In 2007, Tim and Liz Young quit their corporate jobs and left behind their home in suburban Atlanta. Hoping to reconnect with the land, animals and food, they moved to rural Georgia and became first-time farmers.
Tim and Liz started milking cows and making cheese in 2010. They’d originally just wanted the whey to feed their rare breed Ossabaw Island pigs, but soon fell in love with the cheesemaking process. Today they make a variety of cheeses using only raw milk from their small herd of Jersey cows. The cows graze on organic grasses and hay, and have access to outdoor pastures each day of the year.
The Youngs focus on small batches of handmade cheese; milk is stirred by hand, curds are cut and hooped by hand, and aging wheels are brushed, washed, and turned by hand. Small-scale production, along with pasture-fed animals and the use of raw milk, ensures that these cheeses reflect the local terroir and the change of the seasons.
Georgia Gold Clothbound Cheddar is inspired by the classic English cheddar cheeses that are bandaged and cave aged. Tim and Liz wrap the cylinders in muslin cloth just after hooping and pressing. They then brush them liberally with melted lard, and age them in the cheese cave for 6-12 months.