Kurt Beecher Dammeier, a cheese lover since childhood, opened his first Beecher’s Cheese shop in the heart of Seattle's Pike Place Market in 2003 and a number of years later, in 2011 a new store, cafe and restaurant was opened in New York City's Flatiron District.
Both stores reflect Kurt's passion for making artisan cheese and his believe of eating food free of harmful additives and preservatives, as well as believing that people should know more about the food they eat – where it comes from, what goes into it and how it is made. The Beecher's stores have a unique open concept; glass-walled cheese-making kitchens - visitors can witness firsthand the centuries-old craftsmanship that goes into every batch of their award-winning cheese.
Seven days a week, fresh milk is pumped into the holding tanks at Beecher's cheese-making kitchens and the day-long process of cheesemaking begins. The end result, under the skilled direction of the cheesemaker, is a wholesome, natural, pure cheese - full of flavor and high in nutrition.
Our featured Beecher's Product
Marco Polo was an explorer who introduced the Far East to Europeans, and to honor this 13th century adventurer, Seattle's Beecher's Cheese has named an adventurous cheddar after the man himself.
Beecher's takes their creamy Flagship cheddar and adds a blend of lightly milled and cracked green and black peppercorns to make Marco Polo. The resulting cheese is a rich savory cheddar with butter notes and clearly visible peppercorns. This gourmet cheese from the Northwest has received quite a number of awards.
A slice of this cheese melted on a burger, or grated into a baked potato is simply wonderful. Marco Polo pairs well with an ale of your preference or with a nice easy glass of Merlot.