6 Washington Cheesemakers to Watch written by Ryn Pfeuffer | illustrations by Danielle Davis Washington State is a highly coveted region of the country for cheesemaking. Rich soils, diverse climates and access to clean water and rainfall make it one of the most productive agricultural regions in the world, producing more than 300 different crops. Among those crops are grass and alfalfa, which make for happy cows, goats and sheep. Washington even has a soil that’s been legislatively established—the Tokul series. The name “Tokul” comes from a small community and creek in King County. There are more than one million acres of the Tokul series soil throughout the state. In 2005, Washington had just ten cheesemakers. Now it has more than fifty such artisans and small family farmers who make more than 200 cheeses. Many of these cheeses are only available at farmers’ markets (yet another reason to shop local).
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To learn more about Washington cheese, check out the Washington State Cheesemakers Association at www.washingtoncheese.org
1889 WASHINGTON’S MAGAZINE
FEBRUARY | MARCH 2023
