Our Cheese Makers
I work closely with our cheese makers and am honored to share the gift of their artistry and craft with you. Our cheese case is always stocked with Georgia farmstead and artisanal cheese. Recently, I have extended the grace of southern hospitality and am rotating specialty cheeses from throughout the United States.
Our Family of cheese makers includes:
Capra Gia Cheese Company – Carrollton, GA
Capra Gia is one of Georgia’s farmstead Goat Cheese producers, delivered fresh to our door each week! Their cheese making process is done entirely by hand, from milking their herd of Alpine, La Mancha, Nubian, Saanan and Toggenburg dairy goats, to cutting and stirring the curd. Capra Gia’s Savory selection is our number one seller, year after year.
Woodsman & Wife Aged Artisan Cheeses
The Woodsman & Wife cheeses were added to the Capra Gia product line in the fall of 2015. The Woodsman & Wife aged cheese is the vision and handmade creations of award-winning cheesemaker Ryan Burger. Ryan has most recently produced multiple-award-winning cheeses for large scale creameries like Blackberry Farms in Tennessee and Flat Creek Lodge in Georgia. His Woodsman & Wife line is the result of his lifelong love for creating truly unique and inspiring artisan cheeses. Being a woodsman himself, Ryan often incorporates natural elements into the aging process, like with Miss Maggie, aged in hand collected and washed Georgia Magnolia leaves.
Many Fold Farm – Chattahoochee Hills, GA
Many Fold is a family-owned and -operated farm located in stunning Chattahoochee Hills and one of the few farmstead sheep milk cheese makers in the South. Their sheep are pasture raised and their rich grass fed milk has produced American Cheese Society recognition and awards: Condor’s Ruin, Garretts Ferry, Brebis and Riverton.
Sweet Grass Dairy – Thomasville, GA
Sweet Grass is probably Georgia’s best known producer of raw milk farmstead and artisanal cheese. We are thrilled to announce that SGD’s Green Hill took First Place at the American Cheese Society, 2015. LiL Moo won Third place, in it’s respective category and long time favorite, Thomasville Tomme took 1st place at the American Cheese Society in 2002. Great folks make great cheese!
Beehive Cheese Co.
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheesemakers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan's patience for wheels to ripen to perfection have made their cheeses some of the best in America. We welcomed Beehive Cheese Co, Utah, as a permanent member of our cheese family in 2014.
Nestled in a cove on the floor of the picturesque Sequatchie Valley, Sequatchie Cove Creamery produces farmstead cheese using time honored European traditions with a distinctly Southern flair. Their cheeses are made using the raw milk from cows who spend every waking moment on grass, letting the expression of the land shine through in its flavors. Fresh forage, sunlight, Tennessee mountain air, a good bit of science, and a dash of artistry are the tools they rely on daily. Sequatchie Cove has won several awards at the American Cheese Society, 2012, 2013 and 2015.