At Mt. Townsend Creamery we make delicious artisan cheese.
We love what we do, and we are proud to create products that reflect the flavor of our landscape.
We passionately educate and inspire our customers to understand and appreciate cheese culture.
We strive to operate in a sustainable fashion from an environmental, social and financial perspective.
The Olympic Peninsula’s wet microclimates and lush landscapes are similar to those of the French countryside where soft-ripened cheeses began. Mt. Townsend creamery was founded with the intent to revive a long tradition of cheese making in Jefferson County. In the 1850s William Bishop and William Elridge, some of the area's first settlers, turned to dairy farming when cultivating crops proved difficult. Soon they were producing thousands of pounds of butter and cheese for the Seattle and Tacoma markets.
The region’s cheese making peaked just before World War II. More recently family-owned dairies have struggled to stay in business on the peninsula.
Mt. Townsend aims to bring new life to dairy by creating wonderful cheese. From the beginning, we have prioritized using high-quality milk. Today Mt. Townsend’s cheeses are handcrafted from the milk of a single herd of 250 cows that live and graze on a family-owned farm, in Sequim, whose owners have been raising dairy cows for generations.
At Mt. Townsend Creamery, we handcraft a product that captures the character of the Olympic Peninsula, reinvigorating old world traditions to produce delicious, artisan cheeses.
Mt. Townsend Creamery is currently working on plans to relocate the creamery to a new location in Port Townsend.