypress Grove's Goat Milk Cheddar and Sally Jackson's Grape Leaf Aged Goat.

Kurt Beecher Dammeier
Proprietor

The Romance of Wine and Cheese

Every Valentine's Day conjures up images of hearts, candy, chocolates, and... cheese? Absolutely. What better way to turn up the romance than to serve a stimulating combination of delicious wine, ripe fruit and full-flavored cheeses.

With the Beecher's Finest Collection, you'll find a combination of spicy and sophisticated, savory and sweet - all delivering flavor sensations to the taste buds that will make your partner swoon.

Take romance up a notch by adding a delicious bottle of bubbly to the mix. We recommend the Argyle Brut 2001 or Cave B Blanc de Blanc, both from the Pacific Northwest. If sparkling is not your style, try Sheridan Vineyard's L'Orage for red or Sokol Blosser's Evolution for white.

To complete the picture, serve a side of sliced juicy pears, roasted hazelnuts and fresh figs or sweet melon, thin-sliced prosciutto and dried papaya.

Be sure to order the Beecher's Finest Collection by 8 a.m. Tuesday, February 13th, for a delivery on Wednesday, February 14th.

Kurt Dammeier Joins Holland America Line's
"Wines of Washington" Cruise

From April 5th to April 8th, 2007, Beecher's own Kurt Dammeier will be joining Holland America Line as the onboard cheese expert for their "Wines of Washington" cruise. The three day cruise promises to wine and dine guests as they cruise along the Pacific Coast. In addition to Beecher's Handmade Cheese, guests will be joined by culinary experts from a selection of award winning wineries, including Chateau Ste. Michelle, Hedges and L'Ecole N° 41.

Reserve your space now for this highly anticipated annual event.

Producer Profile: Juniper Grove Farm

Out of high-desert country in Central Oregon comes some of the most delicious farmstead goat cheeses available.

Located on the eastern side of Oregon's Cascade Mountain Range, Juniper Grove Farm was founded by lawyer-turned-cheesemaker, Pierre Kolisch. A former attorney, in the mid-1980s Pierre left suit and tie behind to pursue cheesemaking, taking on an apprenticeship in Camembert, France. Two years later, he returned to the United States and started Juniper Grove Farm, bringing with him Old World methods in farmstead cheesemaking.

While Pierre and his staff at Juniper Grove have developed a reputation for delicious and unique artisan cheeses, they have remained dedicated to the land and their animals, ensuring their cheese remains artisan at heart.

Many of Juniper Grove's goat's milk cheeses are unpasteurized, including their most popular cheese - the Tumalo Tomme. Tumalo Tomme is a natural rind cheese that is rubbed with saltwater and turned on pine planks. This cheese is reminiscent of the famed Tomme de Savoie, but as it is made from goat's milk instead of cow's milk, the flavors are pleasantly earthy and nutty with a hint of salt.

You can find several of Juniper Grove's cheeses at the Beecher's store in the Pike Place Market, including their Redmondo, Tumalo Tomme and - when in season - their fresh goat's milk cheeses. 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, March 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 where artisan cheese is a key ingredient,
email your recipe to thestaff@beecherscheese.com and you may
find your recipe in the next newsletter!

Tortellini Au Gratin

Serves 4

1/4 cup dry white wine
7 tablespoons unsalted butter
1/4 yellow onion, sliced
1 garlic clove, peeled and minced
2 tablespoons roughly chopped fresh basil or ¾ teaspoon dried
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup diced tomatoes in juice, use juices too (about 1 small tomato)
9 ounces Beecher’s Flagship cheese, shredded (about 2 1/4 cups)
3/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 pound fresh or frozen pesto, cheese, or chicken tortellini
1/4 cup plus 2 tablespoons fresh bread crumbs

Preheat the oven to 325˚F. Oil an 8-inch baking dish.

In a small saucepan over medium heat, bring the wine to a simmer for about 3 minutes or until the alcohol has evaporated. Set aside.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the onion, garlic, and basil and cook for 2 minutes or until the onion is soft. Add the flour and cook over low heat for 3 minutes, stirring constantly. Slowly whisk the milk into the flour mixture, stirring until smooth. Add the reserved wine, tomatoes, 2 cups cheese, salt, and pepper. Stir until the cheese is melted. Remove from the heat.

Cook the tortellini according to package instructions. Drain, toss with the sauce, and pour the mixture into the baking dish. Melt the remaining butter and toss with the bread crumbs. Sprinkle the bread crumb mixture and remaining cheese over the top of the tortellini. Bake for 30 to 45 minutes or until the sauce bubbles and the top is golden brown. Let cool for 5 minutes before serving.