A recent outbreak of E. coli infections has been linked to cheese products produced by Twin Sisters Creamery, a Washington-based artisan cheese company. According to state health officials at least three people, one of them being a child under the age of five, have fallen ill after consuming cheese tied to the creamery. Two are known to be residents of Whatcom County, while another lives in Ohio. Genetic testing by public-health laboratories confirmed that the strain of E. coli found in the sick individuals matches samples taken from Twin Sisters products—prompting an immediate recall and widespread consumer warning.
The recall affects multiple varieties of the creamery’s soft and semi-soft cheeses, which are popular in local markets and specialty stores across the Pacific Northwest. While the investigation is still ongoing, the Washington State Department of Health (DOH) and the Department of Agriculture have urged consumers to check their refrigerators for any Twin Sisters cheese and to avoid eating it until further notice.
Health experts warn that E. coli bacteria can cause severe gastrointestinal illness, particularly in young children, the elderly, and individuals with weakened immune systems. Common symptoms include abdominal cramps, diarrhea (often bloody), nausea, and vomiting, typically appearing within two to eight days after exposure. In severe cases, the infection can lead to hemolytic uremic syndrome (HUS), a life-threatening condition that can cause kidney failure.
While many E. coli outbreaks are associated with undercooked beef, contaminated produce, or untreated water, raw and unpasteurized dairy products have become an increasing source of concern. If the contaminated Twin Sisters cheese was made with raw milk, the risk of bacterial transmission would be significantly higher, since pasteurization—the process that kills harmful pathogens—was bypassed. Regulators and consumer advocates have repeatedly emphasized the importance of temperature control, hygiene, and proper milk sourcing when it comes to artisan cheese production.
The Twin Sisters recall underscores a recurring issue in the U.S. food system: despite advancements in safety oversight, small-scale and local food producers are not immune to contamination risks. Once bacteria like E. coli enter a production environment, they can persist on equipment, in drains, or even in brine solutions used for aging cheese. That’s why health officials stress that regular sanitation, microbial testing, and strong traceability protocols are crucial to preventing future outbreaks.
What Consumers Can Do
Consumers who purchased Twin Sisters Cheese should immediately stop eating it, check for recall information on packaging, and safely discard or return any affected products. If you have eaten the cheese and experience symptoms such as diarrhea, severe stomach cramps, or vomiting, seek medical care right away. Keeping receipts or product labels can help trace the source of illness.
Victims of foodborne illness may face long recoveries, missed work, and medical bills. Many choose to seek legal assistance to hold negligent producers accountable, often using law firms with nationally recognized food-safety attorneys who represent victims of E. coli and other foodborne illnesses, helping them recover compensation and drive industry reforms that improve food safety for everyone.
Why Food Safety Matters
Outbreaks like this highlight how fragile the food supply chain can be and why strict standards are vital at every stage of production. Every contamination event offers lessons in accountability, transparency, and prevention. Through responsible production practices, vigilant regulation, and informed consumers, future outbreaks can be prevented before they start.
