NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

Search Results


3 results for Cheese--North Carolina, Western
Currently viewing results 1 - 3
PAGE OF 1
Record #:
8276
Author(s):
Abstract:
North Carolina State University and the U.S. Department of Agriculture began a cheese production program for western North Carolina in 1914. Farms in this region earned little income, and the program hoped to offer an opportunity for mountain farmers to earn more. Local men were trained by the program's agent in cheese factory operations. Factories were then built in Watauga County at Cove Creek and in Ashe County at Grassy Creek. Incomes did rise - farmers who participated in cooperative earned $1200 more in 1915 than they had the previous year. In 1916, cheese production created a $30,000 economic boost in these two counties.
Source:
The State (NoCar F 251 S77), Vol. 52 Issue 8, Jan 1985, p19, por
Full Text:
Record #:
24075
Author(s):
Abstract:
The Appalachian Sustainable Agriculture Project highlights the WNC Cheese Trail during its Local Food Campaign. The trail provides locals with the opportunity to visit farms where cheese is made and buy directly from cheese makers.
Record #:
28526
Author(s):
Abstract:
Fading D Farm is the only water buffalo farm and creamery in North Carolina. Owners David and Faythe DiLoreto started a herd to make the rare and coveted Mozzarella di Bufala cheese after they could not find a place which sold it near their home in Rowan County. The couple talks about their farm and creamery, the work they do to raise the animals and make the cheese, and how they got started in the business.
Source: