If you’re a cheese lover, raise your hand!

Who are we kidding we’d venture to say that the majority of our readers are just as in love with cheese as we are. But, just in case you’re not, Beecher’s Handmade Cheese, a local favorite, might just change your mind with their Beecher’s Cheese For All events coming up this April. And luckily, we have all the details for you!

aged Beecher's cheese

Beecher’s Cheese History

Beecher’s has been making cheese since 2003, when Kurt Beecher Dammeier opened his first shop in Seattle’s Pike Place Market. The shop sits right on the corner of Pine St. and Pike Place, luring foodies in with wafting scents of its famous mac & cheese, grilled cheese and more.

Beecher’s celebrates handmade, authentic cheese by utilizing the freshest ingredients with no artificial additives, and you can certainly tell. Behind the looking glass at their Pike Place location, you can watch as team members work the cheese by hand, celebrating their love for delicious, handcrafted food.

How Beecher’s Cheese is Made

A typical day for the cheesemakers of Beecher’s in Seattle starts bright and early. The first shift arrives on-site at 2:00 a.m. to begin the day’s cheesemaking process. A delivery of milk comes to the production facility early in the morning, before most Seattle residents are even awake, pumping 42,000 gallons of milk into the building. 

The cheesemakers work perfectly in sync, each knowing the Beecher’s recipe and following it to the letter. Every process is specifically timed to allow for efficient, handmade production, with the Pike Place production area producing an astounding 4,000 pounds of cheese per day.

Making Beecher's cheese
Beecher's cheese production facility
Salting Beecher's cheese
Inside Beecher's cheese
How Beecher's cheese is made

Beecher’s Cheese For All

And as Beecher’s spreads their message of ridiculously fresh, simple and delicious goods, they’re pairing up with local chefs in Seattle, Tacoma and Portland to showcase some of the best food you can find in the Pacific Northwest.

“We want to create a remarkable, great time around delicious food,” says Julie Riendl, marketing director for the Beecher’s Cheese For All event. “The owner attended a food competition event awhile back and had such a great time, so we decided to bring something similar to our backyard. The friendly competition between chefs has been a blast!”

According to Riendl, this year’s event is a continuation of the festivities of last year’s events, with chefs competing head to head to show off their best mac & cheese dish or cheeseburger. Each event will showcase chefs from their specific locale, utilzing Beecher’s Cheese and Mishima Reserve American Wagyu Beef. “Last year was our first year with these events and the level of creativity and energy was so great, we decided not to mess with a good thing!” Riendl added.

Event goers can choose from the following three events:

Portland, April 4, 5 p.m. to 7 p.m.
Seattle, April 19, two sessions: 1 p.m. to 3 p.m. or 6 p.m. to 8 p.m.
Tacoma, April 18, two sessions: 1 p.m. to 3 p.m. or 6 p.m. to 8 p.m.

Tickets for events can be found on the Beecher’s Cheese for All website.

 

Beecher's cheese cafe sign
Beecher's mac & cheese

Last year’s event offered hours of fun for over 2,000 attendees, but this year will be even bigger. According to Riendl, this year’s events offer increased attendance possibilities for 3,500 attendees between the three locations. But, if it’s anything like last year, those tickets will go fast.

“We picked chefs representing food that we love! And if last year’s dishes are any indication, the chef go all in on creating amazing mac & cheese and cheeseburgers,” says Riendl. “They don’t mess around!”

All photos by: Petar Marshall / Marshall Photography