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Monday 11am - 6pm Wednesday 11am - 6pm Thursday 11am - 6pm Friday 11am - 6pm Saturday 11am - 6pm Sunday 11am - 6pm

Biercuterie

Thoughtfully curated artisan cheeses, craft chocolate, cured meats and distinct craft beers located on South Whidbey Island.

10/27/2026

Get ready for a cheesy, spooky good time! 🎃👻

Trunk or Treat is officially ONE WEEK AWAY! Next Friday, October 30th, from 3–6 PM, Downtown Freeland will be taken over by costumes, candy, decorated trunks, and plenty of community fun.

Brian and I are going all out this year! We are decorating our trunk for an epic "Mouse Heist," complete with fun interactive games, vintage Biercuterie stickers, and absolute mountains of candy for the kiddos!

Don't worry, parents—we know trick-or-treating is hard work, and we certainly didn't forget about you. While the kids are scoring their sugar rush, we will have a secret stash just for the grown-ups featuring special cheese and artisan chocolate pairings. 🧀🍫

This year's celebration is shaping up to be one of the best yet. The forecast is calling for sunny skies, and with over 30 local businesses and families participating, there are tons of treats in store! Keep an eye out for some amazing new additions, like the Seattle Seahawks 12th Man Ambulance and a spooky haunted walk-through container from Freeland Warehouse & Storage.

The Chamber will be sharing an official event map in the coming days so you can plan your route. Make sure you swing by our trunk and say hi—we can't wait to see all of your fantastic costumes! 🕸️🐁

10/26/2026

We have truffles galore in the shop right now... okay, maybe just two, but they are absolutely fantastic and ready to elevate your cozy fall cheese boards!

First up is Point Reyes TomaTruffle. If you think truffle cheeses are always aggressive, prepare to be completely converted by this extraordinarily well-balanced stunner from the California coast. The signature buttery, creamy paste of their classic farmstead Toma marries harmoniously with real Italian black truffles. It offers earthy, warm aromatics and a delicate finish that completely respects—and never overpowers—the beautiful milk. It is an absolute dream melted into a cozy autumn risotto or paired in the glass with an earthy Pinot Noir.

Next, we have the legendary Truffle Tremor from Cypress Grove. Coming from the true pioneers of the American artisan goat cheese movement, this wheel is a masterpiece. It perfectly balances the tangy, dense, and gooey richness of a ripened bloomy-rind goat cheese with deep, savory truffle goodness. The bright citrus notes of the goat's milk cut right through the rich earthiness of the fungi. Serve this on a fresh slice of Sea Wolf sourdough with a drizzle of honey, alongside a crisp Chenin Blanc or a dry, sparkling c***r.

Come see us in Freeland this week and let us help you build the perfect spread. 🥂🍂

10/24/2026

A gouda to write about...so we are doing just that!

Take a trip with us to a 300-year-old farm in the south of Holland. Nestled on a beautiful lake island known as the Zwanburgerpolder, cheesemakers Jan and Roos van Schie are handcrafting one of the most exceptional cheeses in our case: Wilde Weide Boerenkaas Gouda.

"Wilde Weide" translates to "wild meadow," and that is exactly what makes this raw cow’s milk farmhouse Gouda so incredibly special. The farm's small herd grazes freely on biodiverse wild pastures surrounded by peat and water. All of that high-quality, native forage passes directly into the milk, giving this cheese a true, authentic taste of the Dutch countryside.

Aged for over 12 months, the result is absolutely breathtaking. You get a dense, crystal-studded texture that still manages to be lusciously creamy on the palate. As it melts in your mouth, you will discover deep, layered notes of toasted hazelnut, wild grasses, rich butterscotch, and a smooth, sweet bourbon finish. Because it has those beautiful bourbon bass notes, it makes for a phenomenal pairing with a neat pour of your favorite wh***ey or a malty amber ale to perfectly complement the nutty sweetness.

