Make Your Cheese Plate Stand Out
With the variety of fresh fruits and vegetables that become available in the summer, meals become famous for the variety of exquisite entrees and delectable desserts that fill the table. To stand up to the barbecues and fruit pies, you'll need a cheese platter full-flavored enough to leave enthusiastic palates wanting more.
1. Beecher's Flagship Cheese
COW / SEMI-HARD / PASTEURIZED
We haven't met a cheese lover yet who didn't crave more of our signature Flagship cheese. Robust and nutty, Flagship pairs well with wines and food alike.
2. Mt. Townsend Sea Stack
COW / BLOOMY RIND / PASTEURIZED
The rind is soft, the paste is smooth and rich. To add to this, Seastack has a dusting of sea salt that gives it a bit of bite. Considered to be Mt. Townsend's best cheese.
3. Rogue Creamery Oregonzola
COW / BLUE / RAW
We use this cheese for cream sauces, salad dressings, and as a stand-alone on a cheese plate. As the name implies, Oregonzola is a gorgonzola-style cow’s milk cheese that's sharp, tangy and fruity with a lush, buttery texture.
4. Sally Jackson Sheep
SHEEP / SEMI-SOFT / RAW
Washington's own Sally Jackson - one of the most respected cheesemakers in the world - wraps her cheeses in chestnut leaves, adding a sweet, earthy character. Be sure to taste the leaves with the cheese to get the full, delicious effect!
5. Juniper Grove Tumalo Tomme
GOAT / SEMI-HARD / RAW
Considered to be one of the best cheeses made in the northwest, Tumalo Tomme is a semi-hard washed rind cheese that is nutty and creamy with a subtle, musty pungency that washed rinds are famous for.
Sound good enough to eat? If you would like to sample any of the above, visit our Beecher's shop or call (206) 956-1964 to place an order.




We are always amazed by the varying opinions attached to “stinky” cheeses. Beecher’s has a Cheese 101 class where, at one point in the class, we pull out the washed rind cheese – the ultimate in ‘stinky’ cheese. As soon as that cheese comes out, half the class makes a face – and not a happy one – while the other half is intrigued by the earthy odor. After much encouragement, even the participants who swore they’d never eat that cheese, taste it and are surprised to find a robust, creamy flavor more like an intense brie than a rotten apple.
Actually, it’s ash, and it’s there to keep unwanted molds from growing. During the cheesemaking process, a cheesemaker will often coat the cheese in ash to change the pH of the surface, effectively neutralizing the shell of the cheese and preventing the growth of ‘bad’ molds.