Blue Ridge Creamery churns out local cheese in Travelers Rest

Christian Hansen points to multiple (good) mold colonies of differing greens, grays, and browns, and varying textures forming the rind on a wheel of Chattooga Blue.

He explains: in order for the type of mold necessary to develop the flavors he’s after in each specific type of cheese, each type of mold begets another, like the layer of fallen leaves building the foundation of a forest floor on which the rest of the flora will grow.

And that is just one of the bits of minutiae critical to the cheese making process.

To read the rest of the story, please go to: Greenville Journal