Cheese to please every palate
Local artisanal delights and international favorites
We offer farmstead and artisanal delights from cheese-loving nations and domestic purveyors alike, as well as pre-packaged organic options just right to melt atop your burger or savor in a sandwich.
All cheese at PCC is made from milk produced without the genetically engineered growth hormone, rBGH, used to increase milk production. All you'll taste is pure goodness. Learn more about our quality standards.
Have a taste!
- Search our cheese database to explore our selection, find wine pairing ideas and more.
- Learn how to create a mouthwatering cheese board for your next gathering.
- Discover our selection of local, Northwest cheese.
- Get to know some of the cheesemakers who supply PCC.
- Introduce your taste buds to some of these flagship cheeses of note.
Get cooking
Melt it into a quesadilla. Stir it into mashed potatoes. Sprinkle it atop a salad. Crown your next burger. However you enjoy it, cheese offers endless possibility in the kitchen.
Here is inspiration from our recipe database.
- 5-Color Quinoa Salad
- A Different Kind of Mac and Cheese
- A Fabu Grilled Cheese Sandwich for Everyone
- Alehouse Pepper Smoked Salmon Linguine with Basil, Spinach, Kalamatas and Chèvre
- Amazing Greek-style Salad
- Anasazi Bean Burgers
- Artichoke and Cheese Tapenade
- Artichoke Bits
- Artichoke Cheese Balls
- Asparagus with Cheese
- Asparagus with Roasted Piquillo Peppers, Basil and Port Madison Chèvre Wrapped in Prosciutto
- Baked Spaghetti Squash
- Barley and Cranberry Salad
- Basic Pumpkin Ravioli
- Bean Salad
- Black Bean and Goat Cheese Quesadillas
- Black Bean and Pumpkin Seed Quesadillas
- Black Bean and Yam Quesadilla
- Black Bean and Yam Quesadillas
- Blackman Family Wraps
- Bleu Cheese Crumble
- Blue Cheese Beef Burgers
- Blue Cheese Bison Burgers
- Blue Cheese Smashed Potatoes
- Blue Cheese Vinaigrette
- Bread Salad with Cherries, Goat Cheese and Arugula
- Breakfast Frittata
- Bubbly Hot Shrimp Dip
- Caesar-style Asparagus
- Caramelized Fig and Blue Cheese Canapés
- Caramelized French Onion Soup "en Croute" baked with Gruyere and Petit Basque Cheeses
- Cheddar and Apple Corn Muffins
- Cheese Ravioli with Mint Pesto and Peas
- Cheesy Mini Macs
- Cherry and Hazelnut Salad
- Chèvre Torta with Smoked Salmon, Capers and Fresh Herbs
- Chèvre with Pistachios and Honey
- Chicken Croquettes
- Chicken Enchiladas
- Chicken Enchiladas
- Chicken Pasta Salad
- Chicken Pasta Salad with Asparagus and Lemon-Caper Vinaigrette
- Chicken Tortellini Soup
- Chipotle Turkey and Pumpkin Seed Quesadillas
- Classic Basil Pesto and Several Variations
- Classic Swiss Fondue
- Classic White Beans and Greens Soup
- Coconut Pecan Carrot Cake
- Cornmeal Crust Pizza with Black Bean Hummus, Caramelized Shallots, Winter Greens, Chèvre and Manchego Cheese
- Cozy Red Wine Braised Grass-fed Beef
- Cream of Broccoli Soup
- Creamy Asparagus Scrambled Duck Eggs in Egg Cups with Lemon Zest Crème Fraîche
- Crispy Potato Rösti with Warm Goat Cheese
- Crostini with First-of-the-season Goat Cheese and Rhubarb-Thyme Jam
- Curried Chutney Spread on Crisp Apple Slices
- Dungeness Crab in Phyllo Bundles
- Easy Chicken Enchiladas
- Easy Polenta Toss
- Eggplant-Crust Pizza
- Eggs Nestled in Greens
- Ensalada Mixta con Choclo (Peruvian Corn Salad)
- Escarole with Bean Soup
- Fall Farro Pilaf
- Fall Harvest Lasagna "Cupcakes"
- Fava Bean and Artichoke Salad
- Fennel and Basil Lasagna
- Festive Cuban Tortilla Torta with Warm Spices
- Festive Goat Cheese and Smoked Salmon Torta
- Feta Spread
