Putting More of the Truffle in Trufflestack


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!

Smoky Scallop Potatoes


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!


Fromage Blanc Vanilla Ginger Cheesecake

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.

3 8-oz. packages of Fromage Blanc
4 eggs
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!

Mt. Townsend Creamery Celebrates 10 Year Anniversary

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.

Seastack developing it's rind

Seastack developing it's rind

Red Alder Egg Muffin

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
2 eggs
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.

Chocolate Fromage Blanc Frosting

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).

Read the Port Townsend Leader Article about our upcoming project:

Award-winning company’s goal is to be under one roof

Mt. Townsend Creamery: On the move, still in PT

Award-winning Mt. Townsend Creamery is planning to consolidate its three spaces in Port Townsend into a single new 16,000-square-foot creamery, warehouse and retail space. The facility is to be located on the Howard Street corridor on acreage west of the Port Townsend Business Park.

“It will be wonderful to have everything and everybody under one roof,” said Nik Lance, the creamery’s chief financial officer and a co-owner of the creamery.

“It’s a really big deal for us. What we are trying to do is put a stake in the ground here. We have younger people, all owners,” Lance said. “But we’re not doing this purely out of altruism. We think there’s tremendous things going on here. We need to create opportunities for people. We’ll come out ahead, and we think the community does, too.”

The creamery’s expansion plans, expected to cost between $2 million and $2.5 million, dovetails with plans to extend Howard Street and connect it to Discovery Road. That $6.4 million street project, being developed by the City of Port Townsend, is now under way. The city anticipates the use of both state and federal grants for the project.

Howard Street is scheduled for improvements in 2015; the creamery’s new facility is expected to be open for production in the first half of 2016, Lance said.

The creamery recently bought two lots next to one another along the front of the new Howard Street extension and has already begun architectural and engineering design work.

“We’re trying to keep it as local as we can,” Lance said on Monday. He expects to announce the facility’s architect soon. He acknowledged that some speciality help may also be needed in the design.

Since Mt. Townsend started making cheese eight years ago, the company’s success has forced a rapid expansion beyond the original creamery, which is on Sherman Street, just off Sims Way.

The creamery operates in four buildings in two locations, with its warehouse and cold storage facility in Glen Cove, two miles from its production facility in Port Townsend.

“We’ve reached some hard limits in our production capacity,” said Ryan Trail, operations manager and co-owner.

The new 16,000-square-foot facility will be designed and built for making cheese, which Lance and Trail say requires tightly controlled moisture and temperature during production and aging.

The building also will be designed to be inviting and educational for visitors, and is to include strategically placed windows to allow the public to observe cheese makers at work and watch the cheese as it progresses through the aging process.

The move within Port Townsend comes after an effort to relocate the creamery to the old Brown Farm in Chimacum proved unsuccessful.

“Many people devoted substantial time and resources toward finding a path forward, and for that, we are grateful. However, earlier this year, it became clear that [the Brown Farm] location would not be financially viable,” Lance said.

The creamery currently employs 24 people. Once the new creamery is built, it could employ as many as 40, Lance said, adding that even more employees could be hired in the future.

Earlier this year, Lance said that Mt. Townsend was honored at a world cheese championship with a second-place title.

“We’ve worked very hard on our Off Kilter [cheese], and in the World Championships, we placed second, so we’re feeling pretty sassy about that,” he said.

The creamery’s tasting room, located at 338 Sherman St., is open 11 a.m.-6 p.m., Wednesday-Friday, and 10 a.m.-5 p.m. on Saturday.


Mt Townsend Creamery Pike Place Store to Close

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

Port Townsend Artisan Food Festival - May 24 and 25

Visit Port Townsend and celebrate Olympic Peninsula's outstanding artisan foods and makers.  On Sunday May 25, Mt. Townsend will be on the tour itinerary.  Come learn about cheese and how it is made at Mt. Townsend Creamery.  This event is being organized by the Jefferson County Farmers Market. For more information and tickets visit:


You can also learn more about the festival in this video:

Join Homie G Freshy and crew for the 1st Ever Artisan Food Festival in Port Townsend WA. May 24th & 25th http://jeffersoncountyfarmersmarket.org