Mystery Bay Goat Farm in Nordland, Wash.
Farmers Rachael Van Laanen and Scott Brinton produce (seasonally) handcrafted small-batch goat cheese with the help of seven milking American Alpine goats. Click on photo to read a profile of the farm. Visit their website at www.mysterybayfarm.com
Whiskey Hill Goat Dairy in Port Townsend, Wash.
Farmer Diana Dyer produces fresh raw goat milk (available in the chill case) as well as goat cheese including feta and a new goat cheddar. We now carry 4 cheeses from Whiskey Hill: NW King, Greek, Derby and Jalapeno Derby. Two are raw goat cheeses that she makes from her own goat milk, and two are raw cow milk from the Dungeness valley creamery in Sequim.
Terroir – the “taste of the place”
When buying imported cheeses, look for the ones that describe the place they originate from: Brie cheeses produced in the Brie region of France, Parmesan cheese from the province of Parma in Italy, and Stilton cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire in England and made according to a strict code.
Pictured here is Blue Stilton cheese, made according a strict code and produced in only three English counties: Derbyshire, Leicestershire and Nottinghamshire.