Charleston Caviar
- Producer
- Charleston Artisan Cheesehouse
- Country
- United States
- Region
- South Carolina
- Weight
- 8 oz
- Website
- www.charlestoncheesehouse.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Soft
- Rennet
- Vegetable
- Rind
- None
- Style
- Fresh
- Flavor
- Flavor added to paste
Charleston Artisan Cheesehouse crafts and ages a range of cheeses on location in Charleston, South Carolina. Since 2014 the creamery has been owned by chefs Greg Tatis and Monica Jaramillo, who specialize in recipe development and cheesemaking, as well as by Pete and Heather Holmes, who specialize in sales and marketing. The four owners strive to create wholesome cheeses that inspire the joy of eating locally produced, artisanal foods. The cultures used in production are chosen to create cheeses with taste and quality characteristics comparable to raw and thermized milk cheeses.
Milk used in production of the cheeses is sourced from Hickory Hill Milk, which has been owned and operated by Watson Dorn and his family the same land for 20 generations. Cows graze freely on pasture for 18 hours a day, and antibiotics are never added to feed. Milk is hormone free and non-homogenized, and pasteurization is performed at a low temperature in an effort to maintain as many of the milk’s natural enzymes as possible.
This hand-whipped pimento cream cheese contains grated cheddar, as well as a spice blend that’s specially formulated by The Charleston Spice Company. The Cheesehouse also produces the same cream cheese in Plain and Roasted Garlic Herb variations.
Tasting Notes
Fluffy as a cloud, this versatile and creamy cheese has a slight hint of added sharpness from the cheddar flakes and a kick of spice in the background.
Pairings
Pair this cheese with crackers and your favorite beer.
