100 Mile Artisanal Cheese
Here in Port Angeles we happen to be sitting smack dab in the center of a 100 mile bumper crop of farmstead and artisanal cheese-makers. Take a map of Washington. Use the map legend to cut a string 100 miles long. Pin it to Port Angeles. Now fix a pencil to the other end and draw a 100 mile circle around the town. You're drawing a circle around the Salish Sea region: the waters and surrounding land of the Strait of Juan de Fuca, Puget Sound, Hood Canal, and the Straits of Georgia. That's our 100 miles! And there are more than two dozen cheese makers creating their goods within it.
We're featuring some yummy, crisp Melrose apples from Johnston Farms and the following cheeses, all from cow's milk...
MUTSCHLI, from Pleasant Valley Dairy
This firm, smooth cheese from a Swiss culture and recipe has a sweet, nutty flavor.
CIRRUS, from Mt Townsend Creamery
Sublime, local Camembert; mellow, earthy, smooth, creamy, hints of mushroom and truffle.
LITTLE BOY BLUE, from Willapa Hills Creamery
mmmmm, tart, tangy blue with rich, buttery paste; hints of smooth caramel. This is a soft blue, aged 2+ months.
Black Sheep Creamery
Pecorino, Tin Willow Tomme, Feta
Estrella Family Creamery
Black Creek Buttery, Guapier, Dominoes, Jalapeno Buttery, Valentino, Brewleggio
Golden Glen Creamery
Fresh Mozzarella, Creamery Butter!
Mt. Townsend Creamery
Frommage Blanc, Trailhead, New Moon, Cirrus, Seastack, Campfire, Red Alder
Pleasant Valley Dairy
Farmstead, Farmstead Sharp, Mutschli, Gouda, Aged Gouda
Samish Bay Cheese
Ladysmith, Herb Gouda, Chipotle Cheddar, Montasio, Mt. Blanchard
Willapa Hills Creamery
Little Boy Blue, Two-Faced Blue, Big Boy Blue, Pluvius, Yogurt Cheese
