Hillsborough Cheese Company is beyond pleased to have partnered with Jujube Restaurant in Chapel Hill, providing several cheeses for Chef Charlie Deal and his partner, Julian Benfey, to concoct some great new dishes (Watermelon Beet Salad with our amazing cow feta and a Cucumber Mango Salad with our Lebna). Jujube will also be using a select few chevre flavors, so stay tuned in the near future for those. We have always been blown away by the quality and detail that Chef Deal brings; Jujube has been a favorite restaurant of ours since day one, and we couldn’t be more proud to help make it even more amazing. Jujube is opening a new tapas bar in Durham this summer called Juju, and we have no doubt it will be equally as successful as Jujube has been. Make sure you grab a meal at Jujube now, and Juju later this summer!
Archive for the ‘Notes’ Category
For the third year running, our amazing customers have nominated us for the Independent’s Best of the Triangle in the “Best local cheese producer” category! We cannot thank you enough for your continued support over the years – we are beyond lucky to continue to do what we love, while supporting the amazing local food culture in the Triangle. There will be a big Best of the Triangle party one June 7 at Durham Central Park – definitely plan to be there for food, music and fun! Thank you all so much for considering us to be one of the best cheesemakers in the Triangle!
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!
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!