Greendale Farm’s organic cheeses attract the attention of Delta Airlines

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By Tia Lynn Lecorchick managing editor

Delta Airlines has chosen Morgan County’s very own Greendale Farms’s line of home-grown organic cheeses to be featured on the airline’s new In-Flight Menu. “This is both thrilling and encouraging that big corporations like Delta can make a huge difference in the success of small businesses like my own,” said Christel Green, owner of Greendale Farms in Madison. Green is a South Africa native self-taught, artisanal cheese-maker, launching her business just four years ago with the goal of “creating wholesome, natural cheeses.” Green uses raw cow milk to make her popular cheeses. Green’s line of cheeses will be featured on the BusinessElite menu of flights from Atlanta to Paris, London, Amsterdam and Frankfurt. Southeastern Chef Linton Hopkins with Delta Airlines, approached Green about featuring her cheeses alongside those from fellow Southeastern producers Sequatchie Cove in Tennessee and Sweet Grass in Georgia. Included are Greendale Farm’s Cambozola and Greendale Farm’s Sassy Sweetmilk, a mild yet flavorful traditional Gouda, made in the Dutch Boerenkaas method. Green takes great pride in the cheese she makes and partnering with others in the community to ensure the finest quality cheese is produced at her farm. “Making cheese that is everyday friendly, wholesome and natural is high on my priority list,” said Green. “I thrive on pairing my artisanal product with those of others, from chefs to wine and mead makers. Beautiful handmade cheeses start with gorgeous full fat milk from pastured cows. Ours comes from Johnston Dairy here in Morgan County. Not milking my own cows has allowed for a wonderful collaboration with a local dairy man who is passionate about what he does. These cheeses that are lovingly crafted and cared for have both a traditional and a local southern influence.” According to Brian Berry, Delta’s general manager overseeing international menus and product development, Delta’s partnership with artisans and organic farmers is unique in the airline industry. “This is uncharted territory” he said. “We are responding to the fact that our customers have an expectation that this kind of wholesome, artisan product is now available in all aspects of their lives, so why not at 30,000 feet?” According to Green, Greendale Farm is the home of raw cow’s milk cheeses in Georgia. While Green is owner and cheese maker, the cows are milked at neighboring Johnston Family Farm Dairy. The milk is free of growth hormones and antibiotics, and the cows are pastured. This makes for butterfat rich milk that is ideal for cheese making. “Greendale Farm cheeses grace many Atlanta restaurant cheese boards, and are also available in Charleston, Nashville and Florida. Tastings are offered on the Farm in Madison, GA, and scheduled pairings are a popular event.  The cheeses are also available for purchase each Saturday at the Peachtree Road Farmers Market, located at the Cathedral of St. Philip, in Atlanta,” said Green. For more information about Greendale Farm, please visit: www.greendalefarm.com or contact owner and cheese maker, Christel Green, at (678) 764-5294, christel@greendalefarm.com

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