The American Cheese Society (ACS) Competition shines a spotlight on cheesemakers across North and South America, both for excellent cheesemaking and commitment to food safety. Beecher’s Handmade Cheese was named third place Best of Show for its Flagship Reserve, and since first and second place went to Quebec cheesemakers, that gave Beecher’s the honor of best United States-made artisan cheese in America among the contest.
“Nearly 21 years ago, my family started this little cheesemaking operation in Pike Place Market. To be standing here all these years later with Beecher’s cheeses named among the best of the best is an incredible honor,” said Kurt Beecher Dammeier, Founder. “We have an incredible team of talented and passionate cheesemakers, and this is really a testament to their craft. I’m excited and proud to celebrate with them.”
Beecher’s Flagship Reserve is a cloth-bound cow’s milk cheese aged for at least 13 months. During production the cheese is wrapped in cloth, rubbed in butter, and open-air aged, allowing for 14 to 16 percent moisture loss, condensing the rich flavor, a release noted. A special version of its signature Flagship cheese, it offers a robust, nutty flavor with a concentrated, longer finish of caramel and fruit.
Beecher’s also took home first place for its Extra Aged Flagship in the Mature Cheddar category, second place for its Plain Cheese Curds in the Cheese Curds category, and third place for its Marco Polo Reserve in the Cheddar with Flavor Added category.
Flagship Reserve has won in its category 12 times in the last 18 years and was named 2nd place Best of Show in 2007. This is big news for shoppers quickly scanning the deli counter for impressive cheese.
Next time you're planning the cheese shelves, check back with Deli Market News for inspiration and updates on the latest awarded cheeses.
