About a year ago, Suzanne and Roger Wechsler of Samish Bay Cheese, which sells at farmers markets around Seattle, unveiled a new line. The best

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Best, and by Best We Mean Most Addictively Snackable, New Cheese

Samish Bay Cheese's Ladysmith

About a year ago, Suzanne and Roger Wechsler of Samish Bay Cheese, which sells at farmers markets around Seattle, unveiled a new line. The best of these unaged cheeses—at least, the one we recommend picking up three Sundays out of four—is the Ladysmith, a clean white dome with a soft, almost airy texture and a delicate tang. The Wechslers make it from milk from several breeds of cows (including Jerseys and Milking Shorthorns) that graze in their Skagit Valley pastures. Half the wedge will be fuel for your trip home; the remaining slices will disappear by the 24-hour mark. The Ladysmith works both as a savory snack, topped with roasted tomatoes, or a sweet one, anointed with a dollop of fig compote. Even wrapped tightly in paper, the cheese develops a dry yellow skin in the fridge, so there's no point in rationing slices. And thank goodness for that.—Jonathan Kauffman

 
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