In late 2003 I noted here that an artisan cheesemaker had set up shop in Pike Place Market. Four years later, Beecher’s Handmade Cheese has flourished. Tourists stop in to watch the cheesemaking process and locals clamor for the insanely rich mac’n’cheese. Beecher’s Flagship Reserve, an aged cheddar, was first runner-up for Best in Show at the recent American Cheese Society competition. They’ve perfected their milk blend, using a mix of lower fat milk from Holsteins and higher fat Jersey cows. And now owner Kurt Dammeier is looking into buying his own farm so he can control his product from cow to cheese. Dammeier supports his local competitors as well, carrying Washington cheeses in the shop and envisioning a future where the state is known for artisan cheeses.