Cheese Please

In honor of Beecher's announcement of their gluten free mac and cheese, this blog post is dedicated to one of my favorite food groups: CHEESE.

• You don't have to get fancy French cheese to make guests ooh and ahh at a party.  Check out these Washington State cheesemakers.
• PCC Market offers cheesemaking classes. Each class costs $40 for non-members.

For many, cheese making is shrouded in mystery, but you’ll discover how easy it is to make your own Mozzarella, Ricotta, Crème Fraîche and Queso Blanco (fresh Mexican-style cheese). These are the most simple of all the cheeses to produce because they do not require aging beyond a few days, and can be made in your kitchen.

• Although I haven't been to The Calf and Kid at Melrose Market, I've heard good things, including a blurb on Evening Magazine. They have all kinds of cheese related classes and outings in addition to a well stocked store of cheeses. 

• Curious about cheese pairings?  Check out Beecher's recommendations.

• There is a website with places to buy cheese in Seattle as well as a Q&A page and local events where cheese is the highlight of the meal. Click here: Seattle Cheese.

• This is far in advance, but since this post is all about cheese, mark your calendar for the 8th Annual Seattle Cheese Festival at Pike Place Market, May 19 & 20.

I'll end this post with two of my favorite cheeses for your consideration: Robiola, which is a luxurious, creamy white cheese with more flavor than Brie, and Burrata, a type of mozzarella served at room temperature with a very short shelf life. Both are great on their own or with a little olive oil, salt and pepper.  Yum!