- Fettuccine with Fresh Corn Pesto
- Fire-grilled Caesar Salad with Wild Alaskan Salmon
- First-of-the-season Organic Asparagus with Penne Pasta, Tuscan Style
- French Omelette with Sweet Peppers, Smoked Salmon and Gruyère
- French Onion Soup with Gruyere
- Fresh Berry and Orange Zest Tarts
- Fresh Corn Tamales
- Fresh Fava Bean Hummus with Crisp, Local Radish Salad
- Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns
- Fritelle di Zucchini (Zucchini Fritters)
- Frittata with Oven-Dried Tomatoes and Cheddar
- Fromage Pecan Spread
- Gluten-free Cornmeal Cake
- Goat Cheese Chocolate Truffles
- Goat Cheese Tostas
- Gorgonzola Chicken with Grapes and Figs
- Gorgonzola Smashed Potatoes
- Gorgonzola, Mascarpone and Hazelnut Crostini
- Grass-fed Beef Burgers with Caramelized Sweet Onions
- Green Chile Pesto Prawns
- Greens and Beans
- Greens and Nectarine Salad with Raspberry Vinaigrette
- Grilled Cheese with Marinated Onions & Whole-Grain Mustard
- Grilled Flatbread Pizza with a Variety of Seasonal Toppings
- Grilled Nectarines with Mascarpone and Blackberries
- Grilled Organic Apricots with Smokey Blue Cheese and Almonds
- Grilled Organic Pluots with Tieton Farm Bianca Cheese and Toasted Hazelnuts
- Grilled Pizza Rustica with Grilled Local Vegetables and Arugula
- Grilled Pizza Rustica with Pesto Simmered Turkey and Roasted Fall Peppers
- Grilled Steak Salad
- Grilled Wild Halibut with Greens, Hazelnuts and Sunflower Seed Pesto
- Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs
- Herbed Stuffed Mushrooms
- Hot and Bubbly Potato, Tart Apple and Cheese Gratin
- Huevos Rancheros
- Huevos Rancheros Breakfast Burrito
- Indian Summer Savory Stuffed Peppers
- Individual Springtime Omelette Parisienne
- Individual White Corn and Chèvre Puddings
- Insalata di Panzanella (Bread Salad)
- Israeli Salad
- Italian Bean Salad
- Italian Frittata
- Italian Sausage Soup
- Jarlsburg Tempeh Casserole
- Kale and Kielbasa Soup
- Kid-friendly Cheesy Black Bean Quesadillas
- Kitchen Sink One Pot Pasta
- Kitchen Sink Quiche
- Layered Mediterranean Picnic Sandwich (for a Group!)
- Leek Tart
- Leftover Turkey, Black Bean, Pumpkin Seed and Cheese Quesadillas
- Leftover Turkey, Stuffing and Cranberry Puff Pastry Turnovers
- Lemon-Caper Deviled Eggs
- Lentil, Tomato & Feta Salad
- Linguine with Spring Green Veggies Primavera
- Local cheese platter
- Low-fat Yogurt, Lime and Ginger Sauce
- Mac Chee Pea
- Manchego with Quince Paste
- Marinated Cherry Tomatoes over Warm Provolone Garlic Bread
- Massaged Kale and Currant Salad
- Mediterranean Chèvre Torta
- Mediterranean Lentil Salad Bites
- Mediterranean Quinoa Salad
- Mexican-style Stuffed Zucchini
- Mini Black Bean Tamale Pies
- Mixed Greens with Seasonal Berries, Feta and Almonds
- Mixed Greens with Strawberries, Marcona Almonds, Feta & Red Pepper Vinaigrette
- Mixed Organic Greens with Blue Cheese Vinaigrette
- Mixed Pea Salad with Pistachios and Mint
- Mochi Puffs
- Mushroom Crostini
- Mushroom filling
- Mushroom Quinoa Risotto
- Naturally Dyed Easter Eggs Using Onion Skins
- New Potato and Green Bean Salad in a Spice Blend Vinaigrette
- Night-before Quesadillas
- Northwest Arugula-Hazelnut Pesto
- Northwest Heirloom Tomato Tart with Caramelized Leeks and Local Cheeses
- Northwest-style Slaw
- Not So Traditional Caprese Salad
- Open-Faced Focaccia with Fava Bean Spread and Tofu
- Orange-Cream Cheese Frosting
- Organic Asparagus Strata with Zesty Mediterranean Garnish
- Organic Tomato, Cucumber, Spinach and Turkey Pinwheel Sandwiches
- Organic Winter Greens and Caramelized Leeks Parisienne
