Each week before the sun comes up they start making cheese! Around 2:00 AM, Jeff at Walla Walla Cheese Company fires up the pasteurizer – the first step in turning farm-fresh dairy milk from Creamline Farms just down the road into artisan cheese of all kinds! Around Noon on that same day, that creamy milk has become something extra special – artisan cheese!
Cheese making is a true art – a fact that Jeff, owner of this local cheese company, knows well after over 20 years running a Tillamook dairy farm and creating multiple award winning cheeses! The process is led by science but becomes extra special with the addition of creativity from the cheesemaker! From their community-favorite fresh cheese curds to incredible Havarti, Jack, Gouda, and more, this Walla Walla Valley cheese company takes artisan cheese to the next level!
One of the most important pieces of this local business is their close relationship with the dairy farm down the road – every batch of cheese starts with fresh milk and sourcing local is Jeff’s top priority! Beginning with the best ingredients ensures that the final product is top-notch and, trust us, once you try this local cheese you’ll never look back! Jeff says, “we are still learning about what we can improve and I think it’s pretty cool – the transformation from milk into cheese.”
Local cheese making is all about community: Creamline Farms provides the local dairy to Walla Walla Cheese Co. and Walla Walla Cheese Co. shares their space with Creamline Farms so that they can bottle and process their dairy! Magic really does happen when two local dairy businesses join forces to serve their community the best products possible!
Some of the cheeses at Walla Walla Cheese Co. age for three or four years. A significant investment in time and money, making the perfect cheese is a combination of science and art! The difference between cheeses often comes from a very slight change in the cheese making process and, with a lot of the cheese making process done by hand, this amazing team is heavily involved in the production of each variety and flavor of cheese!
Did you know that many mass-produced cheeses are often colored so that every single block looks just like the other? Cheddar is naturally very light in color and most cheese is white! This seasonality in cheese color is caused by the diet of the cows the milk comes from! In the winter months when there is less grass to graze the cheese will take on a slightly different color than cheese made in summer when the pastures are vibrant green!
Jeff’s favorite cheese for a cheeseburger is their Smoked Cheddar Peppercorn and he loves their fresh Cheese Curds as a tasty snack or on top of salads. Their most popular cheeses are their Truffle Cheese varieties! Made with real truffles, this cheese is guaranteed to be a show-stopper!
Craving some local cheese but not sure where to start? Jeff recommends trying out a type of cheese that you normally enjoy! The depth of flavor and incredible texture of local cheese is a true treat!
Next time you stop into Andy’s, be sure to take home some Walla Walla Cheese Co. products and get ready to enjoy every delicious bite!
- Andy’s Market
