Beecher's Handmade Cheese Flagship Reserve

$18.00 / 7.2 oz Eachprice is $18.00 by 7.2 oz Each

Pasteurized
Microbial Rennet
Age: 13 Months
Cow Milk
by Beecher's Handmade Cheese
United States

Approachable
Adventurous

Beecher’s makes their Flagship Reserve on days when the milk composition is just right. Then, and only then, they craft this special version of their signature Flagship cheese with the last curds on the table. The wheels are then clothbound and open-air aged to develop a natural rind, which concentrates the already rich, robust nutty flavor and produces a long, earthy finish. Savor with a dollop of Sidehill Farm Raspberry Jam. Dropship items are excluded from our substitutions policy.

“At my last dinner party, I went all Beecher’s on my cheese board—Flagship Reserve was the star, alongside Marco Polo Reserve, Flagsheep, and a berry compote."

Murray’s Marketing – New York, NY

World Championship Cheese Contest 2024

ACS 2024- 1st Place

Pasteurized Cow's Milk, Salt, Culture, Enzymes

Through our partnership, Beecher's orders will be shipped from an alternate facility outside of Murray’s. You will receive a separate tracking number from Beecher's for your order.
Flagship is made using the cheddaring process, and the cheesemakers add both cheddar and Gruyère cultures. The Gruyère cultures bring a distinct nuttiness to the cheese.
Cheddar dates back to the Middle Ages, with origins in the village of Cheddar located in Somerset, England. The term cheddar refers not only to a style of cheese but also the process used to make it.
Cheddaring is a technique where, after the curd is cooked and whey is drained, the curds are piled and cut into long slabs, which are turned and stacked over and over, consolidating and firming up as the rest of the whey drains.
Clothbound cheeses are rubbed in butter or lard and wrapped in cheesecloth—Beecher's uses butter. When the cloth is removed, the cheese is left with a mottled rind with aromas of fresh butter and earth.
During aging, Flagship Reserve loses 14-16% of its moisture, creating a rich, concentrated flavor and creamy finish.

In 2003, lifelong cheese lover Kurt Beecher Dammeier opened Beecher’s Handmade Cheese in Seattle’s historic Pike Place Market.
Visitors can watch their favorite cheeses come to life through Beecher’s glass-walled cheesemaking locations.
Beecher’s uses traditional methods perfected by cheesemakers over thousands of years and crafts cheeses free of artificial ingredients and colors. The premium milk used to produce Beecher’s cheese contains no added rBST.
From their signature Flagship cheese to extra-aged varieties, clothbound wheels to exciting flavored options, their products are as delicious as the fresh milk they’re made from, which comes from local farms.

Family Owned