Willapa Hills Handcrafted Farmstead & Artisan Cheese

Calf & Kid in Seattle Offers a Great Way to Fulfill Your New Year's Resolution!

2012-01-10T09:04:00.000-08:00


Cheese Class: Cheese 101 Love cheese? Want to learn more about it? Who doesn't! In this class we'll guide you through all the essentials of cheese knowledge, from the udder to the curd. Tasting will include classic selections from some of the most reputative cheesemaking areas of the world and our own hard-working creameries here in the United States. This popular class is being held monthly on the following dates: Sunday, January 22nd 6 -8 p.m. Sunday, February 19th 6 - 8 p.m. Sunday, March 18th 6 - 8 p.m. $35 per person Reservations must be made through the shop in person, or call 206.467.5447

OPEN
EVERY DAY
11 - 7

How Does Willapa Hills Cheese Celebrate the New Year? New Packaging, Enhanced Quality, New Varieties!

2012-01-09T10:05:00.000-08:00

Willapa Hills Cheese rang in the New Year by unveiling a number of exciting changes to two of our favorite products families, our Baw Faw Peak Yoghurt Cheeses and our Artisan Cheese Spreads.

New packaging will help our cheese fans find us in their favorite cheese or dairy case. New production equipment has enhanced and extended their tasty natural goodness. New varieties of our Artisan Cheese Spreads have something to offer those who do - and do not - feel Blue! And finally, MS Mobi Tags on all our packaging will link customers to our mobile website. In time the Tags will lead to special discounts and offers for those who love Willapa Hills Cheese! Check out our new marketing sheets to read more about what's new for 2012!

To download a pdf version of the Artisan Spread marketing sheet click HERE. To download a pdf of the Yoghurt Cheese marketing sheet click HERE.

Please let us know if you have questions or would like assistance locating any of Willapa Hills' natural cheese and dairy products. Happy New Year!

SU Magazine - AlumniFocus - Say Cheese - Seattle University

2011-12-06T09:21:00.000-08:00

SU Magazine - AlumniFocus - Say Cheese - Seattle University

Willapa Hills Holiday Farm Store is Now Open!

2011-12-03T18:12:00.001-08:00

Check out the Joy...

...Three Cheese Trio, 3 Wheels of Awesomeness,

Wheel the Love and so much more!

Enjoy Willapa Hills Cheese this holiday season. The perfect gift for family, friends, co-workers and for you! Check out the Cheese!

Willapa Hills Gifts of Cheese for the Holidays!

2011-12-03T07:42:00.001-08:00

The Team at Willapa Hills is putting together some delicious cheese combinations for the holidays. Looking for a special Cheesy Gift for that special someone? Seeking a unique holiday "thank you" for customers or associates? Wishing you could include your favorite Farmers Market cheese in your holiday celebration?

Santa's sheep (and cows) have been listening! From our Aged Cheese Trio to our Yoghurt Cheese Sampler we have a cheese (or two or three) for every occasion shipped right to you! Stay tuned to our blog and Virtual Holiday Farm Store for detailed holiday cheese gift giving information.

Aged Cheese Trio: A delicious wedge of Two-Faced Blue, Big Boy Blue & Pluvius.

Three 1/4 lb. wedges - $29.50
Three 1/2 lb. wedges - $49.00

3 Wheels of Awesomeness: One wheel of Little Boy Blue and Two Wheels of our new aged cheese Pluviet (non blue). Each wheel weighs approximately 3/4 lb.

Three full 3/4 lb wheels (actual weight will vary) - $59.00

Yoghurt Cheese Sampler: One each of Traditional, Sweet Honey, Sunny Citrus, Orange Blossom, Red Raspberry & Savory Herb. Additional shipping charge may apply for this offering outside of WA and OR.

Six 6 ounce tubs (1 each variety) - $40.00

Artisan Cheese Spreads: Two each of Fig (no blue), Bacon Blue Cheese and Cranberry Blue Cheese Spreads. Additional shipping charge may apply for this offering outside of WA and OR.

Six 6 ounce tubs (2 each variety) - $45.00

Wheel the Love: Whole wheels of Two-Faced Blue and Big Boy Blue and half wheels of Pluvius are available for purchase for larger gatherings or gifts.

One 5 pound half-wheel of Pluvius (actual weight will vary) - $125.0
One 5 pound wheel of Big Boy Blue (actual weight will vary) - $125.00
One 7 pound wheel of Tw-Faced Blue (actual weight will vary) - $185.00

Artisan Cheese Custom Party Packs: Contact us if you have questions or would like us to customize a bulk order.

Prices INCLUDE shipping unless otherwise noted. One to two days in WA & OR. Two to three days in most areas of the US outside of WA & OR. For best results plan to enjoy cut cheeses upon (or soon after) arrival. Tubs and uncut wheels may be stored unopened/uncut for a period of time per care instructions.

Detailed ordering instructions can be found at our website: http://willapahillscheese.com/farmstore.html

Order by December 11th and select a ship date of December 13, 20, 27
Order by December 18th and select a ship date of December 20 or 27
Order by December 24th for a December 27 ship date.

Wishing Ewe a holiday filled with good cheer and Willapa Hills Cheese!

Willapa Hills Pig Dairy?

2011-10-29T10:43:00.000-07:00

OK, probably NOT! We just wanted to share a few pictures of Saturday's litter of Tamworth piglets. Pretty cute! Tamworths are a heritage breed. Ours arrived last spring and have been an enjoyable addition to our farm. Thanks to Scott and Shelly for serving as early morning midwives on this frosty morning in the Willapa Hills...

Join Willapa Hills at the 2011 Wedge this Saturday!

2011-10-05T10:52:00.000-07:00

Big Boy Blue & Pluvius Arrive in the Big Apple!

2011-09-08T18:38:00.000-07:00

Willapa Hills Cheese has arrived in the Big Apple! Wheels of Big Boy Blue & Pluvius are arriving in NY as we write this post. We know we have fans in New York City and we want to enlist your help in sharing our cheese with your favorite cheese shop, cheese monger or chef in New York City! Give them a call and see if we can hook them up with some complimentary samples. If they are up for it, drop us an e-mail at Willapa Hills Cheese in New York, noting their contact information - name, business, e-mail and address. We will make sure they receive personalized samples of two of our finest aged natural rind cheeses!

Two-Faced Blue & Cured in Boulder!

2011-09-07T16:12:00.000-07:00

Capriole o'Banon and Wilappa Hills Two-Faced Blue (PAUL AIKEN)

Willapa Hills had the honor of a visit nearly a year ago by Will Frischkorn and Coral Ferguson as they searched the country looking for artisan cheeses and meats to stock their future store Cured on Pearl Street in Boulder, Colorado. Check out a recent blog entry by the dailycamera. It's a great story about two people who shared a dream and then made it come true. There is nothing more American than that! Congratulations Will and Coral and thanks for including Willapa Hills Cheese!

Blue Moon Burgers Meets Big Boy Blue!

2011-08-03T22:08:00.000-07:00

Looking for a fabulous burger in Seattle? Check out The Evergreen State Burger at Blue Moon Burgers this August. Topped with Willapa Hills own Big Boy Blue, you won't want to miss this mouth watering testament to the pairing of pasture raised beef and artisan blue cheese!

Blue Moon Burgers is located in Fremont, South lake Union and later this month on Broadway. Stop by and enjoy a mouthful of culinary inspiration!

Summer/Fall Internship Opportunity at Willapa Hills!

2011-07-17T12:53:00.000-07:00

Willapa Hills has an opening in its Internship Program for the late summer and early fall session beginning in August and continuing through September or October. Applications are also being accepted for all 2012 Internship Sessions.

Immerse yourself in life on a small farm, dairy and creamery during this three month internship. Room and board and a small stipend are provided for this volunteer position. Help us get the word out! More information is available on our web site by clicking here! To request an application and schedule an interview e-mail us at internships@willapahillscheese.com.

Willapa Hills Thanks You for Three Great Years!

2011-07-04T23:29:00.000-07:00

Today, July 4th, is the third anniversary of our first batch of cheese made in our licensed creamery. It is the perfect occasion to thank you for your support. We look forward to sharing the excitement of our next three years with you - and of course count on some fabulous cheese along the way!

Whole Foods Local Forager Visits Willapa Hills!

2011-07-01T00:07:00.000-07:00

Amy & Denise talk cheese in the Willapa Hills Creamery

Denise Breyley, Whole Foods West Coast Forager, recently visited Willapa Hills Farm. Check out her blog The Local Forager to find our more about her visit to Willapa Hills and other farms, producers and shops throughout the Northwest!

Kate's Sheep & Cheese Postcards from Sicily!

2011-06-30T10:42:00.000-07:00

Hello Willapa Hills Cheese Fans!

It's Kate (Stephen and Amy's niece and Marilyn's granddaughter and once-upon-a-time Willapa Hills Sheep Dairy worker) here, to share with you some of the sheep cheese culture I have happened upon during my internship on a horse farm outside of Catania, Sicily, Italy. Little did I know my time spent milking sheep in small town SW Washington would lead to a cross-culture connection with the Sicilians.

Sheep cheese is a commonality, with each farmer making a different variety with a unique recipe. Ricotta is a commonality, with things like Fennel, pepperoncini (red peppers), and pepper corns being mixed into other types of cheese that I spent too much time milking and not enough time cheese-ing to know anything about.

There is a sheep farm about 10 minutes from the farm I am staying on, and one day the family came by to demonstrate their ricotta making for a dinner party.

Sheep herding through the streets is not uncommon, as you might imagine. Being a horseback rider who has had to chase stray sheep around Willapa Hills' pasture I quite appreciate the use of horses to keep these matters a bit more organized. :)

Kate Causbie

www.katescorneroftheuniverse.com

Ewe'r Moment of Zen: It's Gettin' Real in the Whole Foods Parking Lot

2011-06-29T10:33:00.000-07:00

This installment of Ewe'r Moment of Zen may be very close to home for some...

Rating: LS - Appropriate for Lambs and Sheep of all ages and sensibilities
Rating Exception: EC - For individuals previously irritated by Prius drivers in natural food market parking lots the rating changes to Extreme Caution for Rams and Ewes Traumatized by Hybrids!

Sheep out!

WILLAPA 8HD It Begins June 24th...

2011-06-18T22:50:00.000-07:00

It arrives (sometime soon)

Culture Review Proclaims Pluvius Both Simple & Elegant!

2011-06-14T19:50:00.000-07:00

Check out the 2011 Summer issue of Culture Magazine for a review of Willapa Hills Pluvius. Made in 10 pound wheels, Pluvius is a semi-soft natural rind cow milk cheese. Culture proclaims "Pluvius does the Greek gods proud." We couldn't agree more!

Calling All Willapa Hills Cheese Ambassadors! (Yes, that's You!)

