It's Been An Exciting Summer!

Just as summer is starting to wind down, things are getting really exciting for Beecher's Handmade Cheese. From cheese competitions to restaurant openings, it's been - and continues to be - a fun ride.

Kurt Beecher Dammeier
Owner

Beecher's Wins 3 Awards at the
ACS 2006 Annual Competition

The end of July took Beecher's down to Portland, Oregon for the American Cheese Society's Annual Conference and Competition. With the artisan cheese industry being one of the fastest growing industries in the country, you can imagine the caliber of cheesemakers and enthusiasts on hand to share tips on making great cheese.

The highlight of the event was the Festival of Cheese where every cheese entered in the annual competition was available for tasting - including the cheeses that won awards in their respective categories.

With over 900 cheeses entered, Beecher's was honored to receive awards for our Flagship Reserve (3rd place), Flagship Two-Year (2nd place), and No Woman (2nd place).

Stay tuned - we'll be making our Flagship Reserve and Flagship Two-Year available for pre-orders just in time for Holiday entertaining.

Introducing Our Sister Company -
Bennett's Pure Food Bistro

Beecher's and its sister companies care deeply about the health, well-being, and culinary delight of our customers. We carefully pick the best products that we can find based on our philosophy and commitment to deliver products that are "free of all artificial preservatives, coloring and flavor enhancers... just pure, all-natural, full-flavored food, handcrafted in traditional ways with the freshest ingredients available."

At the end of August, we took our message to new heights by opening Bennett's Pure Food Bistro, an all-natural Northwest bistro and deli featuring the Northwest's finest fresh and seasonal ingredients. Most of the ingredients used at Bennett's are deeply rooted in the Cascadia region - an area extending from northern California to southern Alaska, and the coast to the continental divide, taking in Washington, most of Oregon, Idaho, and part of Montana. Bennett's ingredients - everything from produce to line-caught fish - will ebb and flow with the changing seasons.

At Bennett's, you won’t find artificial preservatives, colors or sweeteners. There are no flavor enhancers, hydrogenated oils or processed foods. Bennett's buys from producers who are dedicated to the simple pleasures of creating delicious food and drink the way it was intended to be made; fresh from the earth, the sea and the vine.

For Beecher's fans, we're excited to serve both our "World's Best" Mac & Cheese and our recent addition, Mariachi Mac & Cheese, on the menu. Also, Bennett's offers an incomparable cheese menu featuring a broad assortment of Northwest artisan cheeses. You'll find Beecher's award-winning cheeses on the menu, along with favorites from Willamette Valley Cheese Company, Juniper Grove, Rogue Creamery, and others.

Check out the website, www.bennettsbistro.com, and stop by to see what all of the excitement is about.

*For Bennett's hours of operation, click here.

Limited Release! Raw Milk Flagship Available Online and In-Store

There has long been a debate about whether or not the best tasting cheeses are made with pasteurized or raw milk. We believe that, under the careful watch of a master cheesemaker, delicious cheeses can be made from either milks. Now, you can decide for yourself by comparing our award-winning pasteurized Flagship with our Raw Milk Flagship.

Aged for one-year, this semi-hard unpasteurized cow's milk cheese is uniquely robust and nutty with a distinct earthy flavor. Try it on a Beecher's Cracker, alongside crisp apple wedges, or with a full bodied Cabernet.

Cheese Collection Fit for Fall

Starting this month, our Fall Cheese Collection serves up some of my personal favorites, including Oregon Gourmet Cheese Peppercorn Sublimity, Fiscalini San Joaquin Gold, and our Flagship cheese.

A semi-hard, washed rind cheese, Oregon Gourmet Cheese's French-style Sublimity has a subtle nutty flavor with a creamy texture. For this variation, they've added whole peppercorns giving it an extra layer of spice and crunch.

Fiscalini's San Joaquin Gold is the stuff that legends are made of. Started as a failed attempt at an Italian-style fontina cheese, San Joaquin Gold was adapted by master cheesemaker Mariano Gonzales into the internationally recognized, award-winning cheese that it is today. San Joaquin Gold is a natural rind cheese aged 14 months that delivers a sweet, buttery flavor.

The third and final cheese in the collection is our own award-winning, one-year aged Flagship. Not only is Flagship our number one selling cheese, but it's one of the most wine-friendly cheeses available. From sweet whites to heavy reds, this cheese is sure to win over cheese and wine connoisseurs alike.

Each seasonal collection includes an accompaniment selected by our Cheesemonger to pair with each of the cheeses. For fall, the collection is joined by Corazon del Sol Membrillo Natural Quince Paste. On your own, you can make a meal out of this collection by adding seasonal fruits and your favorite nuts, crackers, or bread.

The Fall Cheese Collection is available for purchase through November.

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