Top 7 Washingtonian Pasteurized Milk Cheeses

Beecher's Handmade Cheese, established in 2003, is renowned for its artisanal cheesemaking in the heart of Seattle's Pike Place Market. The company was founded by Kurt Beecher Dammeier and quickly became known for its commitment to quality and natural ingredients, producing cheese free from artificial preservatives and flavor enhancers. Beecher's is particularly famous for its Flagship cheese, a semi-hard cow's milk cheese noted for its robust, nutty flavor that is carefully aged for 15 months to develop its complex character. Beecher's operates transparently with a glass-walled facility that allows visitors to watch the cheesemaking process, emphasizing educational outreach and community engagement. They also contribute significantly to charitable causes, with a portion of their sales going to the Beecher's Pure Food Kids Foundation, which teaches children about healthy eating and the importance of natural foods.Expand

Familia del Norte is an artisan cheese producer based in Ferndale, Washington, USA. It was founded by Nidia Hernandez, a first-generation Mexican-American with strong ties to Whatcom and Yakima counties. With over eight years of experience in cheese-making, Nidia decided to share the richness of Latin American tradition through the Familia del Norte line of cheeses. These cheeses reflect a commitment to authenticity, quality, and a passion for Latin American culinary heritage. They are ideal for use in Mexican dishes such as tacos, enchiladas, quesadillas, and nachos, but also pair wonderfully with fresh vegetables, fruit, nuts, and bread.Expand

Cougar Gold is an American cheese hailing from the Washington State University Creamery in Pullman. Sold exclusively in 30-ounce cans since 1948, this semi-soft cheese is made from pasteurized cow's milk. When out of the can, visually, it's a white cheddar with rounded edges and without a rind. The texture is smooth and firm, but it becomes crumbly and crystalline with age. The flavors are creamy, nutty, and sharp, with a milky smooth and mellow finish. The cheese is stored for at least one year before it can be sold. Cougar Gold was originally produced with a bacteria called WSU19, which limits carbon dioxide production so that the cheese can be safely stored into a can. Nowadays, the cheese comes in the following flavors: Original, Natural Cheddar, Smoky Cheddar, Viking, Dill Garlic, Sweet Basil, Hot Pepper, and Crimson Fire.Expand

Originating from Seattle, Beecher's Flagship is a semi-hard cheese made with cow's milk. It is left to age for a minimum of 15 months until it develops a creamy and crumbly texture and a robust nutty flavor. Apart from this signature cheese, there is also a special version called Flagship Reserve, which is made with the last milk curds. Due to the preparation process, it is richer in flavor and texture, and the cheese wheels are wrapped in cheesecloth before being left to age for at least a year. Interestingly, there is also a subvariety of Flagship Reserve, called Yule Käse, which is left to age for 13 months in blackberry honey and red wine, giving it a nutty, caramel-like flavor with notes of berries and honey.Expand

Off Kilter is an American cheese hailing from Port Townsend, Washington, where it's produced by Mt. Townsend Creamery. This tomme-style cheese is made from pasteurized cow's milk. Underneath its rind that's been washed in Kilt Lifter Scotch Ale, the texture is supple, semi-soft, and open, dotted with small eyes throughout the paste. The aromas are milky, barnyardy, and earthy, while the flavors are pungent, meaty, nutty, earthy, and sweet, with a slight tang on the finish. For the best experience, pair it with the beer it's washed in. THIS CHEESE IS NO LONGER IN PRODUCTION BECAUSE THE CREAMERY IS SHUT DOWN.Expand

Sonnet is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk. It's usually left to age from 1 to 2 weeks before consumption. Underneath its bloomy rind, the texture is smooth, soft, and spreadable. The aromas are rich, while the flavors are smooth, lemony, tangy, buttery, and complex. It's recommended to serve Sonnet cheese with fresh crusty bread on the side.Expand

Rheba is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk and it's aged in caves. Underneath its washed rind, the texture is semi-soft and supple. The aromas are intense due to the cave-aging, while the flavors are rich, grassy, creamy, tangy, and full. It's recommended to pair this Reblochon-style cheese with a glass of cider.Expand

Bianca is an American cheese hailing from Tieton, Washington. The cheese is made from a combination of goat's and sheep's milk. It doesn't have a rind and the texture is spreadable and soft. The aromas are rich and fresh, while the flavors are tangy, creamy, and buttery. It's recommended to serve Bianca with eggs and vegetables or use it in salads.Expand

Marco Polo is an American cheese hailing from Seattle. The cheese is made from pasteurized cow's milk. In order to make it, black and green peppercorns are mixed into the Flagship cheese. Underneath its rind, the texture is crumbly and creamy. The aromas are rich and clean, while the flavor is creamy and spicy. It's recommended to serve this hard cheese with burgers or grate it over baked potatoes. Pair it with a glass of Merlot for the best experience.Expand