It’s not Room 222, remember the comedy-drama that ran from 1969 – 1974? Turns out it is actually Room 210 at Clemson University. The time is 4 a.m. What a ghastly hour! So what were we doing here? Hold onto your hair nets – making blue cheese of course.
Where The Food Comes From visited Clemson University in Clemson, South Carolina, on June 20. Clemson has been making Blue cheese since 1940 and the tradition holds strong. At that hour in the morning dedication truly becomes a must. Personally, I don’t think I could do it three days a week.
As we were approaching Clemson the road was lined with orange paw prints. Turns out Clemson’s mascot is a tiger – in case you were wondering the tiger does not have a name – and the paw prints lead right to the university.
We were greeted in the parking lot by Cheese Master Anthony Pounders. We were told in confidence we really could have started at 5 a.m., but it is what it is. And it was well worth it.
Blue cheese making is a slow process and a lot of time is waiting around for one culture or another to finish processing. So sit back and enjoy my version of how to make Clemson Blue Cheese.
To read all of this Where the Food Comes From Producer Donna Sanders’ behind-the-scenes look at this upcoming episode, “Clemson Blue,” CLICK HERE.
