Samish Bay Cheese - Rootabaga Country Farm

Samish Bay Cheese Press

Seattle Weekly // Best, and by Best We Mean Most Addictively Snackable, New Cheese

About a year ago, Suzanne and Roger Wechsler of Samish Bay Cheese, which sells at farmers markets around Seattle, unveiled a new line. The est of these unaged cheeses -- at least, the one we recommend picking up three Sundays out of four -- is the Ladysmith, a clean white dome with a soft, almost airy texture and a delicate tang. The Wechslers make it from milk from several breeds of cows (including Jerseys and Milking Shorthorns) that graze in their Skagit Valley pastures. Half the wedge will be fuel for your trip home; the remaining slices will disappear by the 24-hour mark. The Ladysmith works both as a savory snack, topped with roasted tomatoes, or a sweet one, anointed with a dollop of fig compote. Even wrapped tightly in paper, the cheese develops a dry yellow skin in the fridge, so there's no point in rationing slices. And thank goodness for that.

Pacific Northwest Cheese Project // Tasting Notes

I usually have fairly low expectations with fresh cheeses, which can sometimes be bland and tasteless - but the Ladysmith is gorgeous, a real testament to the quality of the Wechsler's organic cow's milk. It's firm enough to hold its shape but cuts like cheesecake - beautifully silky and smooth in texture. The sweet and tart, buttery-rich flavor will only get better as the spring and summer progresses and the cows are grazing full time on valley grass and clover.... I love it now but also can't wait to try it then.

Jakob's Bowl // Say Cheese

Ladysmith was an easier sell, especially when Steve showed it to me and said it was a fresh cheese. Suzanne and Roger Wechsler keep a mixed herd of Jersey, Shorthorn, and Dutch Belted cows on their organic farm in the Skagit Valley north of Seattle. They started selling the fresh cheese at the end of last year, and I'm really sorry I missed the introduction. The delightful aroma of tangy, cultured butter caught me by surprise as I raised the piece to my mouth. The spreadable cheese had a tangy, fresh milk burst on my tongue, with a hint of sweetness before its long, lingering finish. It was creamy but also strikingly refreshing. Its flavor and tanginess brought to mind the center of a freshly made ball of buffalo mozzarella, and I just can't wait for tomato season to arrive to test out my theory with a salad of heirloom tomatoes, arugula, Ladysmith, olive oil, and sea salt, or maybe I'll just put the salad into a warm baguette.

Samish Bay Cheese on the food network!

Watch an episode of the Food Network's "Eat This" on artisanal cheese, featuring Roger, Suzanne, and the bovine stars of Samish Bay Cheese.

King 5 Evening News // Heart of Washington: Content in Skagit Valley

By Eric Riddle / Evening Magazine

Friday, August 20, 2004

If you're looking for the face of contentment, you'll find it in Skagit Valley.

"A lot of my friends that have come up from the city say this is like a spa for your cows," said Suzanne Wechsler.

It may not be a spa, but at Samish Bay Cheese in Bow, Washington, organic farmers Suzanne and Roger Wechsler know the key to making great cheese starts with a happy herd.

They say Washington is good dairy country with rich soil. "We call it Skagit Magic," said Suzanne.

Twice a day, the Wechslers round up their dairy cows to get the most important ingredient in cheese: the milk.

"We generally get about 3 to 4 gallons per cow per day," said Roger. Once the milking is done, it's on to the task of making cheese. After settling into a jelly-like texture, the milk becomes curd.

The curd is then pressed into molds and laid out to dry. "As it ages, it gets stronger, sharper, dryer, more complex flavor," explained Roger.From the green grass to wheels of Gouda.

Samish Bay Cheese has turned one of Washington's best resources into a perfect slice of life. You can find Samish Bay Cheese products at your local farmers markets or Larry's Market.