At the Beecher's shop in the historic Pike Place Market, visitors press their noses against the windows to witness vats of creamy white milk transformed by the expert hands of the cheesemaker using the same techniques that have been used for thousands of years. Fresh milk is pumped into the vats seven days a week, then depending upon the day, the cheesemakers make Beecher's signature 15-month aged Flagship, Flagsheep, Marco Polo, or any of the other cheeses the shop makes. Beecher's opened in 2003 and, at that time, it was the only artisan cheesemaker in the city of Seattle.