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!
In the second year of the North Carolina State Fair’s Cheese Competition, we entered five cheeses with high hopes. After waiting with bated breath for a over a week since the fair began (we couldn’t make it to the fair to check ourselves!), we finally found out that two of our cheeses won medals! We won a silver medal for our fresh Mozzarella and we won another silver medal for our Spicy Pimento Goat Cheese. We couldn’t be happier (OK, well, gold would have been nice, but there’s always next year)! There were a total of 95 cheeses from 23 cheese makers from NC, Texas, Maine, Tennessee and even Australia, so competition was pretty stiff. The panel of five judges was exceptionally tough on all the entries, awarding only three gold medals among all the cheeses entered (two for hard cheeses and one for unflavored chevre). We are extremely lucky to be able to do something we love, and getting a little pat on the back feels so good! But, we never could do it without all of our awesome customers and fans! Thanks to all of you for all of your tasting, comments and support; you helped make it happen! Next year, we’re going for the gold!
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.
Every Saturday you can find us at one of our farmers’ markets offering up free samples. Our sample board is like a Who’s Who of HCC cheeses. We try to offer a variety of cheeses for our customers to try; from soft chevres to harder aged raw-milk cheeses like our Eno Mountain Sharp. Any way you cut it, our cheese board should be a stop on your weekly trip to the farmers’ market!