Owned and operated by Suzanne and Roger Wechsler,
Samish Bay Cheese farms 150 acres in the northwest
corner of Skagit County, Washington. They have a
mixed herd of Jersey, Milking Shorthorn, Dutch
Belted and cross-breeds. They raise the heifers to
milk for cheese. The steers are raised for beef.
Surrounded by Samish Bay, the Chuckanut Mountains
and the grass-green fields of the Skagit/Samish
Valley, they are in an environment well suited to
organic farming. They raise their animals from
birth on 100% organic feed. They animals are
pastured except when the fields are too wet.
They are farmstead cheesemakers, which means they make cheese on the farm, from the milk of their own herd. They are also artisan cheeesmakers, so their cheese receives the hands on detailed attention that only a quality-conscious, small-scale operator can provide. Samish Bay Cheese is also Certified Organic. They make cheese year round, and you can taste the seasonal variations.
Look for these varieties at the Skagit Valley Food Co-op:
-Gouda, a traditional Dutch cheese, is mild and creamy when young. Aged Gouda develops a nice sharp flavor, becoming drier and crumbly over time. Look for flavored Goudas, including Herb (parsley, chives, garlic), Cumin, Nettle, Caraway, and a Chili/Chive/Onion blend.
-Mont Blanchard is a cheddar style cheese, named after our local mountain. Available mild, medium, sharp, and extra sharp. Chipotle Cheddar is a spicy variation on this cheese.
-Montasio is a traditional cheese of Friuli-Venezia Giulia, in northeastern Italy. It is aged a minimum of six months. It is a fine, full flavored, hard cheese that grates well.
-Port Edison, Samish Bay Cheese own creation, is softer than our their other aged cheeses. They make it from raw milk, and age at least nine months. It is sharp and very flavorful.
-They are now making fresh cheeses, including Mozzarella, Farmer Cheese, Fresh Curds (curd crumbles), Feta, and Queso Fresco.
Samish Bay Cheese/Rootabaga Country Farm
Roger & Suzanne Wechsler
P.O. Box 202
Bow, WA 98232
http://www.samishbaycheese.com/
They are farmstead cheesemakers, which means they make cheese on the farm, from the milk of their own herd. They are also artisan cheeesmakers, so their cheese receives the hands on detailed attention that only a quality-conscious, small-scale operator can provide. Samish Bay Cheese is also Certified Organic. They make cheese year round, and you can taste the seasonal variations.
Look for these varieties at the Skagit Valley Food Co-op:
-Gouda, a traditional Dutch cheese, is mild and creamy when young. Aged Gouda develops a nice sharp flavor, becoming drier and crumbly over time. Look for flavored Goudas, including Herb (parsley, chives, garlic), Cumin, Nettle, Caraway, and a Chili/Chive/Onion blend.
-Mont Blanchard is a cheddar style cheese, named after our local mountain. Available mild, medium, sharp, and extra sharp. Chipotle Cheddar is a spicy variation on this cheese.
-Montasio is a traditional cheese of Friuli-Venezia Giulia, in northeastern Italy. It is aged a minimum of six months. It is a fine, full flavored, hard cheese that grates well.
-Port Edison, Samish Bay Cheese own creation, is softer than our their other aged cheeses. They make it from raw milk, and age at least nine months. It is sharp and very flavorful.
-They are now making fresh cheeses, including Mozzarella, Farmer Cheese, Fresh Curds (curd crumbles), Feta, and Queso Fresco.
Samish Bay Cheese/Rootabaga Country Farm
Roger & Suzanne Wechsler
P.O. Box 202
Bow, WA 98232
http://www.samishbaycheese.com/
Samish Bay Cheese, Bow
Suzanne, Roger, and Jim
