Located about twenty miles east of Baton Rouge in Gonzales, Louisiana, Bittersweet Plantation Dairy is owned by renowned chef and restaurateur John Folse.
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 is sourced from a local milk processor.
Vache Sante is a triple cream cheese and is aged for between ten to twelve weeks depending on the season. This maturation period is longer than many mold ripened cheeses and results in a cheese with more flavor than most classic triple creams.
The texture of Vache Sante also becomes softer with age.