Six Years And Counting

It was just six years ago that we took a step into the unknown, got into cheesemaking and committed ourselves to our Flagship cheese.

The thing about making an aged cheese is... you don't know if you're going in the right direction right away. You have to let your cheese rest and develop while you keep your fingers crossed that, when all is said and done, it will taste delicious.

We must have done something right because six years later, our Flagship cheese is proving to be ageworthy. As some of you know, our 4-Year Aged Flagship recently won 1st Place at the 2009 American Cheese Society competition.

That's why this year's Anniversary Collection features the 4-Year, as well as other favorites, including our original Flagship, the incomparable Flagship Reserve, and one of our most decorated cheeses, Marco Polo.

Of course, we never would have made it this far without the continued support of our extended Beecher’s family - you!

Wishing you and yours an enjoyable and delicious November,

Kurt Beecher Dammeier
Proprietor

Beecher's 6 Year Anniversary!

Every year in November, we release our highly anticipated Anniversary Collection, and this year it is particularly delicious.

Featuring a selection of our award-winning artisan cheeses, our 6th Anniversary Collection brings you 4-Year Aged Flagship, a 1st Place winner at the 2009 American Cheese Society competition!

The Anniversary Collection also features Flagship, Flagship Reserve and Marco Polo, plus a delicious accompaniment of Beecher's crackers.

To receive the Collection by Thanksgiving, place your order by Sunday, November 22nd and ship 2-day, or by Monday, November 23rd and ship overnight.

Are you short on time with a gift list that doesn’t seem to quit? Send us your gift list and we’ll take care of the rest.

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.

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!

White Bean Soup with Fresh Sage

Courtesy of
Pure Flavor: 125 Fresh All-American Recipes
from the Pacific Northwest

Makes 4 cups

1 tablespoon unsalted butter
2 tablespoons roughly chopped fresh sage
4 ounces bacon (about 4 strips), diced
About 2 tablespoons extra-virgin olive oil
11 large garlic cloves, peeled
1 celery rib, thinly sliced
1 medium yellow onion, diced
1/2 cup white wine
2 cups low-sodium chicken broth
2 15-ounce cans Great Northern beans, drained and rinsed in cold water
3 tablespoons finely chopped, drained sun-dried tomatoes in oil
1 tablespoon chopped green olives
2 ounces Flagship cheese, grated (1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated black pepper

Melt the butter in a small skillet over medium-high heat. Cook until the butter browns, about 2 minutes. Add the sage and sauté for 30 seconds. Set aside.

Heat a 4-quart saucepan over medium heat. Add the bacon and sauté for 6 minutes until crisp and brown. Remove the bacon with a slotted spoon to a small bowl, leaving the bacon fat in the pan. Return the pan to medium heat.

Add enough olive oil to the bacon fat to make about 4 tablespoons total. Add the garlic cloves and stir until they are fully coated. Cook the garlic until it just begins to brown, stirring frequently to prevent burning, about 5 minutes. With a slotted spoon, remove the garlic to the bowl with the bacon.

Add the celery and onion to the pan and sauté over medium-high heat for 2 minutes, until the vegetables become soft and translucent but not brown. Add the wine, stir, and cook for 2 to 3 minutes or until the wine has nearly evaporated. Add the stock, beans, bacon, garlic, half of the sage, 1 tablespoon sun-dried tomatoes, ½ tablespoon olives, cheese, salt, and pepper. Blend the mixture briefly with an immersion blender just until the garlic is chopped. (The texture should be chunky.) Alternatively, puree the mixture in a food processor or blender, returning the soup to the pan after processing.

Bring to a boil and then simmer on low heat for 10 minutes.

Ladle the soup garnished with the remaining sage, sun-dried tomatoes, and olives.