- Organic Winter Greens with Hazelnuts and Cranberries in Puff Pastry
- Orzo Salad
- Oven-poached Washington State Pears with Pecans, Blue Cheese and Balsamic Reduction
- Oven-roasted Jalapeño Poppers
- Oven-roasted Pears with Caramelized Shallots, Figs and Gorgonzola
- Pao de Queijo (Cheese Puffs)
- Pappardelle with Sautéed Prawns, Pepper Bacon and Candied Cherry Tomatoes
- Pasta alla Matriciana
- Pasta con Cavolo
- Pasta Con Piselli (Pasta with Peas)
- Pasta Primavera
- Pasta with Asparagus and Prawns
- Pasta with Greens and Feta
- PCC Artichoke Dip
- PCC Au Gratin Potatoes
- PCC Blue Cheese Potato Salad
- PCC Chicken Corn Tortilla Casserole
- PCC Chicken Tortilla Soup
- PCC Feta and Sundried Tomato Spread
- PCC French Potato Salad
- PCC Gorgonzola Roasted Pecan Spread
- PCC Hearty Greens Caesar
- PCC Luscious Layers
- PCC Mashed Yams and Goat Cheese
- PCC Parmesan Mixed Vegetables
- PCC Parsnip Mashed Potatoes
- PCC Pasta and Kale
- PCC Peas in a Pod
- PCC Pesto Tortellini
- PCC Pumpkin Ravioli Salad
- PCC Roasted Pepper and Artichoke Tapenade
- PCC Smoked Mozzarella Pasta Salad
- PCC Sockeye Classic Lox with Bagels, Dill and Capers
- PCC Southwest Corn Pudding
- PCC Summer Vegetable Salad
- Pear and Gorgonzola Pasta with Toasted Pecans
- Pear Oatmeal Muffins
- Penne al Balsamico
- Penne with Roasted Eggplant and Pepper Sauce
- Polenta and Black Bean Casserole
- Polenta e Porri (Polenta with Leeks)
- Portobello Crostini With Chevre and Oregano
- Potato and Egg Baskets
- Potato Corn Chowder
- Prosciutto and Goat Cheese Wrapped Asparagus
- Puff Pastry Canapés with Blue Cheese and Pears
- Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables
- Quick Asparagus Pasta Meal
- Quick Chicken and Peach Salad
- Raspberry Cheesecake Bars
- Raspberry, Feta, Walnut Salad
- Ravioli & Asparagus Salad
- Ravioli Lasagna with Baby Spinach and Northwest Portobello Mushrooms
- Ravioli Stew
- Raw Kale Salad with Lemon, Pecorino and Currants
- Red Chard, Gorgonzola, Polenta Surprise
- Rhubarb Tart with Honey-sweetened Whipped Cream
- Rick's Favorite Pasta
- Ricotta Cheese
- Risotto Milanese
- Roasted Acorn Squash with Quinoa
- Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli
- Roasted Asparagus and Wild Halibut Salad with Chèvre and Warm Rhubarb Vinaigrette
- Roasted Beet Summer Salad
- Roasted Beets with Sautéed Greens
- Roasted Butternut Squash with Penne Pasta
- Roasted Pear Salad
- Roasted Pears with Couscous and Winter Fruits
- Roasted Pumpkin and Salted Caramel Cheesecake
- Roasted Red Pepper Pesto with Red Chiles, Pine Nuts and Pecorino Cheese
- Roasted Root Vegetable Risotto with Fresh Sage
- Roasted Sweet Peppers and Goat Cheese in Extra-virgin Olive Oil
- Roasted Tomatoes, Peppers and Eggplant over Soft Polenta
- Roasted Vegetable Filling
- Rosemary Polenta Soufflé
- Rustic Puff Pastry Asparagus Tart with Goat Cheese, Thyme and Prosciutto
- Salade Verte (Seasonal Green Salad)
- Sausage, Lentil and Greens Soup
- Savory Cheesecake with Pear Compote Topping
- Savory Chèvre and Corn Pudding
- Savory Goat Cheese and Heirloom Tomato Tart with Tapenade Niçoise
- Savory Stuffed Pumpkin
- Savory Turnovers with Chard, Apples and Hazelnuts
- Seasonal Frittata
- Sexy Pan-seared Cauliflower with Brown Butter and Truffle Oil
- Shaved Asparagus Salad with Radishes
- Shiitake Mushroom Frittata
- Simple Pasta Ella with Colorful Garden Vegetables
- Smoked Salmon Frittata
- Smoked Salmon Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
- Smoked Salmon Reuben Sandwich
- Smoked Salmon Spread
- Smoked Wild Salmon Mousse Canapés on Baguette Crostini
- Smørbrød
- Spaghetti with Meatball Sauce
