PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Archive for the ‘Meat and Cheese’ Category

Local Mystery Bay Chevre Wins Second Best in North America!

August 12th, 2012 by


This week marks an incredible moment for Mystery Bay Farm, winner of the silver medal in the American Cheese Society’s 2012 North American Best Cheese Competition.

If you have not tasted this ultra creamy, mild and delicious chevre you must! Considering that there are thousands of chevre producers in North America, Rachael’s cheese shines in the spotlight.

Not only is taste and consistency why this cheese is preferred, the ecological methodology of Mystery Bay’s farming practices makes all of her products superb.

The cheese case at the Co-op has been rearranged to host Mystery Bay’s products at the bottom level in the center. Come and check out the four flavors of fresh chevre (made every week) and the exquisite chevre in basil infused olive oil.

Further Reading and Mystery Bay in the Press

Local Raw Sheep Cheese Arrives at the Co-op!

July 22nd, 2012 by

Some of you may know that finding a good raw sheep’s milk cheese is difficult- if we are looking domestically in the U.S.. Spain has a long history of raising mountain sheep and creating beautiful cheeses, and this is where we usually go to look for Manchego, Idiazabal, Petit Basque and others. So when we found the Black Sheep Creamery in Adna, Washington, we were delighted to find many different types of raw aged sheep’s milk cheese! Not only is the farm a small family run business, but the cheese is unbelieveable.

Last week we received a wheel of the Fresh Pecorino, aged only 6 months, this cheese is robust in flavor with a silky smooth texture. Aged Pecorino’s have a strong sharp bite that makes it ideal for cooking pastas, pestos, etc. The Fresh Pecorino cheese can be eated raw with fresh fruits or grated and used the same way as an aged cheese.  Somewhat sweet, somewhat salty, if you love sheep cheese you must try.

This week we will try another raw sheep called Mopsy’s Best. Come to the cheese department for a sample and help support our amazing local farmers in Washington State!



Four new cheeses and many more to come! La Tur, Seahive, Oregon Blue and Chocolate Stout Cheddar!

May 24th, 2012 by

Good afternoon cheese lovers! Today has been an exciting day for the cheese department, as four new cheeses have graced the cheese case.

After trying out the Hopyard from Rogue Creamery in Central Point, Oregon, we decided to try out some other regular Rogue Creamery cheeses. The Chocolate Stout Cheddar contains chocolate, chocolate malt and Rogue Chocolate Stout from the Rogue Brewery (same brewery that grows the hops for Hopyard). The taste begins with a bittersweet note from the ale, and finishes with a sweet chocolate flavor to compliment the creaminess of the cheddar. Find it next to the cheddars in the cheese case.

The Oregon Blue is the most affordable of all Rogue Creamery Blues, and one they produce all year round. Last fall we brought in a blue wrapped in grape leaves, soaked in pear brandy. The Rogue Creamery comes out with imaginative beautiful cheeses, and this upcoming fall we hope to see it again. For the sake of having delicious handmade blues from Oregon, we now have an incredible Oregon Blue. It is aged in a Roquefort modeled cave for 90 days, creamy and subtle. Find it on the bottom shelf with our other blues!

Seahive is a delicious, rich cheddar rubbed with Redmond RealSalt (found in an ancient sea bed near Redmond, Utah) and wildflower honey (harvested locally near the creamery). This cheese is both savory and sweet, but mostly an incredibly rich cheddar with amazing texture. Come by for a sample!

Last but not least, La Tur has arrived! This cheese has a history of being difficult to find, to ship, and to receive in good quality. We are fortunate to have found a reliable source for this amazing cheese! La Tur is a soft fresh cheese made from pasteurized goat, sheep and cow milk delicately placed in a tiny mold and allowed to age only 10 days. The center is light and fluffy, and gently becomes creamier towards the rind. La Tur is  lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese. Don’t miss it!



Rogue Creamery’s HOPYARD has arrived!

May 13th, 2012 by

Last week the cheese department received an amazing new cheese from the Rogue Creamery in Central Point, Oregon called HOPYARD! This cheese is made by pressing fresh hop blossoms into the curd and aging for 6 months.

“Hopyard is an IPA malted milk shake with savory texture and buttery finish. The hop petals provide an herbaceous olfactory hit like the first notes from a freshly poured IPA. The layers of sweet brown butter and hazelnuts with slightly old-fashioned buttermilk tones follow.”

The end note is a fresh and detailed floral hop flavor. The hops are grown on the Rogue’s Farm, Château Rogue and the milk is Food Alliance Certified Sustainable Cow’s Milk (rBST free of course!). Come by the cheese department for a sample, and enjoy a one of a kind cheese with your fresh summer IPA’s!


May Cheese Sales and New Exciting Items!

April 25th, 2012 by

Good news! May is a month for Tillamook cheese sales, deep discounts and tasty choices! When browsing your cheese department, you will see five of your favorite cheddars on sale. Sharp, medium, baby loaf, 3 year vintage and 2 year vintage sharp cheddars.

Two great new items just arrived today from Wisconsin and New York! We received two cases of fresh mozzarella from the Crave Brothers in Wisconsin. This company uses 100% green energy produced directly on the farm and supports the surrounding communities with its state of the art bio digester. The mozzarella balls are delicious and on sale for the next month!


You will also see the new Coach Farm Aged Goat cheese Grating Stick. This cheese is hand made using milk from their French Alpine herd, in the small Hudson Valley village outside of New York City. It is a perfect size for holding and grating directly onto pasta or salads, and a great alternative for those who love the taste of aged hard cheese, made with goat milk  instead of cow or sheep.

We are always adding new cheeses to the case! Stop by and share your interests with your cheese department, we love to talk cheese!

NEW – Nash’s Organics Pork

March 26th, 2012 by

New expanded selection of Nash’s Organics pork in the meat case. The price is nice too! Locally grown in Sequim, WA.

New Whiskey Hill Cheese

March 5th, 2012 by

Derby One from Whiskey Hill Dairy

Try our new LOCAL cheese from Whiskey Hill Dairy. “Derby with Jalapeno” and  also without jalapeno known as “Derby One.”

Locally made derby style cheddar from Diana’s farm, but not made with goat milk. Instead, Diana’s making this cheese from raw jersey cow’s milk from Dungeness Valley Creamery in Sequim, WA.

Two local companies supporting each other and one amazing derby!

Spotlight on Local Goat Cheese: Now available in our cheese case!

February 4th, 2012 by

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

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”
Blue_Stilton_Quarter_Front.jpgWhen 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.