Meet Nature’s Harmony Farms Owners and Head Cheesemaker at Article 14 Monthly Cheese Dinner June 10

Nature’s Harmony Farm owners Mark and Julie Schoen roll their handmade artisanal cheeses into Article 14 for the Midtown restaurant’s monthly cheese dinner on Wednesday, June 10. The two are leaving their Elberton, Ga. farm that afternoon to open the evening at 6:30 p.m. and present an overview of their Old World-style craft. Head cheesemaker Turner Reynolds knows the “whey” and he’ll be there to answer questions and discuss the various cheeses featured in the night’s four-course dinner with wine pairings. You’ll want to be there to savor appetizers of bacon-wrapped dates with Elberton Blue, pimento cheese fritters with Clothbound Cheddar, cheddar cheese straws and ditalini macaroni and cheese bites with Cherokee Rose and Clothbound Cheddar. A seasonal salad transitions into roasted Fatback Pig Project pork tenderloin with Elberton Blue, figs and port wine served with wilted Bloomsdale spinach and cheese biscuits. Apricot tart, Elberton Blue and local honey deliver sweet closure. Reservations: 404-443-8432.

Article 14 Monthly Cheese Dinner Presents Nature’s Harmony Farm Handmade Cheeses June 10

Article 14 spreads the word on Georgia cheesemaker Nature’s Harmony Farm at this month’s cheese dinner on Wednesday, June 10. Using Old World techniques, the farm handcrafts cheeses that earn global recognition here in the home state and as far away as England and South Africa on championship circuits. The Elberton farm first forayed into artisanal cheesemaking in 2010. Taking time to hand stir and hand hoop the raw milk cheeses and letting them age slowly and develop natural rinds turns out the distinctive cheeses guests will savor during Article 14 executive chef Chris Blobaum’s four-course dinner with wine pairings. An American Cheese Society certified cheese expert will be at the dinner to answer questions. $45 per person (tax and gratuity not included). Reservations: 404-443-8432.