Smoky Mountain Cheddar

Smoky Mountain Cheddar Artisan cheese making in the foothills of the Smoky Mountains...

Born from the boredom and isolation of the COVID-19 pandemic, the passion of making cheese has grown. Starting with a simple Mozzarella, we quickly progressed to Cheddar and that's where it all began.

Hey folks! It’s been a while since we’ve been stirrin’ the curds but we promise we will be back at it very soon!
02/17/2026

Hey folks! It’s been a while since we’ve been stirrin’ the curds but we promise we will be back at it very soon!

Almost 6 months aged… a spicy New Mexico Taco Seasoning Cheddar. It has real depth to the taste that keeps on giving! Op...
05/30/2025

Almost 6 months aged… a spicy New Mexico Taco Seasoning Cheddar. It has real depth to the taste that keeps on giving! Opened last night and oh yum!

02/05/2025

Some you win, some you lose. Pulled out a two-month aged Caerphilly with Dried Peach that we made at the beginning of December.

Well folks, it wasn’t good. Was just an experiment but it didn’t work out. C’est la vie.

12/25/2024

We would like to take a moment to thank all of our followers and friends for supporting us during this first year. Merry Cheesemas to you all! 🧀

Say cheese! From the left, a Taco Cheddar, a Caerphilly with Cranberries, and finally a Caerphilly with dried peaches… T...
12/02/2024

Say cheese! From the left, a Taco Cheddar, a Caerphilly with Cranberries, and finally a Caerphilly with dried peaches… Time to dry!

Some tips for all of you cheese lovers out there...1. Let cold cheese warm up for about half an hour before eating to al...
11/18/2024

Some tips for all of you cheese lovers out there...

1. Let cold cheese warm up for about half an hour before eating to allow the flavor and aroma to develop.
2. Separate cheeses: Store different types of cheese in separate containers to prevent cross-contamination.
3. Wrap with breathable material: Use parchment paper, cheese wrapping paper, or a cheese bag to wrap cheese. Avoid plastic wrap, which can prevent cheese from breathing and lead to moisture buildup. - don't keep in cling wrap or closed ziploc bags.
4. Mold on your cheddar: Since mold can't pe*****te deep in semi-hard or hard cheeses, simply cut away 1" the affected area - then you can continue to enjoy your cheese!

A little cheese ‘board’ - Cozumel-style!
09/28/2024

A little cheese ‘board’ - Cozumel-style!

08/30/2024

So why is it important to check your aging cheese on a regular basis?

We recently made some Caerphilly which were vacuum sealed. After 2 weeks they started to develop a touch of mold. These were removed from the vacuum bags, the surface carefully scraped with a knife, and then lightly wiped with a paper towel sprayed with white vinegar (to kill exisitng bacteria). They were then re-vacuum sealed and back in the cheese cave for more aging… they are looking good!

Drying done… sealed and into the cheese cave with them!
08/15/2024

Drying done… sealed and into the cheese cave with them!

A 2 pound Taco Cheddar and a couple of smaller Caerphilly’s starting their four days of drying…
08/12/2024

A 2 pound Taco Cheddar and a couple of smaller Caerphilly’s starting their four days of drying…

And there it is… very flavorful White Cheddar.
08/11/2024

And there it is… very flavorful White Cheddar.

Time to open this up…
08/11/2024

Time to open this up…

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Alcoa, TN

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