Serving tips for Beecher's fromage blanc
A taste of local cheese from Pike Place Market
Photo by John Granen
At Beecher’s, Brad Sinko (far left) and Kurt Beecher Dammeier make and sell artisan cheese. 

Blank Slate is the name of Beecher’s fromage blanc, a tart, fresh, cow’s-milk cheese that’s firmer than crème fraîche but more mild than chèvre (goat cheese). “Its best attribute is its versatility,” says Kurt Beecher Dammeier. Here are some of his tips on how to season and serve the soft cheese.

Spread on crackers and top with dried tomatoes and basil.

Layer with granola and honey for breakfast.

Season with Italian herbs and use in lasagna in place of ricotta for a sharper taste.

Mix with chutney as a dip or as a sandwich spread.

Spoon over seared scallops, then top with caviar.

Mix with green-olive tapenade and chopped parsley and serve on dark rye bread.

Drizzle olive oil over the cheese, sprinkle it with dried herbs, and serve as an appetizer spread with sliced baguettes.

Mix with flaked hot smoked salmon and fresh chopped dill, spoon into small, premade pastry shells, and bake until warm.

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