Articles in regional publications that pertain to a wide range of North Carolina-related topics.
for Cheesemakers--North Carolina, Western
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In Western North Carolina, Jennifer Perkins, who owns Looking Glass Creamery with her husband, Andy, joined forces with other cheese producers, to create a new guide that helps visitors find people who make, serve, and sell local cheeses. Most of the stops are in Asheville and surrounding area. Three creamery stops on the tour have regular business hours and five are available to visit by appointment.
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.
The Western North Carolina Cheese Trail is a cooperative effort of ten cheesemakers and four farms. Most of North Carolina’s cheese makers use goat or cow milk, or a combination of both, to make their cheeses. Among the award-winning cheeses is Rocket’s Robiola made at Boxcarr Handmade Cheese, and the Roasted Red Pepper Chevre from Goat Lady Dairy.