Beecher's Flagship Cheese: A Cheesy Delight Explained

Beecher's Handmade Cheese is a local favourite in Seattle, Washington, with a shop in Pike Place Market. The company was founded by Kurt Beecher Dammeier, a self-professed lifelong cheese lover with a passion for food that is free from additives and preservatives. The first wheel of Beecher's signature cheese, called Flagship, was handcrafted in November 2003, to coincide with the opening of the shop. Flagship is a semi-hard cow's milk cheese with a nutty flavour, carefully aged for 15 months. It has won several awards, including 1st Place Aged Cheddar at the 2005 Idaho Milk Processors Association Cheese Contest and Best Semi-Hard Cow's Milk Cheese at the 2007 American Cheesemaker Awards.

Beecher's Flagship cheese is semi-hard, made from cow's milk

Beecher's Flagship is a semi-hard cheese made from cow's milk. It was first handcrafted in 2003 when Beecher's Handmade Cheese opened its doors in Seattle's Pike Place Market. The cheese is carefully aged for 15 months to develop its complex, nutty flavour and crumbly texture. It is made using the cheddaring process, which involves cooking the curd, draining the whey, and then turning and stacking the curds to firm them as the remaining whey drains. This technique is used to make cheddar, and while Beecher's Flagship is not technically a cheddar, it is often described as being in the "'Cheddar family'. It is also similar to Alpine-style cheeses.

Beecher's Flagship has a uniquely robust, nutty flavour. It is made with pasteurized milk, salt, culture, and enzymes. The milk comes from local farms and is free of recombinant bovine growth hormones, antibiotics, and artificial ingredients. The cows are well-treated and given high-quality feed.

Beecher's Flagship is a versatile cheese that can be crumbled into an omelette or frittata, melted into macaroni and cheese, sliced for sandwiches or burgers, or simply served on a cheese board. It pairs well with dry wines like Pouilly Fuisse or Syrah, as well as beers like India Pale Ale or lager.

The cheese has won numerous awards, including several from the American Cheese Society. In 2007, it won Best Semi-Hard Cow's Milk Cheese at the American Cheesemaker Awards. An extra-aged version, aged for over four years, has a richer, tangier, and nuttier flavour than the original.

It has a nutty flavour and is aged for 15 months

Beecher's Flagship is a semi-hard cheese made from pasteurized cow's milk. It is aged for 15 months to develop its nutty flavour and semi-hard texture. The cheese is carefully monitored during this time to ensure it develops a complex flavour and a slight crumble. The result is a uniquely robust, nutty-flavoured cheese.

Beecher's uses traditional methods to craft its cheeses, and its products are free of artificial ingredients and colours. The milk used to produce the cheese is sourced from local farms and contains no added rBST. The cheesemakers add both cheddar and Gruyère cultures, with the latter bringing a distinct nuttiness to the final product.

The process of making Flagship cheese involves cheddaring, a technique where the curd is cooked, and whey is drained. The curds are then piled and cut into long slabs, which are turned and stacked to consolidate and firm as the rest of the whey drains. This cheddaring process is what gives the cheese its semi-hard texture.

Flagship cheese is extremely versatile and can be used in a variety of dishes. It can be crumbled into an omelette or frittata, melted into macaroni and cheese, sliced for sandwiches or burgers, or simply enjoyed on a cheese board. It pairs well with dry wines like Pouilly Fuisse or Syrah and beers like India Pale Ale or lager.

It can be crumbled into an omelette or frittata, or melted into macaroni

Beecher's Flagship cheese is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. This crumble texture makes it perfect to be crumbled into an omelette or frittata. Its meltable nature also makes it a great addition to macaroni and cheese.

Beecher's Flagship is a very versatile cheese. Its nutty flavor and crumble make it a great addition to omelettes and frittatas. Its meltable nature makes it perfect for macaroni and cheese. It can also be sliced for sandwiches or burgers, or simply served on a cheese board. It pairs well with dry wines like Pouilly Fuisse or Syrah, as well as with IPAs or Hefeweizens.

