Seastack is a mould-ripened, soft-ripened pasteurized cow's milk cheese made by Mt Townsend Creamery at Port Townsend, Washington. Named for the well-known rock formations along Washington's coastline, this semi-lactic cheese is dusted in vegetable ash and sea salt to boost its appearance. It is then aged for 2-3 weeks, during which the cheese ripens from the outside inward. The ripened areas develop garlicky, earthy flavour while the inner, less ripe paste has a bright citrus flavour and a firm texture.
This cheese stood 1st Place in Class at the 2010 American Cheese Society and 5th Place in Class at the 2010 World Cheese Championship.