In Seattle's historic Pike Place Market and New York's Flatiron District, visitors press their noses against the windows to witness a vat of creamy white milk transformed by the expert hands of the cheesemaker. They watch as curds materialize from the milk, and then knit together to create a fine artisanal cheese. Although he is aided in the process by simple machinery, the cheesemaker is crafting cheese using the same techniques that have been used for 5,000 years. A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy premium cheese at a time when processed cheese was overtaking the market; and he recalls his great-grandfather, whose first name was Beecher, purchasing Stilton by the wheel. In his college years at Washington State University, well known for its agricultural programs, Kurt was able to learn about the process of making artisan cheese. Then in 2002, he decided to combine his love of great cheese and passion for pure food and the idea for Beecher's Handmade Cheese was born. All of Beecher’s cheeses are made right in our cheesemaking kitchens in Seattle and New York, using premium milk from local dairies of Holstein and Jersey cows that have not been treated with bovine growth hormones. Nothing artificial is added to the cheese, making it an authentic, original product. Beecher’s has received numerous awards and medals of excellence from cheese competitions world wide, including the World Cheese Awards, the American Cheese Society’s Annual Competition, the American Cheesemaker Awards and more. In keeping with Beecher’s commitment to pure food, Beecher’s contributes 1% of all sales to the Flagship Foundation, founded by Beecher’s in 2004 to provide education about the benefits wholesome eating and nutrition.
