Slideshow: The Washington Artisan Cheesemakers Festival
The Seattle Design Center’s open space and skylights created a relaxed, comfortable atmosphere. With so many cheeses to see and taste, most people preferred eating as they went, rather than loading up a plate and sitting down.
First up was Jan McClelland of Yarmuth Farms. Here she slices farmstead tome, which is washed with a wine-soaked cheesecloth. McClelland also carried fresh chèvre, as it’s prime goat cheese season right now.
River Valley Cheese served Rancher Rob’s P. Jack along with Naughty Nellie, a tomme bathed in Pike Brewing’s Naughty Nelly Ale, and Valley Girl, the basic farmhouse tomme. With its aged texture and kick of flavor, the pepper jack proved to be the booth’s big hit.
Samish Bay Cheese’s colorful display attracted an unflagging stream of interest. Their big wheels did not disappoint, both visually and in taste, especially for fans of spicy cheeses.
The festival featured cheesemongers from across the state. Among them were well-known favorites like Dinah’s Cheese from Kurtwood Farms. According to early reports, this was the festival’s best seller.
Matt Day of Mt. Townsend Creamery dishes up samples of Off Kilter, a tomme washed in Pike’s Kilt Lifter Scottish Ale. Also featured at the Mt. Townsend booth were Seastack; New Moon, a delicious jack with a hint of sweetness; and Cirrus, a camembert.
Grand Central Bakery was doing a brisk trade in fresh loaves, as it’s hard to stare down a plate of cheese and not crave some carbage. Other cheese companions included crackers from La Panzanella and Jonboy Caramels. Mountain Lodge Farm served up gingersnaps with its chevre.
The two flavors of Jonboy Caramels—molasses ginger and absinthe with black salt—made a delicious pre-, post-, or mid-cheese snack.
Here, "the cheese store" where attendees could purchase their favorite rinds. Two hours into the festival and a decent amount had already sold out. At the end of the day nearly $5,000 worth of cheese had been sold.
Sharon Campbell of Tieton Cider Works brought a variety of award-winning libations for pairing. The apricot was particularly delicious (and, according to many attendees, the go-to drink of the festival).
A loaded plate of cheese, crackers, bread, caramel, and cider = a sign of an afternoon well spent.
