Beecher's Handmade Cheese

In 2003, Kurt Beecher Dammeier put his passion for artisan cheese into action as he opened the first Beecher's shop in the heart of Seattle's historic Pike Place Market. Visitors now delight in the store's tempting smells, tastes and sights (watch as a large vat of creamy white milk is transformed by the experts). The company commits to producing pure, all-natural, full-flavored food, handcrafted in traditional ways and using the best of ingredients. Fresh milk is pumped into the holding tanks daily at the Beecher's cheese making-kitchens, as part of the day-long process of cheesemaking. There cheesemakers create masterpieces like Beecher's signature 15-month aged Flagship, Flagsheep and Marco Polo.