Mt. Townsend Creamery’s Cirrus, Washington

by mncheese on May 22, 2012

in American-West,Bubbly,Cheese!,Cow,Milk

About a month ago, my mom was called for jury duty. She wasn’t too thrilled about it, but she took advantage of her lunch break to walk around downtown Seattle. After her first day, she emailed me to say she had passed by Beecher’s Handmade Cheese during her noontime stroll, and if I wanted, she would stop the next day to buy me cheese. Of course, I wasn’t going to say no to an offer like that! Remembering my delicious experience with Mt. Townsend Creamery’s Seastack last summer, I asked her to look for any other Mt. Townsend Creamery cheese, and when she visited a couple of weeks later, she delivered my wheel of Cirrus, Mt. Townsend’s “Pacific Northwest Camembert.”

Y’all know that when it comes to Camembert-style cheeses, I have a particular affection for Minnesota-made Bent River, so to see how Cirrus stacked up, I bought a quarter-wheel at the Minneapolis Farmers Market the same weekend, confounding my mother as to why I’d buy more cheese when she just brought me some. (I love cheese, Mom – there never has to be a reason why.) While Cirrus exhibited a similar velvety creaminess underneath its bloomy white rind, I’d have to give the nod to Bent River on butteriness. Don’t get me wrong – Cirrus has that fatty mouthfeel Camembert lovers seek, but it didn’t have quite the same depth or sinfulness that makes Bent River so craveable. Some cheeses are so decadent, so soothing that you feel like you’ve just entered a warm bath. Cirrus didn’t give me that Calgon-esque sensation, but it was still tasty and I would never turn down a wedge. Pair Cirrus with bubbles, of course, and sticky, gooey fruit like figs or dates.

I look forward to experiencing the full line of Mt. Townsend cheeses when I take a Pacific Northwest holiday with my husband this fall. It actually will be our 10th anniversary vacation, but I will sneak in some cheese-scouting time among our winery visits. Send me your recommendations!


Carrie @ Season It Already! May 23, 2012 at 9:43 am

Haven’t been to Washington in a while, but I’ll have to seek this one out next time. I’m drooling for a creamy camembert right now that my host mom in France in college used to keep in the cupboard so it would be be all melty when she served it… mmmmm….

Jill May 24, 2012 at 9:36 am

I usually leave mine out on the counter for way longer than the recommended hour – more like three!

jill i July 10, 2012 at 5:48 pm

Hey just found your blog today! I live in Seattle and have enjoyed Mt. Townsend Creamery cheeses for several years now – they are at my local farmer’s market in Ballard and saw recently they even added a stall at the Pike Place Market (NOT Pike’s Market) downtown. You’ll have to try their Trailhead, which is a riff on a Tome-style cheese. I do like their Cirrus as well. Alas I can’t do much dairy, so can’t tell you a lot about local cheeses here, but I can share with you all sorts of other things about the region and to do at my blog Pacific Northwest Seasons. BTW when in Seattle you really need to hit the farmer’s markets – Ballard is the biggest party in the city on Sundays and University is also quite good on Saturdays. I’d love to give you more insight on the great Northwest, feel free to contact me. Although sounds like your mom lives in Seattle, so, well, you’re in good hands. will write more this comment getting too long!

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