Hillsborough Cheese Company is more than happy to announce (a month overdue!) a new partnership with Bin 54 in Chapel Hill! Owned by George Bakatsias, a much loved and respected restaurateur, Bin 54 is truly extreme fine dining, and it is located in Chapel Hill, at Glen Lennox. Executive Chef Kevin Draper uses only the finest ingredients (that’s why he picked us, right?!), and always has a menu filled with mouth-watering morsels, which changes seasonally. Chef Draper is currently using our goat cheese, as well as some of our aged cheeses, to compliment his menu. If you are looking for a superlative dining experience for a special occasion, or just a lovely night out, go check out Bin 54!
Archive for the ‘Notes’ Category
If you’ve never tried a North Carolina fig then you’ve never lived! Ok, well, they are pretty good and it’s wonderful that we can have even a short growing season for figs here. They may not be as sweet as Mediterranean figs, but they still are tasty and local! We will be bringing figs to market for the next few weeks, and there should be plenty! The trees are enormous and Cindy has been super busy picking them for you! We’ve also mixed up a batch of customer favorite Honey Fig Chevre that we will be bringing to market for the next few weeks (well, bringing a different batch each time!). Here are some photos to stimulate your taste buds!
We are looking to bring a new apprentice on board to help us out beginning in July. This is a great opportunity for someone looking to get in on the ground-floor of a growing, local business and really get involved in the local food community. Click through to read the full job description, and send us an e-mail if you’re interested!
Hillsborough Cheese Company is searching for a cheese apprentice to assist us in our small, family-run operation.
About the position:
This is primarily a kitchen job. Average workdays involve processing milk, making and maintaining the cheeses, fulfilling orders, and cleaning. Up to 50% of the day is often spent washing dishes and cleaning the kitchen to prevent cross-contamination of cheeses and meet state and federal regulations. There is also a physical component to the job; a lot of repeated lifting and time spent on your feet (you’ll get a workout!). Saturday mornings involve packing up, selling at one of our local markets, and then cleaning up after market. Additionally there are occasional opportunities to attend trade & food shows, events, and conferences.
What we are looking for in a new hire:
- Previous commercial kitchen experience highly desired (restaurant, catering, etc.), but we are willing to train the right candidate
- Previous retail or waitstaff experience a plus
- Must be able to work 8 hours on your feet
- Must be able to lift at least 50lbs
- Must be detail-oriented and able to juggle multiple tasks in a fast-paced environment
- Must take direction well and pay close attention to details
- Saturday morning availability is a MUST
- Ability to make a one-year commitment (due to amount of training required)
- Comprehensive training on making and maintaining cheeses! Impress your friends!
- Competitive wage compared to most kitchen jobs, with flexibility for quick increases after training
- Flexible scheduling – Saturday nights off! We also work around vacations, events, other commitments, etc. We want you to have a life outside of work!
- Fun, fast-paced work environment. Not your usual kitchen job!
- You will always be the person at a dinner party with the most interesting job.
We would prefer a full-time hire, but are also willing to consider part-time for the right person. We are looking to fill this position ASAP, so please e-mail a resume, two references, and a paragraph or two about why you would be interested in making cheese.
Once again we have been beyond honored by our super-fantastic customers! We are among The Independent Weekly’s three finalists for Best Local Cheese Producer in the Triangle! Thank you all so, so much for voting for us again this year! We try our hardest to bring you the very best cheese we can! We hope you will join us at the Best of the Triangle Party at DAP on June 15th from 4-10 pm to eat, drink and listen to some great music! Thank you all so much for your votes and your support!
Greetings cheese lovers! We have finally gotten our hands on the survey put together by the Duke Fuqua students we are working with. We’d love your feedback!
A big welcome to Evan Tasios! Evan brings to HCC a passion for food, some fresh ideas and perspective and a wonderful outgoing personality. You may have already met him at one of our markets. Make sure you say hi if you haven’t! We are very lucky to have Evan on board, and know that he will make HCC nothing but a better cheese company.
We are thrilled that our cheese has found its way to City Kitchen, an eclectic neighborhood restaurant featuring classic and unique Americana fare. City Kitchen prides itself on its simple, home-style approach to American cooking, that focuses on delectable comfort food, with a heavy focus on local ingredients. City Kitchen has chosen our Farmer’s Cheese as one of three offerings on their cheese plate, in addition to utilizing our chevre for other dishes. We are so happy to be working with another wonderful local restaurant! If you haven’t been yet, City Kitchen is located at University Mall in Chapel Hill, 201 S Estes Drive. University Mall also happens to be the location of the Chapel Hill Farmer’s Market Saturday mornings, so make it a day!
We are pleased to announce that we have made a great contact in Charleston, SC in the form of Goat.Sheep.Cow, a wonderful wine and cheese shop owned by Trudi Wagner. Trudi recently started carrying our Bloomin’ Sweet Ash (one of our best cheeses!), as well as our Bloomin’ Lunitas, the cow version of sweet ash (without the ash). We couldn’t be more pleased to have begun working with Trudi! She has been a great supporter of our business, even going so far as to push our cheese to restaurants in Charleston. If anyone heads to Charleston, be sure to look them up!
Our cheese kitchen lineup is changing along with the seasons! At the end of the month we will say goodbye to Matt Lardie, who has been with us since 2010. Matt will be working for Chef Amy Tornquist in Durham as a pastry assistant for her three wonderful businesses. Brady (whom many of you have probably already met at the Chapel Hill Farmers’ Market) will be filling Matt’s role, and we are excited to announce that we’ve hired a new full-time cheese apprentice to help him out – Austin! Austin comes to us from his family farm, Two Bridges Farm, and has been a regular vendor at the Western Wake Farmers’ Market. We’re happy to have Austin on board as we continue to expand and improve the business.
We’re excited to announce that we have partnered with Glasshalfull in Carrboro to supply them with all their chevre needs! Featuring contemporary American cooking and a superb wine list, Glasshalfull is one of our favorite Carrboro restaurants and we are so happy to be working with them. Whether you want a full meal or just a quick snack and a glass of wine, you won’t regret visiting Glasshalfull. Be sure to look for our chevre!
106 S. Greensboro Street