“witness the centuries-old craftmanship”
Located in Seattle’s Pike Place Market and New York City’s Flatiron District, visitors to our glass-walled cheesemaking kitchens witness firsthand the centuries-old craftsmanship that goes into every batch of our award-winning cheese, including our signature Flagship. In 2002, having become firmly entrenched in the Seattle food scene, Kurt was walking through Seattle’s historic Pike Place Market and noticed that a long-time tennant had closed up shop. Inspired, he called the landlord, returned to his office and announced they were going into the cheesemaking business. With fond memories of his grandfather and his wheels of Stilton, it was a natural fit to name the business Beecher’s Handmade Cheese. For Kurt, Beecher’s fulfilled an ambition of his beyond just making great cheese. He has long felt passionately about eating food free of harmful additives and preservatives, as well as believing that 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 in an entertaining format.
The Mac was delicious. Had some red pepper flakes or something but it’s not spicy, just enough to make you wonder what’s in there that makes it so good. There are free samples of cheese curds which dare I say was better than Wisconsin’s. There is even a windowed viewing area where you can watch them making the cheese. Very cool place and it’s right next to pike place so you owe it to yourself to stop in.
I ate one tiny sample and it was unreal. The Mac and cheese is supposed to be amazing.
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Beechers Handmade Cheese
- Sun - Sat: 9:00 am - 7:00 pm
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