Producer profile

Samish Bay Cheese
Chuckanut Mountain, Skagit County, Washington

by Alicia Lundquist Guy

(Sound Consumer, Jan. 2003) — Few moments can make one appreciate good food more than an afternoon meal of crisp fresh apples, big chunks of artisan bread and the very best farmstead cheese. We are fortunate to have a plentiful supply of all the delectable components of this light feast all in the same region.

At the base of Chuckanut Mountain in Skagit County, nine Jersey cows with big brown eyes munch slowly in a wide open grassy field. This pastoral setting is part of Samish Bay Cheese — a true dairy farmstead where fresh milk is made into beautiful cheeses only yards from the milking parlor. Roger and Suzanne Wechsler have been the proprietors of this little piece of paradise for four years.

All of the certified organic cheeses are handcrafted on-site by three part-time cheesemakers in a steamy but remarkably spotless room off the barn. Even the floor of the barn and the milking stations have a noteworthy mark of tidiness. The barn smells of fresh grain and bales of hay, grown on the farm and stacked neatly under the domain of the resident barn owl. One can sense the generations of hard work that linger in this old barn. It ties in well to the feeling that this is how cheese should be made.

Six cows are milked twice a day, 12 hours apart. The milk is stored in large refrigerated tanks and pumped into the cheese room every three days. Here it's made into one of three Samish Bay cheeses — a rich, creamy Gouda; a sharp, dry Mont Blanchard (named after the local mountain); or a hard, Italian Montasio. It takes about 700 pounds of milk to make 80 pounds of cheese. After the curds develop, they're pressed into two- or six-pound European molds. The cheese is turned daily until dry and then waxed or wrapped and carried to the aging room, where the wheels remain for two months to more than a year, depending on the perfect ripening age.

A cheese lover's paradise for visitors, it's hard and rewarding work for Roger, Suzanne, Jim Morgan (their key worker) and the half-dozen others on the farm. Oh, but what an office — to be able to stop for a moment and look out upon life at its most peaceful. A perfect setting for some good cheese, artisan bread and ripe fruit.

See the Samish Bay Cheese Web site for more information.