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At The Georgian, chef Gavin Stephenson creates a cheese course that features curds from artisanal Washington and California producers, with a few surprises. The all-domestic cheese course is a natural fit for the Forbes Travel Guide Four-Star restaurant, which concentrates on Pacific Northwest ingredients enlivened by French techniques. Available individually or as part of a chef’s tasting platter, the cheeses on offer include the nutty Flagship Cheddar from Beecher’s, a beloved local cheese shop located near the Pike Place Market; Midnight Moon, a semi-firm goat’s milk cheese from Cypress Grove Creamery in California; a Stilton-like blue blend of goat and sheep’s milk cheese from Willapa Hills Farmstead; Dylan, a tomme-style goat cheese; and San Andreas, a semi-firm sheep’s milk cheese modeled after a Tuscan pecorino. All are delicious and illustrate why America’s Pacific Northwest is quickly becoming a mecca for artisanal food producers.