Beecher’s Handmade Cheese
www.beechershandmadecheese.com
In Seattle’s Pike Place Market and New York City’s Flatiron District, visitors to Beecher’s glass-walled cheesemaking kitchens witness the crafting of their signature favorite, Flagship cheese, as well as many of the other award-winning cheeses Beecher’s has to offer. By starting with fresh, pure milk from local farms and applying the traditional methods used by cheesemakers for thousands of years, Beecher’s cheeses are free of artificial ingredients making them just as delicious as the milk they are made from.
In 2003, Kurt Beecher Dammeier opened his first Beecher’s Handmade Cheese in Seattle’s historic Pike Place Market. For Kurt, Beecher’s fulfilled an ambition beyond just making great cheese. He has long felt passionate about eating food free of harmful additives and preservatives.
That’s why everything produced by Beecher’s, from the handcrafted cheeses to the delicious side dishes and crackers, is authentic, original, full-flavored food made with ingredients they trust and are proud of.
In keeping with Beecher’s commitment to pure food, Beecher’s contributes a percentage of all sales to The Beecher’s Foundation (501c3). Through education and community engagement, the Foundation inspires people to eat real food and vote with every food dollar.
Meet Brian Gilbert
Cheesemonger & Food Educator, ACS CCP, CCSE, Head Cheesemonger, Beecher’s Handmade Cheese, and Owner, Gilbert’s Cheese Experience
Brian Gilbert is a lifelong entrepreneur and food and restaurant industry veteran. He is one of only a select few cheese professionals in the world and Washington state who is both a Certified Cheese Professional (CCP) and Certified Cheese Sensory Evaluator (CCSE). He is currently the Head Cheesemonger at Beecher’s Handmade Cheese in Pike Place Market, the heart of Seattle’s food culture. Brian’s passions are building community, creating new experiences, and sharing his knowledge and love for food, which inspire and drive everything he does. Brian is an active member and supporter of the professional cheese community and works closely with national, regional, and local organizations including the American Cheese Society, the Washington State Cheesemakers Association, the Washington Dairy Association, and the BC Artisan Cheesemakers Association. Through Beecher’s and his company, Gilbert’s Cheese Experience, he is a frequent speaker on making, procuring, and pairing cheese and Northwest and Washington cheeses, local and sustainable food ecosystems, and leadership.
