Bittersweet Plantation Dairy is owned by renowned chef and restaurateur John Folse and is located some twenty miles east of Baton Rouge in Gonzales, Louisiana.

Creating artisanal cheese in the hot and humid Louisiana bayous can be quite a challenge. However, John Folse and his cheesemaker, Michael Levy, create a variety of soft ripened cheeses that reflect local tradition and tastes.

Matt Summers is the dairy manager who oversees two full-time Bulgarian cheesemakers, Dimcho and Petrana Dimov who are married and have 31 years cheesemaking experience in Bulgaria. In collaboration with John Folse & Matt, they have been making the cheeses for the Bittersweet Cajun & Creole line and also some of their favorites from Bulgaria- Kashkaval and Feta.

Milk for cows milk cheese production at Bittersweet comes from a milk processor, whilst the goat milk is sourced from a small dairy a few hours away.

Bittersweet Planatation Dairy's Marinated Feta is made in the style of Bulgarian Feta from the homeland of both Dimcho and Petrana. After production, the cheese is soaked for between 3-4 weeks in a solution of salt and whey. It is then drained and packed in olive oil that has been infused with rosemary, oregano, thyme, garlic peppers and other spices.