Our Credo
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Beecher’s Handmade Cheese makes food only with ingredients we trust, are proud of, and would eat ourselves. It’s just authentic and original food, full of flavor.
History Of Beecher’s
In Seattle’s Pike Place Market, 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. 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 frozen entrees, side dishes, soups, and crackers, is authentic, original, full-flavored food made with ingredients we trust and are proud of.
The Beecher’s Timeline
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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…
2002
Home Base: Seattle’s Pike Place Market
In 2002, Kurt was walking through Seattle’s historic Pike Place Market and noticed that a long-time tenant had closed up shop. Inspired, he called the landlord, returned to his office and announced they were going into the cheesemaking business.
Kurt believes people should know more about the food they eat – where it comes from, what goes into it, and how it is made. The Pike Place Market location, a Seattle mecca for fresh produce and handcrafted items, provided the opportunity to nearly encircle the cheesemaking kitchen with windows, allowing a live demonstration of all three of those tenets.
2002
The Vision Becomes A Reality
Soon after acquiring the space, cheesemaking equipment was purchased piece-by-piece to fit into the 1,000 square foot glass-walled kitchen.
A chance meeting connected Kurt with a local farmer and his herd of healthy Holstein and Jersey cows. Working with local dairies guarantees that Beecher’s can ensure the cows are humanely treated and fed only high quality feed without added recombinant bovine growth hormones (rBST).
2003
Let Them Eat Cheese
On November 20, 2003, Beecher’s Handmade Cheese opened its doors to the public and became the only artisan cheesemaker in the city of Seattle. Seven days a week, fresh milk is pumped into the holding tanks at our cheesemaking kitchens. Then the day-long process of cheesemaking begins. Under the skilled direction of the cheesemaker (and with a little help from the cows), the end result is a wholesome, authentic cheese – full of flavor and high in nutrition.
See more2003
“World’s Best” Is Our Standard
The same day we opened is the day we introduced our customers to all-time favorites, even 20 years on, including our “World’s Best” Mac & Cheese, grilled cheese sandwiches, and Tomato Cheddar soup. From being sold only in our cafes, Beecher’s deliciousness can now be found in the best retailers across the country.
See more2007
Best Cheese In North America
Flagship Reserve, Beecher’s clothbound and open-air aged cheese, is awarded 2nd Place Best of Show at the 24th Annual American Cheese Society cheese competition, becoming the highest rated cheddar-style cheese in the country.
See more2012, 2022
Best Cheese In North America
In 2022, Beecher’s Flagsheep cheese received the highest honor given to American artisan cheeses at the American Cheese Society annual competition – the coveted Best of Show. This represented the third time a Beecher’s cheese has won Best of Show!
See more2017, 2019, 2022
Best Clothbound Cheddar In America
At the annual American Cheese Society competition, Flagship Reserve is regularly named the best clothbound cheddar in the country!
See moreBeecher’s celebrates its 20th Anniversary
We first opened our doors in 2003, and thanks to our fans and community, we’re still going strong, with new deliciousness worthy of our “World’s Best” standards.
Beecher’s donates a portion of all sales to The Beecher’s Foundation, equipping kids with the skills to make informed food choices for life.
Visit the siteBeecher’s donates a percentage of all sales to The Beecher’s Foundation.
Featured Blog Posts
How to Make A Stunning Beecher’s Cheese Board
Here at Beecher’s, any reason is a good reason to build a cheese board. That said, with the holidays right around the corner and all the gorgeous fall produce that’s in season right now, we can’t think of a better time of year to try your hand at the art of the cheese platter. To help you … Read more
Tyrosine Crystals
If you’re a cheese enthusiast, you’ve probably had the pleasure of biting into a crunchy tyrosine crystal within the cheese. For most people, that crunchy bite can be a little confusing – what is it, anyway? Tyrosine crystals are the crunchy bites that are found on the interior of aged cheese and are bright white … Read more
Gluten-Free? We Have Your Back
We know how overwhelming it can be to discover gluten-free foods that are just as delicious as other options out there, but being gluten-free doesn’t mean you need to skimp on flavor. Our certified gluten-free sides and entrées set the standard for big flavor! Whether you are gluten-free or have a family member or friend … Read more
Our Views on Plastics
While our options for non-plastic food packaging remain limited, Beecher’s donates a portion of sales to non-profit organizations dedicated to cleaning up the world’s plastic waste.
Get In Touch
Media Inquiries
Please contact public relations at:
press@sugarmtn.net
Beecher’s Contact
For questions about the world of Beecher’s:
customerlove@beecherscheese.com
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