Marci Ebeling and John Shuman settled in Trout Lake, Washington, in 2005 after hiking the Pacific Crest Trail. They soon set about reviving the community's dormant cheesemaking tradition, and Cascadia Creamery was born. Cascadia uses certified organic cow's milk from a fourth-generation dairy that breeds Jersey, Dutch Belted and Friesian cows to make an array of cheeses that are aged in a special aging room built inside a lava tube cave. The natural cave air has an ideal temperature and humidity content for ripening cheese.
Inspired by the Welsh cheese Caerphilly, Cloud Cap has a mottled, lightly bloomy rind with aromas of earth and forest floor. The paste is soft, yet crumbly, offering flavors of citrus in its dense center and mushroom closer to the rind.
Ruby from Green Dirt Farm
Bridgman Blue from Jasper Hill Farm
Calderwood from Saxelby Cheesemongers
Prosciutto Speciale from Casella Salumi