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Seastack is our Pacific Northwest soft-ripened original. It is inspired by the gorgeous rock formations that dot the Pacific Northwest coast. Seastack is a mold-ripened, semi-lactic cow’s milk cheese that is the essence of slow food. It requires the best quality milk, the perfect environment and plenty of time. It is coated in vegetable ash and salt before ripening, which gives it a mottled, wild look not unlike their namesakes. Seastack is then ripened for two to three weeks to achieve a silky texture with intricate layers of flavor. Its mild, earthy flavor intensifies with time, becoming piquant as it ages. Seastack is best enjoyed within 45 days.
Made from pasteurized cow’s milk • Net weight 6 oz
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“Seastack is all that and more...the cheese simultaneously pays tribute to its roots and pushes the boundaries to create something new.”
Greg Atkinson
Chef, Culinary Consultant
& Cookbook Author |
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Trailhead is our mountain cheese. It is a rustic, mediumhard whole milk cheese that is mellow, rich and versatile. Made by hand in six pound wheels, it is pressed and brined before being washed in a mixture of saltwater and yeasts for its first two months. After four months it develops a distinctive natural mold rind, and its develops its full nutty flavor. At six months Trailhead becomes dryer, with a bit of sharpness. Trailhead is sturdy enough for trips in the backcountry, and complex enough for cheese plates. Just ask the judges from the 2008 American Cheese Society competition and the 2009 US Cheese Championships. At each of these national competitionsTrailhead took a first place award in its category.
Made from pasteurized cow’s milk
“I’ve been surprised to how many dishes Trailhead lends itself to–I use it shaved in salads and grated into gratins, anywhere I might otherwise use Parmegiano-Reggiano.”
Jay Payne
Chef, The Wild Coho Restaurant
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Cirrus is our Pacific Northwest camembert. A smaller and creamier version of the classic Norman camembert, Cirrus is named after the thin white clouds that hang over the Olympic Mountains. It is ripened four weeks to an indulgent soft texture with rich, buttery flavor. Cirrus is best enjoyed within 60 days.
Made from pasteurized cow’s milk • Net weight 5.5 oz
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“We feature Cirrus on the Pike Pub’s artisan cheese plate. The delicious flavorful, yet delicate taste of Cirrus marries beautifully with our selection of hand crafted beers.”
Rose Ann Finkel
Owner,
The Pike Brewing Company |
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