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/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.
Battery Park is Charleston Cheesehouse’s flagship cheese. Described as a cross between a brie and a farm cheese, these bloomy-rinded discs also serve as the base for a variety of unique flavored cheeses. The production process is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling. Discs are aged for three to four weeks.
With a smooth, soft texture, this cheese succeeds at being both mild and varied in flavor. Subtle aromas of grass, butter, fresh milk and mustard accompany its balanced sweetness, saltiness and tanginess.
Pair Battery Park with a Chardonnay, a lager or wheat beer.