Summertime & Outdoor Eating

If you're like me, all winter long you look forward to those summer months of sunshine and blue skies. Here in Seattle, our summer is taking a little longer to arrive than usual. That's why when the sun is out, I am definitely out enjoying it, with outdoor meals being one of my favorite ways to do that.

Of course, cheese is an easy fit into any picnic taken outside. One of my favorite pack-and-go cheese meals is assembling an easy antipasti platter with all the fixings - roasted garlic, spring greens, crisp vegetables, cold meats, rustic bread and a healthy portion of full-flavored cheese.

Easy, picnic-friendly cheeses include hard and semi-hard cheeses from aged goudas to cheddars and parmigiano-reggianos. If you're in a shady spot, don't be afraid to pull out a bloomy-rinded or fresh cheese; they may melt a little quicker in the warm air but sometimes a gooey triple-cream brie is just what the outdoors ordered.

Cheers to summer and delicious outdoor meals -

Kurt Beecher Dammeier
Proprietor

For Father's Day, Think Mac & Cheese

Celebrate the dads in your life this Father's Day with rich and delicious "World's Best" Mac & Cheese. Made with a combination of our signature Flagship and Just Jack cheeses, our Mac & Cheese has been recognized by The Today Show and Martha Stewart alike.

If your dad is a chef, surprise him with Beecher's "World's Best" Mac & Cheese Kit, giving him all the tools needed to make his own batch of our award-winning Mac.

For dads who want to cut to the chase, buy our pre-made Mac to cook up in the oven.

For delivery in time for Father's Day, place your order by Tuesday, June 10th.

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.

In Summer 2007, 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 4,000 students in the Seattle metropolitan area have participated in the Pure Food Kids Workshop to great reception.

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, June 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!

Summer Vegetable Gratin

Serves 4 to 6

2/3 pound Roma tomatoes, cored, sliced into 1/4-inch thick rounds
3 tablespoons and 1/2 teaspoon extra-virgin olive oil
1 large yellow onion, sliced 1/4-inch thick
1 medium zucchini, cut into 1/4-inch thick slices
1 medium yellow squash, cut into ¼ inch thick angled slices
1 teaspoon fresh thyme, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2-1/2 ounces Beecher's Flagship cheese, shredded

Preheat the oven to 375˚F. Oil an 8-inch baking dish.

Place the tomatoes onto a paper towel, allowing them to drain.

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until the onion is just beginning to brown. Spread the onions across the bottom of the baking dish and let cool.

In the same skillet, heat 2 teaspoons olive oil over medium-high heat. Add the zucchini, squash, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 minutes, stirring occasionally, until the zucchini just becomes soft. Do not overcook. Set aside.

In a small bowl, toss the cheese with the remaining thyme.

Starting at one end of the baking dish, lay half of the tomato slices across the bottom of the dish. Sprinkle with 1/4 cup of the cheese mixture. Next, spread half of the zucchini mixture over the tomatoes and sprinkle with 1/4 cup of the cheese mixture. Spread the remaining tomatoes and zucchini mixture across the top. Sprinkle with the remaining salt and pepper and drizzle with the remaining olive oil (about 1-1/2 tablespoons).

Top with the remaining cheese mixture. Bake for 45 minutes or until the vegetables are soft. Let cool to room temperature before serving.