Open Saturdays & Sundays

Our doors are open, the panini press is hot, the cheese is being cut (hehe), and we are just as thrilled as you are! It's a joy to share our love of fine cheeses and good food with Friday Harbor and its visitors. Each year we fine tune what we do and who we are, always striving to create the most excellent experience for our guests. This winter, we moved the cheese case to spice things up. Guests will be able to see the cheeses better (awesome!), plus the kitchen has expanded to include a big mixer, a new oven, and backstock refrigerator for wheels of cheese. Chef Molly will be adding more deliciously fresh house-made items to the menu. Are you salivating yet?

For your weekend reading pleasure:

“You have to be a romantic to invest yourself, your money, and your time in cheese.”― Anthony Bourdain, 

“A corpse is meat gone bad. Well, and what’s cheese? Corpse of milk.” –James Joyce

“What happens to the hole when the cheese is gone?” ― Bertolt Brecht

“Life is great. Cheese makes it better.” ― Avery Aames

“The clever cat eats cheese and breathes down rat holes with baited breath.” –W.C. Fields

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” –M.F.K. Fisher

“Age is not important unless you’re a cheese.” –Helen Hayes

“Cheese is milk’s leap toward immortality.” –Cliff Fadiman

Welcome to San Juan Island Cheese!

Welcome to San Juan Island Cheese!