Skagit Food Co-op blog:

the Cheese Whisperer

Local Acme Cheese

acmebriesCheck out the cheese island for new artisan, hand crafted cheese in our own backyard. Acme Cheese is based locally in Acme, WA, in the South Fork Valley between the northern Cascade Mountains and Lake Whatcom. Crafted with fresh pasteurized cow’s milk from Northwest family farms, these cheeses bring world-class sophistication to our region.

Acme Cheese produces soft-ripened cheeses in the French tradition as well as classic American styles. Acme Jack, their signature cheese, is a great example of how farm-direct cheese can have tremendous (sometimes unexpected) flavor. This twist on creamy, mild Monterey-style Jack cheese delivers a smooth texture and a well-developed, rich flavor similar to an imported Havarti or Gouda cheese. Perfect for melting in recipes or enjoying on crusty bread. In addition to Acme Jack, we also have the following from Acme Farms:

Acme Petit Brie — ooey, gooey brie-style cheese with a soft, edible white rind and creamy interior. Acme’s brie has delicate, mild grassy flavors with a soft and pleasant tartness. Serve with your favorite bread or cracker, alongside fresh sliced apples, spiced nuts, and locally made Quinn’s Pepper Jelly (available atop the Specialty Cheese Island).

Acme Camembert — a slightly stronger, soft ripened cheese with flavors of tart cream, earthy mushrooms, and white pepper. Pair it with your favorite sparkling wine or hard apple cider, as well as fresh figs (or Dalmatia Fig Orange spread), local honey, olives, and rustic bread.

Support your local cheese makers – take home a round of Petit Brie, Camembert or wedge of Acme Jack today!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.