Beecher's Handmade Cheese
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 Beecher's Handmade Cheese facts

• The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market
• Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon
• A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City
• Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk
• When Beecher's encountered problems in guaranteeing the standard flavor of the milks they were using to make cheese, the company bought their own herds of dairy cattle and farms to ensure control of the cheese products from beginning to end
• Beecher's uses various cheese cultures when mixing cheeses, so a cheddar cheese produced by Beecher's may use cultures not normally intended for cheddar cheese production
• Beecher's Pike Place Market cheese-making facility includes a café, which serves grilled cheese and other items, and a retail shop, which sells both Beecher's cheeses and others brands from local Pacific Northwest cheesemakers
• The New York location is a much larger space
• In addition to the production facility, café, and retail space, it also has a full-service restaurant downstairs referred to as The Cellar
• Beecher's also manufactures and sells macaroni and cheese dishes (and other frozen sides), which have received praise in reviews from the national news media