There were in fact seas of tourists. I swear I was twice almost taken out by a mob of couples each attempting to navigate doublewide strollers down the cobblestone streets of Pike’s Place Market. After I checked to make sure I still had all my limbs, I reminded myself that these cheese enthusiasts were bringing some much needed benjamins to our neck of the woods. Maybe I should have made sure they knew that Nordstrom, a Seattle original, was just a couple blocks away? But I digress. It was the first day that really felt like summer might actually be coming our way. The temperature, at least where I was, got all the way up to 75 degrees! With the sun on my shoulders and Gouda on my mind I navigated my own way through the crowds to the booth of Samish Bay Cheese, a 100% organic farm in Bow, Washington. I picked up the small morsel of light orange Gouda attached to a wooden toothpick and had no idea that, the cheese would bite me back. WOW!! That’s a lot of flavor. I love a really great aged cheese with a lot of sharpness. This was like sharp cheddar on crack. Hard, crumbly, delicious. I was off to a great start. As typical of Seattle events people were lined up patiently, in single file lines, waiting their turn in a civilized manner. I made my way through several stands and was starting to get a bit dazed by it all and then I came upon Willapa Hills Farmstead Cheese, and their “Little Boy Blue.” Made of wild sheep and cow’s milk and aged 60+ days it was creamy, almost silky, and so flavorful my taste buds were jolted awake. While not officially organic, the Doty, Washington farmstead raises their flock of ewes on pesticide-free pastures, locally-grown grass hay and without growth hormones. You know I half-expected my favorite cheeses to be French or Italian and therefore not part of my Locavore diet but, I am happy to declare, that these two local farms had the best cheese I tasted all day. Proudly, Washington State makes some great cheese. Definitely worth checking out!