As we gear up for the spring/summer selling season, we’re looking to bring a new apprentice on board to help us out. 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!
Southern Living held a contest for the South’s Tastiest Town, and Raleigh placed 10th overall. We were excited to be mentioned as one of the reasons Raleigh made the list – Raleigh Wine Shop sells our cheese along with some other great local provisions.
Is there anything more comforting than a grilled cheese sandwich? Here at HCC HQ we love making grilled cheese sandwiches with our Eno Mountain Sharp, a briny, cheddar-like raw cow’s milk cheese. We stumbled across this recipe though and it might end up as our favorite. Cheese AND bacon? How could it not be good?
(The recipe has you making your own pimiento cheese, but of course you could just use some of our Spicy Chevre Pimiento! Less prep time = faster sandwich to mouth time!)
We were very flattered to find ourselves mentioned on the blog of the Mitchell family who have pledged to a year of healthier living – local food, eliminating toxins and chemicals in their diet, walking, etc. They are customers at Western Wake Farmers’ Market, and a couple of weeks ago stopped by to pick up some cheese. Check out what they had to say about it:
You can follow their journey on their blog, yearofhealthierliving.wordpress.com.
The American Cheese Society has a great new video about the chemistry behind the process of cheese making. Check it out:
Today I participated in a panel discussion about local cheese and the cheese making process at the Durham Public Library (along with Patrick of Reliable Cheese, Portia of Chapel Hill Creamery, and Dave of Prodigal Farm). There were close to 100 people in attendance, and all I could think was “wow”. We are so fortunate to live in an area where folks are committed to local farmers and food artisans, and today was just another affirmation.
As we start the new year I want to take a moment to say thank you. Thank you to our loyal customers who come out to market week after week (even in the cold of winter). Thank you to our farmers at Wilderness Trails Dairy and Maple View Farm who provide us with the means to make our cheeses. Thank you to the wonderful businesses and restaurants like Weaver Street Market, Papa Spud’s, and Crossroads at the Carolina Inn.
2012 marks our seventh year of production, and we could not be more excited to continue to grow and to make great cheese to share with you. Among the great things we have store for this year are new flavors of chevre, continued improvement of our hard cheeses, and a new foray into the world of blue cheese!
On behalf of Cindy, Dorian, and the West family, I thank you all for your continued support and I look forward to a great (and cheesy!) 2012.
- Matt Lardie, manager
People have been asking for a Thanksgiving-style cheese, and we always aim to please, so we’ve reconfigured one of our old flavors to fit a new format. Starting tomorrow, Saturday November 12th, we’ll be offering a Curried Cranberry Chevre. Its got that cranberry tanginess that everyone loves about Thanksgiving, and a sweet curry background to spice things up a bit. We’ll be making Curried Cranberry Chevre through the end of the month, so come get some before its gone!