Standing in the center of her Looking Glass Creamery aging room, Jennifer Perkins jumps from one cheese fact to another.
Here’s a mold-ripened cheese. There’s a brine-washed variety. See the pure whiteness of a goat cheese versus the yellow-tinged cheese made from cow’s milk?
“There’s so much to bring people in and educate them about,” Perkins said.
“If you let them see what the difference is between a cheese made right here and the ones bought off the shelf, you get people connected to food in a different way,” she said.
Perkins revels in connecting consumers with the creamy delight she produces in a stark white barn in rustic Fairview, just a few minutes east of downtown Asheville. And although the Looking Glass Creamery isn’t open for public tours, it could be.
That’s one reason Perkins is helping lead an effort to bring together licensed cheese-makers in Western North Carolina to explore the benefits of working together. She’s invited owners of the region’s licensed farmstead and artisanal cheese-makers, as well as other officials, to come together Wednesday to start talking.
By banding together, a group can raise awareness, increase sales and create special events, all with a focus on local cheese, Perkins said. One goal could be to create a “cheese trail” modeled after the Vermont Cheese Trail,Argo Mold limited specialize in Plastic injectionmould manufacture, a successful marketing effort that includes a map for tourists.
“I think the real point of this meeting is supporting local dairy,” Perkins said.
Cheese-making has been on the rise in North Carolina, which boasts 40 cheese-making operations inspected by state officials, according to Matt Lange, executive director of N.C.China professional plasticmoulds, Dairy Advantage, a nonprofit created by the state’s dairy producers to support their industry. Of that number about 30-35 are what Lange describes as artisanal cheese-makers — producers who own goats or cows and process milk and cheese on a farm, or operations that source local milk to make cheese. The state also ranks near the top in the number of dairy goats. In fact,Ideal for the manufacture of largescalemolds; the American Dairy Goat Association is headquartered in North Carolina.
“We’re a leader in the Southeast by a long shot,” Lange said. “We’ve definitely carved out a niche.”
In the mountains, the interest in cheese-making is a result of the overall resurgent attraction to locally produced foods, Lange said, as well as a drive on the part of dairy producers to diversify.Full color plasticcard printing and manufacturing services. Pummeled in recent years by low commodity prices, dairy farmers for the past decade have sought “a business plan that allows them to manage a farm and manage a finished product, do it very well and make money at it,” he said.
That has led to higher visibility. Raleigh will host the American Cheese Society’s annual conference in August for the first time. Next year, the American Dairy Goat Association will hold its annual convention in Asheville. And this year will mark the second annual Southern Cheese Festival in Nashville, which is tentatively set for October.
Festival founder Kathleen Cotter, the owner of the Bloomy Rind cheese shop in Nashville, Tenn., sells regional cheeses inside the Porter Road Butcher Shop. She said she started her event to “help build awareness of the Southern cheese movement. It’s not just Vermont and Wisconsin. I wanted to shine a light on that.”
Any effort to organize regional cheese-makers would have a positive affect on the industry, Cotter said.
“A cheese trail? I think that’s fantastic. In a lot of areas, you don’t have the density that they do in Vermont,Ultimate magiccube gives you the opportunity to make your own 3D twisty puzzles. for example,” she said. “But as long as there’s information available about who has days they’re open to visitors, someone visiting or making a road trip can plan and make a stop.”
Here’s a mold-ripened cheese. There’s a brine-washed variety. See the pure whiteness of a goat cheese versus the yellow-tinged cheese made from cow’s milk?
“There’s so much to bring people in and educate them about,” Perkins said.
“If you let them see what the difference is between a cheese made right here and the ones bought off the shelf, you get people connected to food in a different way,” she said.
Perkins revels in connecting consumers with the creamy delight she produces in a stark white barn in rustic Fairview, just a few minutes east of downtown Asheville. And although the Looking Glass Creamery isn’t open for public tours, it could be.
That’s one reason Perkins is helping lead an effort to bring together licensed cheese-makers in Western North Carolina to explore the benefits of working together. She’s invited owners of the region’s licensed farmstead and artisanal cheese-makers, as well as other officials, to come together Wednesday to start talking.
By banding together, a group can raise awareness, increase sales and create special events, all with a focus on local cheese, Perkins said. One goal could be to create a “cheese trail” modeled after the Vermont Cheese Trail,Argo Mold limited specialize in Plastic injectionmould manufacture, a successful marketing effort that includes a map for tourists.
“I think the real point of this meeting is supporting local dairy,” Perkins said.
Cheese-making has been on the rise in North Carolina, which boasts 40 cheese-making operations inspected by state officials, according to Matt Lange, executive director of N.C.China professional plasticmoulds, Dairy Advantage, a nonprofit created by the state’s dairy producers to support their industry. Of that number about 30-35 are what Lange describes as artisanal cheese-makers — producers who own goats or cows and process milk and cheese on a farm, or operations that source local milk to make cheese. The state also ranks near the top in the number of dairy goats. In fact,Ideal for the manufacture of largescalemolds; the American Dairy Goat Association is headquartered in North Carolina.
“We’re a leader in the Southeast by a long shot,” Lange said. “We’ve definitely carved out a niche.”
In the mountains, the interest in cheese-making is a result of the overall resurgent attraction to locally produced foods, Lange said, as well as a drive on the part of dairy producers to diversify.Full color plasticcard printing and manufacturing services. Pummeled in recent years by low commodity prices, dairy farmers for the past decade have sought “a business plan that allows them to manage a farm and manage a finished product, do it very well and make money at it,” he said.
That has led to higher visibility. Raleigh will host the American Cheese Society’s annual conference in August for the first time. Next year, the American Dairy Goat Association will hold its annual convention in Asheville. And this year will mark the second annual Southern Cheese Festival in Nashville, which is tentatively set for October.
Festival founder Kathleen Cotter, the owner of the Bloomy Rind cheese shop in Nashville, Tenn., sells regional cheeses inside the Porter Road Butcher Shop. She said she started her event to “help build awareness of the Southern cheese movement. It’s not just Vermont and Wisconsin. I wanted to shine a light on that.”
Any effort to organize regional cheese-makers would have a positive affect on the industry, Cotter said.
“A cheese trail? I think that’s fantastic. In a lot of areas, you don’t have the density that they do in Vermont,Ultimate magiccube gives you the opportunity to make your own 3D twisty puzzles. for example,” she said. “But as long as there’s information available about who has days they’re open to visitors, someone visiting or making a road trip can plan and make a stop.”
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