Get a Jump on Summer with
Beecher's Summer Cheese Collection
Summer is right around the corner and with it Beecher's has put toghether the perfect assortment of cheeses to match the warm weather and sunny afternoons. With our Summer Cheese Collection, our cheesemonger has hand-selected a premium selection of Northwest cheeses best suited for bright summer days.
The cheeses include a fresh mozzarella, Bellwether Farms San Andreas sheep's milk cheese, and our own award-winning, one-year aged Flagship. The Collection also includes a Pear Fruit Paste, a vibrantly flavored spread to accompany the delicious cheeses.
Serve this collection with your favorite white wine and you'll have a cheese platter that is sure to impress.
The Summer Cheese Collection is available June through August.
Spend Mother's Day at the
Seattle Cheese Festival
Looking for a fun way to spend this Mother's Day?
Join Beecher's Handmade Cheese at the Seattle Cheese Festival and experience a full weekend devoted to cheese.
Walk down Artisanal Alley and meet the cheesemakers, explore the Cheese Concourse and sample a variety of cheeses from around the world, or step inside the Wine Garden and taste a collection of wines specifically chosen to complement a variety of artisan cheeses.
For the ultimate cheese experience, sign up for one of the Festival Seminars. The 90 minue presentations cover everything from how to pair wine and cheese to exploring opportunities in the cheesemaking world. Space is going fast so click here to sign up today!
The Festival is this weekend, May 12 - 14, 2006, in the Pike Place Market.
Washington State Cheesemakers Unite!
Beecher's Handmade Cheese is proud to be a founding member of the Washington State Cheesemakers Association (WaSCA).
Artisan cheesemaking in the U.S. continues to be a thriving industry. According to the U.S. Department of Agriculture, U.S. cheese consumption has grown from 11 pounds per person in 1970 to over 30 pounds per person in 2004. In Washington alone, the number of artisan cheesemakers has more than doubled in the last several years.
Entering into its second year, WaSCA is dedicated to creating awareness of and support for Washington State cheeses and
cheesemakers. To find out how you can visit Washington cheesemakers, click here.
Beecher's Flagship Program Debuts
Its Pure Food Kids Educational Program
Beecher's Flagship Program is a non-profit educational program dedicated towards educating people about the benefits of pure, all-natural food. We believe that if people have a better understanding of the sources of their
food and what is in it, they will make more nutritious eating choices and,
by making these choices, they will encourage food producers and retailers to
grow, make, and sell food that is all-natural and nutritious.
1% of ALL Beecher’s, Bennett’s Pure Food Bistro & Deli, and
Pasta & Co sales fund our Flagship Program.
We are currently rolling out a new educational program called Pure Food Kids: A Recipe for Healthful Eating. To learn more about this program and how to bring this curriculum into your school, click here.
Sign Up for Beecher's Cheese 101
and You're on Your Way to Becoming
a Cheese Officionado
Ever wonder how cheese was first created? Or how brie gets the bloomy rind? In our Cheese 101: Artisan Cheese and Wine Pairing class, you'll learn all about cheese, from where it comes from to how it's made, all while sampling 17 artisan cheeses from across the country. The evening is rounded out by an interactive wine and cheese pairing.
The next classes are Wednesday, May 10 and Wednesday, July 12, 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.
Our Pure Food Commitment
At Beecher's, we're commited to providing all-natural, full-flavored food that is free of artificial preservatives, coloring and flavor enhancers.
As part of our commitment, every month we highlight information about food additives, including what food additives are and how the food industry first began incorporating additives into food products.
If you have any questions or feedback on this information, feel free to contact us.
Part II: Food Additives Demystified
RECIPE
Baked Cheese Polenta with Swiss Chard
by Sharman Schubert
- Winner of Beecher's 2005 Recipe Contest -
FOR CHARD MIXTURE
1 tablespoon extra-virgin olive oil
8 garlic cloves, finely diced
8 cups Swiss chard, leaves and stems separated
2 tablespoons water
FOR POLENTA
2 cups milk
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Beecher’s Flagship cheese
1/2 cup grated Mozzarella
1 tablespoon butter
TOPPING
1/2 cup sour cream
Grated Parmigiano-Reggiano to taste
Preheat the oven to 400˚F. Butter a 2 1/2-quart shallow baking dish.
TO PREPARE CHARD MIXTURE
Heat the oil in a large skillet over medium heat. Add the garlic and Swiss chard stems. Pour in the water and cover the pan. Cook for 3 minutes, remove the cover, and mix in the Swiss chard leaves. Cover the pan and continue cooking until the leaves wilt, about 4 minutes, tossing occasionally. Remove from the heat and let cool.
TO MAKE POLENTA
Combine the milk, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to medium-low and slowly add the cornmeal, stirring constantly. Continue to cook and stir the cornmeal until it is the consistency of mashed potatoes. Remove from the heat and add the Parmigiano-Reggiano, Flagship cheese, Mozzarella cheese, and butter, mixing well.
TO ASSEMBLE AND BAKE
Spread half the polenta in the baking dish and layer on the chard mixture. Drop the sour cream by spoonfuls over the top. Spoon on the remaining polenta, spreading it evenly. Sprinkle with Parmigiano-Reggiano and bake for 20 minutes or until the top is golden brown and bubbly.
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