2011-06-09T23:45:00.000-07:00

We are blessed to have cheese fans near and far who love to share their passion for all things Willapa Hills! If you are such a fan, have we got two (count'em, two!) deals for you!

First, we have just finished a full color two-sided marketing resource that we hope you will help us share with the World! Side one gives an overview of who we are and what we are about. Side two provides a visual overview of all our cheese and dairy products - both seasonal and year-round. PLEASE CONSIDER sharing a copy in print or electronically (for a downloadable pdf file from Google docs click here!**see note below) with your favorite chef, cheese monger, store manager or talk show host (cable is fine as long as the name rhymes with "Oh"). Thanks for considering and most of all thank you for enjoying Willapa Hills Cheese!

Secondly, a unique opportunity for the passionate Willapa Hills Cheese Lover lies before you ripe and ready for the picking in five easy steps. 1) Adopt a local WA or OR store from the list below. 2) Sign up for one or more (monthly?) three hour cheese demo through our Willapa Hills Demo Coordinator (demodiva@willapahillscheese.com). 4) Receive free cheese and a cool t-shirt for your time. 5) Training at the farm is optional (we still have a few baby lambs!).

It is that simple! Between now and August we will be scheduling demos at local locations of the following stores: PCC Natural Markets, Metropolitan Markets, Whole Foods, Town & Country/Central Market, New Season's, and Market of Choice. Can you think of a better way to get your cheese fix and support a cool family farm and creamery?

Oh ya, and about the "Ewe Old Cow" thing. Don't lose your sense of humor - just trying to get your attention. And yes, this is kinda the formal announcement of our new aged cheese due out in November, but more about that later- stay focused - on demos! Sometime soon I will tell you all about our new cheese, "Ewe Old Cow!" We have so much to talk about...

** NOTE: When you click on the link above a preview of the document opens. The preview does not show any of the pictures or artwork. Click on "File" and "Download Original" and the full pdf file downloads intact and can be saved, forwarded or printed. Thanks!

Mother Earth News Fair - Mozzarella & Ricotta in Your Kitchen!

2011-06-05T09:21:00.000-07:00

Amy just returned from a great Saturday at the first Mother Earth News Fair on the West Coast. Teaching two cheese workshops, Amy demonstrated how to make Mozzarella in the morning & whole milk Ricotta in the afternoon. While a pan of milk on a hot plate isn't quite like our cheese vat, cheese is cheese and it sounds like many of the workshop participants headed home to try their own hand at making fabulous Mozzarella or Ricotta in their kitchens! True to her word, Amy promised that she would post her speaker notes on our blog. Click this link to go to Google docs and download a combined pdf of both workshop overviews: Mozzarella & Ricotta in your Kitchen. Enjoy & come visit us at Willapa Hills Farmstead Cheese!

Lake City & Phinney Ridge Markets Underway this Week

2011-06-03T10:04:00.000-07:00

Willapa White & Fresh With Ewe in Season Now!

Come visit us tonight at the opening of the Phinney Ridge Farmers Market! Starting next week you can also find us at the Lake City Farmers Market. This weekend find us at the U District and Broadway Markets in Seattle and Hollywood in Portland. In another week we will be at Hillsboro in Oregon. We love Market season - and can you believe it - we even have sunshine for the next few days!

Willapa Hills Goes to the Seattle Cheese Festival!

2011-05-11T08:24:00.000-07:00

Come enjoy Willapa Hills Cheese and over 50 other cheeses from around the Northwest, the US and the World at the 7th Annual Seattle Cheese Festival this coming weekend at Seattle's Historic Pike Place Market. Sample and enjoy fabulous cheese both Saturday and Sunday, participate in a number of fascinating Festival Seminars (registration required) or check out this year's winner of the Grilled Cheese Contest.

Say Cheese and See You at the Festival!

Willapa Hills is Going to Hollywood (& the University District)!

2011-05-06T19:55:00.000-07:00

Yes, its true, the 2011 farmers market season is upon us! Join Willapa Hills and 50 other vendors this Saturday for the Opening Day of Portland's Hollywood Farmers Market from 8:00 am to 1:00 pm.

Seattle cheese fans can still find us at the University District Farmers Market from 9:00 am to 2:00 pm where we are now sharing the joy of sheep and cow milk cheeses year round.

Come on down to either market and sample the taste of Spring with our 100% sheep milk lactic style cheeses, Willapa White and Fresh With Ewe. We will also have some blue on hand - Two-Faced Blue & Big Boy Blue - and the ever popular anti-blue Pluvius. In addition we will have an assortment of Baw Faw Peak Yoghurt Cheeses and Artisan Blue Cheese Dips. Yum!

Stay tuned for weekly updates as Spring & Summer Markets get underway in Oregon and Washington. See you at the Market!

PCC Taste Roams Washington (and finds Willapa Hills Cheese!)

2011-05-03T22:29:00.000-07:00

Check out the May issue of PCC taste for a colorful collection of articles about natural foods and the local producers who grow, raise and handcraft them. Available electronically online or in print at local stores, PCC Taste does a fabulous job of animating a number of local Washington farms and business - including Willapa Hills! We are excited to have our products at PCC Natural Markets. Thanks PCC for valuing local and natural - a perfect fit for Willapa Hills Cheese. Head to your local PC and ask for Willapa Hills Cheese!

Willapa Hills is Heading to the Spring Beer & Wine Fest!

2011-04-20T06:15:00.000-07:00

Join Willapa Hills Cheese at the 17th Annual Spring Beer & Wine Fest on April 22nd & 23rd at the Oregon Convention Center. Join nearly 50 breweries, 30 wineries, and over a dozen local cheese and chocolate makers for a fabulous celebration of handcrafted food and drink.

Oregon Convention Center
Friday & Saturday
12:00 noon to 11:00 p.m.

Willapa White had it's 2011 Debut at this Year's NW Food Service Show!

2011-04-05T11:41:00.000-07:00

5 oz. of Fresh Hand Ladled 100% Sheep Milk Tastiness!

Yes, its true! Willapa White has returned for the spring and summer season. With our Ewes producing fresh natural milk, production of everyone's favorite 100% sheep milk lactic style cheese has begun once again.

Stephen had great fun sharing our first batch of the year with participants at this year's NW Food Service Show that took place on Sunday and Monday at the Oregon Convention Center. What a great show! In addition to sampling Willapa White we sampled our aged natural rind cheeses, our full line of Baw Faw Peak Yoghurt Cheeses (new varieties include Red raspberry, Citrus and Orange Blossom) and fabulous Artisan Blue Cheese Dips (new varieties include Fig, Basil, Chipolte and Red Pepper). Delicious!

The ART (Restaurant) of Willapa Hills Cheese

2011-03-31T08:00:00.000-07:00

Recently Willapa Hills had the pleasure of hosting Giorgio Saturnino and his family at our farm in Doty, Washington. Giorgio is the General Manger of Art Restaurant and Lounge located in Seattle's Four Seasons Hotel near historic Pike Place Market. His visit was not just a spring road trip to a local farm, but a chance to sample Willapa Hills Cheese in preparation for a month long cheese event at the Four Seasons Hotel.

A highlight of the month-long cheese event will be a Willapa Hills Cheese Dinner on Friday, April 8th. Executive Chef Kerry Sear will feature Willapa Hills Cheese as part of each course of a spectacular dinner. Stephen and Amy will be on hand in the Art Lounge beforehand to talk with guests and share about the cheese making process and all that goes into milking sheep and making cheese on a family farm in SW Washington.

Thanks Giorgio, Chef Sear and the Seattle Four Seasons for selecting Willapa Hills as your featured local artisan cheese producer during the month of April!

To view the Meet the Cheese Maker Menu go here.

Willapa Hills @ California's Artisan Cheese Festival

2011-03-30T18:45:00.000-07:00

Once again Willapa Hills made the trek to Petaluma, CA for California's Artisan Cheese Festival. The festival gathered a fabulous collection of artisan cheese, food and drink and an amazing group of artisan cheese, food and drink lovers under the Big Tent at the Petaluma Sheraton. What a great day - we enjoyed the conversation as much as the cheese (and wine)!

Hiking the Golden Gate Bridge!

Bay Area cheese lovers can find Willapa Hills' finest at a number of specialty food stores and restaurants including Oliver's Market, Sacred Wheel, Star Grocery and Jardiniere. For additional availability contact Cheese Works West in Alameda, CA.

Committed to ensuring our children experience all the classic joys of childhood - including painfully long car trips - we drove the whole crew to the Golden State and back in 5 days with breathtaking visits to the Golden Gate Bridge and the Oregon Caves marking the beginning and end of our awesome road trip! The whole family is looking forward to 2012's festival. Thanks to all who made the festival such a great event - and thanks for letting a few Washingtonians join in the fun!

Whole Foods NW & Willapa Hills: A Delicious Combination!

2011-03-17T10:18:00.000-07:00


Wheels and Tubs and Rounds of Cheese, Oh My!

Willapa Hills is coming to Whole Foods Markets throughout Washington & Oregon! Stephen had the pleasure of spending the last two days visiting most stores in Washington & Oregon and had a blast. Great great people plus great stores made for one awesome road trip!

Willapa Hills has had a couple cheeses in Whole Foods in the last couple years, but its a Whole (Foods) New Day! Pluvius? Two-Faced Blue? Yoghurt Cheese? Blue Cheese Dips? You betcha! Don't see your favorite? Talk to your local Whole Foods cheese monger and most likely she or he can bring it in. New items should start arriving in your local Whole Foods Market in one to two weeks depending on location.

Next time you're in Whole Foods thank them for having such a great cheese counter and let them know you can't wait for the arrival of Willapa Hills!

Two-Faced Blue Heads to The Herbfarm!

2011-03-10T00:38:00.000-08:00

Amy, Chris & Christa with some of Willapa Hills Finest!

We made a couple of new friends on Monday and Two-Faced Blue made some new fans! Chef Chris Weber (The Herbfarm in Woodinville, WA) and his wife Christa came by the farm for some quality time with the lambs and cheese. Amy had the pleasure of taking them on a walking tour of the barn, creamery, milk parlor and lambing barn. Later that afternoon we all gathered around the dining room table for some - you guessed it - cheese. (Never a bad choice for a rainy - or sunny - afternoon!). Chris and Christa headed out with arms full of cheese - a sure sign of a successful visit! Thanks for stopping by Christa & Chris - it's always a pleasure to spend time with great people who also happen to appreciate great cheese!

What a Woot! "Wine & cheese are ageless companions..."

2011-03-02T22:00:00.000-08:00

For the next 24 hours you can find us at http://wine.woot.com!

"Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures."
- M. F. K. Fisher

Amidst the Snow & Cold New Life Arrives at Willapa Hills!

2011-02-27T22:29:00.000-08:00

Lilly & Luke getting ready to bottle feed a lamb 7 hours old!

