Washington cheese makers rise in scenic state scene
Ferndale Farmstead hosts nearly a dozen cheesemakers producing Fior di Latte while Washington adds new labels and mentorship networks. Families and startups from Mabton to Olympia expand with goat and cow dairy ventures, aging rooms, and state grants fueling growth.
MENTIONED IN THIS ARTICLE
Ferndale Farmstead
Ferndale
Whatcom County
Washington
Daniel Wavrin
Wavrin
Bill Wavrin
Sid Wavrin
Bill
Mabton
Yakima County
Darigold
Wavrins
Daniel
Courtney Johnson
Washington State Cheesemak
Ers Association
Beecher’s
Cougar Gold
Cascadia Creamery
Johnson
Olympia
Peacock
Taylor-Tuller
Virginia
Stacy Thomas
Clover Mountain Dairy
Chewelah
Stevens County
Jersey
Dodie
Virginia Thomas
Thomases
Amapine Creamery
Oregon
PCC Community Markets
Thomas
Lindsay Slevin
Twin Sisters Creamery
Slevin
American Cheese Society
Jeff
Twin Sisters
Lost Peacock
Clover Mountain
Twin Brook Creamery
Twin Brook
Peacock’s
Pairing beer with Girl Scout cookies delights tasters
The Pairing From At Last event showcases breweries matching beers with cookies like Thin Mints and Samoas. Ravinia and Pilot Project experiment with stouts, IPAs, and a chocolate cherry beer, earning strong social buzz and encouraging future cookie specific brews while dismissing Halloween candy hesitations.
MENTIONED IN THIS ARTICLE
Sketchbook
Ravinia Brewing
Samoa
Revolution Brewing
Odell Brewing
Left Hand
Brewer's Association
Mary Swabel
Pilot Project
Glenn Allen
Funkytown Brewery
Telo Noche
Azadi Brewing
Swabel
Tam
Garlic and thyme soup and shrimp with garlic sauce
A writer describes an understated garlic spinach dish, a simple thyme and garlic soup with lemon and stock, and a quick shrimp and garlic sauce blending lemon juice dry sherry and olive oil for a satisfying, almost dreamlike result.
MENTIONED IN THIS ARTICLE
Italy
Provence
Garlic Vodka and Roasted Garlic Spread Duo
A condensed kitchen note describes two garlic based preparations. The first combines 2 cups vodka with oven roasted garlic halves in olive oil, yielding a garlic infused vodka after 12 to 24 hours and refrigeration for up to two months, with a yield of ten servings. The second roasts four heads of garlic in olive oil and water, 350 degrees, for 45 to 60 minutes, yielding soft cloves to spread on baguette rounds with butter for sixteen servings.
Fresh Thyme Garlic Soup and Garlic Toasts
A collection of historic style soup and seafood recipes. Fresh thyme garlic soup uses four garlic heads and herb bundle simmered in stock, strained to blend with lemon, oil, and optional butter, served over stale bread. Follow with herb toasted bread brushed in oil and butter, then a shrimp dish with garlic, bay leaf, red pepper, and parsley.
Also Mentioned on This Page
Washington State
U.S
California
Heather Paxson
America
Warrins
Mt. Townsend Creamery
Port Townsend
Raffaele Mascolo
Mascolo
Rachael Taylor-Tuller
Lost Peacock Creamery
Matthew Tuller
Tribune News Service
Dan Wavrin
Brandon Matzek
Kitchenkonfidence.com
James Peterson
Mary Anne Pikrone
Food
Ken Hom