This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
No excuse for yet another offering from the English speaking cheese world! I’m fully aware though that American Cheddar from glasswalled facilities in both Seattle and midtown New York sounds like more show than content, more Disneyland than real character… but the American cheeselogic often works completely against what we European cheesaholics assume. Beecher’s Flagship Reserve is a gorgeous cheese, fullstop.
Since 2003 Kurt Beecher Dammeier has been making cheese from locally sourced milk behind huge windows at Seattle’s Pike Place Market. Pike Place is a real magnet for tourists, but somehow the good folks managing it succeeded in keeping regional, seasonal food its main attraction. It is a foodies‘ must – with a good dollop of hippie nostalgia thrown in for free. But back to the cheese: Cheddar has long been one of the main cheese types in the Englishspeaking world and similar to mountain cheese over here there are extreme differences in quality, from plasticofantastico to very complex, fascinating characters. The Flagship Reserve is amongst the finest of the latter; a multilayered, slightly crumbly dense cheese with discreet cristals which matures at least a year wrapped in cloth. For all those who can’t make it to the west coast: since 2011 there is a second production site (pictured above) on Broadway, in the Flatiron district in the midst of Manhattan. Only in America…
This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
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