Battery Park Reserve
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.
Reserve is an aged version of Charleston Cheesehouse’s flagship Battery Park. Described as a cross between a brie and a farm cheese, the production process for these these bloomy-rinded discs is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling.
While discs of Battery Park are aged for three to four weeks, Reserve is aged for eight weeks. Letting the discs age for longer allows the cultures to continue developing new flavors and textures, with a creaminess permeating throughout and shades of brown and orange molds on the surface.
When ready for sale, Reserve has developed a very thick, strong rind and a complex, earthy flavor. Its viscous paste oozes out quickly at room temperature, and its woodsy, grassy flavors fade into a bitter aftertaste.
Pair Battery Park Reserve with a sparkling white wine.