The Beginning

In the heart of Seattle's historic Pike Place Market people press their noses against the windows at Beecher's Handmade Cheese to witness a vat of creamy white milk transformed by the expert hands of the cheesemaker. They watch as curds materialize from the milk, and then knit together to create a fine artisanal cheese. Although he is aided in the process by simple machinery, the cheesemaker is crafting cheese using the same techniques that have been used for 5,000 years.

A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy premium cheese at a time when processed cheese was overtaking the market; and he recalls his great-grandfather, whose first name was Beecher, purchasing Stilton by the wheel. In his college years at Washington State University, well known for its agricultural programs, Kurt was able to learn about the process of making fine cheese. Then in 2002, with a track record as a successful businessman and entrepreneur, he decided to combine his love of great cheese and passion for pure food. The idea for Beecher's Handmade Cheese was born and Kurt soon discovered that he was the only artisan cheese producer in all of Seattle.

Finding a Home

Just as Kurt was deciding where to house his business, a prime retail space became available in the Pike Place Market - a Seattle mecca for fresh produce and handcrafted items. Formerly the longtime home of a garden center, the busy street-side location provided the opportunity to nearly encircle the cheesemaking kitchen with windows, combining cheesemaking, entertainment and education. Adjacent to the kitchen there would be room for a small café and retail space. So with nothing but a lease, a space in need of remodeling and a vision, Beecher's Handmade Cheese became a reality.

Soon after acquiring the space, Kurt sought the expertise of Brad Sinko and hired him as Beecher's cheesemaker. Brad had honed his craft at Bandon Creamery in Oregon, which his family owned. Not only did he have the expertise to make great cheese, he also shared Kurt's commitment to pure, all-natural, additive-free food. Purchasing used equipment piece-by-piece, and working closely with a welder, Brad designed and built a custom pasteurizing and cheesemaking facility to fit into the 1,000 square foot kitchen.

The Search for Milk

All that was left to do was find a local source of premium milk. As simple as that sounds, most dairies sell their milk to larger companies. In addition, the quality of cheese is ultimately dependent upon the quality of milk. Kurt was looking for milk from cows that were fed high quality feed and not given recombinant bovine growth hormones (rBST). Any cows being treated with antibiotics would need to be isolated from the herd so their milk was not used until testing assured that the antibiotics disappeared from their system.

A chance meeting connected Kurt with a local farmer and his herd of 170 healthy, well-treated cows in Duvall, Washington. The farmer who, at that time, was selling the milk from his herd to a large milk producer, was interested in making cheese and so agreed to be the sole supplier of milk to Beecher's. That meant that Beecher's could make cheese from premium milk with no rBST added from a local single-herd allowing greater control over the quality and purity of the milk and - ultimately - the cheese.

It was finally time to make cheese! On November 20, 2003 Beecher's Handmade Cheese opened its doors to the public.

In October of 2005, Beecher's had grown to the point that they added to their milk production with additional, single-herd dairies just outside of Seattle, Washington. Using the same criteria for working with these dairies as had been used to select Cherry Valley, the cows are all healthy and are not given any additional growth hormones.

Two Days Ago This Cheese Was Grass

Several days a week Big White, the milk tanker from the farm, pulls up alongside Beecher's and 1,000 gallons of fresh milk is pumped into the holding tank. Then the day- long process of cheesemaking begins. Depending upon the day, Brad and his apprentice cheesemakers may be making an aged cheese called Flagship, fresh curds or any of the other cheeses that Beecher's makes. Under the skilled direction of the cheesemaker (and with a little help from the cows), the end result is a wholesome, natural, pure cheese - full of flavor and high in nutrition.

Our Credo

Flavor and purity go hand in hand at Beecher's. Customers watching the time-tested craft of cheesemaking can see firsthand that Beecher's cheeses are made with care and a commitment to purity. All products are free of bovine growth hormones, hydrogenated oils, nitrates and polysorbate. The Beecher's credo says it best:

"Food produced by Beecher's Handmade Cheese is free of all artificial preservatives, coloring and flavor enhancers. It's just pure, all-natural, full-flavored food, handcrafted in traditional ways with the freshest ingredients available."

The artisan cheeses we sell, and the meats, vegetables and other foods we use to make Beecher's café items are chosen with care and a desire to support broadly local, small-scale enterprises who share our philosophy and commitment to pure food.

The Beecher's Experience

A visit to Beecher's is a feast for the senses. The sights and sounds of the Pike Place Market provide a backdrop for the dance of the cheesemaking process. Inside Beecher's you can enjoy a grilled-to-order sandwich, a cup of homemade soup or a serving of the "World's Best" Mac & Cheese, Beecher's twist on an American favorite. Move down the counter to the cheese case and you'll find Beecher's selection of cheeses as well as a broad assortment American artisan cheeses. A knowledgeable cheesemonger will help you discover new flavors and textures, and advise you about pairing cheese with wine, beer and other foods.

Education

In addition to making premium cheese, Kurt Dammeier also hopes to inspire others to enjoy fine cheese. In the coming months Beecher's will be offering cheese and wine tastings and classes to help people discover the amazing world of American artisan cheese. In addition, as our website grows, we invite you to use it as a source of information for all things cheese.

Visit Us

If you are lucky enough to be in Seattle, we invite you to visit Beecher's (directions). Or check out our on-line cheese shop so you, too, can experience the flavor of fine, hand crafted cheese. We also encourage you to visit the Beecher's website frequently for new recipes, products and resource articles. Share your e-mail address with us, and we will make sure to send you our on-line newsletter with valuable information about new cheeses, pairings and classes designed to help you enjoy and appreciate the unique flavor of finely crafted artisan cheese - milk's great leap toward immortality!