Four transplanted New Yorkers have dug out an interesting niche for themselves and their artisanal cheese business in the same Orleans Road shopping center as Monster Music.
This day, the front windows of the storefront are steamed after fromager Greg Tatis, who staged in Paul Prudhomme’s K-Paul’s in New Orleans along his career path, pulled a fresh batch of mozzarella for local restaurants.
Tatis used to play in the same darts league as his partner, Pete Holmes, who had been working for Dolce & Gabbana, 15 years ago. Up until six years ago, Tatis and his patisserie wife, Monica Jaramillo-Tatis, owned and ran a restaurant and a bakery in New York City.
Tatis and his wife came down first, and began working for Charleston Artisan Cheese House. Then one day, Heather Holmes’ oldest child said he wanted more time with the family and a backyard. A move was in order.
The four partners have since bought out the previous owners, and offer a raft of cheeses, from fresh moss to an herbs de Provence, to a white round that features local pecans and honey and one that is infused with wild boar black truffles.
Heather guesstimates they purchase close to 600 gallons of milk from a local dairy on any given week. To maintain the sought-after “raw milk” taste, they use specific cultures and never homogenize their products.
They age and wrap all the cheeses by hand on site to make sure every bite is as good and as fresh as it can be.
Doing so ensures that health-giving enzymes are in every bite. And how do they taste?
Well, their version of brie, while not having the bitter rind flavor found in French cheeses nom-nom is creamy and nom-nom-nom really comes to life on a slice of local artisan sourdough nomnomnomnom that’s been slightly heated in the oven, where the unctuous nom-nom-nomnom. Nom.
Check it out at 946 Orleans Road, 608-9118, or at charlestonartisancheesehouse.publishpath.com.
(843) 766-WEST (9378)
publisher@westof.net
