Cheese to please every palate
Local delights and international favorites
We offer farmstead and artisanal delights from cheese-loving nations and domestic purveyors alike, as well as pre-packaged options just right to melt atop your burger. All cheese at PCC is made from milk produced without rBGH, a genetically engineered hormone used to increase milk production. Learn more about our quality standards.
How to store cheese
After opening a package of cheese, wrap it in wax paper to store in the fridge. Or, to improve longevity, wrap in Formaticum Cheese Paper, popular with cheesemongers and available in the PCC Deli. The double layer traps humidity but keeps moisture off the surface of the cheese.
Freezing cheese changes its texture, so some cheeses freeze better than others. Hard cheeses such as Parmesan freeze well, especially if you grate them before freezing. Store in an airtight container. Remove from freezer and place in the fridge to thaw several hours before eating.
Watch our "cheesiest" videos
- Take a tour of Tieton Farm & Creamery in Washington's sunny Yakima Valley. Watch now »
- Learn tips on entertaining with cheese from Leon Bloom, PCC's Deli Merchandiser on KING 5 TV "New Day Northwest". Watch now »
- Make your own succulent cheese fondue! PCC Chef Lynne Vea shows you how.
- Meet the Gouda Goddess Behind Jacobs Creamery Cheese
- Tieton Farm & Creamery Cheese
- Cheese: Delicious ways to use it in your cooking
- Fall Harvest Lasagna "Cupcakes"
- Succulent Cheese Fondue
- Easy appetizers with local cheeses
- Pear-ing up great flavors
- Oven-roasted Jalapeño Poppers
- The Perfect Cheese Pairings
- Tieton Farm and Creamery
- Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli
- Three Local Cheese Fondue with Roasted Apples and Butternut Squash
- Warm Pear and Organic Baby Greens Salad with Primrose Chèvre Cheese Medallions