Press about Samish Bay Cheese
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Seattle Times // Cheese Lover in Paradise
Thursday, May 12, 2005
To appreciate the farm-to-table progression of cheese-making, visit Samish Bay's Rootabaga Country Farm on Bow Hill Road in Skagit County. The operation is as transparent as plastic wrap. By calling ahead to strategically plan a trip, visitors can watch everything from the cows being milked to the leftover whey being fed to the pigs raised on the organic farm. (The farm markets its pork as "Whey Tastier.")
"If you just show up at the farm, someone will stop what they're doing and show you a few things," says Suzanne Wechsler, who owns the farm with husband Roger. "We'll get more in-depth for scheduled tours."
For those wishing to experience the life of a farmer, the Wechslers rent the farm's century-old guesthouse, which can serve as a base for visiting other area cheese-makers. But Wechsler does not want guests to mistake it for a bed-and-breakfast. Hitting the hay here means baling, not snoozing.
"We try to educate," Wechsler says. "We're a small farm, and we like to give people an idea of what we do in a day's work."
Cheese-making occurs on Tuesdays and Fridays, with the most action after noon. Little is off-limits here, as visitors are encouraged to wander and explore the farm, including the stables.
The payoff, of course, occurs at Samish Bay's closet-size retail shop, connected to the aging room, which the Wechslers will enter to fill your order. Samish Bay sells its cheese at seven Seattle-area farmers markets, but its aged varieties are sold exclusively at the farm's retail shop. The Wechslers have been known to fire up the barbecue for tourists so they may sample the farm's meats along with its cheeses.
"On weekends, we always try to have something special going on," Suzanne Wechsler says.
As if Gouda flavored with nettles isn't special enough.
King 5 Evening News // Heart of Washington: Content in Skagit Valley
Friday, August 20, 2004
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If you're looking for the face of contentment, you'll find it in Skagit Valley.
"A lot of my friends that have come up from the city say this is like a spa for your cows," said Suzanne Wechsler.
It may not be a spa, but at Samish Bay Cheese in Bow, Washington, organic farmers Suzanne and Roger Wechsler know the key to making great cheese starts with a happy herd.
They say Washington is good dairy country with rich soil. "We call it Skagit Magic," said Suzanne.
Twice a day, the Wechslers round up their dairy cows to get the most important ingredient in cheese: the milk.
"We generally get about 3 to 4 gallons per cow per day," said Roger. Once the milking is done, it's on to the task of making cheese. After settling into a jelly-like texture, the milk becomes curd.
The curd is then pressed into molds and laid out to dry. "As it ages, it gets stronger, sharper, dryer, more complex flavor," explained Roger.From the green grass to wheels of Gouda.
Samish Bay Cheese has turned one of Washington's best resources into a perfect slice of life. You can find Samish Bay Cheese products at your local farmers markets or Larry's Market.
More Press
- Seattle Homes and Lifestyles
- Log and Timber Style: Fallen Cheese Souffle Recipe from Ray's Boathouse
- Memorable Holiday Gifts Start with Artesian Cheeses
- Washington State Magazine
- Wine Press: Spring beckons best of earth
- Bellingham Herald: Rambling through Skagit Valley
- Travel and Leisure: Weekender in Skagit Valley, Washington
- Seattle Weekly: Hot Dish
