Cheddar cheese and ice cream go together like the rainy Pacific Northwest and summer sweets: surprisingly well. You can taste the combo in a single spoonful, thanks to the "Beecher's Flagship" ice cream flavor created by Molly Moon's Homemade Ice Cream in Seattle. The unlikely dessert is the brainchild of Molly Moon's owner Molly Neitzel, who collaborated with the city's Beecher's cheese shop because it shared her artisanal, local-first philosophy—and because Neitzel simply liked watching cheesemakers manhandle huge slabs of curd at Beecher's Pike Place Market headquarters.

The iced treat is milder than the semi-hard Flagship cheese usually served on crackers; Beecher’s uses raw cow’s milk and ages it 15 months for a strong flavor signature. The off-white ice cream, on the other hand—which is supersmooth thanks to 19 percent butterfat—is almost vanilla until a nutty tang finally hits the palate. Pick up a pint for $5.50.

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Photograph by Callie Meyer