Local cheese platter
Choose from the local cheeses below to put together a beautiful, tasty platter.
- 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
Assemble your favorite cheeses from the ingredients list on a platter and choose several pairing options from the notes section below to round out the spread.
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
- Artisanal breads
Note: Not all products are available at all stores; please contact your neighborhood PCC to determine availability.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 24, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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