cheese focus
The Rise of
Southern Cheese
Few people think of this hot and humid
part of the country as prime dairy land, but
creameries throughout the South are building strong reputations and winning national
awards for their premium cheeses.
BY JANET FLETCHER
T
he Southern states may be
late to America's artisanalcheese party, but they're
certainly revving the engines now.
New creameries from Virginia
to Alabama are exploiting consumer interest in local foods
and introducing Southerners to
uses for artisanal cheese beyond
Grandma's grits. While many
of these newbies have only
enough product for farmers
markets and a local retailer
or two, others are primed
for a bigger stage.
Tasia Malakasis, owner of
Fromagerie Belle Chevre
PHOTO: BELLE CHEVRE
