Local cheese platter

Ingredients

• Mount Townsend Creamery Seastack: A soft, complex, rind-ripened cheese from Port Townsend. The creamery uses the traditional method of wrapping the young cheese in a dusting of vegetable ash to draw off the whey. This gives the cheese a slightly smoky tang and lovely mottled rind. Add to list
• Mount Townsend Creamery Red Alder and Off Kilter: Both of these cheeses are hand washed during the ripening process to give them a nutty, earthy flavor and sweet finish. The Off Kilter is washed with Pike Brewing Company’s Kilt Lifter Scotch Ale. Add to list
• Tieton Farm and Creamery Fresh Chevre: A small wheel of very fresh, creamy cheese made from a blend of Nubian goat and sheep’s milk. The farm is located in Tieton, Wash., in the heart of the Yakima Valley. Add to list
• Samish Bay Cheese 2 Month Gouda: A traditional Dutch cheese with a lively piquant flavor and silky-smooth texture. Samish Bay is an excellent small creamery located in the Skagit Valley. Add to list
• Rogue Creamery Smokey Blue: A delightful, creamy blue cheese from Central Point, Ore., which is cold-smoked for 16 hours over hazelnut shells, giving it a touch of caramel flavor that contrasts perfectly with the sharp tang of the cheese. Add to list

Preparation

Notes

Accompany your perfect cheese platter with a few of these pairing options:

• Marcona almonds
• PCC Deli Spiced Pecans
• Corazon del Sol Quince Paste
• Dalmatia Fig and Orange Spread
• Fresh pears
• Olli Salumeria salami
• Assorted olives
• Roasted beets
• Cornichons
• Artisanal breads

Note: Not all products are available at all stores; please contact your neighborhood PCC to determine availability.