Chef Peter talks cheese with one of the South’s top cheese producers, Nature’s Harmony Farm. At The National we love using their cheese because not only is it local but it is also delicious and top of the line across the board. If you’ve ever wondered what makes a cheese soft and stinky versus elastic and sweet, it’s all in the wash! Read here for more details on difference in a washed rind and washed curds. One of our favorite Nature’s Harmony Farm cheeses right now is the new Cherokee Rose. Production of this cheese uses both the washed rind and washed curds techniques resulting in a “stinky” rind reminiscent of soft, washed rind cheeses but its taste overall is sweet. Try Cherokee Rose, and many more Nature’s Harmony cheeses throughout the year, right here on our cheese plate at The National! Peter Dale’s Take on the Importance of Quality Cheese and How to Use it… On Supporting regional producers: It’s critical to know where your food comes from and how it’s grown if you care about your health and the environment. When you tour the farm and dairy at Nature’s Harmony Farm it’s immediately clear that Tim and Liz “get it”. The land, their animals, the cheese and their customers are all treated with dignity and respect. It may sound trite, but you can definitely taste the difference. Preferred way to feature Nature’s Harmony Farm cheese: We often feature Nature’s Harmony Farm cheeses on our cheese plate accompanied simply with a baguette, apple and nuts. However, do yourself a favor and make a grilled cheese with Fortsonia! Now that it’s summer, put a slice of heirloom tomato in there too. You won’t regret it! The most creative way Peter’s used cheese at the restaurant: We save the cheese rinds to make a cheese stock so we don’t let one bit of Nature’s Harmony Farm cheese go to waste! In the winter months, we use this stock to make a creamy cauliflower bisque, which is perfect on a cold day! Recommendations for pairings with cheese: At the moment we have ripe figs from just down the street. Things don’t get much better than Elberton Blue with fresh figs and maybe a drizzle of reduced fig syrup. It’s a perfect start or end to any meal, or at anytime of day…just because!

Chef Peter talks cheese with one of the South’s top cheese producers, Nature’s Harmony Farm. At The National we love using their cheese because not only is it local but it is also delicious and top of the line across the board.


If you’ve ever wondered what makes a cheese soft and stinky versus elastic and sweet, it’s all in the wash! Read here for more details on difference in a washed rind and washed curds.

One of our favorite Nature’s Harmony Farm cheeses right now is the new Cherokee Rose. Production of this cheese uses both the washed rind and washed curds techniques resulting in a “stinky” rind reminiscent of soft, washed rind cheeses but its taste overall is sweet.

Try Cherokee Rose, and many more Nature’s Harmony cheeses throughout the year, right here on our cheese plate at The National!


Peter Dale’s Take on the Importance of Quality Cheese and How to Use it…


On Supporting regional producers:
It’s critical to know where your food comes from and how it’s grown if you care about your health and the environment. When you tour the farm and dairy at Nature’s Harmony Farm it’s immediately clear that Tim and Liz “get it”. The land, their animals, the cheese and their customers are all treated with dignity and respect. It may sound trite, but you can definitely taste the difference.


Preferred way to feature Nature’s Harmony Farm cheese:
We often feature Nature’s Harmony Farm cheeses on our cheese plate accompanied simply with a baguette, apple and nuts. However, do yourself a favor and make a grilled cheese with Fortsonia! Now that it’s summer, put a slice of heirloom tomato in there too. You won’t regret it!


The most creative way Peter’s used cheese at the restaurant:
We save the cheese rinds to make a cheese stock so we don’t let one bit of Nature’s Harmony Farm cheese go to waste! In the winter months, we use this stock to make a creamy cauliflower bisque, which is perfect on a cold day!


Recommendations for pairings with cheese:

At the moment we have ripe figs from just down the street. Things don’t get much better than Elberton Blue with fresh figs and maybe a drizzle of reduced fig syrup. It’s a perfect start or end to any meal, or at anytime of day…just because!