Editorial Reviews:
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A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy premium cheese at a time when processed cheese was overtaking the market; and he recalls his great-grandfather, whose first name was Beecher, purchasing Stilton by the wheel. In his college years at Washington State University, well known for its agricultural programs, Kurt was able to learn about the process of making fine cheese. Then in 2002, with a track record as a successful businessman and entrepreneur, he decided to combine his love of great cheese and passion for pure food, with inspiration and business savvy. He decided to become the only artisanal cheese producer in Seattle. The idea for Beecher's Handmade Cheese was born. The first wheel of Flagship, Beecher's signature cheese, was handcrafted just as Beechers Handmade Cheese opened its doors in Seattles historic Pike Place Market in November of 2003. Flagship is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. It is carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble. A uniquely American cheese, enjoy Beecher's Flagship as a midday snack or as part of a cheese course.
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