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Beecher's Flagship Cheddar

A recipe for success: Start with one quality cheddar. Bandage the entire wheel in cheese cloth, and rub down with lard. Cave age for at least 12 months, and Voila! A new American original. Ok, it may not be that easy - but it is a new award winning cheese made by hand at the Pike Place market in Seattle. The Beecher's cheese shop buys the milk from a small farm right outside of town and crafts these beauties on premisis. If that wasn't genius enough - they went ahead and made the crackers too. Why didn't we think of that?

Just the facts

Country USA
Maker Beecher's
Milk Type Cow
Pasteurization Pasteurized
Rennet Type No
Age 15 months
Cheese Type Cheddar
Wheel Weight 40lb
Pairing Recommendations

Pour a glass of...

  • Bourbon

    Think: Caramelly, crystalline Aged Gouda has the strength to stand up to bolder booze With sweet Bourbon it’s almost like dessert.
    With sweet Bourbon it’s almost like dessert.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

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