Pioneering Seattle cheesemaker, Beechers offers a signature cheese referred to as Flagship. It looks like Cheddar but tastes like a cross between Cheddar and Swiss, or Cheddar and Parmesan. It’s firm and chunky like Cheddar but has a smooth, sweet, nutty finish. Because Beecher’s owner Kurt Dammier is a chef it was once important to him to create a Cheddar-type cheese that would melt smoothly and evenly without getting greasy or separating. Flagship can go from cheese board to mac and cheese pot to grilled cheese and is guaranteed to please everyone with its round, brown-buttery flavor. Beecher’s is made with vegetarian rennet and is gluten-free.
Fifteen months of aging nurtures the flavor and texture of Flagship to perfection. With hints of browned butter and caramel, Flagship is a flexible cheese that may be balanced, dense and creamy.
Semi-hard, pasteurized cow’s milk cheese.
Uniquely robust and nutty in flavor. Maintains its robust flavor when cooked. Melts smooth.
“Wine’s Best Friend” – Befriends all kinds of red and white wines.
Beecher’s Handmade Cheese makes food with ingredients we consider, are proud of, and would eat ourselves. It’s just authentic and original food, full of flavor.
Our deliciousness is freed from artificial preservatives, flavor enhancers, and coloring agents. The premium milk used to produce our cheese products comprises no added rBST.
1% of all sales supports The Beecher’s Foundation, equipping kids with the skills to see through marketing messages so they are able to make smart choices in terms of food.
It’s all about the cheese! Beecher’s starts with fresh, pure milk from local farms and applies the traditional methods used by cheesemakers for thousands of years