Marco Polo Reserve
- Producer
- Beecher's Handmade Cheese
- Country
- United States
- Region
- Washington
- Website
- www.beechershandmadecheese.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Hard
- Rennet
- Microbial
- Rind
- Cloth Wrapped
- Style
- Cheddar-like
- Flavor
- Flavor added to paste
Located within Seattle's famous Pike Place Market, Beecher's Cheese was founded in 2002 by Kurt Beecher Dammeier.
Beecher's works closely with two local cow dairies; one in Monroe, Washington, and another in Duvall, Washington, that provide excellent quality milk for production.
This tangy, flaky cow’s milk cheese is the clothbound version of Beecher’s Marco Polo cheese, made with lightly ground green and black peppercorns. The combination of the peppers adds a hint of heat and brightness to the cheese, which is aptly named after the explorer who is believed to have brought pepper to Europe in the 13th century.
Marco Polo Reserve is open-air aged, a process that removes an additional 14 to 16 percent of moisture from the cheese, intensifying the already rich, nutty flavor and adding complexity to the texture. Both cheddar and gruyère cultures are used to make the cheese.
Tasting Notes
Beecher’s founder Kurt Beecher Dammeier says Marco Polo Reserve is one of his favorite cheeses and describes it as “an umami bomb.” It's big and bold, with a distinctive, earthy taste.
Pairings
Marco Polo Reserve can match any red wine, standing up to even the most tannic.
