Beecher's Flying High After Competition Win
Beecher's Handmade Cheese took the Best of Show ribbon at the American Cheese Society Conference in Raleigh earlier this month for their Flagsheep, a cow and sheep's milk blend. Florence Fabricant at the New York Times took note:
Flagsheep, an aged mix of sheep’s and cow’s milk that comes from Seattle in tall 16-pound clothbound cylinders, beat out 1,710 other cheeses at the event in Raleigh, N.C. It has a richly grassy aroma and flavor, and a firm texture that suggests Cheddar. And what has the folks at Beecher’s especially proud is that it was made with pasteurized milks. (Pasteurization kills some beneficial bacteria that could enhance aging and the quality of the cheese.) “It’s a testament to the cheesemaking that a pasteurized cheese could win,” said Elena Santogade, the company’s lead cheesemonger.