From bold aged cheddars to soft goat cheese and whole milk ricotta, Washington cheesemakers are producing a wide range of tasty cheeses. While some use dairy from cows, others tend herds of goats and sheep. Stop by a farm stand to pick up fresh cheese or immerse yourself in the cheesemaking process on a farm tour. Find more producers on one of Washington’s cheese trails, or try something new at Seattle’s annual Cheese and Meat Festival.
Washington Cheesemakers
Tieton Farm and Creamery, Yakima Valley
Located south of Yakima, Tieton Creamery sits on a solar-powered farm with a zero carbon footprint. Cheeses are crafted using a blend of goat and sheep milk. Beer fans shouldn’t miss the Calypso, which is infused with hops, washed with locally made beer, and aged for 10 to 12 months. You can find Tieton’s cheeses at farmers markets and retailers around the state, or visit for a walking tour of the farm on Saturdays. See the property, meet the animals, and visit the farm stand. Beyond cheese, the Yakima Valley is home to U-pick farms for fresh fruit, as well as acres of vineyards dotted with tasting rooms.
Beecher’s Handmade Cheese, Seattle
If you’re strolling through Seattle’s iconic Pike Place Market, it’s hard to miss Beecher’s on the corner of Pine Street and Pike Place. One of the largest Washington cheesemakers, Beecher’s original location draws crowds for their decadent house-made macaroni and cheese. While waiting, you can see the cheesemaking process in action through the viewing windows. Their Flagship cheese features a semi-hard texture with a sharp, nutty flavor thanks to 15 months of aging. Other cheeses include marinated pepper cheese curds and the super creamy Dulcet.
Twin Sisters Creamery, Ferndale
Twin Sisters Creamery owner Lindsay Slevin is an American Cheese Society-certified professional with a passion for cheesemaking. At the creamery north of Bellingham, raw milk is turned into Whatcom Blue, a blue cheese aged for 60 days, along with the firmer Farmhouse, which can come studded with peppercorn or mustard seed for a bolder flavor. Stop by the shop, open five days a week, to pick up cheese and get an up-close look at the process through a large viewing window.
Lum Farm, Orcas Island
Located on Coffelt Farm Preserve, Lum Farm is dedicated to regenerative farming practices and sustainable grazing for their animals. Milk from their goats is used to create a variety of cheeses such as feta and chèvre, along with goat’s milk caramel and ice cream. Visit their farm stand from Thursdays to Sundays for cheese and a stroll to see the animals. Tip: Time your visit for fall, when the San Juan Islands celebrate all things farms, food, and film during Savor the San Juans.
WSU Creamery, Pullman
Cougar Gold, a white cheddar made from cow’s milk, is famous across Washington State. Aged for at least 12 months, this cheese is uniquely packaged and sold in 30-ounce cans. WSU first began researching alternative packaging in the 1930s, and the effort later received funding from the U.S. government with the goal of preserving cheese for troops.
The aging and preservation technique is still used today. To create this award-winning cheese, Washington State University’s agriculture students tend the cows, food science students make the cheese, and it’s sold at Ferdinand’s in Pullman. Check out other creamery selections like smoky cheddar or sweet basil before visiting the university’s museums.
Glendale Shepherd, Whidbey Island
This family farm on the south end of scenic Whidbey Island raises sheep and lamb, with sheep’s milk used in a variety of cheeses. Try soft White Cap with herbs and red pepper or Woodsman, perfect for grating. Visit Glendale Shepherd to see the sheep and shop the farm store, which is open daily. With cheese in hand, grab picnic supplies and head to one of the island’s beaches for lunch with a view.
Mountain Lodge Farm, Eatonville
Just 25 miles west of Mount Rainier, Eatonville beckons with lush green farmland. At Mountain Lodge Farm, goats graze on native plants and shrubs, producing a selection of tasty cheeses, from fresh chèvre to Tipsoo, a hard-cider-washed option. Visit on Sundays to walk the farm, see the goats, and sample cheese in the shop. Mountain Lodge Farm also hosts seasonal cheese-making workshops.
Bellsong Creamery, Clearview
North of Seattle near Snohomish, 12-acre Bella Luna Farms is home to woman-operated Bellsong Creamery. After a brief pause in 2020, founder Pamela Thompson was joined in 2023 by local cheesemaker Meghan McKenna to keep the cheesemaking tradition alive. Today, cheeses are made with milk from a nearby third-generation dairy farm. Don’t miss the spreadable Fromage Blanca and the Bella Rossa, which spends three months in an aging cave. The farm is open by appointment, hosting cheesemaking classes, workshops, and dinners in their market, The Larder.
Cascadia Creamery, Trout Lake
In the shadow of Mount Adams, Cascadia Creamery makes certified organic cheese using milk sourced from a nearby fourth-generation farm. The Trout Lake area is known for lava tubes, and cheeses are aged in an underground room in a cave. Their Glacier Blue is aged for 75 days for a rich flavor and velvety texture, while Sleeping Beauty offers subtle sharpness. While the creamery is not open to the public, their products can be found in many Washington retailers. Get a taste of the region by exploring the nearby Columbia River Gorge or Mount St. Helens National Volcanic Monument.
Samish Bay Cheese, Skagit Valley
While Samish Bay Cheese started as an organic dairy in 1996, the property dates back to the early 1900s. Today, the farm is a certified organic cheesemaker churning out whole milk cheeses like the Queso Fresco with fresh jalapeños, alongside mozzarella, ricotta, cow’s milk feta, and aged cheddar. Nestled in the agriculturally rich Skagit Valley off scenic Chuckanut Drive, visit the farm for a self-guided tour before stepping into the farm store (open daily). You can shop for cheese by the pound to pair with other locally produced snacks and wine.
About the Author
Molly Allen is a freelance food and travel writer, hiker, and paddleboarder who has spent more than 14 years exploring the Pacific Northwest. When she’s not playing outside, you’ll find her perfecting her homemade pizza craft. Her work can be seen in Travel & Leisure, Wine Enthusiast, Business Insider, Taste of Home, and other publications.