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Our cheese is a direct product of our landscape. Mount Townsend Creamery is founded on the belief that Pacific Northwest dairy is a regional treasure. We hope to call attention to the agricultural tradition of the North Olympic Peninsula by using local milk to create fine artisan cheeses. We source only the best local milk from the region to craft cheese with a sense of place.
As the North Olympic Peninsula’s first artisan creamery we have built our business on innovation as well as tradition. Owners Matt Day and Ryan Trail have worked to reinvigorate the dairy processing industry in the Northwest by introducing specialty cheeses made using traditional methods with a northwest flavor. It’s our goal to help rebuild our region’s dairy processing tradition while paying homage to the dairies that have allowed us to thrive.
We feel that making great cheese is a way to bring the community closer its roots and its food. The Olympic Peninsula has a rich dairy history. Its rolling landscape and rocky soils are more suited to grazing than tilling, a tradition small family run dairies have practiced for the last 150 years.
Workers at Mount Townsend Creamery know cheese. The small staff depends upon teamwork and versatility as cheesemaking requires constant attention. Our cheesemakers are often seen at the farmers markets selling cheese and our retailer routinely leaves the store register to help drain whey and ladle curds. A visit the creamery places the entire cheesemaking process before you, and we'll be happy to spend time explaining the process and answering any questions you have. We're proud of our product, our team and our facility and enjoy sharing it with visitors.
The creamery is open to visitors from 11am - 6pm on Wednesday, Thursday, Friday and Saturday. On Sunday we're open from 11am to 4 pm.
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