Andy Montoya
Beecher's Handmade Cheese is an artisan cheesemaker founded by Kurt Beecher Dammeier in 2003. The company's first location was in Pike Place Market, Seattle, and it has since expanded to several other retail locations in the greater Seattle area and several airports. Beecher's uses fresh, locally sourced milk from a combination of Jersey cows and Holsteins cows to create its cheese. The milk is pasteurized and then pumped into a Make Vat, where bacteria in the form of cultures are added to give the cheese its flavour. Beecher's typically manufactures up to nine different varieties of cheeses each year, including a combination of their staple brands and various seasonal varieties. The final stage in cheesemaking is called affinage, which involves the aging and maturing of the cheese to enhance its flavour, texture, and complexity.
| Characteristics | Values |
|---|---|
| Founder | Kurt Beecher Dammeier |
| Year founded | 2003 |
| Location | Pike Place Market, Seattle |
| Type of milk used | Pasteurized milk from a combination of Jersey cows and Holsteins cows |
| Bacteria | Cheddar and Gruyere cultures |
| Rennet | Added to milk to cause coagulation |
| Aging time | 18 months |
| Hoop weight | 40lb and 16lb |
| Signature cheese | Flagship |
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What You'll Learn
- Beecher's Handmade Cheese was founded by Kurt Beecher Dammeier in 2003
- The company's first location was in Seattle's Pike Place Market
- Beecher's uses pasteurized milk from a combination of Jersey and Holstein cows
- The cheese is monitored, processed, and prepared by hand
- The final stage of cheesemaking is called affinage, which means the aging and maturing of cheese
Beecher's Handmade Cheese was founded by Kurt Beecher Dammeier in 2003
Beecher's Handmade Cheese opened its doors to the public on November 20, 2003, in Seattle's Pike Place Market. The location was significant as it allowed Dammeier to showcase the cheesemaking process through glass-walled kitchens, aligning with his belief in transparency about the food we eat. The Pike Place Market shop became the only artisan cheesemaker in Seattle at the time. Beecher's primarily uses pasteurized milk, which sets it apart from most artisan cheesemakers. They source their milk from local farms, partnering with family-owned and operated farms just outside of their cheese-making locations. Beecher's also collaborates with Shullsburg Creamery in Wisconsin, which follows the same open-vat cheesemaking methods and proprietary recipes.
The cheesemaking process at Beecher's involves pasteurizing the milk and then pumping it into a "Make Vat" where bacteria in the form of cultures are added to give the cheese its unique identity. Cheddar and Gruyere cultures are combined to create a sharp, nutty flavor profile. Rennet is also added to the milk, causing it to coagulate and form a custard-like consistency. The mixture is then cut into curds and whey, which are monitored for temperature and pH to determine the next steps in the cheesemaking process.
Beecher's is committed to creating pure and authentic food, free from harmful additives and preservatives. This commitment extends beyond their cheese products, as they offer a range of handcrafted cheeses, delicious frozen entrees, side dishes, soups, and crackers. The company also contributes to the Beecher's Pure Food Kids Foundation, donating 1% of all sales to empower children to make healthy food choices.
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The company's first location was in Seattle's Pike Place Market
Beecher's Handmade Cheese was founded by Kurt Beecher Dammeier in 2003. Dammeier, a self-described cheese lover, had long felt that people should know more about the food they eat—where it comes from, what goes into it, and how it is made. So, when he noticed a vacant retail location in Seattle's Pike Place Market, he was inspired to open a cheesemaking business.
Pike Place Market, a mecca for fresh produce and handcrafted items, provided the perfect opportunity to showcase the cheesemaking process. Dammeier acquired the difficult-to-obtain storefront lease and set up a glass-walled cheesemaking kitchen, allowing visitors to witness the crafting of cheese firsthand. This transparency aligned with Dammeier's passion for food free of harmful additives and preservatives, ensuring that customers could see the pure, fresh milk from local farms being transformed into cheese using traditional methods.
The first Beecher's location in Pike Place Market became the only artisan cheesemaker in the city of Seattle at the time. The company started with a single milk supplier, but as their business grew, they expanded to include multiple farms supplying milk. Beecher's eventually purchased their own herds of dairy cattle and farms to ensure complete control over their cheese products from beginning to end.
The Pike Place Market location played a significant role in Beecher's commitment to transparency and quality. The glass-walled kitchen invited customers to see the cheesemaking process, building trust and showcasing the craftsmanship behind their award-winning cheeses. This unique feature, combined with Dammeier's passion for cheese and quality ingredients, helped establish Beecher's as a beloved Seattle institution, with its products now available in retailers across the country.
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Beecher's uses pasteurized milk from a combination of Jersey and Holstein cows
Beecher's Handmade Cheese is an artisan cheesemaker based in Seattle's Pike Place Market. The company was founded by Kurt Beecher Dammeier in 2003 and has since expanded to several retail locations in the greater Seattle area and various airports. Beecher's uses pasteurized milk from a combination of Jersey and Holstein cows, sourced from local farms, to create its award-winning cheeses.
