News — squeky cheese
Spice Up Your Weekend!
Posted by Charleston Cheesehouse on
Come join us tomorrow Marion Square Farmers Market 8AM - 1PM Pack your bag with... Reaper Pepper Cheddar (as pictured) Aged Cheddar fresh mozzarella Burrata --- delicious plain, spicy filling & garlic Italian filling!!! Cheddar Curds
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Calling ALL locals come out to the market today!
Posted by Charleston Cheesehouse on
The Mount Pleasant Farmers Market will be open with many of us vendors in attendance. Hope to see you there!!
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Pay no mind to the approaching storm named Alberto- come stock up on cheese before it arrives!
Posted by Charleston Cheesehouse on
Pay no mind to Subtropical Storm Alberto, First Storm of 2018 Atlantic Hurricane Season Saturday: Charleston Farmers Market Time: 8am – 2pm Dates: Open -> November Location: Marion Square - 329 Meeting Street Columbia Soda City Farmer's Market Time: 9am – 1pm Dates: Year round Location: in the 1500 block of Main Street Forsyth Farmers Market Time: 9am – 1pm Dates: Year round Location: South end Forsyth Park Savannah Georgia Port Royal Farmers Market Time: 9am – 12pm Dates: Year round Location: Ribaut Rd, Port Royal, SC 29935 Summerville Farmers' Market Time: 8am - 1pm Dates:...
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Back to School - Get some Farm Fresh Cheese Curds into the lunchbox
Posted by Charleston Cheesehouse on
Join us this week at the farmers markets and happenings! Monday: FreshFields Village Farmers Market on Kiawah: from 4:00 - 8pm Tuesday: Mount Pleasant Farmers Market: from 3:30 – 7pm Location: We are right in front and center under the pavilion Thursday: Bluffton Farmers Market: 2- 7pm Saturday: Charleston Farmers Market: from 8 – 2pm Johns Island Home Grown Farmers Market: from 9 - 1 pm Summerville Farmers Market: from 8 – 1pm Forsyth Farmers Market: from 9 – 1pm Columbia “Soda City” Farmers Market: from 9 – 1 pm Port Royal Farmers Market: from 9 – 12...
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National Cheese Curd Day
Posted by Charleston Cheesehouse on
Tasting Table Curds The Word Posted July 1st. What are Cheese Curds, this is a very common question asked to us at the farmers markets. Tasting Table did a great job in just a few words. They’re a critical part of the cheese-making process. Here’s how it works: ① To make cheese, you strain curds, or cheese solids, from whey, the liquid by-product. ② Next, the curds harden and age into the blocks with which you’re familiar. ③ But before cheese fully sets, you can eat the curds, which are wonderful, little gems all their own.