The cheese is made using the cheddaring process, and the cheesemakers add both cheddar and Gruyère cultures. The Gruyère cultures bring a distinct nuttiness to the cheese. The cheddaring technique involves cooking the curd, draining the whey, and then piling and cutting the curds into long slabs, which are turned and stacked to consolidate and firm as the rest of the whey drains. This process gives the cheese its semi-hard texture.

Beecher's Flagship is also available in an extra-aged version, aged for over four years. This version is richer and nuttier than the original, with a tangy finish. It has a more intense caramelized nut sweetness, with layers of toasty butter flavor and a satisfying crunch. This crunch comes from tyrosine, an amino acid that forms white crystals in the interior paste of some aged cheeses. The extra-aged version is a great dessert cheese, pairing well with ripe pear and milk chocolate-covered malted gems.

Pair it with dry wines like Pouilly Fuisse or Syrah, or a lager or IPA

Beecher's Flagship is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. The cheese is carefully aged for 15 months to develop its complex flavor and crumbly texture. It is a versatile cheese that can be crumbled into an omelet or frittata, melted into macaroni and cheese, or sliced for sandwiches or burgers.

When it comes to pairing Beecher's Flagship with drinks, dry wines like Pouilly Fuisse or Syrah are excellent choices. These wines complement the cheese's nutty flavor and enhance its overall taste experience. For those who prefer beer, a lager or IPA is the way to go. The crispness and bitterness of these beers provide a nice contrast to the cheese's richness, creating a well-rounded and enjoyable pairing.

The cheese's versatility extends beyond food pairings as well. Beecher's Flagship has been a consistent award winner since its debut, taking home medals from prestigious competitions such as the World Cheese Awards, American Cheese Society, and American Cheesemaker Awards. It has also been featured in various recipes, including the famous "World's Best" Mac & Cheese, showcasing its ability to elevate classic dishes.

When serving Beecher's Flagship, it is recommended to bring the cheese to room temperature to fully enjoy its flavor. This attention to detail in both preparation and pairing showcases the cheese's quality and highlights the craftsmanship behind Beecher's signature product. Whether enjoyed on its own or as part of a dish, Beecher's Flagship, paired with a dry wine or lager, offers a unique and indulgent culinary experience.

The extra-aged version is aged for over four years and has a tangy finish

Beecher's Flagship is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. The first wheel of Flagship was handcrafted in Seattle's Pike Place Market in November 2003, to coincide with the opening of Beecher's Handmade Cheese. The standard variety is aged for 15 months, but there is also an extra-aged version.

The extra-aged version of Beecher's Flagship is aged for over four years and has a tangy finish. This variety is significantly older than the original, with a richer and nuttier flavor. The process of making this extra-aged variety begins with the careful selection of wheels of Beecher's signature cheese that are well-suited for extra aging. Over time, the bold, firm cheese develops a more intense caramelized nut sweetness, with layers of toasty butter flavor and a satisfying crunch.

The extra-aged variety has a crystalline crunch that comes from tyrosine, an amino acid that forms white crystals in the interior paste of some aged cheeses. This variety is a great addition to a burger or roast beef sandwich with a generous smear of Fallot Dijon Mustard. It can also be enjoyed as a dessert cheese, particularly when paired with slices of ripe pear and Vesta Milk Chocolate Covered Malted Gems.

The process of making Beecher's Flagship cheese involves the cheddaring technique, which involves cooking the curd, draining the whey, and then piling and cutting the curds into long slabs. These slabs are then turned and stacked repeatedly, consolidating and firming up as the remaining whey drains. This technique contributes to the unique texture and flavor of the cheese.

Beecher's Handmade Cheese was founded by Kurt Beecher Dammeier, a lifelong cheese lover with a passion for food free from additives and preservatives. The company prioritizes transparency in its cheese-making process, with a 1,000 sq ft glass-enclosed kitchen that allows visitors to see how the cheese is made. Beecher's also sources its milk from local farms, ensuring the highest standards of quality and animal welfare.

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