Beecher's is unique among most artisan cheesemakers in its use of pasteurized milk. This decision was made by Dammeier, who believes that cheese made with pasteurized milk has a more consistent taste than that made with raw milk. The milk is pumped into a "Make Vat," where bacteria in the form of cultures are added, giving the cheese its identity. Beecher's typically uses a combination of Cheddar and Gruyere cultures, resulting in a sharp, nutty flavor that becomes more nuanced and rich over time.
The use of pasteurized milk from Jersey and Holstein cows is just one aspect of Beecher's commitment to quality and craftsmanship. The company collaborates with family-owned and operated farms to ensure the freshest, highest-quality milk for its cheese-making process. The milk is sourced from local farms, continuing the traditional methods used by cheesemakers for thousands of years.
Beecher's takes pride in its cheese-making process, offering visitors a behind-the-scenes look at the magic of cheesemaking through its glass-walled kitchens in Pike Place Market. The company's signature favorite, Flagship cheese, is crafted using this pasteurized milk from a combination of Jersey and Holstein cows, resulting in a semi-hard cow's milk cheese with a robust, nutty flavor.
The combination of milk from Jersey and Holstein cows allows Beecher's to capture the best of both breeds. Jersey cows are known for their high butterfat content, contributing to the creaminess and richness of the cheese. On the other hand, Holstein cows produce milk with a slightly lower butterfat content, resulting in a milder flavor that complements the nuttiness of the Jersey milk. This blend of milk creates a well-rounded, flavorful base for Beecher's cheeses.
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The cheese is monitored, processed, and prepared by hand
The cheese-making process at Beecher's is a meticulous and carefully monitored affair, with each step carried out by hand to ensure the highest quality. The day begins early, with fresh milk delivered from a combination of Jersey cows and Holsteins cows, sourced from local farms, to strike a balance between the sweetness of Holstein milk and the high butterfat content of Jersey milk. This milk is then pumped into holding tanks, marking the start of the day's cheese production.
The milk is then pasteurised and pumped into the Make Vat, where bacteria in the form of cultures are added to give the cheese its unique identity. Beecher's uses a combination of Cheddar and Gruyere cultures, resulting in a sharp, nutty flavour that develops nuance and richness over time. Rennet is also added to the milk, causing it to coagulate and giving it a custard-like consistency. The cheesemakers carefully monitor the temperature and pH of the mixture, as these factors determine the progression of the cheesemaking process.
Once the milk has set into a loose curd, the cheesemakers use metal wireframes to cut the curd. The curds and whey are then moved to the Cheddaring Table, where the mixture continues to be monitored. The curds and whey are further separated by cutting the cheese into loaves, which are then stacked and rotated to release more whey. These loaves are then milled into bite-sized pieces, and salt is added to dehydrate, flavour, and preserve the curds.
The final stage, known as "affinage," involves placing the salted curds into cheese moulds called "hoops," which come in various shapes and sizes that influence the aging process and, ultimately, the cheese's final characteristics. This aging and maturing process is crucial, as it contributes to the cheese's flavour, texture, and complexity. Beecher's cheeses are aged for different durations, with their signature Flagship cheese aged for a minimum of four years, resulting in a nutty sweetness and a melt-in-your-mouth texture.
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The final stage of cheesemaking is called affinage, which means the aging and maturing of cheese
The final stage of cheesemaking is called affinage, derived from the French verb "affiner," which means "to refine." This process involves aging and maturing the cheese to enhance its flavor, texture, and complexity. Affinage is crucial as it gives cheese its distinct characteristics, such as color, rind, aroma, and taste.
During affinage, the cheese is carefully monitored and nurtured by an Affineur, or a cheese-aging specialist. The Affineur's primary role is to manage the temperature, humidity, and airflow in the cheese storage, ensuring optimal conditions for the cheese to reach its full potential. This includes turning, washing, and wrapping the cheese at specific intervals. The Affineur also decides what materials to use for wrapping, such as traditional cloth, wax, or plasticoat.
The aging process takes place in caves d'affinage or ripening rooms, where temperature and humidity can be controlled to achieve specific conditions. The duration of ripening varies depending on the type of cheese, with some cheeses requiring only a few days, while others take much longer. For example, Beecher's Flagship brand has an average aging time of 18 months, although they publicly claim 12 months.
Beecher's Handmade Cheese, an artisan cheesemaker in Seattle, uses affinage to create their signature cheeses. Beecher's primarily uses two sizes of hoops for their cheeses: a 40-pound hoop for varieties like Flagship, Marco Polo, and New Woman, and a 16-pound cylindrical truckle hoop for their clothbound collection.
The process of affinage is a delicate and intricate part of cheesemaking that requires expertise and passion. It transforms the cheese, giving it unique characteristics and ensuring it reaches its optimal maturity in terms of flavor, texture, and overall quality.
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Frequently asked questions
Beecher's cheese is made from fresh, pure milk from local farms. The milk comes from a combination of Jersey cows and Holstein cows.
Beecher's cheese is made by hand, using traditional methods. The milk is pasteurized and pumped into a "Make Vat", where bacteria in the form of cultures are added to give the cheese its identity. The cheesemakers then use metal wireframes to cut the curd. The curds are then moved onto the Cheddaring Table. The final stage of cheesemaking is called "affinage", which involves the aging and maturing of the cheese.
Beecher's cheese is made in Seattle's Pike Place Market, with additional production in Shullsburg, Wisconsin.
