Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports.

In addition to the production facility, café, and retail space, it also has a full-service restaurant downstairs referred to as The Cellar.

Beecher's also manufactures and sells macaroni and cheese dishes (and other frozen sides), which have received praise in reviews from the national news media.

In addition to their various business endeavors, Beecher's sponsors the Flagship foundation and Pure Food Kids project, an educational program to teach children in the Seattle public schools system about healthful diets.

"[2] As their work progressed, Sinko would adjust the formulas of their cheese processing, the cultures, and the enzymes involved, and increased the average aging time for their Flagship brand to 18 months.

[2] In their first year of operation, Beecher's had no aged product of their own to sell, instead building up an inventory of 80,000 pounds (36,000 kg) of cheese.

Sinko admits that the modern facility with large vats of cheese and milk processing would seem to contradict the word "Handmade" in the company name.

[3] According to him, all of the cheese is monitored, processed, and prepared by hand, but simply on a larger scale than most artisanal cheesemakers.

[15] The heated milk is processed into a stainless steel trough, and the temperature further increased, while the first live cheese cultures and rennet, a coagulant, are added to the developing mixture.

[11][15] According to Amir Rosenblatt, a cheesemaker at Beecher's, the heating and cheese temperatures used in their cooking process are tightly controlled through the sustainable technology of steam power.

[14] Cheesemakers use stainless steel "rakes" to then gather the milk mixture, before allowing it to settle briefly, at which point the cheese is cut repeatedly by hand until it achieves a yogurt-like texture and substance.

To complete the curding, a large amount of salt is added to cure the cheese and draw still more whey from it.

[16] A variant called "Flagship Reserve" is aged in cheesecloth in 18 pounds (8.2 kg) sizes on racks in open air, and is rubbed with butter while being turned daily.

[2] The Reserve is aged for a shorter amount of time, leading to a sharper, nuttier taste and texture, according to Food & Wine Magazine.

[2][6] Additionally, Beecher's is in the process of developing new types of crackers, designed to not overpower the taste of the cheese with which they are paired.

[3] Beecher's features a gourmet cheese shop and café in their Pike Place Market facility.

[2] During the day, crowds typically gather in the store, watching through windows as the cheesemakers prepare batches of cheese.

[18] A portion of the cheese curds used in the manufacturing process is set aside to sell directly to visitors at the retail store.

[14] The Pike Place Market store now sells roughly thirty-five other local artisan cheese brands, in addition to the various Beecher's products.

[19] Beecher's also has other locations in the Puget Sound region, including a store at the Bellevue Square shopping center, Seattle–Tacoma International Airport,[20] and Paine Field in Everett.

[23] Beecher's retail shop in the Pike Place Market sells over 17,000 orders of Dammeier's macaroni and cheese dish annually.

[25] The recipe, named simply "World's Best Mac & Cheese", has been prepared by Dammeier during guest appearances on several television programs.

[11] The "World's Best Mac & Cheese" was also featured as one of Oprah's "Favorite Things," and a second time on "The Martha Stewart Show."