The creamery will celebrate with tastings and limited release cheese at 2016 Port Townsend Artisan Food Festival.
Mt. Townsend Creamery is proud to announce its 10th anniversary of making cheese. The creamery was started by Ryan Trail, Matt Day and Will O’Donnell in 2006 and was the first artisan creamery on the Olympic Peninsula. The young families partnered with the goal of producing delicious artisan cheeses using milk from local Olympic Peninsula dairies. The creamery made its first batches of Cirrus, Seastack and Trailhead in March 2006.
Mt. Townsend was on the front end of a movement that gathered steam quickly. When the creamery started, there were fewer than ten cheesemakers licensed in Washington State; ten years later there are over thirty. The creamery’s unique products and constant focus on quality and consistency helped set its products apart, and Mt. Townsend garnered national attention by winning several awards at national and international competitions. In fact, every one of Mt. Townsend's major cheeses has earned a top 5 finish at the country’s most highly regarded cheese competitions.
Mt. Townsend is especially grateful to its supporters on the Peninsula and across the Sound, who have supported it over the years. "We have bootstrapped everything we have accomplished over the last 10 years" says Trail. "None of it would have been possible without the support of our local customers, employees, community investors, and our local dairy partners who have worked with us over the years.
10th Anniversary celebration plans include launch of a limited release celebration cheese at the Port Townsend Artisan Food Festival on May 28th. Ryan Trail has been working on a special batch that will be available at the festival. More information will follow as the festival approaches.