Review: CalyRoad Creamery Shares A Mediterranean Lunch

Cheese sampler at CalyRoad Creamery

There is nothing quite like fresh. Fresh roasted and brewed coffee. Fresh tomatoes from the garden. And fresh cheese from the local creamery.


Cheese sampler at CalyRoad Creamery


And fresh cheese is just what we got. This past Saturday CalyRoad Creamery held a special luncheon event and a tour of the creamery. CalyRoad is a gem of a place in Sandy Springs, GA. A micro-creamery with a retail front, this little beauty is making fresh, all natural cheese right here in our proverbial backyard.


(Note: I did attend this event at no cost in exchange for writing this post. However, all opinions are my own.)


The Milk

CalyRoad Creamery uses fresh cow and goat milk. Both types of milk are grass-fed and hormone and pesticide free. The cow milk comes from a local dairy, pasteurized and processed at the creamery. The goat milk comes from a regional dairy and is previously pasteurized. These are delivered directly to the holding tank in the creamery.


The Process

Here in the small cheese making room, the machines for pasteurizing and culturing do all the magic with help and hard work from owner Robin Schick and her family and team. In this well-regulated process, the milk is prepared to become a variety of cheeses.


A wall of cheese forms
A wall of cheese forms

In addition to the holding tank, we were able to see a pasteurizing and cultivating tank, a mozzarella pulling machine (similar to taffy pulling, Robin says), and the various forms used for cheese.


The Cheeses

Fresh cheese is by far the best cheese. CalyRoad makes their cheeses daily and (after the appropriate amount of resting or curing time) sells their cheeses direct to the public. The cheese varieties on-hand today were:

  • Goat’s Milk
  • Mozzarella
  • Black Rock
  • Way Point
  • Bit O’ Blue

These are shown in clockwise motion in the first image above. They were served with a marinated cherry tomato, almonds, and dried cranberries by cheesemonger Tim Gaddis, who took the time to chat with attendees about each cheese.

And they were amazing! Creamy and oh, so flavorful. I would have made a meal just of the cheese if I could. Especially that Way Point. But there was food. Really good food.


Visiting Chef

Let's Eat - Chef Shay Lavi
Chef Shay – Let’s Eat – Panini, Israeli chopped salad, tahini samples

Though CalyRoad is not a restaurant, they did have food at their special event this Saturday. They chose to partner with local private chef Shay Lavi with Let’s Eat¬†. Chef Shay provided some of the best Mediterranean food I’ve had in a while. He used cheeses from CalyRoad and garden fresh tomatoes for hot pressed paninis. His baba ganoush and variety of tahinis were fabulous (my fave was the fermented mango). There was fresh Israeli chopped salad, baklava, and even tea made to Chef’s grandmother’s recipe.


Wrap Up


Baklava and Chef Shay
Baklava! And Chef Shay!!

This was a fabulous afternoon. Robin was a gracious host and took great care in feeding us and taking us on the tour. Chef Shay was equally welcoming, taking the time to chat about the foods he was preparing and making sure everyone was taken care of. I look forward to seeing them around the Atlanta area in the future.



I did purchase some aged mozzarella to bring home for our homegrown tomatoes (come on guys, ripen already!!) and can’t wait to share it with my family. Also, I’m a little jealous that I can’t attend the next event this weekend at CalyRoad. They are teaching a cheesemaking class where attendees will craft their own feta to take home. If you’re interested, purchase tickets here. (Note: I do not receive any compensation for purchases made through this link.)




FTC Disclosure - writer got fed










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