John Shuman was in search of quality raw milk cheeses when he decided to make his own.
“I couldn’t find one that I liked,” recalls John, who with his wife, Marci Ebeling, made Cascadia Creamery a reality, specializing in aged, raw, certified organic cow’s milk cheeses.
Located in the foothills of Mt. Adams in Trout Lake, Washington, the family-owned Cascadia Creamery enjoys a geologic advantage in aging its four year-round cheeses.
“We age our cheeses in a lava tube cave,” John says. “The cave is a wild space with its own character and soul.”
The natural cave air, flowing in from one side of the cave and out the other side, helps to age the cheeses to perfection, Marci explains. The air is “full of microflora and fauna” that helps create the cheeses’ distinct flavors.
Try Sleeping Beauty, a tomme-style cheese that’s smooth, buttery and sharp, aged for up to 100 days. Or try Glacier Blue, a natural rind blue cheese that’s aged in the cave for 75 days. Cloud Cap is a Welsh-style cheese, firm with a funky outer layer and aged up to 75 days. Sawtooth, a semi-soft washed rind cheese, balances meaty and fruity elements, aged for 60 days.
Visit the Cheesemonger at your Market of Choice to ask for pairing suggestions for each of these outstanding cheeses. You won’t be disappointed.
“We’ve worked with Market of Choice for many years,” Marci says. “They’re an extension of who we are. They are the voice to the customer for us, and we can’t say thank you enough for all the support they give.”
Discover more local makers, here.
