Charleston Artisan Cheesehouse is a true artisan cheese producer: our products are cultured, mixed, molded, salted, aged, wrapped and delivered all by hand. Our line of wholesome cheeses are meant to inspire the visceral joy of mindfully eating local, healthy, and artisanally produced foods. The cultures we use imitate the much-sought-after taste of the “natural fermentation” or “raw milk/thermalized” method of making aged dairy products. Our cheeses are all crafted and aged on location here in Charleston, SC.
Late Winter of 2014 brought new ownership to Charleston Artisan Cheesehouse, Owner/Partners, Chef’s Greg Tatis & Monica Jaramillo -Tatis, developed new recipes, and introduced new procedures and processes. Owner/Partners, Pete & Heather Holmes, new to the F&B world, took to Sales and Marketing.
(Pictured: Monica, Greg, Heather & Pete)
About our milk:
We buy all our dairy from Hickory Hill Milk. Watson Dorn and family have owned and operated farms on the same land for over 20 generations. Their cows graze freely on pasture 18 hours a day, exceeding even most organic dairies’ grazing times, and Hickory Hill never adds antibiotics to feed or gives hormones to their animals. To paraphrase their website: "Our milk is referred to as an old fashioned, cream line milk. Homogenization and standardization change the milk's molecular structure, which can be unhealthy, so we don’t homogenize or standardize. Also, we use the lowest-temp pasteurization to ensure our milk maintains the majority of its healthful enzymes, which are crucial for proper digestion". All technical information aside, “This milk is the best I've ever tasted in my life!” has been heard at many a tasting
We are available - please be in touch :
Tel: 843 608 9118