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DEL.ICIO.USAtlanta-made goat cheese now in stores
The Atlanta Journal-Constitution
Mary Rigdon offers a sample of goat cheese produced on her Decimal Place Farm to Laura Perry at the East Atlanta Village Market. Photo by Elizabeth Lee/Staff.
Georgia is way down on the list of states linked to artisan cheese making. Vermont, yes. Wisconsin and California, too. But Georgia? Not so much.
That’s starting to change. For years, Sweet Grass Dairy near Thomasville was the only artisan cheese maker in the state. Now there are three.
The newest is Decimal Place Farm in Conley, in Clayton County not far from the airport. It’s run by Mary Rigdon, who’s dreamed of making goat cheese since she and her husband bought 18 acres at the back of an older subdivision 13 years ago. (The other cheese maker is Flat Creek Lodge, near Swainsboro.)
Rigdon got her state certification in mid-May, and the three types of cheeses she makes are slowly starting to appear in stores. She makes chevre, a creamy goat cheese that she likens to cream cheese. It’s mild, and good for spreading on a fruit-and-nut bread or crumbling over salads. It’s especially good with the arugula, baby beets and lettuces in farmers markets now.
The other two varieties are feta and tuma, a mozzarella-type cheese that can be sliced thinly and melted onto pizzas, or layered with tomatoes and basil for a quick salad.
For now, you can find Decimal Place Farm cheese at the Alon’s in Morningside, Rainbow Natural Foods in the Emory area, and at the East Atlanta Village Farmers Market, on Thursdays from 4 to 7 p.m. Available varieties differ, depending on where you buy. Rigdon usually has all three at the farmers’ market, and sells an 8-ounce container for $5.
Have you tried any of the Georgia artisan cheeses? I’m curious about Flat Creek Lodge’s cheese — I haven’t noticed it in stores in Atlanta, but it appears to be available by mail order. Anybody been there and tried it? Have a favorite recipe for cheese to share?
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By Dale Horeczy
May 29, 2008 4:03 PM | Link to this
This is the best goat cheese I’ve ever tasted!
By Kim C. Lee
November 21, 2008 10:56 AM | Link to this
Mary Ridgon is an exceptional lady, with an eye for detail. Her farm, Saanens, and family are simply delightful and worthy of knowing. Her cheeses are wonderfully delectable, made by hand and with great care and love. She and her style are truly artisan.