A special collaboration with the Washington Artisan Cheese Festival to bring more cheeses to you! This is a bit of a pilot and if it goes well, then we'll make it recurring! Here's what will be in the first box, totaling about 39oz of cheese:

Camembert by Acme Farms Cheese (Acme)
Oaxaca by Familia del Norte (Ferndale)
Glacier Blue by Cascadia Creamery (Trout Lake)
La Bertha by Harmony Fields (Bow)
Tipsoo by Mountain Lodge Farm (Eatonville)

Cascadia Creamery

IG: @cascadiacreamery

Cascadia Creamery is a family run operation located in the foothills of Mt. Adams in the town of Trout Lake, Washington. Cascadia Creamery revives a long tradition of artisan cheese making in the Trout Lake Valley which began over 125 years ago. Here rich volcanic soils and temperate weather provide lush grazing meadows for our cows and an ideal location to craft our organic, aged, raw artisan cheeses.

Glacier Blue

Cascadia Creamery (Trout Lake)

Milk: Cow

Texture: Semi-soft

Age: 75+ days

An approachable blue with a rich, savory flavor and fudgy texture. This cheese will convert anyone to a blue cheese lover. Organic, raw milk cheese. Aged 75 days within a natural lava tube cave in the shadow of Mt. Adams. Named after stunning Glacier Peak in the North Cascades

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Familia del Norte

IG: @quesofamiliadelnorte

Oaxaca

Familia del Norte (Ferndale)

Milk: Cow

Texture: Soft

Age: Fresh

Oaxaca: Our Quesillo (also known as Oaxaca) is a whole milk fresh cheese which is  hand-stretched into cheese strands, salted, and rolled into its traditional ball form. It has the perfect string cheese texture and is a melt-able style Mexican cheese - perfect for cheesy quesadillas, nachos, or stuffed peppers!

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Harmony Fields

IG: @harmonyfields

FB: @harmonyfields

Harmony Fields a small Animal Welfare Approved farm is located in Bow in the heart of the Skagit Valley, run by Jessica and Dean who are also raising their two young daughters on the farm. It started out as an herb and vegetable farm but the family fell in love with sheep’s milk and cheesemaking after acquiring a few pet sheep from Sally Jackson. Licensed since 2018, they milk a small flock of East Friesian/Lacaune sheep that get to graze on certified 100% organic pasture on their solar-powered farm. 

A day in the life of a cheesemaker

https://www.facebook.com/WAArtisanCheesemakersFest/posts/2473758396016634 

La Bertha

Harmony Fields (Bow)

Milk: Sheep

Texture: Semi-hard

Age: 3 months

Tomme-style sheep cheese defined by its buttery texture and nutty flavor. Aged on the farm, it derives its distinctive grassy overtones from the Skagit pasturelands. A perfect complement to tart jams, honey and herb-based poultry dishes. 2022 American Cheese Society Bronze Medalist (Aged Sheep’s Milk Cheese 30-60 days category)

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Mountain Lodge Farm

IG: @mtnlodgefarm

FB: @mountainlodgefarm

Mountain Lodge Farm is a farmstead creamery raising Nigerian Dwarf and La Mancha goats. They browse every day on their still wild land – munching on salal, Douglas fir and blackberry brambles.  They believe the quality and variety of the goats’ diet contribute greatly to the flavor of their cheese.  Mountain Lodge Farm is all about “terroir” -  taste of place. 

Tipsoo

Mountain Lodge Farm (Goat)

Milk: Goat

Texture: Soft

Age: 4 weeks

Tipsoo is our harbinger of cooler nights and shorter days. This fall seasonal cheese is washed with hard cider from Rockridge Orchards and aged at least four weeks before it is released. The result is a creamy, nearly spreadable cheese with warm notes of apple and butter. A real crowd pleaser around here!