Skagit Food Co-op blog:

the Cheese Whisperer

Cheese Whisperer: New Skagit Maid

Join us in welcoming Skagit Maid, one of our area’s newest cheese makers to the Co-op’s Specialty Cheese Island. In Spring 2016, owner and cheese maker Dorothy Bradshaw received her license to produce cheese in her retro-fitted, orange-floored garage on Samish Island. The result is mouth-watering, fresh Ricotta and Camembert: the cheese that inspired the whole operation.

Visit the Co-op and support this courageous local artisan by treating yourself to some excellent cheese. We now offer:

  • ricottabcaonSkagit Maid Ricotta — golden and spreadable, this fresh cheese is made with whole Guernsey cow milk, freshly squeezed lemon juice, a little vinegar and salt. That’s it. Skagit Maid crafts their Ricotta in small batches (well, everything there is made in small batches), so it can travel from the farm to your mouth when it’s as fresh as possible. Ricotta is a versatile cheese, equally at home with savory and sweet foods. Enjoy it for breakfast, spread on toast with jam, or swirl it into pesto or salad dressings for extra tangy flavor and a rich, creamy texture. Or create a simple, satisfying appetizer by mixing some ricotta with fresh herbs and diced tomatoes, then add a dollop to sliced baguette, and top with crumbled bacon.
  • Skagit Maid Camembert — modeled on a soft-skagitmaidcamieripened French classic, Skagit Maid’s Camembert is embraced by a soft, white rind on the outside and reveals a gorgeous, pale yellow gooey interior. With a mellow tang, this cheese is elegant and flavorful without being overpowering. Enjoy this gem with bread or crackers, fruit, jam, honey, or as a part of a decadent grilled cheese sandwich (tip: add sliced pears or apples to that sandwich). Serve Skagit Maid Camembert with dry sparkling cider, lagers, and wheat ales, champagne or Prosecco, or lighter red wines.
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.