Artisan Cheesemakers Shine
in the Pacific Northwest

Several weeks ago, I had the opportunity to help out at the Seattle Cheese Festival. I knew it was going to be a fun weekend, but seeing so many unique and delicious American artisan cheeses in one place was exciting.

The Festival was filled with newcomers like Black Sheep Creamery and Beehive Cheese Co. while hosting old favorites including Pleasant Valley Dairy, Willamette Valley Cheese Co. and Rogue Creamery.

I was also reminded about how many artisan cheesemakers call the Pacific Northwest home. There's Golden Glen Creamery, Mt. Townsend Creamery, Tumalo Farms, Estrella Family Creamery, and Port Madison Farms, to name a few.

To explore the many cheesemakers throughout the Pacific Northwest, check out the Pacific Northwest Cheese Project where blogger Tami Parr delivers one of the most entertaining and educational cheese resources available online. Readers can follow along as she reports on all things related to cheese, while having access to one of the most comprehensive list of cheesemakers in the Northwest. There's no more worthy way to spend these summer months!

Kurt Beecher Dammeier
Proprietor

Beecher's Has Dinner With

As part of Union Square Grill's month-long celebration of artisan cheeses, the restaurant and Beecher's Handmade Cheese have teamed up to deliver a cheese lover's dinner.

With Chef Eric Hellner and Beecher's Kurt Dammeier guiding the way, the six-course dinner takes guests through a series of appetizers, entrees and desserts, all featuring Beecher's favorites from Honey Blank Slate to our award-winning Flagship Reserve. Each cheese-inspired dish is paired with a selection of Pacific Northwest wines.

When: Thursday, June 14th, 6:30pm

Where: Union Square Grill
621 Union, Seattle, WA 98101
(7th & Union, downtown Seattle)

For reservations please call 206-224-4321.
$75 per person plus tax and gratuity. Space is limited.

For more information, including a sampling of the menu, click here.

This Holiday Season,
Think Beer and Cheese

Whether you're celebrating the dads in your life on Father's Day, or gathering with friends on the 4th of July, surprise friends and family alike with a pairing of artisan cheeses and craft beers.

Start out with the Beecher's Finest gift collection which highlights a variety of flavors and styles of artisan cheeses, each one a crowd pleaser.

Then add a few favorite bottles of cold brews. For Beecher's signature Flagship cheese, try a chocolatey stout. A full-flavored amber matches with our award-winning Marco Polo. And for Honey Blank Slate, a cold, crisp Pilsner.

For delivery by Father's Day, place your order by 8 a.m., Thursday, June 14th.

For delivery by the 4th of July, place your order by 8 a.m., Monday, July 2nd.

Another School Year Wraps Up With
The Pure Food Kids Workshop

Here at Beecher's, it's important to us that people who enjoy our cheese understand it's made with the freshest ingredients available - free of all artificial preservatives, colorings and flavor enhancers.

That's why in 2004, Beecher's founded the Flagship Program, supporting non-profit organizations providing education about the benefits of pure, all-natural food. To fund the Program, 1% of all sales from Beecher's and its sister companies goes directly to the Flagship Program - over $160,000 to date!

Last summer, the Flagship Program launched Pure Food Kids, educating fourth through sixth grade students about the prevalence of food additives and their possible health risks. To date, over 1,700 students in the Seattle metropolitan area have participated in the Pure Food Kids Workshop to great reception.

Students taking the Workshop walk away with the tools they need to make healthy food choices, learning how to identify additives and preservatives in food packaging labels while recognizing the difference between whole foods and processed food.

And while summer is now here, Pure Food Kids is not taking the summer off. They're busy developing new curriculum aimed at helping parents provide healthy food options in the home, as well as gearing up for another school year. To learn more about Pure Food Kids and how you can get involved, click here.

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, July 11th. 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!

Zucchini and Feta Angel Hair Pasta

Serves 4

12 ounces uncooked angel hair pasta
3/4 cup extra-virgin olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 zucchini, thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled
1 bunch chopped fresh Italian parsley leaves
¼ teaspoon red pepper flakes

Cook the pasta according to package instructions and set aside in a large bowl.

In a medium sauce pan, heat the olive oil over medium heat. Add the garlic and lemon juice and let cook for about 3 minutes, being careful not to burn the garlic. Add the zucchini, salt and pepper and cook for 2 minutes or until the zucchini is soft.

Pour the zucchini mixture over the pasta. Add the cheese, parsley and lemon zest, lightly tossing the pasta until well combined. Taste for seasoning and add additional salt and pepper as needed.