A Love Affair With Artisanal Cheese

In the world of cheese, February is part of the winter-long wait for the return of fresh goat's and sheep's milk cheeses. Fortunately, there are a number of tasty cow's milk cheeses to keep us occupied.

Keep it interesting by trying Cowgirl Creamery's Pierce Point, Vella's Mezzo Secco, or "America's Best Cheddar" - Beecher's own Flagship Reserve.

In this month's newsletter, we profile Beehive Cheese Company and their one-of-a-kind Barely Buzzed cheese. Its unique combination of coffee grinds and lavendar led this cheese to win the award for best flavored cheese by the American Cheese Society.

Explore and enjoy,

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 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 Rose 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.

To receive by Valentine's Day, order by Sunday, February 10th, for a 2-day delivery on Wednesday, February 13th - or by Tuesday, February 12th, for a Standard Overnight delivery by Thursday, February 14th.

Producer Profile: Beehive Cheese Company

It's a story that's become more and more common - business professionals trading in their briefcases for cheesemaking, taking a step back from the "grind" to pursue their passions. Tim Welsh, Pat Ford, and Stew Christensen are no exception to this trend.

Hailing from the realms of real estate and software, they were encouraged by friends to see the world. In doing so, they discovered their enjoyment and appreciation of cheese - how through dedication and hard work, its flavors and aromas are first harnessed from the land, then from the milk, and finally through their own careful eye as the cheese ages to perfection.

In the Fall of 2004, they started Beehive Cheese Company and quickly began producing unique, delicious cow's milk cheeses. The Barely Buzzed always draws a raised eyebrow at the Beecher's cheese counter, followed by oohs and ahs as our customers taste it.

The outside of the cheese is rubbed with a Turkish grind of Colorado Legacy Coffee Company's "Beehive Blend". In addition, French Superior Lavender Buds are ground into the coffee. The combination imparts notes of burnt butterscotch and lavender to the cheese's naturally nutty and creamy flavors. In 2007, Barely Buzzed received a 1st Place award by the American Cheese Society for being the Best Flavored Cheese in North America.

You can find several of Beehive Cheese Company's cheeses at the Beecher's store in the Pike Place Market, including their Aggiano and Full Moon. For more information, call (206) 956-1964.

All You Need To Know About Artisan Cheese

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, February 20th. 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!

Flagship Spinach Gratin

2 tablespoons unsalted butter
1-1/2 cups diced yellow onion (about ¾ onion)
2 tablespoons all-purpose flour
1 pinch nutmeg
1-1/2 cups milk
2 10-ounce boxes frozen, chopped spinach, defrosted
5 ounces Flagship cheese, shredded (about 1¼ cups)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400˚F. Butter an 8-inch baking dish and set aside.

In a heavy bottomed sauce pan over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until translucent, about 5 to 7 minutes. Do not brown the onions.

Add the flour and nutmeg and cook, stirring, for 2 minutes. Slowly add the milk and cook until thickened. Remove from the heat.

Squeeze as much liquid as possible from the spinach. Add the spinach to the sauce, breaking up the spinach. Add 1/2 cup shredded cheese, salt, and pepper and mix well. Taste for seasoning.

Transfer the mixture to the baking dish and sprinkle the remaining cheese over the top. Bake for approximately 30 minutes or until bubbling on the edges and browned on top. Serve warm.