Welcome to Washington Cheese Guild! PDF Print E-mail

We are an association of cheese enthusiasts dedicated to all things cheese. This site serves as a centralized point for cheesemakers, cheesemongers, retailers, chefs, farmers, hobbyists, dairy workers, homesteaders, and anyone else interested in cheese. We not only celebrate the local Washington artisan cheese industry, but also encourage and support the global cheese community. Membership is not restricted to Washington state or commercial producers. There are many resources available for free on this site, and many more available once you join the guild. You can explore our collection of cheesemaking howtos, read the latest news, post on the forum, and check out the latest happenings on the calendar.

We are currently working on the site. Please visit us soon for updated news, articles, cheesemaking howtos, and more. In the mean time, feel free to join the Facebook group and register on the site.

Congratulations to ACS Winners! PDF Print E-mail
Written by Pav   
Monday, 30 August 2010 19:23
Washington State held its own and our cheesemakers took some top awards. Congratulations to Beecher's Handmade Cheese, Black Sheep Creamery, Estrella Family Creamery, Jacobs Creamery, Mt. Townsend Creamery, Mystery Bay Farm, Samish Bay Cheese, Silver Springs Creamery, and Willapa Hills Cheese.
If the Macbeth Witches Were Cheesemakers PDF Print E-mail
Written by Pav   
Here's what they'd chant:

Round about the cheese vat go:
Raw milk fresh and white as snow.
Powdered creatures in death’s moan
Ransomed through the frozen zone
Young calf stomach sleeping got,
Mix thou first i’ the charmed pot.

Double, double, toil and trouble,
fire burn and rennet bubble

Calcium chloride, just a flake,
In the cauldron boil and bake;
Pinch of pepsin from a hog,
Save the whey for a hungry dog,
Lipase for an extra zing
Gather up the curds and wring
'till in twain and twixt they cling
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Double, double, toil and trouble,
fire burn and rennet bubble

Pack the curds into a loaf,
Shape and mold that tasty oaf
Waiting slyly for the dark
T' slather it with salt and marc
Bitter herb of ghostly brew
Stinging nettle, sprig of rue,
Slivered in the moon's eclipse,
Pepper dust and  blackened tips,
(Finger o' whiskey for the lips)
Tongue of truth and gift of gab
Make the gruel thick and slab.
Add thereto an enzyme's chaudron,
For the ingredients of our cauldron.

Let the coolbot work its good,
Then the charm is fit for food.
ACS or Bust PDF Print E-mail
Written by Pav   
Wednesday, 25 August 2010 23:31
We're so fortunate to have the annual American Cheese Society conference, judging, and festival of cheese right here in Seattle. Registration starts today, and there have been some tours to some of our amazing cheesemakers, such as Gothberg Farms, Estrella Family Creamery, Willapa Hills Farmstead Cheese, Black Sheep Creamery, and Mt. Townsend Creamery just to name a few. We're going all three days to learn, talk, taste, and live cheese -- and promote our local cheesemakers of course. If you're going; we'll see you there.
Progress and Upcoming Articles PDF Print E-mail
Written by Pav   
Tuesday, 27 July 2010 14:34
It's been a busy start to the week, but we managed to finish the first draft of the WA Cheese Trail brochure and send it off for review. Plans this week are to finish that and also try to finish a cheddar cheese howto and an article on starter culture options and how to manage them in house without having a complicated lab. Lots of work!
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