Lambing season is in full swing at Willapa Hills Farm. With the recent snow and temperatures in the teens, a few lambs have required some extra attention. It's all in a days work for our crew of experienced shepherdesses and shepherds, posing here with a newborn lamb in a diaper. Both of these veterans were overheard sharing stories of hardship and survival from last year's lambing season. Yes, THIS is what it is all about!

Check Out Who Made Sunset Magazine's List of Cultural Trends Shaping the West!

2011-02-01T10:44:00.000-08:00

Photo by Jeffery Cross for Sunset Magazine

Inside Sunset Magazine's February issue you will find Willapa Hills and three other artisan cheese makers listed in the Top 100 Cultural Trends Shaping the West. The feature touches on a variety of cultural trends that are enhancing life in the West including farming, ranching, urban wineries and farmers markets.

An enagaging read from start to finish, Willapa Hills is honored to be part of a trend toward local handcrafted natural foods. Thanks Sunset for highlighting the "ideas, people, places, and things that are making life out here better right now." (We like the "right now" emphasis!) It hasn't always been an easy road, but we at Willapa Hills - our family, staff and customers - are doing our best to be part of making real food on our farm in Doty, Washington!

A Tribute to Sally Jackson

2011-01-31T08:00:00.000-08:00

Check out this five part tribute to Sally Jackson and her 30+ years of cheese-making in Washington State. Once again my favorite cheese blog (and blogger Tami Parr) have published a timely and thoughtful reflection - in this case a series on NW artisan cheese pioneer Sally Jackson and her husband Roger. Check out the series on the Pacific Northwest Cheese Project blog. Thanks Tami for sharing the stories and thank you Sally & Roger for leading the way...

Sheep Milk Yoghurt Winners Announced!

2011-01-30T19:15:00.000-08:00

The votes have been compiled and we are excited to announce our top three winners in our Name That Sheep Milk Yoghurt Contest:

1. Olympic Mountain Ewegurt
2. Ewe Go Girl
3. Willapa Hills Ewegurt

Our final name will be picked from these top three winners and announced the first part of March when we roll out Willapa Hills Fabulous Sheep Milk Yoghurt. These finalists were selected by sheep milk cheese and dairy lovers just like you! Thanks to all who entered our contest. Each of our three finalists will be enjoying fabulous Willapa Hills Cheese in the very near future!

The Cheese Course Verdict: Pluvius from Willapa Hills One to Keep an Eye On

2011-01-08T14:04:00.000-08:00

2011 is off to a great start with one of our newest Cheeses - Pluvius - being reviewed in Janet Fetcher's San Francisco Chronicle column The Cheese Course. Find out why Janet is a fan of Pluvius by reading this weeks column. You can also find a link to Janet's Column every week on Willapa Hill's Blog (link to the left of the page under Baa Baa Blogs). Thanks Janet for giving Pluvius a try - we are thrilled you like it!

2010 Had More Than a Few People Feeling Blue

2011-01-04T12:32:00.000-08:00

Willapa Hills crafted one of the six Blues that helped make the San Francisco Chronicle's Janet Fletcher feel Blue in 2010. Read all about her Blues in this week's edition of The Cheese Course. Oh, and check Janet's column next week to see if you might recognize something that is very un-Blue. The New Year may indeed be a year of surprises!

Hallelujah With Heart!

2010-12-23T18:30:00.000-08:00

Merry Christmas and Happy Holidays from all of us at Willapa Hills Farmstead Cheese!

Willapa Hills News from the Cheese Room - Holiday Edition

2010-12-10T14:26:00.000-08:00

The latest edition of Willapa Hills News From The Cheese Room is hot off the "virtual" presses. May all your Holidays be filled with Cheese!

Willapa Hills Farm Store Open Next Two Weekends Plus Visit a Local Family Christmas Tree Farm!

2010-12-08T08:50:00.000-08:00

Come visit us at Willapa Hills Farmstead Cheese and pick up some cheese for the holidays! Our Farm Store will be open from 10:00 a.m. to 4:00 p.m. on Saturday and Sunday December 11-12 and 18-19. Our aged cheeses and holiday dips are all available with special holiday pricing. Save 20% over our regular farmers market prices the next two weekends when you purchase cheese at the farm.

Look for our Christmas Wreath Visible from State Route 6

Interested in some fabulous cheese for a holiday party or for customer or client gifts? We can arrange for order pick-up in Seattle at the University District Saturday Market and can drop in Portland on Thursdays the next two weeks. Give us a call to order up some blue!

Still need a Christmas Tree? Local family tree farms offer a variety of great options. At our favorite tree farm (5 minutes west) all noble firs are $20.00 - any size!

Willapa Hills Farmstead Cheese is under a 2 hour drive from both Seattle and Portland and 45 minutes from Olympia. Need directions? Go to Google Maps for More Information & Directions

One More Step in Our Commitment to Sustainability

2010-12-03T21:50:00.000-08:00

Preparing to take the tank trailer off the flatbed.

Three forklifts made easy work of lifting the tank trailer.

Friday morning saw the arrival of Willapa Hills' newest resource in our commitment to enhancing the sustainability of our farm and creamery. Through a cost-share program administered by the Lewis County Conservation District, we were able to purchase a 1500 gallon tank trailer that will allow us to gather, hold and then apply our whey to our pastures as part of the nutrient management portion of our farm plan.

We want to thank Bob from the Lewis County Conservation District, members of the Conservation District Board, Tom from Schaben Industries and Bruce and the crew at Palmer Lumber who took time out of their day to help us offload the equipment. Three forklifts accomplished with ease what would have been a questionable (impossible?) task of removing the tank trailer from the flatbed semi-truck had I attempted to do it at the farm.

Once again we are reminded of what a great community we live in and how generous and helpful people are. Thanks to all involved for their assistance!

"Raw or Pastuerized? SSOPs and HACCP Plan? Oh, and how was your Thanksgiving?"

2010-11-29T00:02:00.000-08:00

If you pay any attention to the media and/or the artisan cheese world then the recent FDA activities involving cheese recalls and creamery closures is on your radar. It has been a challenging time as small producers watch what is happening and wonder where it is all heading. I am constantly reminded that there are real people behind the headlines and media hype. In the case of Estrella Creamery, no one has gotten sick but a family farm and business is facing a difficult future. In the case of Bravo farms in California, a number of people have become ill. Reading Bravo Farms statement on their website is heart breaking.

At farmers markets, during holiday events or via phone or e-mail we have been queried by consumers, wholesale buyers and even local and national media.

We have been asked our opinions on current events: Upsetting, concerned about all who have been effected, hoping we can stay focused on what matters most.
We have been asked if we have a food safety program and what practices and precautions we have in place: Yes, we do have a food safety program in place and needless to say we have taken time to review our GMPs, SSOPs & Prerequisites, our Hazard Analysis and HACCP Plan.
We have been asked if our cheese is raw or pasteurized: Currently all our cheeses are pasteurized, not because of fear or ideology, but because as new producers we had not yet made the leap to raw milk aged cheeses. Many of our favorite cheeses - locally and from around the world - are raw milk cheeses. Someday we may go that route. But, if I am honest, probably no time soon - and I have mixed feeling about it...

Since all of this has unfolded I have utilized two helpful resources. First, I have signed up for the automatic FDA recall alerts. This has had the unintended consequence of making clear that recalls happen nearly every day - and sometimes multiple times in one day - in the US and involve food, cosmetics, medical equipment, etc. Who knew?

Second, I stay tuned in to the Pacific Northwest Cheese Project Blog written by Tami Parr (link on the left side of my Blog page Under BAA BAA BLOGS). Tami has done a great job of gathering relevant data, links and thoughtful measured reflection on current events locally and from around the country.

I think that the artisan cheese world will look different when we get through this chapter. As the last hours of the Thanksgiving holiday weekend drift away I pray for all who have been impacted and give thanks for the voices of reason and knowledge during a challenging time in the world of farmstead and artisan cheese...

Metropolitan Market is Feeling Blue!

2010-11-20T15:07:00.001-08:00

Just in time for Thanksgiving, Metropolitan Markets is beginning to feel Very Blue! A special delivery of Willapa Hills' Blue Cheese Artisan Dips is being delivered to the Kirkland Metropolitan Market today. From there the Blues will spread like, well, Blue Cheese, to all Metropolitan Market locations. In addition to Our Blue Cheese Dip Trio (Just Blue, Cranberry Blue and Bacon Blue) you will find that Two Faced Blue has returned to Metropolitan Market and Big Boy Blue is making its first appearance! Just think of it, Blue, Blue and more Blue! Thank you Metropolitan Market for sharing the Blues with Blue Lovers all over the Puget Sound Region!

Just Dip It: A Trio of Blues Paired with Bacon, Cranberries and More Fabulous Blue!

2010-11-03T20:44:00.000-07:00

Yes, it's true! Willapa Hills' Blues come in many shapes and sizes - especially this holiday season! Check out our trio of delicious Artisan Dips. One of Willapa Hills' own Cheesemakers (and resident culinary maestro), KelseaMae, has mixed and matched and mixed some more. Each variety of our Blue Cheese Dip comes topped with either walnuts or sesame seeds, adding taste, texture and visual pop!

What a fabulous treat for your Thanksgiving feast, or holiday party at work or at home. Some dream of a white Christmas, but at Willapa Hills were partial to Blue!

Find Willapa Hills' Blue Cheese Dips at the University Farmers Market (Seattle), Broadway Farmers Market (Seattle), Mercer Island Harvest Market, or Hollywood Farmers Market (Portland). We are thrilled to announce that later this month our Blue Cheese Dips will be available at Metropolitan Markets throughout Puget Sound!

Williams-Sonoma's Pacific Northwest Cheese Collection Features Two Faced Blue!

2010-10-28T20:48:00.000-07:00

Willapa Hills Cheese is honored to join Beecher's Handmade Cheese and River Valley Cheese in William-Sonoma's Pacific Northwest Cheese Collection. Handcrafted artisan cheeses from the Northwest make the perfect gift for someone you care about this holiday season!

Helpful Hints for Building a Great Cheese Tray from PCC!

2010-10-28T09:47:00.000-07:00

We believe that every party or celebration needs a cheese tray to be worthy of the name. Check out PCC Natural Markets helpful hints for Buiilding a Great Cheese Tray. You might recognize a few northwest and continental favorites - we did!

Willapa Hills Brings the Taste of Blue - New & Old - to the Holiday Season!

2010-10-27T10:49:00.000-07:00

Winter is just around the corner in the Willapa Hills!

Willapa Hills has just the right blue for you this holiday season. In addition to our fabulous aged blue cheeses we have a number of new complimentary seasonal products destined to become favorites of blue lovers everywhere!

Willapa Hills Holiday Blues:

Willapa Hills Blue Cheese Dips - Plain Blue Cheese, Bacon Blue Cheese and Cranberry Blue Cheese - yum!
Willapa Hills Ranch Blue Cheese Dressing/Dip - An amazing addition to your holiday menu or a unique companion for that special holiday party.
Willapa Hills Blue Cheese Crumbles - Ensure that the chefs in your life have the very best to adorn their creations at holiday meals big and small!
And don't forget that Willapa Hills Little Boy Blue, Big Boy Blue and Two Faced Blue would also be honored to join you, your friends and your family this holiday season!

