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Beechers Mac & Cheese


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Humble Beginnings

Beecher's Handmade Cheese was founded in 2003 in Seattle’s historic Pike Place Market. At the time, Seattle didn’t have any local cheese makers — and Kurt Beecher Dammeier wanted to change that. A fan of Cougar Gold (a cheddar cheese developed at Washington State University, Kurt’s alma mater), Kurt set off to develop something just as creamy and delicious. He worked with a third generation cheesemaker to lock in his recipe, finding the perfect balance with a blend of Jersey and Holstein dairy milk. Today, visitors can watch this original recipe come to life at Beecher’s storefronts in both Seattle and New York City’s Flatiron district.

Beecher Street Corn

Handcrafted, Artisan Cheese

Beecher's Handmade Cheese starts with fresh, pure milk from local farms and applies the traditional methods used by cheesemakers for thousands of years. This results in a higher quality, creamier product, all without artificial preservatives, flavor enhancers, sweeteners, colors or hydrogenated oils. Each pasta and side dish boasts their signature Flagship cheese — a gruyere cheddar combination that retains its nutty and sharp flavor profile even when melting. From their “World’s Best” Mac & Cheese to their roasted potatoes and street corn sides, Beecher’s delivers comfort food classics with an artisan flair.

Beechers Flagship Cheese

Giving Back

In keeping with Beecher’s commitment to pure food, Beecher’s donates 1% of every purchase to The Beecher's Foundation — which inspires kids to make healthy food choices for life. In the foundation’s free Pure Food Kids workshops, fourth and fifth grade students become food detectives, learning the skills to read nutrition labels and ingredient lists, and learning to recognize misleading messaging in food commercials and advertising.

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