You Can’t Write on an Empty Stomach
Or, at least, I can’t. And definitely not when I’m writing about cheese! As such, while I wrote yesterday about the blues, I snacked on a few pieces of a Pacific Northwest classic!
Beecher’s Flagship Handmade Cheese (Pasteurized Cow’s Milk, Seatlle WA)
Beecher’s Handmade Cheese really is a part of the Seattle scene. Located right in the historic and tourist-attracting Pike Place Market, Beecher’s is the only artisanal cheesemaker in the entire city. I have a coworker who’s a Seattle transplant (yep, the same guy that loves the brie and hates the goat’s milk), and he has been raving about Beecher’s Flagship ever since my turophilia became public knowledge. His love for this cheese is so strong, that we actually considered ordering some and having it shipped to the office…until we realized that would cost close to $100. Publishers don’t make that kind of money! Since then, I’ve been keeping an eye out for it locally, and I was finally able to track some down with the help of cheesemonger Mike at Little Vine in North Beach. And, let me tell you…it is worth the hype!
Beecher’s Flagship is a unique cheese. I would definitely say that it’s a ‘Cheddar’, but…it doesn’t taste like your average cheddar. It’s a semi-hard pasteurized cow’s milk cheese (with a vegetarian rennet!) that’s been aged for 18 months. And boy, when you finally get your hands on a piece, you can tell that it’s been aged…and lovingly! Unlike a really firm cheddar, Beecher’s walks the line between semi-firm and crumbly. That’s great for snacking (perfect little small pieces), but we had a hell of a time trying to grate some for a mac n’ cheese. This cheese melts slowly in your mouth, unfolding an incredible and lingering flavor. “Flavor of what?,” you might ask. Well, Beecher’s starts out with a smooth sweet taste – fruit and caramel. After a bit, you start to notice bursts of acidity, which keep your mouth watering (something about histamine-triggering, if I remember correctly…but don’t quote me on that). The finish is long and mellow, creamy and yeasty (like buttered toast), and it stays in your mouth even after all the cheese is gone.
Now that I’ve had Beecher’s, I can’t wait to tell my coworker, and I’m really looking forward to a TBD Seattle trip. I have some great friends who live up there, but now there’s an added incentive: a visit to Beecher’s! Situated amongst the various food stalls of the Pike Place Market, Beecher’s makes cheese production a spectator sport. Visitors can look into the windowed cheesemaking kitchen and see milk being turned into curds and, after that, whole wheels of delicious cows milk cheese! Now that’s what I call dinner and a show.