A Month for Good Food and Fellowship
For many of us, we look forward to the month of November and the variety of good foods that comes with it. Many winter root vegetables can be found in abundance at the Pike Place Market - from butternut squash to parsnips, colorful carrots to sweet potatoes. For cheese lovers, now is the time to indulge in the goat’s milk artisan cheeses that have been quietly aging since being made with spring milk, like Juniper Grove’s delicious Tumalo Tomme.
At Beecher's, November also marks the 4th anniversary of when we first opened our doors down in Seattle's historic Pike Place Market. After all these years, I still enjoy working down at the store and serving up our "World's Best" Mac & Cheese, as well as watching school children and visitors witness first hand our cheeses being crafted in the cheese kitchen.
Most importantly, November is a time of year to reflect back on all the things we are most thankful for. As I look back on how far Beecher's has come in the last four years, I'm particularly thankful to you, the extended Beecher’s family, and I'm excited for what's around the corner in the world of American artisan cheesemaking.
Wishing you and yours an enjoyable and delicious November,
Kurt Beecher Dammeier
Proprietor
Cheese lover alert! To celebrate our 4th anniversary, we’ve assembled our finest selection of award-winning cheeses and crackers for you to enjoy this Holiday Season, including Raw Milk Flagship Reserve, recently named “America’s Best Cheddar” by the American Cheese Society.
A special version of our signature One-Year Aged Flagship cheese, Raw Milk Flagship Reserve is hooped, hand-turned and open-air aged using the traditional cloth-bound method. It is made only on days when the milk composition is just right and is produced form the last curds on the table. This allows for a slightly lower moisture, higher salt content and thus a richer taste and texture while maintaining a clean, creamy finish.
You won’t find a more distinctive gift for yourself or your favorite cheese lover. The Anniversary Collection includes:
Raw Milk Flagship Reserve
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One-Year Aged Flagship
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Smoked Flagship
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Marco Polo
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Beecher's Original Crackers
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Beecher's Honey Hazelnut Crackers
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Beecher's Cheese Spreader
To receive the Collection by Thanksgiving, place your order by Sunday, November 18th and ship 2-day, or by Monday, November 19th and ship overnight.
Are you short on time with a gift recipient list that doesn’t seem to quit? Send us your gift list and we’ll take care of the rest. Click here for more details.
How To Host A Stress-Free Thanksgiving Feast.
If you're located in the Seattle Metro area, let Pasta & Co do the cooking! Family and friends alike will be dazzled by your holiday table filled with Thanksgiving favorites.
For details on how to order, click here.
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!
Apple Pecan Stuffing
Courtesy of
Pure Flavor: 125 Fresh All-American Recipes
from the Pacific Northwest
Serves 4 to 6
12 ounces artisanal sourdough bread (about 1 medium loaf)
1 large or 2 medium sweet apples, such as Fuji
6 tablespoons (3/4 stick) unsalted butter
1/2 large yellow onion, chopped
2 large celery ribs, chopped
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 cup dried sour or sweet cherries
1/2 cup pecan pieces, lightly toasted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
About 1 cup apple juice
1 cup low-sodium chicken or vegetable broth
1 ounce Flagship Cheese, shredded
Preheat the oven to 325˚F.
Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.
While the bread is baking, peel, quarter, and core the apples and cut them into 1/2-inch pieces.
In a medium skillet over medium-high heat, melt 3 tablespoons of the butter and sauté the apples until their edges begin to brown, about 4 minutes. Remove the apples to a bowl and set aside to cool.
Reduce the heat to medium-low and melt the remaining 3 tablespoons butter in the skillet. Add the onion, celery, thyme, sage, and marjoram and cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.
Increase the oven temperature to 375˚F and butter an 8-inch baking dish.
In a large bowl, use your hands to toss the bread with the onion mixture, apples, cherries, pecans, salt, and pepper. Drizzle half of the apple juice and stock over the bread mixture while gently tossing. Let sit for 3 to 5 minutes to allow the mixture to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)
Pour the bread mixture into the baking dish and pat it down, pressing any cherries that are on top down into the stuffing. (If you leave the cherries exposed, they will burn.) Sprinkle the stuffing with the cheese and cover with a piece of lightly buttered aluminum foil.
Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top is just beginning to brown. Serve warm.
