Beecher’s Handmade Cheese Honored as Top U.S. Artisan Cheese at 41st American Cheese Society Awards
Source: DairyNews.today
Beecher’s Handmade Cheese, a Seattle-based cheesemaker renowned for its artisanal approach, has been recognized as the top U.S.-made cheese at the 41st annual American Cheese Society (ACS) competition. Beecher’s Flagship Reserve earned 3rd Place Best of Show, making it the highest-ranked American cheese at the prestigious event, where first and second place honors were claimed by Quebec cheesemakers.
The ACS competition, one of the most respected in the cheese industry, featured 1,596 submissions fr om across North America, judged across 133 categories. Beecher’s Flagship Reserve not only secured the 3rd Place Best of Show but also won 1st Place in the Cheddar Wrapped in Cloth category. This marks the twelfth time in 18 years that Flagship Reserve has dominated its category, a testament to its consistent quality and craftsmanship.
Reflecting on this achievement, Kurt Beecher Dammeier, founder of Beecher’s Handmade Cheese, stated, “Nearly twenty-one years ago, my family started this little cheesemaking operation in Pike Place Market. To be standing here all these years later with Beecher’s cheeses named among the best of the best is an incredible honor. We have an incredible team of talented and passionate cheesemakers, and this is really a testament to their craft. I’m excited and proud to celebrate with them.”
Flagship Reserve is a distinguished clothbound cow’s milk cheese, aged for a minimum of 13 months. This special version of Beecher’s signature Flagship cheese is known for its robust, nutty flavor profile, with a concentrated finish that reveals notes of caramel and fruit. The cheese undergoes a meticulous production process, wh ere it is wrapped in cloth, butter-rubbed, and aged in open air, resulting in a 14 to 16% moisture loss that intensifies its rich flavors.
In addition to the accolades for Flagship Reserve, Beecher’s Handmade Cheese also achieved significant recognition in other categories at the ACS competition. The company secured 1st place for its Extra Aged Flagship in the Mature Cheddar category, 2nd place for its Plain Cheese Curds in the Cheese Curds category, and 3rd place for its Marco Polo Reserve in the Cheddar with Flavor Added category.
The ACS Competition is a vital platform that highlights the craftsmanship and innovation of cheesemakers across North and South America. It recognizes their commitment not only to producing exceptional cheeses but also to upholding high standards of food safety and industry leadership.
Beecher’s Handmade Cheese is a cornerstone of Sugar Mountain, a 24-year-old creative food company based in Seattle. Sugar Mountain is known for its dedication to clean, sustainable food practices and includes a portfolio of respected brands and restaurants, such as The Butcher’s Table, Mishima Reserve, and Pasta & Co. Beecher’s products, including their award-winning cheeses, are available at top retailers nationwide, allowing consumers across the country to experience their handcrafted excellence.
Founded in 2003, Beecher’s Handmade Cheese operates out of a unique, glass-walled cheesemaking kitchen in Seattle’s historic Pike Place Market. The company is committed to producing foods free from artificial additives and is celebrated for products like their “World’s Best” Mac & Cheese. A portion of all Beecher’s sales supports The Beecher’s Foundation, furthering the company’s mission to promote healthier eating habits.
Reflecting on this achievement, Kurt Beecher Dammeier, founder of Beecher’s Handmade Cheese, stated, “Nearly twenty-one years ago, my family started this little cheesemaking operation in Pike Place Market. To be standing here all these years later with Beecher’s cheeses named among the best of the best is an incredible honor. We have an incredible team of talented and passionate cheesemakers, and this is really a testament to their craft. I’m excited and proud to celebrate with them.”
Flagship Reserve is a distinguished clothbound cow’s milk cheese, aged for a minimum of 13 months. This special version of Beecher’s signature Flagship cheese is known for its robust, nutty flavor profile, with a concentrated finish that reveals notes of caramel and fruit. The cheese undergoes a meticulous production process, wh ere it is wrapped in cloth, butter-rubbed, and aged in open air, resulting in a 14 to 16% moisture loss that intensifies its rich flavors.
In addition to the accolades for Flagship Reserve, Beecher’s Handmade Cheese also achieved significant recognition in other categories at the ACS competition. The company secured 1st place for its Extra Aged Flagship in the Mature Cheddar category, 2nd place for its Plain Cheese Curds in the Cheese Curds category, and 3rd place for its Marco Polo Reserve in the Cheddar with Flavor Added category.
The ACS Competition is a vital platform that highlights the craftsmanship and innovation of cheesemakers across North and South America. It recognizes their commitment not only to producing exceptional cheeses but also to upholding high standards of food safety and industry leadership.
Beecher’s Handmade Cheese is a cornerstone of Sugar Mountain, a 24-year-old creative food company based in Seattle. Sugar Mountain is known for its dedication to clean, sustainable food practices and includes a portfolio of respected brands and restaurants, such as The Butcher’s Table, Mishima Reserve, and Pasta & Co. Beecher’s products, including their award-winning cheeses, are available at top retailers nationwide, allowing consumers across the country to experience their handcrafted excellence.
Founded in 2003, Beecher’s Handmade Cheese operates out of a unique, glass-walled cheesemaking kitchen in Seattle’s historic Pike Place Market. The company is committed to producing foods free from artificial additives and is celebrated for products like their “World’s Best” Mac & Cheese. A portion of all Beecher’s sales supports The Beecher’s Foundation, furthering the company’s mission to promote healthier eating habits.