You can find all of Willapa Hills Blues at the University District Farmer Market (Seattle), the Broadway Farmers Market (Seattle) and the Hollywood Farmers Market (Portland). Ranch Blue Cheese Dressing & Blue Cheese Balls arrive in November! Order Online November 5th!

Central Market and Town & Country Markets Feature Two Faced Blue!

2010-10-21T23:34:00.000-07:00

October 20 - 26th at all Central Market & Town & Country Market Locations!

Need a Two Faced Blue fix? You can find it RIGHT NOW at your local Town & Country Market (Bainbridge, Greenwood and Ballard) or Central Market (Poulsbo, Shoreline and Mill Creek). Thanks Central Market and Town & Country Markets. We are huge fans of your great stores, your commitment to local producers and your awesome taste in handcrafted all natural cheese!

Little Boy Blue Goes to Vegas Baby!

2010-10-15T10:31:00.000-07:00

The Entrance to Aureole's in Las Vegas

Willapa Hills very own Little Boy Blue is headed to Las Vegas this fall at the invitation of Charlie Palmer's Aureole restaurant at the Mandalay Bay Resort & Casino. Listen carefully and I think you may hear the desert winds singing the Blues!

Aureole's Four Story Wine Tower

The Return of Willapa Hills to the U-District Market!

2010-10-06T02:30:00.000-07:00

Autumn in the Willapa Hills

Yes, the rumors are true, Willapa Hills Cheese is back at the University District Farmers Market for the Fall, Winter & Spring market season. We first arrived last February and loved being part of the market in the late winter and spring. This week you can count on some great Blues as well as a fresh batch of whole milk Whey Fresh Ricotta and our three varieties of Baw Faw Peak Yoghurt Cheeses - plain, sweet honey and savory herb. Oh, and new batches of Pluvius are coming on line - yum! See you from 9 AM to 2 PM at the University Heights Center for the Community on 50th in Seattle!

Annual Grape Crush @ Westport Winery!

2010-10-05T18:18:00.000-07:00

"Mom, will it really come out from between my toes?"

Last Sunday we headed West on highway 6 to join in an age-old tradition - an annual grape crush. Westport Winery is located just east of Westport and is a short drive from Aberdeen. In business for two years, Westport Winery has been including a Willapa Hills Blue on the tasting room menu for quite some time and we are thrilled to be included in the offerings of such an inspiring family business!

Carrie and Linda inside the warm and inviting Tasting Room

Owners Blain and Kim Roberts met us by the entrance to the winery just as Will and Lucas jumped into a tote of wine grapes. Lillian was quite happy just sampling the sweet grapes as the boys stomped grapes nearby. Blain and Kim are both warm and engaging, and I found myself inspired by their story, the involvement of their family, and the success of their business!

Wesport's maritime & coastal heritage takes center stage!

We had the chance to sit down with daughter Carrie to hear the family's story in more detail while tasting room staff member Linda provided a beautiful selection of wine tastings, with Amy and I sampling reds and whites respectively. Needless to say it was a great afternoon off the farm meeting one of our valued customers and spending time with the kids. (We headed for saltwater taffy in Westport after leaving the winery.). Amy and I will definitely be returning soon to enjoy some fabulous wine - and cheese - of course! Thank you Blain, Kim and Carrie for your hospitality and congratulations on your success!

Let Us Offer An Autumn Toast To The Season Of Blues - Four Of Them To Be Exact!

2010-09-28T23:12:00.000-07:00

For a few months each year Blue lovers can find all four Willapa Hills Blues. Little Boy Blue, Big Boy Blue, Two Faced Blue and Ewe Moon are all in season! Find one or more of our Blues at specialty cheese shops, natural markets or area farmers markets that carry Willapa Hills Cheese. If you don't see it in the cheese case, ask for it by name at your favorite cheese counter.

For true Blue fanatics all four blues are only available at one retail location: Beechers Handmade Cheese located in Seattle's Pike Place Market. (Yes, in addition to their own fabulous handmade cheese they carry a great selection of local handmade Washington cheeses as well!) Outside of our Farm Store, Beechers is the only location that features all four of our Blues at the same time.

Why is it that the Blue stars align only so often you ask? Well, it is all because of Ewe Moon. Our rarest Blue made with 100% sheep milk in small batches with minimal bluing, it never makes it into wider distribution - it is just too special. Beechers has been a fan of Ewe Moon (and our other Blues) since the beginning, so we are happy to make sure that a sizable portion of Ewe Moon finds its way to their Pike Place store. So let us offer an Autumn toast to the season of Blues - four of them to be exact. Enjoy!

Virtual Cheese Tastings & Product Introductions: Skype With Willapa Hills Cheese!

2010-09-27T14:08:00.000-07:00

If Oprah can do it, so can we! Willapa Hills is now on Skype and is offering free Skype Cheese Tastings, Product Overviews and Marketing Strategy Sessions for our retail, wholesale and distribution Partners in Cheese. Skyping with Willapa Hills is the next best thing to spending actual time with Amy, Stephen and our other fabulously interesting Willapa Hills staff when time or distance does not allow for a personal visit. Skype offers us a low cost, minimal impact way to connect with Our Partners in Cheese: You!

For Our Retail Cheese Partners

Interested in having a cheese tasting as part of your fall Oprah Book Club? We have a Blue for every book pick.
Do you need to pick the perfect blue cheese to go with your silver anniversary celebration? Grab your caterer and give us a call.
Always wanted to sample cheese with your staff at work but never had the time? Show your love of blue and enhance your staff's appreciation of your innate cheese tasting abilities.

For Our Wholesale Cheese Partners

Chefs can gather their staff for a short, efficient training on the new Blues on this season's cheese plate. Have you tried Big Boy Blue?
Cheese stewards and deli managers can schedule a tasting during a staff meeting or planning session. Break-up those monotone speeches with slightly delayed narratives on Skype!
Schedule a Skype session to explore rind care and presentation tips for our unique natural rind cheeses. You will never feel alone and Blue again!

For Our Distribution Cheese Partners

Let us help you introduce seasonal products and/or answer questions about our farm, creamery and cheese. Help us reduce the lag time between product availability and your customers first orders!
Allow us to provide a "personal introduction" to a new sales person or account executive. This can be used as both a reward and a punishment - just let us know which you are after!
Include us in a staff training or a regular staff meeting. Test your staff: Can they name all four Willapa Hills natural rind aged Blues in under 20 seconds? If not, it is time to Skype!

Skype PC to PC video calls are free! All you need is the free software installed on a desktop or laptop computer that is equipped with an internal or external video camera and microphone. When requesting a Skype tasting or product introduction please provide adequate lead time. We look forward to talking with you - and seeing you - real soon! Say Cheese!

The Skype is the limit - we are already planning for lambing season!

Willapa Hills Brings the Lamb to Calf & Kid

2010-09-25T10:43:00.000-07:00

Erin and Katelyn wrapping cheese at Calf & Kid

Willapa Hills is thrilled that Calf & Kid is now carrying Two Faced Blue and Ewe Moon! Located inside the Melrose Market on Capital Hill in Seattle (between Pike and Pine on Melrose - just east of I-5), Calf and Kid is a fabulous new cheese shop recently opened by Sheri LaVigne.

A cheese case at Calf & Kid filled with beautiful cheese!

It was my first visit to the shop and I loved the feel of both the shop and the larger market - a great use of lighting, natural wood and brick. I handed off the wheels of Two Faced Blue and Ewe Moon to Erin and Katelyn, who were busy cutting and wrapping cheese for a constant stream of customers. Congratulations Sheri on creating such a great cheese shop (and for your taste for fabulous handcrafted cheese)!

Ewe'r Moment of Zen: Never Say No to Panda!

2010-09-21T16:06:00.000-07:00

This edition of Ewe'r Moment of Zen comes courtesy of Culture Magazine's Wall on Facebook. It is a series of cheese advertisements from overseas. If you find the first one amusing, it is more than worth watching the whole series.

Ewe'r Moment of Zen: Never Say No to Panda
Rating: MSG - Mild Sheep Guidance suggested for lambs due to threatening behavior by a giant panda, mild violence and apparent repressed anger at all who say no to panda! Note: We have been assured that no humans were injured in the making of this video.

Evening Magazine and the Washington Cheese Scene

2010-09-19T12:57:00.000-07:00

Check out a nice Cheese-a-topia segment on King 5 Evening Magazine pre-ACS Conference. Kurt Dammeier of Beecher's Handmade Cheese is interviewed about the Washington cheese scene. At the end of the segment Kurt highlights a cheese that is near and dear to our hearts!

Cheese Sojourn '010: "Las Vegas is the only place I know where money really talks--it says, 'Goodbye'." - Frank Sinatra

2010-09-18T17:56:00.000-07:00

Somehow, finishing up Cheese Sojourn '010 in Vegas just seemed right. Thursday morning I headed out into the warm morning air to search for a Starbucks on about 3 hours of sleep. After driving in circles trying to locate a Starbucks that was apparently the inverse of a mirage, I searched Bing Places again. I located another Starbucks on the outskirts of town that actually existed. Adequately caffeinated for the morning at least, I set the GPS to direct me to my last scheduled appointment of the week at Michael's Gourmet Pantry, a local Vegas distributor of fine food, artisan cheese and charcuterie.

My GPS sent me slightly astray (for the second time in one morning), but a quick call to Michael led me around the corner and down the block where he was waiting for me in the parking lot. Once again, I was struck by what amazing people I was meeting up with during this trip. Michael's enthusiasm for trying our cheese was contagious and I found myself getting excited with him.

Michael with samples of Baw Faw Peak Yoghurt Cheese

Born in Germany, he shared stories of hiking in the French and Italian Alps with his father, trading morning chores on farms for an overnight in mountain huts and of course some local farmstead cheese. Arriving in Vegas he worked in the food industry for many years, eventually becoming a Chef. About ten years ago he left food service and founded his specialty food company. It is with the perspective of a chef that he sampled our cheese, immediately pairing them with complimentary foods or identifying what recipe would benefit from their inclusion. I found myself captivated by someone with many decades of experience in food and cheese whose passion and enthusiasm was infectious. As I sat in his office sampling cheese, I realized that once again the cheese gods had shined on Willapa Hills. Here was a man who not only appreciated our cheese, but understood it as well!

A Joshua Tree in the Mojave Desert

I made one last stop to drop samples at a great local cheese shop, Valley Wine & Cheese, and then headed back into the desert for the drive back to Lodi - this time in daylight. What a wonderful drive it was! At various times while crossing the Mojave Desert I unexpectedly passed groups of Joshua Trees. Reminded of Joshua Tree National Park - the location where I proposed to Amy - I headed south and then west and then finally north, feeling quite good about the week but looking forward to returning home to Amy, Willem, Lucas and Lillian Grace.

