Discuss chow in general, including nationally available products, internet & mail-order, national cuisines and tips for chowhounding.
Start New ThreadFriend who tried it recently said it was the best he'd ever had. I haven't tried it. Since I live more than a half day away, I would have to mail order it. Anyone share this high opinion and is it worth that expense??
By steakman55
on Aug 27, 2007 08:43 PM
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Never heard of it but checked it out and found out that it's an artisan cheese that's been made in the Piedmont of South Carolina since 1941. http://www.clemson.edu/foodscience/ch...
Problem is that production is really small. So how do we get this wonderful cheese, steakman?
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If you can get your hands on it, it's fabulous. If you end up making a trip to Clemson to get it, be sure to check out the ice cream at the Dairy Bar on campus, too.
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What's going on at Clemson? Secret Food Heaven?
They did a lot of the research and field work with Anson Mills on the fabulous grits, polenta, farro, and Carolina Gold rice, all from heirloom seed, everything grown organically in SC.
Now cheese and ice cream. What else are we missing?
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Oh yum. I remember this stuff from my college days. I dated a guy at Clemson and whenever I visited him we would pick some of this up. That was a LONG time ago. I also remember loving the milkshakes made with Clemson ice cream. The vanilla was great, the chocolate divine, and one lucky time I was there at the right time of year for the peach. Heaven.
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Can't comment on Clemson, but the 3# balls of Edam from Mississippi State taste good even to folks from Ole Miss or Tuscaloosa.
http://msucheese.com
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Clemson Blue is a real treat. It's a Beaufort tradition. Each summer a close friend from college invites "the crew" for a week ( sometimes 2 ) at his summer house & we spend much of the holiday noshing on this tasteful treat. It's very similar to Maytag ( my supermarket favorite ) & ironically began processing the same year - 1941, but Clemson is special, as it brings with it 15+ years of fond Beaufort summer memories! I suppose one can order it directly from Clemson; however, I curve my craving & hold out for my summer break in Beaufort.
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Clemson graduate here (alas, back in the 80s) and recall the history of the cheese curing at the Stumphouse Tunnel in nearby Walhalla, SC. Have purchased it at grocery stores in Greenville, SC (8 O'Clock and Fresh Market) in the past, but have certainly missed it since moving to VA.
Have introduced it to Maytag fans who felt the Clemson Blue Cheese was comprable, if not better in some aspects.
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Hi Moon:
I tend to agree that Clemson is slightly better than Maytag too. I remember years ago we named our famous Beaufort weekend Burger the "black-n-blu." Wonderful ground round, blackened on a Pepperidge Farm Onion with Poppy Seeds Bun, with a dab of Grey Poupon & lots of crumbled Clemson - it's yum! Since the early 90s, there are many menus in many different establishments who have "copied" our tasty creation.
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moonpie, side note: on our annual summer trip to highlands nc from florida, we always stopped into a walhalla cafeteria (?) home cooking restaurant place on the main street. i can picture the high ceilings and simple wooden chairs and tables. and bustling middle-aged waitresses. good food. do you recall that place and is it still there?
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