Beecher’s Handmade Cheese is a fairly new arrival on the American artisan cheesemaker scene.
According to Beecher’s website, Kurt Beecher Dammeier of Seattle had been a cheese lover since childhood, treasuring memories of his great-grandfather Beecher purchasing whole wheels of Stilton.
In 2003, he opened the first Beecher’s Handmade Cheese shop, named after his great-grandfather, in Seattle’s Pike Place market. He named their first cheese Flagship: a sharp, white, 15-month-aged cheese made of pasteurized local cows’ milk.
Although Beecher’s doesn’t call Flagship a cheddar, it certainly tastes like one — and, it won second place in the 12- to 24-month-aged cheddar category at the 2009 American Cheese Society cheese competition.
To read the rest of the story, please go to: Evansville Courier & Press
