We have been making artisan cheese since 2009. Started by husband and wife team, Jen & Andy Perkins. We handcraft a variety of cheese from fresh to aged. Our Fromage Blanc is a bright, whole milk cow cheese similar to cream cheese. A long time favorite is our Chocolate Lab, a washed rind with a little bit of funkiness to it. We make a cambozola style Blue called Green River Blue, Cheddar (and fresh Cheddar Curds!), a raw-milk Alpine style called Bear Wallow, and our washed curd Ridgeline. We also make Carmoolita, a rich dulce-de-leche style caramel sauce.
We have been blessed with awards and recognition for our product line since we started the company. Those include 3 Good Food Awards (one in the confection category for our caramel sauce and two cheese awards), American Cheese Society recognition, Best in the South awards, and numerous articles in local and national publications. We have worked with well-known retailers like Zingerman's and drop shipped for Williams-Sonoma catalog for many years as a featured collection from the South.
In 2017 we took the huge leap of buying our milk supply, a dairy farm that had been in operation since 1947 and then we built a new creamery on the farm with proper aging cellars nestled underground. Cheese production moved down to the farm located in Columbus, NC (Near Tryon and Landrum in the heart of wine and horse country) in August of 2018.
We are excited about what this improvement in our infrastructure and our connection with our milk supply will do to the quality of our cheese. This change also transforms us into a farmstead cheese producer meaning that all the milk used to make our cheese comes from the herd of our very own cows on our farm. We are well known in the Foodtopia of Asheville but looking forward to developing a new network of customers in communities near our farm like Charlotte, Greenville, and Spartanburg in 2019. Ask for Looking Glass Cheese at your local grocer or restaurant if you want to see us there. That really helps!.