Washington State / New York · United States
Beecher's Flagship.
Beecher's Flagship is a masterclass in restraint and depth—caramel and butter notes drift across a semi-hard matrix that yields without crumbling, while a savory tang cuts through the sweetness like a knife through cream. The aroma is warm and complex, with hints of roasted nuts and aged complexity that builds on the palate, never overwhelming but constantly rewarding.
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The story
How it's made.
Why it tastes that way.
Beecher's Flagship was created by Kurt Beecher Dammeier when he opened Beecher's Handmade Cheese in Pike Place Market, Seattle, in 2003.
Made with custom bacterial cultures, it has won numerous national and international awards. The cheese is made in open vats visible to market visitors.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 12–18 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Beecher's Flagship's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Beecher's.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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