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.
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