Print and Mentionables

Charleston Artisan Cheesehouse Charleston Caviar in Parade Magazines 50 must have by state.

Parade Made in America Charleston Artisan Cheesehouse

Made in America: Gifts From Each of the 50 States 

This holiday season, Parade has compiled unique gifts from every state to celebrate the artisans in our local communities. Launch the gallery to see our top picks of all shapes, sizes and prices from each of the 50 states.

 

Parade Made in America Charleston Artisan Cheesehouse Charleston Caviar


 

 

 

Eat It and Like It - Southern Food…Our Way

 

Charleston Cheesehouse on You Tube with Jesse Blanco on Eat it and Like it

"Artisan Cheese Makers are popping up all over the south and across America. Why is that"?

 

pclogo

Charleston Artisan Cheesehouse steps up its game with input, experimentation

 Charleston Artisan Cheesehouse makes a range of cheeses.

 

 

 

 

T+L's Definitive Guide to Charleston

Marion Square Farmers' Market: Every Saturday, hundreds of regional producers gather at Marion Square to sell fresh fruit, vegetables, and artisanal goods. Pick up the Wild Boar black-truffle cheese from Charleston Artisan Cheesehouse.

 

 

Indie Food Boom Down South: From Grandma’s Toffee to Local Sea Salt

Kerry Diamond Editor in Chief, Yahoo Food

Charleston Artisan Cheesehouse

Cheese and cheese spreads from the Charleston Artisan Cheesehouse. Who wouldn’t want some Charleston Caviar
Cheese and cheese spreads from the <a href="http://www.charlestoncheesehouse.com/" target="_blank">Charleston Artisan Cheesehouse</a>. Who wouldn’t want some <a href="http://www.charlestoncheesehouse.com/products/charleston-caviar-cream-cheese" target="_blank">Charleston Caviar</a>?

 

Indie Food Boom Down South: From Grandma’s Toffee to Local Sea Salt

 

Charleston Exchange

charleston-cheesehouse

Charleston Artisan Cheesehouse is a true artisan cheese producer. Products are cultured, mixed, molded, salted, aged, wrapped and delivered all by hand. Their cheeses are meant to inspire the visceral joy of mindfully eating local, healthy, and artisanally produced foods. The cultures used imitate the much-sought-after taste of the “natural fermentation” or “raw milk/thermalized” method of making aged dairy products. All cheeses are crafted and aged on location in Charleston. 

 

Wild Boar is a flavored version of Charleston Cheesehouse’s flagship Battery Park. Described as a cross between a brie and a farm cheese, the production process for these these bloomy-rinded discs is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling. In production of this version, wild mushrooms and Oregon black truffles are incorporated into the curd. Discs are aged for three to four weeks

 

 

Charleston Cheesehouse’s flagship Battery Park. Described as a cross between a brie and a farm cheese, the production process for these these bloomy-rinded discs is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling.

 

 

Dutch Chocolate is a flavored version of Charleston Cheesehouse’s flagship Battery Park. Described as a cross between a brie and a farm cheese, the production process for these these bloomy-rinded discs is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling

Inspired by an Ecuadorian tradition of drinking hot cocoa alongside cheese, this cheese reveals a gorgeous brown marbling beneath its fuzzy white rind, due to the addition of single-origin cocoa to the curds before molding. Discs are aged from three to four weeks.

 

Chardonnay Wash is an aged version of Charleston Cheesehouse’s flagship Battery Park, originally inspired by the successful pairing of that cheese with chardonnay. The production process for the cheese is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling.

 

While Chardonnay Wash begins as a bloomy-rind cheese, it’s aged quite differently from Battery Park and Charleston Cheesehouse’s other cheeses, in a drier environment. During the beginning of the ripening stage, the cheese is washed in chardonnay and rotated every other day. As a result the cheese develops quite differently during eight weeks of affinage, becoming much more firm with a less visible white surface. Because of its dryness and firmness, one might think that it was a pressed cheese, but it’s not; molds are simply filled with curds, left to rest and periodically flipped.

 

 

West Of

MADE IN WEST ASHLEY Keepin’ It Cheesy

Charleston Cheese House has found a home in West Ashley

westof web photo12

 

 


November 27, 2014 By Bill Davis | News Editor