Tales from the Cheesemonger

September 2006

Original Cheeses from Mt. Townsend and Tumalo Farms

Just in time for fall, Beecher's is excited to expand our cheese selection at the Beecher's store with two delicious additions: Trailhead by Mt. Townsend Creamery and Classico by Tumalo Farms.

Even though Mt. Townsend Creamery just opened their doors in March 2006, their buttery Seastack is already a favorite in our cheese case. That's why there's no surprise that the mild-flavored Trailhead cheese is just as popular. Trailhead is a semi-hard cow's milk cheese with a natural rind. Sweet and nutty, Trailhead makes a great addition to any cheese platter as it doesn't lose its flavor when up against stronger cheeses, from tangy fresh goat's milk cheeses to sweet blues.

Another recent cheesemaker to the scene is Tumalo Farms just outside of Bend, Oregon. We recently tried their Classico, a goat's milk gouda-style cheese, and knew it was a must have. Classico has a nutty, sweet taste with a surprising hint of caramel.

To try Trailhead or Classico, stop by the Beecher’s Handmade Cheese store in Pike Place Market and ask for a free sample. If you don't live in Seattle, you can special order these cheeses and have them shipped directly to you. Just call the Beecher's store at (206) 956-1964.

Don't Toss Those Cheese Rinds!

You've grated that chunk of creamy Parmigiano-Reggiano down as far as it goes and are left with a rock-solid rind. Before you look towards the trash can, look toward your stove. Cheese rinds make a delicious ingredient for stocks, vegetable soups, and sauces - but don’t just take our word for it.

The next time you make minestrone, add a hard cheese rind to your soup with the rest of the ingredients and let it simmer. Just before serving, fish the cheese rind out of the soup. The cheese rind adds a depth and flavor to the soup that will leave your guests wondering what your secret is.

Note: While Parmigiano-Reggiano is the traditional cheese rind to add to soups and stocks, there are American originals that are just as tasty. Try the rind from Willamette Valley's Aged Gouda or Tumalo Farm's Classico cheese (mentioned above).