Mt. Townsend’s Seastack Cheese
Made of local cow’s milk in small batches in Port Townsend, Seastack is like two cheeses in one.
By Seattle Mag April 20, 2012
This article originally appeared in the May 2012 issue of Seattle magazine.
In my house, Mt. Townsend’s Seastack Cheese is a mainstay. It’s not an everyday cheese—a bit too pricey at $12 for an 8-ounce wheel—but when the occasion allows for a small splurge, a few crackers, a pot of fig jam and we’re in business.
Made of local cow’s milk in small batches in Port Townsend, Seastack is like two cheeses in one: The middle is dry and a bit chalky, like some of my favorite fresh goat cheeses, and there’s a gooey, bloomy rind us stinky-cheese lovers can’t resist. (The thin layer of gray vegetable ash covering the cheese is edible, so don’t shy away.)
The cheeses are found at several local farmers markets, and they’ve proven so popular that there’s now a tiny Mt. Townsend Creamery shop in Pike Place Market (free samples!), just to the left of Market Spice. Or sample your way through the Seattle Cheese Festival (May 19–20), where Mt. Townsend’s entire lineup of cheeses will be on offer.
Pike Place Market, 89 Pike St.; 206.743.9059; mttownsendcreamery.com