Owner Robin Schick, who formally trained at the Vermont Institute of Artisan Cheese, ensures that CalyRoad makes and ages all of their products by hand using all natural cow's milk and regionally sourced goat curd. They provide an assortment of fresh and semi-fresh cheeses including aged goat cheese, feta, chèvre, chocolate & cheese truffles, and their famous, award-winning camembert-style WayPoint.
We spoke with owner Robin Schick, who formally trained at the Vermont Institute of Artisan Cheese, about how CalyRoad Creamery came to be:
Could you please share a little of your own history with us? How did you find yourself here? How did you discover your passion?
After raising two children, I decided to go back to work. I decided to open a business along with my sister. We originally thought to raise goats on her 13 acre farm in Villa Rica but after attending the Vermont Institute of Artisan Cheese we fell in love with making cheese. We first started out just making goat cheeses then decided to make a French style Camembert from cows milk. We both had grown up with a French influence from spending summers with our French “sisters” who were the daughters of our Mom’s pen pal since 1945. They introduced us to so many wonderful foods but our favorite was that French Camembert. After making that first aged Camembert, which we called WayPoint, I became hooked on the process of aging and finishing cheeses. It’s amazing how one can take the same milk and create so many different types of cheeses by just varying temperature, types of cultures and the process during aging. It’s magical!
What is your favorite part about your job?
The visual process of aging a cheese from when it goes into the cave until it comes out with its soft bloomy rind. I love to see the trays of cheeses come out at the end with that soft, white velvety coat just before they are wrapped!
What is the most challenging part about your job?
As a small business owner, having to wear all the hats and the inability to spend more time on the creative processes.
What does success look like to you?
Success to me is obtaining balance between cheesemaking, managing my business and having time to love and be with my family and friends.
What’s the most interesting or surprising lesson you’ve learned doing what you do?
The most interesting lesson I have learned is to plan with success in mind. Plan for growth...buy a bigger cheese vat than you think you need!
What's your favorite food?
A Grilled Cheese Sandwich!