Exceptional Hand Crafted Organic Cheese

Raw Organic Cheese Logo
Cascadia Creamery is a family run operation located in the foothills of Mt. Adams in the town of Trout Lake, Washington.
Cascadia Creamery revives a long tradition of artisan cheese making in the Trout Lake Valley which began over 125 years ago. Here rich volcanic soils and temperate weather provide lush grazing meadows for our cows and an ideal location to craft our organic, aged, raw artisan cheeses.

Beyond Organic

At Cascadia Creamery, we strive to go “beyond organic”. We put careful, quiet, and considered thought into every facet of our cheese making.  The fourth generation family dairy where we source our milk practices exceptionally humane animal husbandry skills and has a strong ethical belief in being a true steward of the land.

Raw Milk - Living Masterpieces

For thousands of years, cheese was made using raw, unpasteurized milk. It’s filled with good probiotic bacteria, enzymes, and vitamins. When you bite into a delicious piece of Cascadia Creamery cheese, you’re getting all the benefits of raw milk as well as experiencing the rich creamy tradition of old world cheese making.

Rich Volcanic Pastures

The cows that produce our raw milk spend their days grazing lush meadows fertilized by the volcanic soils of Mt. Adams. They also drink water supplied by pristine glacial streams and aquifers of the nearby Gifford Pinchot National Forest, and of course healthy well-fed cows produce the highest quality raw milk for our cheese. 

The Cave Aged Advantage

Cascadia Creamery revived a long tradition of artisan cheese making in the Trout Lake Valley and part of that tradition was aging cheese in ancient lava tube caves. At our new facility we continue this tradition using a special aging room built underground inside a natural lava tube cave.

Glacier Blue ® - A Pacific Northwest Cheese

"...so delectable you may have to quell the urge to face-plant into your wedge, mouth open, hoping to sweep this luscious Oregon cheese over as many of your taste buds as humanly possible. A touch sweet with a little grassy joy in every bite..." Stephanie Stiavetti - The Culinary Life