Family, friends new and old, and cheese. A winning combination for the road ahead...

(Blogger note: Thanks to all who shared their stories, their wisdom and their humor for this series of posts. I had great fun sharing the experience. I hope you enjoyed coming along for the ride!)

Cheese Sojourn '010: The Faces Behind the Cheese in the City of Angels

2010-09-16T04:49:00.001-07:00

The Flock at LA's Custom Hotel (minus the missing black sheep)

What a Wednesday it was! It started with a rendezvous with Bob, the owner of Aniata - our new distributor in southern California. As I waited in the hotel lobby I was suffering from all the usual insecurities of a teenager headed back to school.

For example, would Bob only like me because of our cheese? Will he love our cheese after the initial honeymoon period is over? And did he really know - deep down - that blue cheese has a bit of an odor - and that's OK? And finally, would he let our cheese hang out with the cool cheese in Beverly Hills?

Joan's on Third in LA

Tony at the Cheese Shop of Beverly Hills

So much to worry about! Could I hope to have my fears calmed in only one day? Luckily, the answer is yes! We spent the day in between cheese tastings discussing rind care, affinage, packaging and wrapping (we both have exceptional wrappers on staff - Jackie!), retail vs. restaurant in a challenging economy, etc. We even found time to talk about the value of education for educations sake as well as the progress Poland has made since the fall of the USSR (Bob met his wife in Poland which is a great story, but it needs to wait for another day). Yes, my fears have been faced and I can't wait for my next visit to LA!

The visits with potential customers were great fun! Not only did we meet awesome people and samples fabulous cheese, but everyone we visited (are you listening Louise?) will soon be carrying at least one Willapa Hills blue! Yea!

Our first visit was with Joan and her team at Joan's on Third in LA. She has a great restaurant and catering business with an excellent cheese counter. I peeked in her office, and it appears that she may also have one of the most extensive culinary libraries in the world (or at least LA).

Christina, Lauren the "Curd Nerd" and Bob at AOC Wine Bar in LA

Next we headed to AOC Wine Bar in LA, one of the restaurants owned by chef Suzanne Goin. We had great fun sampling cheese with Lauren the resident "curd nerd" and her accomplice in crime Christina.

From there we went to Beverly Hills and met Tony who shared his passion and enthusiasm for encouraging others to follow in the footsteps of all great cheese mongers (well, or something like that). Opened the year I was born, the store has a storied history of excellent cheese and stands with a very small group of cheese stores with such a history.

Amanda and Melody at the Artisan Cheese Gallery in Studio City

Finally, we had the honor of breaking bread (homemade Moroccan style bread if memory serves) and cheese with Amanda and owner Melody of the Artisan Cheese Gallery in Studio City. Another great shop, restaurant and story, with Melody choosing cheese and happiness over wealth and power. (She may have described it slightly differently, but you get the point.)

There you have it in a nut shell. It is way past my bedtime and I have blisters on my feet. Why you ask? Because after I wrapped up the days schedule of meetings I high-tailed it into two hours of LA Traffic and headed for the Mojave Desert and destinations beyond. I arrived in Las Vegas at midnight and just had to walk the strip (good idea) in my favorite cowboy boots (bad idea). Note to self: In the future, when your hotel says "near the strip", know they are talking in Vegas-ese and "near the strip" means within a few miles!

One more day of cheese adventures await me and then it is all about the long drive home to see my sweet-hearts!

Cheese Sojourn '010: The Things I'll Do For Love (of Cheese)!

2010-09-15T00:29:00.000-07:00

An Anonymous Cheese Head & Kent Torrey at The Cheese Shop

The highlight of Tuesday was my visit to an awesome cheese shop tucked away on a lower floor courtyard in downtown Carmel. I decided to take the scenic route to LA so that I could visit the shop - and by association - Carmel!

I arrived with samples in hand and found the store packed with people. I started to talk to Lisa, one of the staff, and soon found out that the crowd was from a tour bus. I asked if it would be alright to hang out a bit so that I could introduce myself to the owner, Kent Torrey. While waiting I soon came to understand that the store indeed had fabulous cheese and that Kent was extremely passionate and talented in the realm of all things cheese and wine. I also came to understand that he is an amazing boss who supports his staff and has mentored many who would eventually follow their passion for cheese and wine to destinations far and near. I was most struck by Lisa's story of being hired when she was pregnant with her son and how he grew up in the store. She was quick to point out where his playpen sat - 18 years ago. Family friendly, loved by his staff and all knowledgeable about cheese and wine. This Kent must be an OK guy!

Now I was doubly determined to wait out the tour bus crowd! After browsing the the store for 30 minutes or so, I headed to the counter. The crowd was thinning and I decided to purchase some lunch from Katie, another member of the shop's staff. As I finished ordering a beautiful selection of artisan cheeses and meats, the store was momentarily empty and I had my chance. I introduced myself and we began a conversation about cheese (of course), our farm, distributors, shipping, cost and flexibility of volume. Confirming his stature in the world of cheese mongers, Kent made it clear that seasonality was a plus, not something to be avoided or even tolerated.

Blue sky, blue water, blue cheese. It's all good...

We then started to talk about the various events he and the shop participate in. Highlights include the Pebble Beach Food and Wine event and a Weekend of Cheese event at Blackberry Farm in Tennessee. I hope that one day one or more of our blues will grace the greens of Pebble Beach or be enjoyed in the late summer evening glow of the Smokey Mountains.
Oh, and as you can tell, I found out that Kent has a sense of humor. When asked for a photo behind his fabulous cheese counter, he said sure - as long as I joined him and wore the appropriate head gear. I was happy to oblige!

From Carmel, I headed south on highway 1 through Big Sur. It was the perfect setting to reflect on all things cheese. The last time I had been on the highway was just over five years ago. I was riding northbound on a BMW 1200RS, just months before I sold it and bought - you guessed it - sheep. Life is funny. Cheese is good. And the people you enjoy it with along the way make it all worthwhile.

Special thanks to Bob and Beth and family for a great evening on Monday. What a wonderful family you have! And a warm good-night to my Lilly Pad, Little Boys Blue and their mom. See you soon!

Cheese Sojourn '010: "Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures." - M.F.K. Fisher

2010-09-13T16:49:00.000-07:00

The Golden Gate never fails to take my breath away!

Monday's mission was to explore new distribution possibilities for Willapa Hills' finest in the bay area and northern California. Just as importantly (or maybe more so?) it is also about connecting with old friends.

I spent the morning with Michele and Andy of Fresca Italia. Traditionally importers of Italy's finest cheeses, they are strategically expanding into complimentary American artisan cheeses. We had a great conversation and tour of their office and warehouse and I look forward to exploring how we might work together. Needless to say, Two Faced Blue continues to impress!

From Fresca Italia's office and warehouse in Brisbane (south of San Fran) I headed through downtown San Francisco heading for the Golden Gate Bridge. I have memories of crossing the bridge as a young child and it still takes my breath away. After crossing the bridge and stopping to take in the view of the city, I headed to Novato to meet up with Winnie, a family and childhood friend of mom's. I handed off samples for her to share with a number of Marin County fine food establishments. I have no doubt she will make the sale!

From Novato, I headed to Petaluma where Cowgirl Creamery has its warehouse. After missing the opportunity to connect with Sue and Peggy at the ACS Conference, I decided the best approach was to drop cheese first and talk later.

Now I am off to the home of my friends Bob and Beth (who I have not seen for too long!) for an evening of cheese - and dare I hope - good California wine? How does that quote go again? Something about "ageless companions"? Stay tuned...

Cheese Sojourn '010: Going Rogue!

2010-09-12T18:49:00.000-07:00

After 10 hours in the car, I can attest to the fact that the stimulus package is making a difference - at least to the highways of Oregon!

One of these things is not like the other...

Our next stop after Portland was Eugene. Not a lot was happening on a Sunday in Eugene or Springfield's wine and cheese world, but we did swing by a wine bar and a couple wineries before we headed back to I-5.

Driving South we just to had to make a stop in Medford at Rogue Creamery - renowned for their blue cheeses. I like to think that if they look really hard they might see Willapa Hills in their rear view mirror (quite a ways back, but gaining!). I have to say I love their vintage sign - too cool! Still, it would be a bit cooler if they had a cow AND a sheep on it!

One of our stops in Eugene, OR

On the way in to Medford we passed a forest fire to the East. The air water tankers seemed to be making a dent. Things are definitely dry in Southern Oregon.

I am sending this from Ashland using Starbuck's wi-fi once again. It is a gorgeous evening and I am getting a final shot of caffeine before our push through to Redding, CA.

Mom enjoying Starbucks yet again...

I think mom has had enough of hanging out in Starbucks while I plug away at blog posts. I better get going. On to the Golden State!

Cheese Sojourn '010: A Cheese Drop at a Portland Institution

2010-09-12T14:44:00.000-07:00

As we headed through Portland we had to make a quick drop at one of the city's premier cheese and artisan food stores, Foster & Dobbs. We arrived earlier than they were open on a Sunday morning, but Julia at the gelato shop next store was quite happy to hand the samples off later in the afternoon. Foster & Dobbs has carried Willapa Hills before, but with the arrival of Big Boy Blue and Pluvius - not to mention the new creamier (with a peppery finish) Little Boy Blue - it was well worth the side trip off I-5. Next stop: Eugene...

Cheese Sojourn '010: Coffee Break in Woodland, WA

2010-09-12T10:00:00.000-07:00

Willapa Hills Precious Cargo of Blue!

A "quick" stop in Woodland for coffee and free wi-fi. We made it off the farm by 8:15. Not quite 7:00, but not too bad considering. Onward!

Cheese Sojourn '010: "Two roads diverged in a wood, and I— I took the one less traveled by, And that has made all the difference." - Robert Frost

2010-09-12T01:12:00.000-07:00

It is just past midnight and in just over 6 hours I will embark on a six month, two thousand mile journey to find out if Two Faced Blue (and its partners in cheese - Little Boy Blue, Big Boy Blue & Pluvius) can cut it in the big cities of the West Coast.

Walking barefoot, using only Google Maps walking directions read in real time on my Blackberry, I will traverse the western edge of the continent seeking the righteous and wise. OK, alright, fine. I actually meant to say, cruising south in mom's Lexus (since my '95 Suburban with 300k miles won't make it) packed with cheese I will seek out people who love awesome blue cheese!

A cooler waits to be filled with cheese for Cheese Sojourn '010!

Our itinerary will lead us south to the city on the bay, San Francisco. Along the way we will be stopping at cheese counters big and small to share the bliss that is generated when sheep and cow milk come together in a perfect union. Will those we encounter feel the same love for handcrafted sheep and cow milk cheese that we do? Honest reporting of the facts can be found here in the coming days.

