Have you ever longed for something a very long time-fantacised about it-wondered what it would be like to have it as your very own thing? I mean, who doesn’t?
But is that longed-for thing ever a cheese for you?
You see, for me, it often is. Perhaps that’s why I have a cheese blog and so few other people do. When I start thinking about a cheese, I just can’t get it out of my mind. I must have it. I must possess it! I must ingest it! his is how I feel about today’s cheese, Beecher’s Flagship.
About a year ago I made my annual pilgrimage to Pike Place market in Seattle. It’s a vibrant if not overly crowded and touristy indoor/outdoor market full of fruit vendors, craft vendors, and men flinging fish. Across the street from the market is Starbucks store number 1 with its devotees lining up in pilgrimage, then a little further down this store, Beecher’s. A cheese store, with its own line up! When I was there last the line up was out the door, and I didn’t have the time to wait, so I was stymied. Why were they all lining up for cheese? This seemed so cruel to me. Apparently there was a sort of cheese making museum behind these lines-with a matching one in the Flatiron district in New York- where cheese making can be observed first hand, and I do SO APPROVE as cheese making as entertainment, more places should do this
At long last I have managed to procure my own Beecher’s cheese, and it awaits me now. The label says, “semi-hard cow’s milk cheese, robust and nutty, straight from Seattle’s historic Pike Place Market” (I told you that bit already). I’m not sure if all the cheese is actually made there on site, or if this is a demonstration kitchen with another kitchen doing the heavy lifting elsewhere. It’s hard to imagine how that much cheese comes from such a little space, but maybe they make it work-I’m not sure.
It’s apparently “pure, all natural and additive free and aged 15 months.” This cheese is pasteurized and made of cow’s milk, for those keeping tabs of these sorts of details. Beecher’s is the brainchild of turophile Kurt Beecher Dammeier. He opened his doors in this business in 2003. 1% of all sales go towards the Flagship foundation providing education about the benefits of healthy eating and nutrition to kids-sweet, like the healthy eating of cheese. Nicely done, Kurt!
Just in case you were wondering what exactly this “flagship” cheese is, I notice that it won second place in the 2009 American Cheese Society “Aged Cheddars” so there’s your answer, it’s a cheddar. I notice from the Beecher’s website that there’s also a 4 year aged version and a smoked one too. Flagship also comes in a raw milk cheese, and a cloth bound raw milk version called “reserve”-bummer, I didn’t manage to score that, but now I have another goal, I must get me some of that cloth bound reserve.
My little slice of cheddar, erm, Flagship sits beside me. It’s not raw milk, or cloth bound, but it’s still a lovely cheese to behold. It crumbled ever so slightly when I cut it, and I do so love that. It has a lovely looking texture with a faint echo of curds in the paste. It’s a uniform light yellow throughout with no rind. The smell is totally mellow and chilled out. This is, after all a pasteurized cow’s milk cheddar, even my husband couldn’t complain about this one. Incidentally, there’s a LOT of complaining at times around this house at the cheese I bring home, I mean, really.
Here goes: Salty, tangy, meaty-it’s a nice cheddar. There’s just the slightest hint of tyrosine crunch in this cheese, which makes me very happy. I bet the 4 year version is delightfully crunchy. It’s a nicely balanced cheese-the tart and salt are in great balance, and it has that happy cheddar hit that everyone loves, I mean really, who doesn’t love a real cheddar. My only complaint would be that perhaps it’s a little tame for my taste buds. Now that I know there’s an aged and a cloth bound version, I long for that strong mouldy taste as you approach the rind. I appreciate that may not be for everyone, but it sure is for me. This one is a perfectly lovely and friendly cheese, it’s a starter Cheddar and certainly won’t scare anyone away-and for those of us who like to kick it up a notch, there are more gnarly options, and THAT’S a very good thing.