Stop by soon to try some for yourself! 🌾🥃

10/18/2026

We love catering your celebrations! Large or small we've got you covered. Todays intimate wedding reception took place at Hierophant Meadery in their new green house. We're so grateful to live in a place where the fresh fruit, vegetables, edible flowers, and herbs seen on this spread were all grown within a 7 mile radius!

Check out those grapes from Foggy Hill Farm. 😍

09/24/2026

You all know when I get excited I can’t help but tell you how good something is! Today is that day. We just tried Lum Farm LLC marinated chèvre and it is FANTASTIC. One bite stays with you…20 minutes later I’m thinking what can I eat this with so that I have an excuse to keto eating it. Well we just got fresh pasta from Bellingham Pasta Co in so my dinner is set! If for some reason you don’t love goat cheese we won’t call you crazy, we only think it, we also have burrata and stracciatella in!

09/17/2026

Stop by today (Thursday, September 17) from 3:30 to 5:30 p.m. for a complimentary jam and cheese sampling. Heather the maker behind Whidbey Preservation Society is joining us at Biercuterie for a special, free tasting of her newest creations. Hands down, these are the best jams we’ve ever tasted, and every single jar is packed with local Whidbey ingredients.

She uses traditional French copper pots and a careful fruit maceration process that coaxes out intense, bright fruit flavor with less sugar. She is bringing a vibrant lineup including Toasted Fig, Strawberry, Blueberry Nectarine Earl Grey, Blueberry Rhubarb, Spicy Sage Apple Jelly, Lemon Verbena Apple Jelly, and Raspberry Chocolate. We’ll have delicious cheeses and bites paired with each one so you can taste the magic firsthand. Stop by the shop to chat with the maker, sample through the flight, and pick up your new favorite jar! @

09/16/2026

We camembert the thought of you missing out on this rare gem...too much? Yeah we thought so but couldn't help it! We are drooling over this Camembert aged by the legendary French affineur, Rodolphe Le Meunier. I honestly think I'm having it for breakfast as I type this post!

Like almost all great cheeses, this one reveals its true magic when brought fully to room temperature before serving. When I tasted this wheel, the very first note to hit my palate was pure, luscious sweet butter. Honestly, it is so good on its own that I didn't even want to put a drop of honey or a speck of jam near it—you just want to sit back, close your eyes, and savor the flavor completely unadorned.

Unlike a mild Brie, a true traditional Camembert is packed with rustic personality. As that sweet butter melts away, it gives way to deep, complex nuances of earthy mushrooms, damp autumn woods, and savory warm milk. What makes Rodolphe’s version so exceptional is his meticulous aging process in his Loire Valley caves. He takes this traditional craft and elevates it to an art form, nurturing the rinds until the wheel achieves a perfect, velvety balance where no single flavor overpowers the other.

This wheel is practically begging to be unwrapped around a backyard fire pit with a cool Whidbey breeze blowing through the trees. Pour yourself a glass of crisp, dry regional c***r, slice off a wedge, and let it melt in your mouth.

We only have a handful of these special wheels in the shop right now, so come grab one in before they're gone!

09/13/2026

FalI is trying to sneak in today but I am savoring every last bit of summer goodness with this plate of fresh Stracciatella, sweet homegrown tomatoes, basil, and a perfect loaf from Hummingbird Bakery.

Let's talk about the true star of that plate—our Stracciatella from Liuzzi Cheese. It is, quite simply, the bomb. If you haven't had the pleasure of tasting it yet, Stracciatella is essentially the decadent, gooey center of a ball of burrata! To make it, they take fresh, hand-pulled mozzarella curds and shred them into delicate ribbons, gently folding them into rich, sweet cream. Liuzzi is a fifth-generation, family-owned creamery based in Connecticut with deep roots in Puglia, Italy. They craft their cheese using time-honored methods and fresh, locally sourced milk.

So, what do you do with Stracciatella besides just eating it straight out of the tub with a spoon? (No judgment here, we do it too!) We absolutely love it dolloped over a plate of fresh tomatoes or roasted stone fruit like peaches. It is also incredible spooned generously over a mortadella pizza right as it comes out of the oven, or tucked into a crusty mortadella sandwich. And if you are making a warm bowl of pasta tonight, top it with a scoop of this rich cheese to add an instant, restaurant-quality "wow" factor to your dinner.

