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Scott Stroud sells cheese in Atlanta. The store he works at, the Buttery, presents cheeses from France, and Switzerland, in fact, however its clients additionally discover excellent cheeses made just some hours away, in Georgia, North Carolina, or Tennessee. “Through the years I’ve discovered that clients are more and more fascinated about native merchandise,” says Stroud, a Licensed Cheese Skilled by the American Cheese Society. “For the reason that South traditionally has not had dairy as a part of its agriculture, they’re shocked at not solely how large it is gotten but additionally, how good.”

Stroud is comparatively new to the store, however he has labored in artisan cheese in Atlanta for about 15 years, and in that point, he says, customers have change into extra conscious that there are some nice cheeses being made within the land of peaches and palm timber.  “Prospects should not as shocked as they as soon as had been,” he says.

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