By Tim Kowols
Door Artisan Cheese is getting closer to being able make cheese in its new facility in Egg Harbor. The exterior walls are near completion with work on the cheese aging caves, production facilities, on-site store and restaurant on track to start before the end of the year. It has been a long eight years since owner and master cheesemaker Mike Brennenstuhl first started the process to make Door Artisan Cheese a reality. With his cheese making equipment expected to be installed by February, Brennenstuhl is excited to start making his unique artisan creations.
Brennenstuhl says they will continue to make cheese even if the rest of the 18,000 square-foot building is not yet open to the public, which general manager Mary Beth Hill says is expected to happen in April.