For Randall Mitchell, a weekend excursion was a date with destiny.
The 1989 Edgewood High School graduate was camping in the Great Smoky Mountains of Tennessee with friend Steve Koplow and family when he offered up some of his homemade beer cheese and crackers. Koplow gave it a try and was instantly hooked.
“He said, ‘This stuff’s great. I’ll help you out financially if you get this going to market,’ and that was the beginning of our venture,” Mitchell said.
Smoky Mountain Beer Cheese initially produced 600 tubs of product a day by hand. Now, a custom-built, state-of-the art machine produces up to 60,000 tubs daily.
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