Meet Your Local Producer - Robin Schick at CalyRoad Creamery

Meet The Cheesemakers

The difference between local artisan cheese and the cheese you find in every grocer’s aisle is more than just the quality. At CalyRoad Creamery, the cheesemakers infuse every wedge and every wheel with the region’s flavors and the South’s heritage of cheesemaking.

Into The Creamery

The artisans at the creamery are trained in tradition. CalyRoad is a special place.

The aging rooms are almost a different world, still and quiet. And the air is velvet soft but, once the door is sealed it kind of feels like the pressure has been turned up, giving the room a vibration.

The cultures that fill the room swallow the voices of the cheesemakers, making room to ripen the cheese.

Owner and Cheese Maker Robin Schick handles the cheeses with a familiar touch, surveying the aging process, thumbing the rinds, and turning the wheels. “We’re always trying something new,” she says, hefting a black waxed cheese wheel into her arms. “I think you’re going to see more cheeses coming from us in the future.”

Out in the production room, are the remnants of an internal cheese tasting. The team had huddled around the table, noses scrunched and heads tilted as their palates unpacked the delicate and overwhelming flavors of a new variation of CalyRoad’s brie variety, Waypoint.

Camembert was the first variety that bloomed at CalyRoad back in 2009 and since then, sisters Robin and Cathy have crafted more than a dozen cheeses, aged to perfection at the creamery just outside of Atlanta, GA.

Cheese Made With Care, and Steeped in Tradition

CalyRoad is not a factory. They don’t produce mysterious pre-sliced, plastic-packaged “cheese”. “We’re very transparent; you can see all these big windows looking back into the creamery,” Robin says. Through these wall-to-wall windows connecting the salesroom to the production rooms, the creamery’s guests can watch the cheesemakers work their magic.

Head Cheese Maker David Rospond oversees his team through the long processes, all the time keeping in mind that it all comes down to getting that one ingredient right. “In our milk you can taste the regional flavors in the cheese,” Rospond says.

That’s what you don’t get from “big factory” cheeses. David, Robin, and the CalyRoad team have that special je ne sais quoi that comes from a heritage proudly passed down from generations of Southern cheese artisans.

It’s been a journey, not only growing in types of cheeses, but also growing in sharing of knowledge of the experience of making cheeses in the South.
— Robin Schick

The regional flavors within CalyRoad’s cheeses come from the 100% grass-fed Jersey/Holstein cows that graze only on Southern pastures less than 8 hours from the Creamery.

“Milk is obviously our lifeline,” Robin says.

Artisan Cheese Bought Directly From the Artisans

That freshness and richness is the undertone to every wedge and wheel made in the Creamery and draws the attention of counesours and restauranteurs alike.

Bought ravenously by Delta Airlines, William Sonoma, and widely purchased by powerhouse chefs in Atlanta’s bustling farm-to-table community, the flavor of tradition in CalyRoad Creamery cheese really does taste that good.

See CalyRoad’s goat cheese featured in the Heirloom Tomato Plate at farm-to-table restaurant South Main Kitchen outside of Atlanta.

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Eager to learn more about CalyRoad? Check them out online:

Website: http://calyroadcreamery.com/

Instagram: @calyroadcreamery

Facebook: @cutthecurd