SEASTACK

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SS95.jpg
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Seastack1.jpg
Seastack.jpg
WorldChamp.jpg
ACSwinner.jpg

SEASTACK

10.00

NORTHWEST SOFT-RIPENED ORIGINAL

Named for the famous rock formations along Washington's coastline, Seastack offers complex earthy flavors with distinct beauty. As it ripens from the outside inward, the ripened areas develop an earthy, garlic flavor, while the less ripe interior maintains a bright citrus flavor and a firmer texture. It is dusted in vegetable ash and sea salt to enhance its visual and culinary appeal.

AWARDS

2010: American Cheese Society - 1st Place in Class

2010: World Cheese Championship - 5th Place in Class

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Pairings:

Seastack pairs equally well with crisp, tart apples or sweet bosc pears. Pickled figs seem to exist specifically to be enjoyed with Seastack.

Sauvignon Blanc, Viognier, or Pinot Noir when the cheese is riper.

Aging:

Seastack's best by date is 55 days after it is made. When it's young (up to 35 days prior to the sell by date) it has a milky fresh, somewhat tangy flavor.  As it matures (35 to 10 days prior to the sell by date), the ripening will become more noticeable on the outer section of the paste. The ripened area will have a translucent cream color, with a white interior. The ripened section will take on garlic, earthy flavor. Approximately 10 days prior to the sell by date, the ripened flavor will become very pronounced, and the white interior section will be very small.

Opinions vary on the optimal time to enjoy soft ripened cheese.  If you like lighter flavor and a firmer texture, then earlier is better.  If you prefer stronger flavors and a soft, creamy texture, then wait until it's closer to the sell by date. Remember this style of cheese changes dramatically as it ages.  Experiencing the cheese at different ages is part of the fun, so don't be afraid to experiment.