- Spanish Chickpea Salad
- Spicy Green Salad with Pears and Manchego
- Spicy Roasted Red Pepper Pesto with Pistachios, Feta and Mint
- Spicy Squash Salad with Lentils and Goat Cheese
- Spinach and Ricotta Calzones
- Spinach and Strawberry Salad
- Spoon Cheesecake
- Spring Asparagus Tart
- Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata
- Spring Sunshine Salad with Citrus Parmesan Dressing
- Spring Vegetable Risotto with Fava Beans, Morels and Pea Vines
- Steak & Pepper Tacos
- Stout and Cheddar Beef Burgers
- Strawberries with Mascarpone Cream
- Stuffed Baked Tomatoes
- Stuffed Chicken Breast
- Stuffed Mushrooms with Balsamic Reduction
- Succulent Cheese Fondue
- Summer Harvest Celebration Tart with Organic Heirloom Tomatoes
- Summer Tomato Insalata with Grilled Bruschetta
- Summer Tomatoes, Fresh Mozzarella & Basil Salad
- Sunny Day Risotto with Sugar Peas
- Sweet Delicata Succotash with Edamame
- Tempeh "Neat"-Loaf*
- Tempeh Reuben
- The Best Turkey Burger
- The Elegant Parisian (pizza)
- The Not-So-Classic Northwesterner (pizza)
- Three Local Cheese Fondue
- Three Local Cheese Fondue with Roasted Apples and Butternut Squash
- Three Meals and a Chicken
- Three-cheese Polenta
- Tomato Tarts with Goat Cheese and Basil
- Tortilla Black Bean Casserole
- Tortilla Soup
- Traditional Caesar Salad Dressing
- Turkey Pot Pie with Cream Cheese Crust
- Turkish Zucchini Pancakes
- Tuscan Pappardelle with Spring Peas, Hazelnuts, White Beans and Chive Blossoms
- Upside-down Cheese Fondue
- Vegan Béchamel Sauce
- Vegetarian Tamales
- Vegetarian Tortilla Soup
- Warm French Green Lentil Salad
- Warm Onion and Mozzarella Salad
- Warm Pear and Organic Baby Greens Salad with Primrose Chèvre Cheese Medallions
- Warm Pear Salad
- Warm Potato Salad with Goat Cheese
- Warm Provolone Garlic Bread
- Warm Roasted Root Vegetable Salad with Hazelnuts, Chèvre and Aged Balsamic
- Warm Salad of Roasted Asparagus
- Warm Salad of Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese
- Watermelon Salad with Tomatoes, Feta and Pistachios
- White Bean and Sausage Soup
- Wild Dungeness Crabmeat Tart
- Wild Mushroom, Pear and Goat Cheese Turnovers
- Wild Rice Salad with Roasted Squash and Shallots
- Wild Salmon Fillets with Basil and Hazelnut Crust
- Wrap and Roll
- Zucchini Parmigiana with Basil and Capers
- Zucchini Ribbons with Herbed Goat Cheese
How to store cheese
After opening a package of cheese, wrap it in wax paper to store in the fridge.
Freezing cheese changes its texture, so some cheeses freeze better than others. Hard cheeses such as Parmesan freeze well, especially if you grate them before freezing. Store in an airtight container. If freezing brie or other soft cheeses, first cut them into sections and wrap them. Remove from freezer and place in the fridge to thaw several hours before eating.
Protect your cheese
To improve longevity, wrap your choice in Formaticum Cheese Paper, popular with cheesemongers and available in the PCC Deli. The double layer traps in humidity but keeps moisture off the surface of the cheese.
Watch videos with cheese
Learn how to build your own cheese platter, how to pair beer and cheese and visit a local goat-cheese dairy with our collection of PCC cheese videos!
- PCC Quick Sips: How to pair cheese with beer. Watch now »
- Take a tour of Tieton Farm & Creamery in Washington's sunny Yakima Valley. Watch now »
- Learn tips on entertaining with cheese from Leon Bloom, PCC's Deli Merchandiser on KING 5 TV "New Day Northwest". Watch now »
- Make your own succulent cheese fondue! PCC Chef Lynne Vea shows you how.