Celebrating Our Friends and Neighbors

This year marks the 100th anniversary of Seattle's historic Pike Place Market - which is also the home of Beecher's Handmade Cheese.

Being in the Market, I've made a habit of making spontaneous meals out of fresh ingredients I find as I wander the Market stalls and visit with the local producers, from intriguing spices to freshly caught fish, seasonal herbs to lush produce.

Now, we're bringing a piece of the Pike Place Market to you through our Pike Place Market Collection. Bring it home for St. Patrick's Day or send it as an Easter Gift. There's something for everyone in this one-of-a-kind collection.

From our Market to your table,

Kurt Beecher Dammeier
Proprietor

Experience The Flavors of Seattle's
Pike Place Market

Since opening our doors in Seattle's historic Pike Place Market in 2003, we have been continually impressed by the dedication to quality and community that the Market vendors demonstrate.

To help celebrate the Market's Centennial Anniversary, we're introducing you to some of our favorite Pike Place Market producers.

Enjoy renowned tea from Market Spice, smoked salmon from Pure Food Fish Market and other hand-selected products unique to the Pacific Northwest and the Pike Place Market - including our own award-winning Flagship cheese.

Serve it at your annual St. Patrick's Day party or Easter brunch, or send friends a taste of the Pacific Northwest with this unique gift.

For more information, click here.

For St. Patrick's Day, order by 8 a.m. Thursday, March 15th, for a delivery by Friday, March 16th.

For Easter, order by 8am Thursday, April 5th, for delivery by Friday, April 6th.

Producer Profile: Rogue Creamery

It began over 70 years ago when Thomas Vella, an Italian immigrant and successful cheesemaker, set up an artisan cheesemaking operation in the Rogue River Valley. With his young son, Ig, at his side, Vella began working with local dairy farmers to make artisan cheeses.

After supporting the World War II war effort with over five million pounds of cheese a year, Vella began to experiment with different types of cheesemaking. In the mid-50s, he traveled to Roquefort, France, to learn the traditions and techniques of making Roquefort cheese. He returned home to produce the first Oregon Blue Vein, a blue cheese that is still considered to be one of Rogue Creamery's best cheeses.

Today, Ig Vella, also known as the Godfather of artisan cheese, carries on the family cheesemaking tradition and mentors cheesemakers around the country.

In 2002, Ig handed ownership of Rogue Creamery to Cary Bryant and David Gremmels, entrusting them to carry on the tradition of hand-milled cheese. Within a year, they were producing award-winning blue cheeses. In 2003, they became the first American artisan cheese producer to win Best Blue Cheese at the esteemed London World Cheese Awards.

You can find several of The Rogue Creamery's cheeses at the Beecher's store in the Pike Place Market, including their Oregon Blue, Crater Lake Blue, Oregonzola and Smokey Blue Cheese. For more information, call (206) 956-1964.

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.

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, April 4th. 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!

Basil Garlic Pasta

Serves 8

1 pound fusilli pasta or your favorite dried pasta
1 cup extra-virgin olive oil
1/2 cup plus 1 tablespoon heavy cream
1/2 teaspoon Tabasco
1/4 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup fresh lemon juice (1 to 2 lemons)
1 bunch chopped fresh basil, stems discarded
1 pint cherry tomatoes, halved
4 ounces Beecher’s Flagship cheese, shredded (about 1 cup)
1/2 cup chopped fresh flat-leaf parsley, for garnish
Freshly ground black pepper to taste

Cook the pasta according to package instructions. Rinse with cool water and set aside in a large bowl.

In a medium bowl, whisk together the olive oil, cream, Tabasco, salt and garlic. When the cream is completely incorporated into the oil, whisk in the lemon juice.

Pour the mixture over the pasta and toss until the pasta is well coated. Add the basil, tomatoes and cheese and toss again. Top with the parsley and black pepper before serving.