Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/654717
cheese focus 10 WASHINGTON STATE CHEESES TO WATCH Based on interviews with key retailers in the Pacific Northwest, the following cheeses are among the standouts in the new crop of Washington State cheeses. This list does not include cheeses with more established reputations, like those from Beecher's Handmade Cheese and Mt. Townsend Creamery.—J.F. Cascadia Creamery Glacier Blue: A mild, sweet, approachable cow's milk blue made from organic raw milk. "A great introductory blue," says Sheri LaVigne of The Calf & Kid in Seattle. The cheese got a rave review from David Lockwood, managing director for Neal's Yard Dairy in London, at last year's American Cheese Society conference, says Steve Jones of Cheese Bar in Portland, Oregon. "And that's from somebody who eats Stilton every day," Jones adds. Cascadia Creamery Sawtooth: A washed-rind cheese made from organic cow's milk. "It's nice and plump and really meaty," says Jones. "It's one of those cheeses where you want to slap its little bottom." Cascadia Creamery Sleeping Beauty: This aged cow's milk wheel is clearly a favorite among retailers; many mentioned it. Matt Snyder, co-owner and cheese buyer for DeLaurenti in Seattle called it "sharp, lactic, bright, and creamy." Susan Walrabenstein, cheese buyer for Zupan's Markets in Portland, Oregon, described it as "reminiscent of Cheddar but a little more buttery and creamy. It's by far the big seller from them." Kurtwood Farms Dinah's Cheese: A bloomy-rind Camembert-style farmstead cheese. "This is one of those cheeses that pays the rent," says LaVigne. "It's super popular and super consistent. It's from sweet, buttery Jersey cow's milk with a good, grassy kick to it." Mountain Lodge Farm Wonderland: A tomme-style cheese made from raw goat's milk. "It reminds me of a goat's milk Abbaye de Belloc," says LaVigne. "It has the same texture and is incredibly satisfying to eat. It's very tangy, with lots of caramel." Samish Bay Ladysmith: A fresh, rindless cow's milk cheese that's spongy and sliceable. "We get it when it's less than seven days old," says Jones. "It's almost mozzarella-esque, with the tangy, lactic flavor of Teleme. It's one of my favorite summertime cheeses." Tieton Farm & Creamery Rheba: A washed-rind Reblochon-style cheese made from sheep's and goat's milk. "It's spectacular," says LaVigne. "It's super fruity, super pillowy, and not funky at all. It's the perfect balance of tangy goat's milk and sweet sheep's milk. Really impressive." Tieton Farm & Creamery Sonnet: A bloomy-rind disk from a blend of sheep's and goat's milk. "It's super pillowy," says LaVigne. "It reminds me a lot of La Tur in terms of texture and flavor." Yarmuth Farm Chèvre: A fresh farmstead goat cheese made with vegetable rennet. "It's some of the best chèvre I've ever had," says LaVigne. "It's super fluffy and light, very citrusy, great for cooking, and affordable." Yarmuth Farm Dylan: An aged wheel from raw goat's milk. "It looks like a beautiful, glassy river stone before you cut it," says Snyder. "It's fresh but buttery, with a goaty, lemony thing going on and a little bit of crystallization." Yarmuth Farm Dylan PHOTO: YARMUTH FARM 34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com