Cheese Trail Advanced

Follow Along On A Taste Adventure


In Seattle’s Pike Place Market and New York City’s Flatiron district, visitors to Beecher’s glass-walled cheesemaking kitchens witness first hand the crafting of our signature favorite, Flagship cheese, as well as many of the other award-winning cheeses we offer. By starting with fresh, pure milk from local farms and applying the traditional methods used by cheesemakers for thousands of years, our cheeses are free of artificial ingredients - making them just as delicious as the milk they are made from.

In 2003, Kurt Beecher Dammeier opened his first Beecher’s Handmade Cheese in Seattle’s historic Pike Place Market. For Kurt, Beecher’s fulfilled an ambition beyond just making great cheese. He has long felt passionately about eating food free of harmful additives and preservatives. That’s why everything we produce, from the handcrafted cheeses to the delicious side dishes and crackers, is authentic, original, full-flavored food made with ingredients we trust and are proud of.



Flagship Reserve (pasteurized, cow's milk cheese) is a special version of our signature Flagship cheese, and has been voted the best clothbound cheddar in America by the American Cheese Society three times - most recently in 2019.

Flagship Reserve is traditionally cloth-bound and open-air aged. This method allows a 14 to 16% moisture loss during aging, concentrating the already rich flavor and producing a long finish. When tasting this cheese, you'll notice the dense texture that melts smooth in your mouth, along with rich flavors of butterscotch and a long, clean finish.

Keep in mind that this is the same recipe as our signature Flagship, but being a clothbound cheese makes all the difference to creating an amazing and new experience.

Learn more about clothbound cheeses.


The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Now, Flagship proves it's age-worthy with this extra-aged version. Aged at least 4 years, uniquely robust and extra sharp, the flavors are nutty, rich and crumbly with sweet notes of tropical fruit.

Often, we hear from people who note that there are "crunchy bits" in our cheese. These bits, called tyrosine crystals, become more pronounced the older our Flagship gets. You also may notice these white crunchy bits in aged goudas and parmigiano reggiano. Learn more about tyrosine crystals here.



Now that you are experts on these cheeses, add some fun with delicious accompaniments. From wine, to fruits, chocolate, nuts - and more - we have all the information needed to match up your cheese with the delicious partner.

Learn more about pairing Beecher's cheeses.


The best thing about full-flavored, artisan cheeses, is that they are fun to cook with! Their flavor stays true through a dish - you can literally taste the difference.

Try some recipes.


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