Glorious cheese
It's hard to beat fresh mozzarella with heirloom tomatoes, the perfect farmstead cheese paired with your favorite charcuterie, a creamy Brie with warm baguette.
We stock our stores with a broad range of artisanal delights from cheese-loving nations and domestic purveyors alike. We also carry organic pre-packaged cheeses.
- 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.
All cheese at PCC is made from the milk of dairy animals not treated with antibiotics, growth stimulants and artificial hormones so that all you taste is pure goodness. Learn more about our quality standards.
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
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
Blackman Family Wraps
Bleu Cheese Crumble
Blue Cheese Beef Burgers
Blue Cheese Bison Burgers
Blue Cheese Smashed Potatoes
Blue Cheese Vinaigrette
Breakfast Frittata
Caesar-style Asparagus
Caramelized Fig and Blue Cheese Canapés
Caramelized French Onion Soup "en Croute" baked with Gruyere and Petit Basque Cheeses
Cherry and Hazelnut Salad
Chicken Croquettes
Chicken Enchiladas
Chicken Enchiladas
Chicken Pasta Salad
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
Couscous Salad
Cozy Red Wine Braised Grass-fed Beef
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
Ensalada Mixta con Choclo (Peruvian Corn Salad)
Escarole with Bean Soup
Fall Farro Pilaf
Fava Bean and Artichoke Salad
Festive Cuban Tortilla Torta with Warm Spices
Festive Goat Cheese and Smoked Salmon Torta
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
Goat Cheese Quesadillas with Roasted Red Pepper Sauce
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 Flatbread Pizza with a Variety of Seasonal Toppings
Grilled Nectarines with Mascarpone and Blackberries
Grilled Organic Apricots with Smokey Blue Cheese and Almonds
Grilled Pizza Rustica with Grilled Local Vegetables and Arugula
Grilled Pizza Rustica with Pesto Simmered Turkey and Roasted Fall Peppers
Grilled Steak Salad
Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs
Hot and Bubbly Potato, Tart Apple and Cheese Gratin
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
Lentil, Tomato & Feta Salad
Local cheese platter
Low-fat Yogurt, Lime and Ginger Sauce
Marinated Cherry Tomatoes over Warm Provolone Garlic Bread
Massaged Kale and Currant Salad
Mediterranean Chèvre Torta
Mediterranean Lentil Salad Bites
Mexican-style Stuffed Zucchini
Mixed Greens with Seasonal Berries, Feta and Almonds
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 Day Spring Salad
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
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
Parmesan Artichoke Balls
Pasta alla Matriciana
Pasta con Cavolo
Pasta Con Piselli (Pasta with Peas)
Pasta Primavera
Pasta with Asparagus and Prawns
PCC Artichoke Dip
PCC Au Gratin Potatoes
PCC Blue Cheese Potato Salad
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 Summer Vegetable Salad
Pear and Gorgonzola Pasta with Toasted Pecans
Pear Oatmeal Muffins
Pear Salad with Cabrales Cheese and Toasted Pecans
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 Corn Chowder
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
Quinoa-stuffed Acorn Squash
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 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 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 Squash and Wild Rice Salad
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
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 Mushrooms
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 Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
Smoked Salmon Spread
Smoked Wild Salmon Mousse Canapés on Baguette Crostini
Smørbrød
Spaghetti with Meatball Sauce
Spanish Chickpea Salad
Spicy Roasted Red Pepper Pesto with Pistachios, Feta and Mint
Spinach and Ricotta Calzones
Spinach and Strawberry Salad
Spinach Arugula Pesto
Spoon Cheesecake
Spring Asparagus Tart
Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata
Spring Vegetable Risotto with Fava Beans, Morels and Pea Vines
Strawberries with Mascarpone Cream
Stuffed Baked Tomatoes
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 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
Vegan Béchamel Sauce
Vegetarian Tamales
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 Salmon Fillets with Basil and Hazelnut Crust
Wrap and Roll
Zucchini Parmigiana with Basil and Capers
Zucchini Ribbons with Herbed Goat Cheese
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
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
Blackman Family Wraps
Bleu Cheese Crumble
Blue Cheese Beef Burgers
Blue Cheese Bison Burgers
Blue Cheese Smashed Potatoes
Blue Cheese Vinaigrette
Breakfast Frittata
Caesar-style Asparagus
Caramelized Fig and Blue Cheese Canapés
Caramelized French Onion Soup "en Croute" baked with Gruyere and Petit Basque Cheeses
Cherry and Hazelnut Salad
Chicken Croquettes
Chicken Enchiladas
Chicken Enchiladas
Chicken Pasta Salad
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
Couscous Salad
Cozy Red Wine Braised Grass-fed Beef
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
Ensalada Mixta con Choclo (Peruvian Corn Salad)
Escarole with Bean Soup
Fall Farro Pilaf
Fava Bean and Artichoke Salad
Festive Cuban Tortilla Torta with Warm Spices
Festive Goat Cheese and Smoked Salmon Torta
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
Goat Cheese Quesadillas with Roasted Red Pepper Sauce
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 Flatbread Pizza with a Variety of Seasonal Toppings
Grilled Nectarines with Mascarpone and Blackberries
Grilled Organic Apricots with Smokey Blue Cheese and Almonds
Grilled Pizza Rustica with Grilled Local Vegetables and Arugula
Grilled Pizza Rustica with Pesto Simmered Turkey and Roasted Fall Peppers
Grilled Steak Salad
Hearty Winter Greens and Wild Rice Soup with Miniature Meatballs
Hot and Bubbly Potato, Tart Apple and Cheese Gratin
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
Lentil, Tomato & Feta Salad
Local cheese platter
Low-fat Yogurt, Lime and Ginger Sauce
Marinated Cherry Tomatoes over Warm Provolone Garlic Bread
Massaged Kale and Currant Salad
Mediterranean Chèvre Torta
Mediterranean Lentil Salad Bites
Mexican-style Stuffed Zucchini
Mixed Greens with Seasonal Berries, Feta and Almonds
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 Day Spring Salad
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
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
Parmesan Artichoke Balls
Pasta alla Matriciana
Pasta con Cavolo
Pasta Con Piselli (Pasta with Peas)
Pasta Primavera
Pasta with Asparagus and Prawns
PCC Artichoke Dip
PCC Au Gratin Potatoes
PCC Blue Cheese Potato Salad
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 Summer Vegetable Salad
Pear and Gorgonzola Pasta with Toasted Pecans
Pear Oatmeal Muffins
Pear Salad with Cabrales Cheese and Toasted Pecans
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 Corn Chowder
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
Quinoa-stuffed Acorn Squash
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 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 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 Squash and Wild Rice Salad
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
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 Mushrooms
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 Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
Smoked Salmon Spread
Smoked Wild Salmon Mousse Canapés on Baguette Crostini
Smørbrød
Spaghetti with Meatball Sauce
Spanish Chickpea Salad
Spicy Roasted Red Pepper Pesto with Pistachios, Feta and Mint
Spinach and Ricotta Calzones
Spinach and Strawberry Salad
Spinach Arugula Pesto
Spoon Cheesecake
Spring Asparagus Tart
Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata
Spring Vegetable Risotto with Fava Beans, Morels and Pea Vines
Strawberries with Mascarpone Cream
Stuffed Baked Tomatoes
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 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
Vegan Béchamel Sauce
Vegetarian Tamales
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 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 »