After a day in San Fran we are off to the City of Angels, to share the good news of Willapa Hills Blues with a growing flock of fans seeking answers in the mystery of fabulous all natural cheese. See the cheese sights of LA right her on Willapa Hills blog!

And then it is eastward toward Glitter Gulch (or more commonly called Sin City) - yes, Las Vegas! The land of Sinatra, high rollers and the Blue Man Group. Cheese aficionados everywhere want to know, "Can a handcrafted natural rind artisan sheep and cow milk cheese thrive in the land of endless buffets?" Willapa Hills has answers to the existential questions that the lost souls of Las Vegas are longing for. It is so simple: Blue Cheese. But will they listen? Find out right here on Willapa Hills blog!

From Doty, WA to some of the biggest cities on the West Coast, Willapa Hills Cheese Sojourn '010 is looking for answers and you are invited along for the ride!

(FYI - Just in case they have Google Alerts (or interns searching the web), I am including The Daily Show and The Tonight Show in this blog post. I'd be happy to help fill some content in person or via this blog on either show. I believe that both of their ratings have been down just a tad bit and I know just what they need: Willapa Hills Blue Cheese!)

Three Washington Creameries Continued - Creamery Tour Photographs

2010-09-12T00:04:00.000-07:00

2010 ACS Conference - a Photo Set on Flickr

Three Washington Creameries - ACS Creamery Tour Review

2010-09-11T16:06:00.000-07:00

In earlier blog posts I shared that before the ACS Conference there were a number of creamery tours and that Willapa Hills was excited to be part of the Portland to Seattle tour. We were in good company with the tour stopping at Black Sheep Creamery and Estrella Family Creamery. Follow this link to read about the tour from another perspective via Amanda's recent blog post. Willapa Hills is thrilled that Amanda enjoyed the tour, her visit to our farm and Two faced Blue!

The Art of Oregon Cheese

2010-09-11T10:13:00.000-07:00

Recently shown at the opening reception of the American Cheese Society Conference in Seattle, this short video is a compilation of awesome cheese images taken by Christine Hyatt, filmmaker, former Oregon resident and current President of the American Cheese Society. Share with a loved one to enhance your relationship or watch it before bed for a night of cheese filled dreams. Enjoy!

The Seasonality of Cheese & Farm Life in the Willapa Hills

2010-09-09T11:19:00.000-07:00

Another summer has come and gone and the signs of Autumn surround us in the Willapa Hills. The pastures have turned the golden color of late summer and early fall. The kids are back in school. The leaves on the old growth maples have started to change not only high up in the hills near Pluvius Pass, but also in the valleys along the banks of the Chehalis river.

Autumn is a great time for Whey Fresh Ricotta!

In the milk parlor and creamery the signs of Autumn are just as clear. The last group of milking ewes is being dried off (Thank you girls for a great season!) and the final batches of Willapa White and Fresh with Ewe will come out of the forms over the weekend. What a season it has been! You will be able to find Willapa White at Farmers markets for another week or so and Fresh with Ewe will be available until the end of September due to its three weeks of ripening.

With the arrival of fall nearing, we are preparing to increase production of our aged cheeses. It also means production begins for our hand ladled whole cow milk Whey Fresh Ricotta. Can't you just smell the homemade lasagna baking in your oven? We can...

Before there can be (Award Winning) Cheese...

2010-09-03T22:45:00.000-07:00

...there must be Inspiration.

It never hurts to remember why we live on a farm, milk sheep and strive to make fabulous handcrafted sheep and cow milk cheese.

Meet Willem, one third of the inspiration behind Two Faced Blue (and all our sheep and cow milk cheeses).

Willapa Hills is Featured at Leavenworth's Sleeping Lady Resort

2010-08-29T18:50:00.000-07:00

Amy prepares Willapa Hills cheese for a tasting at Sleeping Lady Resort in Leavenworth, WA

The life of a farmstead cheesemaker is filled with ups and downs. On the heels of the ACS Conference, Amy headed up to Stevens Pass and down to Leavenworth to represent Willapa Hills' finest for a special tasting and featured producer event at the beautiful Sleeping Lady Resort. Sleeping Lady's Executive Chef Kenneth MacDonald has been a supporter of Willapa Hills since our first year making cheese and needless to say we were happy to make the trek to a very special resort.

Cheese Flash: Willapa Hills Two Faced Blue Wins Second Place in National Competition!

2010-08-28T19:24:00.000-07:00

"Live from Benaroya Hall in Downtown Seattle..."

Willapa Hills Two Faced Blue was just awarded Second Place in its category at the 2010 American Cheese Society Conference and Cheese Competition in Seattle, Washington. Congratulations to all cheesemakers making fabulous hand crafted cheese!

ACS Cheese Tour Visits Willapa Hills Farmstad Cheese

2010-08-26T18:47:00.000-07:00

KelseaMae stirs the curd as ACS Conference Participants tour the creamery.

As you probably know, the American Cheese Society's annual conference has arrived in Seattle! Many participants traveled to the conference via a series of farm and creamery tours around the northwest. Willapa Hills was thrilled to be a part of the Portland to Seattle tour, with over 30 conference attendees touring our farm, milk parlor & creamery. Black Sheep Creamery was one of the first stops, sharing a presentation on dairy livestock and milking. Willapa Hills portion of the visit focused on production, from heating to hooping, and Estrella Family Creamery highlighted care of cheese as it ages (affinage). We sure enjoyed the visit and look forward to a great conference over the next few days!

Application Process for 2011 Farm Internship Program is Now Underway!

2010-08-18T23:00:00.000-07:00

Willapa Hills is pleased to announce that the application process for our 2011 Farm Internship Program is now underway and will remain open untill all positions are filled. Internships are three months long. Two positions are available during season one (February - April), four positions for season two (May - July) and two positions for season three (August - October). Internships involve most aspects of farm and creamery operations and seek to provide interns with a unique opportunity to immerse themselves in a working farm, dairy and creamery. For more information on the 2011 internship program visit the Farm Internship section of our website.

Willapa Hills August News From the Cheese Room!

2010-08-05T14:09:00.000-07:00

The August edition of News from the Cheese Room went out this week. Enjoy!

Don't Miss the Grand Opening of Willapa Hills' New Farm Store on August 7th & 8th!

2010-07-31T21:21:00.000-07:00

Opening Weekend Hours & Tour Information
Willapa Hills celebrates the opening of its new Farm Store on Saturday and Sunday August 7th & 8th. The store will be open from 10:00 a.m. to 5:00 p.m. on our opening weekend, with farm tours scheduled for 12:00 noon, 2:00 p.m. and 4:00 p.m.

Regular Farm Store Hours & Weekend Tours

Willapa Hills Farm Store Entrance

Regular summer hours begin on Monday as the store opens daily from 10:00 a.m. to 2:00 p.m. Farm tours will also be offered at noon on Saturdays and Sundays and on other days by appointment. Tours will include a walking tour of the farm and an overview of livestock, milk parlor and creamery operations. Bring a cooler and ice for cheese transport or purchase one with your cheese at the Farm Store.

Final Preparations Are Being Made!

Pack a Picnic & Enjoy the Natural Beauty of Farm Life
Guests are welcome to bring a picnic lunch and enjoy the natural surroundings of the Willapa Hills and Chehalis River. The Farm Store will have most varieties of our seasonal and year round cheeses available, as well as artisan crackers or locally made bread and chilled natural sodas. We may also have a few selected cheese and/or sheep related items available.

Feeling adventurous? Slip off your shoes and wade across the Chehalis River (12 to 24 inches deep with minimal current this time of year) and enjoy a stroll through the adjacent prairie and woods. A variety of wildlife, remnants of an old homestead and our historic hay barn await you. If it wasn't for the occasional sound of a passing truck on highway 6 in the distance you would think that you were miles from civilization.

Cheese, Cheese & More Cheese!

A Working Farm
Remember, Willapa Hills is a working farm with all the noise, smells and commotion that goes with it. Children are most welcome (of course!), but must be accompanied by an adult at all times. We ask that for your safety you respect off limit areas of the farm.

State Route 6 Cheese Trail
To extend your day, plan on stops at Blacksheep Creamery and Rosecrest Farm - both making excellent farmstead cheeses and are conveniently located within a few minutes of State Route 6 near Adna.

Life on the Farm During Hay Season: Breakdowns, Mishaps and Disappointments (Oh, and More than a Few Blessings)

2010-07-26T11:11:00.000-07:00

It's been quite a summer so far. Due to the wet spring, haying was delayed in SW Washington for nearly a month. Hay that would have normally been cut in mid to late June has been cut in mid July. Even when the weather finally cooperated, some fields were still too wet. Thus, for many, haying season appears to be running through July.

At Willapa Hills, things are no different. The season started with a tractor break-down (diesel injector pump) and is currently being held up while we wait for a replacement part for the number one knotter on our "classic" 1950's McCormick baler which I am still confident will not let us down. Nearly 60 acres are on the ground with the final ten or so being cut today. A bit more sun, some raking tomorrow and next and then away we go - if the number one knotter is back in business by Tuesday afternoon as hoped.

I find myself waxing poetic as I pause amidst an awesome - but relentless - part of the life cycle of farm life. Haying always makes me feel like a farmer. Life revolves around weather and grass - growing, cutting, drying, raking and baling. Due to haying season I missed my 25th high school reunion (class of '85) and my longest friend's wedding blessing (sorry Poncho and Margaret). I am missing the one small vacation scheduled this summer to the Oregon Coast. (At least the kids are able to make it with mom, grandma and their aunt, uncle and cousin.) What a month this has been.

And then there are the blessing that have come my way in the midst of breakdowns, mishaps and disappointments. First, on short notice Steve at Adna Iron Works replaced a portion of acme rod in one of the tension bars on my (also vintage) Oliver hay rake. (I won't even get into how cool my Hesston 320 windrower is - also vintage of course.) Then there was Louie who installed the diesel pump in the nick of time and James who offered advice, twine and best of all perspective. And then there was Wayne, the baler and knotter specialist from Barnett Implement, who did not give up on me when my directions failed to explain that the first left after the Elk Creek bridge was no normal road, but rather a half mile easement road that he noted had the characteristics of a cow path. His skill, generosity, patience and belief in ancient machines inspires me. The fact that he never asked why I ever bought a 1950's McCormick Baler was a bonus. I can't forget to mention Allen and Rachelle, who generously shared their extra truck with us as we are down a vehicle. The 3/4 ton GMC is a much needed - and already much used - addition to haying in particular and our farm in general. Finally, the blessing of Shelly and Steve for their amazing generosity, flexibility in the midst of chaos, willingness to roust up a hay crew and always knowing who has the supplies or equipment that I happen to be desperately in need of.

Let's see, assuming heat stroke hasn't compromised my ability to count, I'd say my blessings far out number my breakdowns, mishaps and disappointments. Yes, life on the farm is good and there is a whole lot of summer to go - once I get the number one knotter going - with Wayne's help of course. And yes, I love hay season!

