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Clemson’s renowned Blue Cheese is a tasty classic of the South. Produced right on Clemson’s campus, this artisanal cheese has been making its way into the hearts of cheese connoisseurs since 1941. Clemson Blue Cheese is made the old fashioned way. Each 288-gallon vat makes a batch of about 240 lbs, which is then salted, waxed and aged for 6 months. When it is ready, each hoop is scraped and packaged by hand. Each lot is kept separate, and strenuous record keeping assures quality at every step.
Clemson Blue Cheese