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.
Cascadia Creamery describes Glacier Blue as their "Gateway Blue," a cheese that is sure to win over those who thought they didn't like blues. Made with raw cow's milk, its texture is dense, and its flavors range from tangy buttermilk to roasted nuts, cocoa nibs and beef.
Sleeping Beauty wears a thin, mottled natural rind that offers a hint of damp earth from the caves. Underneath lies a supple, semi-firm paste that is rich and buttery with flavors of grass and herbs and a tangy finish.
Based in Denver, Elevation Meats makes charcuterie from sustainably-raised, heritage-breed pork. The company prides itself on combining the finest ingredients with Old World techniques. They're inventive with their recipes while still allowing the rich flavors of the pork to shine through.
Detroit St Brick from Zingerman's Creamery
Big Sur from Stepladder Creamery
Brabander from Essex Street Cheese
Assorted Flavors from welovejam