Upcoming American Cheese Society Provides an Opportunity to Highlight Washington Artisan Cheese Producers

2010-07-26T02:14:00.000-07:00

Check out food writer Rebekah Denn's recent Seattle Times article and blog post about the upcoming ACS Conference and the local cheese scene. Willapa Hills Cheese finds itself in great company as one of six Washington artisan producers highlighted. Welcome ACS!

Willapa Hills Cheese Turns Two & Celebrates Under a Ewe Moon!

2010-07-05T10:33:00.000-07:00

On the occasion of our country's Independence Day, we also celebrate our two year anniversary of making fabulous sheep and cow milk cheese. Two year's ago on the 4th of July we made our first batch of cheese for people who love blue and who love the creamy buttery natural goodness of sheep milk cheese. While our adventure began many years before, making our first batch of cheese in our newly licensed creamery stands out as one of our most significant milestones in the journey toward building a sustainable family businesses. Challenges remain, but now we know that we can indeed make cheese that people will love!

In honor of this special anniversary our first batch of this season's Ewe Moon is heading to Framers Markets this week. Ewe Moon is a 100% sheep milk natural rind blue cheese made in 4 to 5 pound wheels and aged 90 to 120 days. We think you will agree, its a wonderful way to celebrate!

Ewe'r Moment of Zen: Who Says Sheep Can't Surf?

2010-06-29T11:23:00.000-07:00

It has been far too long since we posted a new Ewe'r Moment of Zen. With summer underway, we received this post courtesy of Louise in Gig Harbor - a friend and fan of all things Willapa Hills. This video is especially impressive for anyone who has spent quality time with sheep and have found it a challenge to even get them to walk through a puddle of water. Once again we learn that in the world of "Ewe'r Moment of Zen", most anything is possible if you dare to Dream it!

Here is Ewe'r Moment of Zen: Surfing Sheep

Rating: LS - Appropriate for Lambs and Sheep of all ages and sensibilities. It is especially poignant for ex-surf bums who still dream of catching the perfect wave!

The Return of Whey Fresh Ricotta & Willapa Hills Farmstead Flapjacks!

2010-06-11T17:55:00.000-07:00

Yes, the rumors are true - Whey Fresh Ricotta has returned for the 2010 Summer Market Season!

Premiering Saturday, June 10th, Whey Fresh Ricotta is a hand ladled fresh sheep/cow milk blend ricotta that will make you fall in love with ricotta all over again. Pick some up at any one of our 18 farmers markets in Oregon and Washington. You may want to pick up enough to enjoy with fresh fruit, inside your favorite pasta or in a batch of Willapa Hills Fabulous Famous Farmstead Ricotta Flapjacks. Any day can be delicious with Willapa Hills Whey Fresh Ricotta!

Fabulous Farmstead Ricotta Flapjacks!

Serves 4

Blueberry Compote:

18 ounces fresh blueberries

¼ cup sugar

Grated zest and juice of 1 lemon

¼ cup coarsely chopped mint leaves (optional)

Flapjacks:

1 cup Willapa Hills Whey Fresh Ricotta

4 large eggs, separated

¾ cup buttermilk, shaken

1 cup all purpose flour

1 ½ teaspoon baking powder

Pinch of salt

¼ cup sugar

½ cup fresh blueberries

About 3 tablespoons unsalted butter

Butter for serving

To make the blueberry compote: Combine the blueberries, sugar, lemon zest, and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar dissolves. (Don’t let the berries cook too long or they will become mushy and lose their shape.) Remove from heat. Gently stir in the chopped mint if using. Keep warm.
To make the flapjacks: Whisk the ricotta and the egg yolks together in a large bowl; then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk until just combined.
Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle and cook for about 3 minutes per side (or until flapjacks puff, become golden brown, and are just cooked through.)
Transfer the flapjacks to plates. Spoon the warm blueberry compote over the flapjacks and then top with a pat of butter. Serve immediately.

SW Washington's Own Black Sheep Creamery Featured on NW Backroads!

2010-06-06T08:00:00.000-07:00

The folks at Black Sheep Creamery - our neighbors and fellow sheep milk and sheep cheese producers on State Route 6 in Lewis County - were recently featured in a wonderful segment of Northwest Backroads. Check out the video embedded in the current post of the Pacific Northwest Cheese Project's blog. I am sure you remember hearing about the impact of the 2007 Chehalis River flood on farms in SW Washington. Black Sheep Creamery was one of the hardest hit. Northwest Backroads does an excellent job telling the story of sheep cheese and of Black Sheep Creamery's restoration in the months after the flood waters subsided. Congratulations Brad and Meg on a great story that inspires us all - your story of family, sheep and cheese!

June 19th Creamery Tour & Beer Pairing: Willapa Hills Collaborates with NW Epicurian and Four Lewis County Creameries

2010-06-05T15:41:00.000-07:00

On June 19th Willapa Hills is participating in the first of what is hoped to be many local farm and creamery tours in SW Washington. Marieke Gerritsen of NW Epicurean is organizing the event in collaboration with the SW Washington Cheese Guild. Loosely following the winding path of the Chehalis River West from I-5 toward its headwaters in the Willapa Hills, the five stop tour will pair local farmstead and artisan cheeses with regional micro-brews.

Stops on the June 19th tour include Black Sheep Creamery, Twin Oaks Creamery, Blue Rose Dairy, Rosecrest Farms, and finally Willapa Hills Cheese. Willapa Hills is pleased to host the farm to table meal that is being prepared by a regional chef who uses only local ingredients. A portion of his ingredients are foraged from the land in the Chehalis Valley and will also feature two of the region’s award winning wines from Scatter Creek Winery.

For full details contact Marieke Gerritsen at NW Epicurean. This is a private tour with limited seating. Participants must be 21 or older.

Willapa Hills 2010 Market Season Shifts into High Gear!

2010-05-18T22:23:00.000-07:00

Market season is upon us with many of our markets now underway. You can currently find Willapa Hills Cheese at any of the following markets:

WASHINGTON
Edmonds Saturday Farmers Market
Gig Harbor Saturday Market
Kirkland Wednesday Market
Sammamish Wednesay Market
Seattle Pike Place Friday Market (other days vary)
Seattle Saturday University District Market
Seattle Sunday Broadway Market
Tacoma Saturday Proctor Market

OREGON / SW WASHINGTON
Portland Tuesday OHSU Market
Portland Saturday Hollywood Market
Camas Wednesday Market
Vancouver Saturday Market
Vancouver Sunday Market

FIND US SOON AT:
Cannon Beach Tuesday Market
Seattle Lake City Thursday Market
Seattle Phinney Ridge Friday Market
Steilacoom Wednesday Market
Tacoma 6th Avenue Tuesday Market
Tacoma Broadway Thursday Market
Puyallup Saturday Market

Stay tuned to our blog for updated information on all Willapa Hills Farmers Markets in Washington and Oregon!

The CIA Visits Willapa Hills (The Culinary Institute of America)

2010-05-04T20:34:00.000-07:00

Last Thursday Willapa Hills had the honor of hosting nearly 40 students and faculty from the main New York campus of the Culinary Institute of America.We were one destination among a fabulous array of stops that featured northwest culinary sites during a three week tour. The tour emphasized sustainable, handcrafted and small scale artisan and value added culinary products and operations.

At Willapa Hills students participated in a guided tour of our farm that included a 15 minute presentations at each of three areas of our operation:
1.Willapa Hills Creamery - Equipment, sheep and cow milk cheese varieties, production, affinage, wrapping and packaging
2. Milk Parlor/Milk Room - Characteristics of sheep and cow milk, seasonality of sheep milk, parlor flow and equipment, milking season, milk care and storage
3. Lambing Barn - Animal husbandry, dairy sheep, lambing season, birth, care and weaning of lambs

The tour was followed by a cheese tasting and lunch. Cheese sampled were Willapa White, Pluvius, Big Boy Blue and Little Boy Blue and the lunch featuring Willapa Bay Oysters on the half shell, locally crafted potato nettle soup, artisan bread, locally gathered northwest greens, and local handcrafted cider organized by Marieke Gerritsen of NW Epicurean.

Special thanks to Amy Grondin for tracking down the sheep farm whose cheese was reviewed in the San Francisco Chronicle. We were thrilled to be part of the CIA tour!

Little Boy Blue Gets Around!

2010-05-04T14:24:00.000-07:00

Check out the Beautiful Picture of Little Boy Blue from a recent Cheesewhizzes event at Flora Springs Winery in St. Helena, California. The theme was West Coast Wines and Cheeses and Willapa Hills' Little Boy Blue was proud to be there!

Cheese You Can Believe In!

2010-04-20T08:00:00.000-07:00

Willapa Hills is currently looking for a few motivated individuals who love cheese (especially Willapa Hills sheep and cow milk cheese), who love people (especially crowds of passionate local food fans) and love farmers markets (in all weather - remember it is the northwest)!

We have part-time (one Saturday market) through full-time (up to five or six markets by June) seasonal openings in the Seattle, Tacoma and Portland area. Sound like fun? Then send us your resume at ilovecheese@willapahillscheese.com.

See you at the market!

"O Cheese, Where Art Thou?"

2010-04-20T00:01:00.000-07:00

The California Cheese Sightings page of our blog has been updated. E-mail us your Willapa Hills Cheese Sightings in Washington, Oregon, California and beyond!

The 2010 Farmers Market Season is Underway!

2010-04-19T22:34:00.000-07:00

April signals the start of seasonal Farmers Markets in Washington and Oregon. Currently, Willapa Hills is in four markets. This Saturday you can find Willapa Hills at the Gig Harbor, Tacoma Proctor Street, and the Seattle University District Markets. On Thursday and Friday you can find us at Seattle's Historic Pike Place Market.

By mid June, you will be able to find Willapa Hills Cheese at 21 local Farmers Markets in Washington and Oregon. Check out our blog pages listing Oregon Farmers Markets and Washington Farmers Markets for basic details, directions and links to each markets web site. These pages are being updated regularly as market details firm up, so check back often to find out information on a market near you!

Seattle Magazine's Meet The Producer Features Willapa Hills!

2010-04-10T11:51:00.000-07:00

Check out the current issue of Seattle Magazine's Meet The Producer column and you find that this months featured producer is Willapa Hills Farmstead Cheese. We are thrilled to be featured in our home town magazine/blog. Here's to a great 2010 cheese season in Seattle and beyond!

Lambing and Milking Season Continue, While the Willapa Hills Creamery is Gearing Up for the Return of Willapa White, Fresh With Ewe and Ewe Moon!

2010-04-06T08:00:00.000-07:00

New lambs are arriving daily at Willapa Hills Sheep Dairy, each one a small miracle this Easter season! The milk parlor continues to hum morning and night as it will do into early September. And the Creamery is gearing up for sheep milk season with our first batches of Willapa White, Fresh With Ewe and Ewe Moon made this week and next.

