Beecher's Flagship Cheddar, My Number One Cheddar

That's right, click on that 'Favorites' near the bottom of this post and you'll see that Beecher's Flagship Cheddar is among the select few cheeses for which I'd openly announce my love over the internet. Made in Seattle Washington by a one Kurt Beecher Dammeier and his master cheesemaker Brad Sinko, Beecher's Flagship is no ordinary cheese. It's more than that. You might even say it's extraordinary. I would.

Origin: Washington, USA
Milk: local rBST cow milk, pasteurized
Rennet: Animal
Affinage: Roughly 6 months I'd imagine
Notes: No genetically modified or unnatural products of processes used, just honest high quality ingredients. After being sold first in 2003 it was voted the Best Semi-Hard Cow's Milk Cheese in the 2007 American Cheesemaker Awards. Kind of a big deal.
Thoughts: This unassuming looking block of cheddar has a serious punch. From the instant it enters your mouth a complex mix of nutty, savory, and tangy hits your tastebuds. A smoky aftertaste enters while you’re still chewing and stays for the rest of the ride. Just a hint of that characteristic cheddar crunch in what is otherwise a soft cheddar, but the intensely rich creaminess means that you’re wanting more as soon as you’re done. The complexity of flavor, the nutty and grassy and sweet and savory tangy bold reserved aaaaahhhhhh. Everything is there, but more importantly everything is balanced and not drowned out by some misguided search for the sharpest cheddar flavor possible. This cheese is incredible at room temperature, it melts in the mouth and is just one of a kind.


Caution
Not your Favorite? That's ok, you probably wouldn't like my taste in music either. Bluegrass is coming back, just you wait.