Suzanne and Roger Wechsler have been making cheese for more than a decade in northwestern Washington, using the certified organic milk from their own pasture-fed cows – all 28 of them. They call their tiny dairy Samish Bay Cheese, and they sell most of their output at farmers' markets.
Fortunately for Bay Area cheese lovers, the Wechslers have a daughter, an astrophysicist at Stanford, who lives near San Francisco's Bi-Rite Market. And that's why Bi-Rite has the lovely Ladysmith, the dairy's most popular cheese.
Initially, the Wechslers thought that Ladysmith was too short-lived to ship. They sell it at farmers' markets the day after they make it, when it is still dripping with whey. But when they had a few extra wheels and saw that the cheese could last for three to four weeks, they began to consider opportunities beyond Tacoma and Bellingham.
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