We are excited to announce that we have started using a new source for truffle in Trufflestack, creating a bigger truffle flavor and a creamier texture. Although it was intended as a limited-run cheese in 2010, the response was so positive that we never stopped making it. The buttery richness of the cheese highlights unique flavor of the black truffle. Look out for our wonderful Trufflestack with the purple outer ring coming soon to your favorite cheese shop!
Back by popular demand is our limited release of Mt. Mystery! This is a soft ripened mixed milk (goat and cow) cheese that we first collaborated on last year with Mystery Bay Farm in celebration of Mt. Townsend Creamery's 10th year anniversary. It was such a hit and we had so much fun working together, that we have brought it back (only while supplies last)!
FROMAGE BLANC TARRAGON SPREAD
8 oz. Fromage Blanc
1/4 C heavy whipping cream
4 T fresh chops tarragon
2 T honey
1/2 t cayenne
salt and pepper to taste
Place in kitchenmaid with whisk attachment on med-high speed until well mixed, about 1 minute. Easy spread topped on toasted bread, baked potatoes, steak...
SCALLOP POTATOES WITH CAMPFIRE
3 lbs. or 6 large Yukon potatoes
1.5 t salt
1 t fresh cracked pepper
1.5 t paprika
3 C Campfire cheese shredded
1/2 stick butter
1 T flour
3 T good sherry
Peel and slice potatoes about 1/8" thick. Place in boiling water until just under Al Dente. Make a roux with butter and flour. Add remainder of ingredients, reserving some cheese for top. Layer potatoes in a buttered greased 9x12 glass baking dish dividing up the sauce over each layer of potato. Cook at 350 upper rack tented with foil. Bake for 45 minutes until golden brown and potatoes are tender. Cheese-a-licious!
GINGER GRAHAM CRACKER CRUST
pkg honey graham crackers (about 2 1/4 C of crumbs)
5 T sugar
2 T ground ginger
10 T unsalted butter, melted
Preheat oven to 350 F. In the bowl of a food processor grind the graham crackers to form find crumbs. Add the sugar, ginger and butter and pulse to combine. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 10-12 min. Cool slightly before filling.
FROMAGE BLANC VANILLA CHEESECAKE
3 8-oz. packages of Fromage Blanc
1 1/4 C sugar
2 t vanilla extract
1 C sour cream
1 ginger graham cracker crust (prebaked)
Preheat oven to 325 F. In a large mixing bowl, beat the Fromage Blanc until smooth, about 1 min. Beat in the eggs one at a time. Add 1 C of sugar and 1 t of vanilla and mix until well combined. Pour the batter into the crust and bake until set, 45-50 min. In a small bowl, whisk together the sour cream and the remaining sugar and vanilla. Pour the mixture over the cheesecake, spreading it to the edge. Bake 5 min. Cool and refrigerate overnight before serving. Top with fresh fruit or a berry puree. Bon Appétit!
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.
Breakfast just got a whole lot better!
2-4 slices of RED ALDER
2 slices of bacon
1 English muffin or bagel
1/2 C cooked spinach
Salt and pepper
Cook bacon slices until crispy. Saute spinach in bacon fat, olive oil or butter. Poach or fry eggs to desired doneness and season with salt and pepper. Toast English muffin halves and top with spinach, bacon, cheese and top with egg. Serve immediately.
This is the smoothest and most delicious chocolate frosting ever!
1/2 C butter, softened
1 8oz. pkg of Fromage Blanc
5 oz. unsweetened chocolate, melted and cooled
2 t vanilla
3 C of powdered sugar (more or less depending on taste)
In large mixing bowl beat butter and Fromage Blanc. Add chocolate and vanilla; beat until blended. Gradually add in powdered sugar to make a spreading consistency. Makes 4 cups. (This cheese is a great substitute for cream cheese).
From now through February 11th, save 25% on New Moon, Campfire and Trufflestack. Simply enter "Valentine15" at check out. Offer is good through online store and at Port Townsend Tasting Room. Enjoy!
We only make three batches of this soft ripened cheese that is washed in finnriver cider. Get it while you can!
Below is a copy of a press release that Mt Townsend issued late last week...
Port Townsend based cheese maker Mt Townsend Creamery will close its tasting room in Pike Place Market after the close of business on October 16th. Rising demand for their cheeses from wholesale customers has made it difficult to adequately support the Pike Place tasting room. “Mt. Townsend Creamery’s wholesale business has grown steadily over the last year, and that growth has forced the creamery to make some difficult choices”, said Matt Day, head of marketing and co-owner of the creamery, “We wish we could keep the Pike Place shop, but the creamery’s growth and future will depend on the success of our wholesale business, so we need continued focus on that part of our business”. Mt. Townsend has operated in the Pike Place Market for two years. Seattle customers will still be able to purchase Mt. Townsend Creamery cheese at the Ballard Farmer’s Market and many other grocery stores and specialty food stores in and around Seattle.
Plans for future growth
In order to meet the growing demand for their products, Mt Townsend Creamery is planning a new production facility in Port Townsend. In late September, the company purchased property in Port Townsend for construction of their new creamery, and anticipates breaking ground in Fall 2015.
For more information contact: Matthew Day, 360-301-3297