Special thanks to our farm and creamery staff who have made this season one of our smoothest yet!

We hope you enjoy a few images of this year's lambing season taken by Kate Causbie.

Eating Across America: TFB to Be Featured in a Second California Artisan Cheese Festival Presentation

2010-03-25T08:00:00.000-07:00

As you may already know, Willapa Hills is heading south to Sonoma or California's Annual Artisan Cheese Festival. A couple weeks back we were thrilled to report on our blog that Two Faced Blue would be one of the featured cheeses at a festival session titled Teaveling Washington's Artisan Cheese Trail.

Since then, we found out that Two Faced Blue will also have the honor of being one of the highlighted cheeses in a session titled Eating Across America. The session explores, "What is happening in American artisan cheese? Founders of Culture Magazine lead a cross-country survey and tasting of artisan cheeses washed down with American wines. Presenters are Kate Arding and Thalassa Skinner, co-founders of Culture magazine."

Two Faced Blue continues to make fans across the country. How appropriate that our first batch of Two faced Blue for 2010 will be made the same week as California's Artisan Cheese Festival!

It's Official: The Willapa Hills Milk Parlor Is Humming!

2010-03-24T23:39:00.000-07:00

Tuesday night saw the start of the 2010 milking season for the Willapa Hills Sheep Dairy with our first 26 ewes being milked. Additional ewes will be added each morning for the next few weeks until we reach our maximum milking flock for the year. Milking will run through August.

I have to say I was feeling a bit nostalgic as we began our third season of milking our East Friesian-Lacaune cross ewes. What does the start of milking mean? Most importantly it means the return of Willapa White, Fresh With Ewe and Ewe Moon - all seasonal 100% sheep milk cheeses. It also mean that within the week our first batch of Two Faced Blue will be made, initiating for the first time year-round production of Two Faced Blue!

Yes, exciting times in the milk parlor! Here's to fabulous fresh natural sheep milk cheese in 2010!

Announcing: A Mission With A Cheese Club!

2010-03-18T22:03:00.000-07:00

A Cheese Club for People Who Love Unique Artisan Cheese and the Uniqueness of the Northwest!

As a fan of Farmstead & Artisan Cheese you already know that the artisnal movement in cheese and dairy is one of the most exciting trends in American culinary circles. You probably also know that the Northwest is a hotbed of established and emerging artisan cheese producers. Together, Washington and Oregon alone have over 45 Artisan Cheese producers.

We invite you to join us on a grand cheese adventure as we head for the open road to meet local northwest producers, enjoy some fabulous cheese, suggest some amazing road trips and explore the diversity and abundance of quality handcrafted cheese in the Northwest. Along the way we'll work hard to support the individuals and families whose life work is to craft the cheese that we all enjoy.

Northwest Artisan Cheese Club Offerings:

- 4 Cheese Nirvana Piccolo

- 4 Cheese Nirvana Grande

- 2 Cheese Nirvana + 2 Pairings

The Mission of the Northwest Artisan Cheese Club:

- To bring Northwest Artisan Cheese to cheese lovers everywhere
- To celebrate and support the diversity of Northwest Artisan Cheese and the people who craft them
- To contribute to the ongoing story of Artisan Cheese in the Northwest through direct and indirect support

of local craftspeople

Check out the NW Artisan Cheese Club web site for more details! Cheese Club deliveries begin the second and third week of May.

Two Faced Blue to Make Appearence at Sonoma Cheese Festival

2010-03-13T22:01:00.000-08:00

Willapa Hills will be traveling to Sonoma the last weekend of this month for California's Artisan Cheese Festival. On Saturday, March 27th, Two Faced Blue will be one of the featured cheeses at the Traveling the Washington Cheese Trail Seminar. We are thrilled that Two Faced Blue was one of the cheeses selected to represent Washington State. The description of the seminar and its presenters are noted below.

Traveling the Washington Cheese Trail

It may be called the Evergreen State, but Washington is home to more than just trees. It is also the place where some of America's most exciting new cheeses are being made. Join Seattle-based Beecher’s Handmade Cheese company founder (and entertainer extraordinaire) Kurt Dammeier and American cheese flag-waver Laura Werlin as they take you through a tasting of Washington state cheeses paired with the equally extraordinary Washington wines for this sure to be fun and educational seminar.

Presenters:Kurt Dammeier, Beecher’s Handmade Cheese, and Laura Werlin, Award-winning author of The New American Cheese, The All-American Cheese & Wine Book, Cheese Essential’s and Grilled Cheese.

It's not too late to join Willapa Hills for California's Artisan Cheese Festival!

Let There Be Lambs!

2010-03-11T00:26:00.000-08:00

Well, it has begun - four weeks or so of 24/7 craziness. But you know what that means, don't you? Fresh Sheep Milk! Within a week or so we expect to crank up the old milk parlor and get serious about the business of milking sheep. There is NOTHING like it. Stay tuned for pictures of the beautiful little ewe and ram lambs in the next day or so. We look forward to a great 2010 milking and cheese season!

2010 Willapa Hills Farm Stays - Update 2

2010-03-05T18:14:00.000-08:00

Based on some awesome feedback from fans like you, we have made a few modifications to our Farm Stay Program. If Farm Stays sound interesting to you or someone you know, please go to the Farm Stays section of our web site to find out more about the following program changes/updates:
1. Instead of a single format of four day/three night Farm Stays, we have created a three day/two night and a five day/four night Farm Stay.
2. We updated the rate section of our web page, expressing in more detail the two different formats for Farm Stays and the two sizes of Tent Platforms and their related costs.
2. Since our original posting, we have continued to update the entire Farm Stay section of our web page. Too many changes to list, so check it out!

Stay tuned for more updates as we firm up the Farm Meals section of the page as well as the Area Attractions section!

My, What Beautiful Cheese You Have!

2010-03-03T20:09:00.000-08:00

If you haven't been by Pike Place Market lately, now may be the time. Gary is generally at Pike Place on Wednesdays, Thursdays, Fridays and Sundays. Gary is also at the University District Farmers Market on Saturdays. Stop on by and and check out his cheese!

Special thanks to Kent for sharing this photo from his visit to the Market this last week.

Gnocchi with Bacon & Blue Cheese (Guess whose Blue!)

2010-02-28T23:41:00.000-08:00

Happened upon this Gnocchi recipe in the Seattle Farmers Market Examiner by Carole Cancler. It uses one of my favorite Blues. I think I will have to give it a go...

Willapa Hills Establishes LinkedIn Group for Chefs, Cheese Mongers, Cheese Buyers & Sellers

2010-02-25T23:42:00.000-08:00

One of the many challenges that we face as a growing cheese company is effective communication with those individuals and businesses that purchase and sell our cheese. We have seasonal products, limited quantities and an evolving family of products. How do we keep those who are sharing our cheese with the broader community in the communication loop, providing real time customer service when and where it is needed? We believe we have found the answer, or at least one of the answers:LinkedIn.

We are excited to announce the establishment of the Willapa Hills Farmstead & Artisan Cheese Group on LinkedIn. This group is for anyone purchasing or selling Willapa Hills Cheese through distribution or wholesale accounts. This includes chefs, cheese mongers, cheese buyers, specialty store staff, sales representatives, distributors and wholesalers.

This group will be used to: Introduce new products; Update seasonal product availability; Share information about product care and storage; Answer questions related to wholesale sales and distribution; Share useful and interesting information about our family farm, Grade A sheep dairy, livestock and creamery; General customer service.

For more information or to join our group, join LinkedIn and search Groups for Willapa Hills!

Willapa Hills is Heading to the Motherland of Artisan Cheese on the West Coast!

2010-02-25T12:03:00.000-08:00

One of the joys of attending the Winter Fancy Food Show in San Francisco was meeting an amazing array of people who are passionate about handcrafted cheese. One such individual was Lynne Devereux, cheese lover, chef, consultant, entrepreneur - and as it happens also the Executive Director of California's Artisan Cheese Festival. In terms of resume, little did I know who I was talking to. Let's just say that Lynne is intimately connected to the artisan cheese world in California and beyond and it was fortuitous that our paths crossed. Even more noteworthy from my perspective has been Lynne's generous and welcoming spirit.

Well, one thing led to another and we are pleased to announce that at Lynne's invitation Willapa Hills will be participating in California's Artisan Cheese Festival taking place from March 26 - 29th. We have participated in a number of events and festivals over the last two years and I can honestly say that this event promises to be one of the most enjoyable. Take a look at the event website and you will understand why I am impressed.

It is worth noting that for us this is like going to the motherland of artisan cheese on the West Coast. You may have heard me tell the story of happening upon a couple goat cheese operations while on vacation in the wine country of northern California. In those encounters the seeds were sown for Willapa Hills Farmstead Cheese nearly 14 years ago. More than one vacation involved visits and/or phone calls to our cheese role models, including Cowgirl Creamery, Bellwether Farms and Point Reyes Farmstead Blue. (Some even returned our calls!) Our success will always be measured against the cheeses handcrafted by these amazing farmstead and artisan producers.

So, if a weekend away is just what the doctor ordered after a long and soggy winter, the wine country of northern California and the Artisan Cheese Festival is the perfect destination. If you do make it, look us up at the Sunday Marketplace - just follow the Blues! We'll do our best to make Washington proud. California may have happy cows, but we have happy sheep!

San Francisco Chronicle Food Writer Janet Fletcher Weighs in on Two Faced Blue

2010-02-20T18:26:00.000-08:00

Let's just get it out on the cheese table right away. As cheese makers, it is always humbling to get constructive feedback about your cheese. We can take it, honest! We've been through the wringer many times in the last few years. And yes, having one of the most well known food and cheese writers on the west coast review one of our children - uh, I mean cheeses - might have added a bit of stress to our lives over the last few weeks - but hey, we needed it. You know, we just didn't have enough stress going on.

We have received Janet's feedback. We are doing our best to integrate it into the very heart of our humble cheese making operation. And yes, we accept Janet's challenge without condition! In her own words, "Perhaps the most surprising thing about Two-Faced Blue isn't how good it is, but how quickly the creamery behind it has managed to produce cheese of such quality" See? She sound almost skeptical, surprised even! (Janet, have you been talking to my mom?) In my neighborhood, "them's figh'in words"!

Alright then. We are up to the challenge. Two Faced Blue is here to stay! Thank you Janet for giving the new kids on the block a chance. You note, "Perhaps Two-Faced Blue, like many youngsters, will endure a rocky adolescence, but its premiere is filled with promise." We look forward to proving that passion and commitment balanced with faith and humility can produce excellent cheese for the long haul!

Read this week's edition of The Cheese Course by Janet Fletcher, Food Writer for the San Francisco Chronicle, to find out everything she has to say about Willapa Hills and Two Faced Blue.

Thanks again Janet. I can't wait to send you samples of Ewe Moon...