We promise you will not regret taking some home! To give you the perfect vessel for dipping, we will have fresh sourdough from Sea Wolf Bakers arriving in the shop on Wednesday, and as always, beautiful fresh loaves from Hummingbird Bakery landing on Friday. Stop by the shop to grab your Stracciatella and hold onto those summer flavors just a little bit longer!

09/11/2026

Sea Wolf Bakery pre-orders due by Saturday!

We are incredibly lucky to have a wonderful, talented baking community right here on Whidbey. But occasionally, there is a specific culinary experience from the city that we just have to share with you—and save you a ferry ride in the process! That’s why we make a special off-island run to bring back loaves from Seattle's Sea Wolf Bakers.

Founded in 2014 by brothers Kit and Jesse Schumann, Sea Wolf has earned wide acclaim for their handcrafted pastries and rustic sourdoughs made from locally sourced Pacific Northwest grains. Their dedication to the craft earned them a nod as James Beard Award Semifinalists, and Tasting Table recently named them one of the Top 20 Bakeries in the Entire US for sourdough!

Their naturally leavened loaves are fermented slowly to develop an airy crumb, incredible depth of flavor, and that deep, blistered crust that makes your kitchen smell like absolute heaven. Whether you’re planning to bake a wheel of Harbison for dipping or just a thick smear of rich French butter, having a fresh Sea Wolf loaf on hand is a special treat.

Our next run is scheduled for Tuesday, September 15th, with fresh loaves landing in the shop bright and early on Wednesday, September 16th.

Pre-orders are open right now on our website. Be sure to secure your loaves early—all orders must be in by Saturday, September 12th before our order locks in!

🔗 Reserve your bread online at https://www.biercuterie.com/product/sea-wolf-bakers-preorders/FYVFAORLFGLRMVEGCDLNBBED?cp=true&sa=false&sbp=false&q=false&category_id=NTAE7C5K4NYZZXSGUHBUXB7O

09/10/2026

If you love artisan cheese, you must know Jasper Hill Farm in Greensboro, Vermont. They are true pioneers of the modern American artisan cheese movement! Not only do they craft world-champion wheels from their own dairy herd, but they also built massive underground affinage (aging) caves to support and age cheeses from small surrounding farms. It is a true labor of love that elevates their entire local dairy community.

We have two of their creamy cheeses in that are perfect for Fall.

Willoughby - A washed-rind cow’s milk cheese with an aromatic, rosy, slightly tacky rind that gives way to a gooey interior. When you taste it, you will pick up complex, savory notes of roasted onions, cultured butter, and fresh dough, balanced by just a hint of bright tropical fruit. Our favorite way to serve this delicious little stinker is drizzled with a touch of hot honey. In the glass, it pairs beautifully with a malty amber ale or a dry, funky farmhouse c***r to cut right through that buttery richness.

Mini Harbison - This bloomy-rind wheel is wrapped in spruce cambium—the inner bark layer harvested straight from the woodlands right on the Jasper Hill property. That bark acts as a belt to hold the creamy cheese together and lends a vibrant, rustic, woodsy note to the spoon-soft interior, beautifully balancing its sweet cream and subtle mustard flavors. For the ultimate cozy appetizer, simply cut the top rind off, set the wheel near a campfire or in a warm oven until it is gooey and bubbly, and dip your favorite crusty bread directly inside.

Landing soon...Moses Reaper. It's Moses Sleeper turned Reaper in orange for your Halloween plans. 🎃

Address

1664 Main Street
Freeland, WA
98249

Opening Hours

Monday	11am - 6pm
Wednesday	11am - 6pm
Thursday	11am - 6pm
Friday	11am - 6pm
Saturday	11am - 6pm
Sunday	11am - 6pm

Website

https://www.biercuterie.com/

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