Clemson blue cheese is fabulous, says Suzy Q. It’s definitely worth seeking out, and it’s been made in South Carolina since 1941. The only problem is that the production is necessarily small—so consider yourself very lucky if you run across some!

Turns out Clemson University is kind of a secret food heaven, as MakingSense puts it: “They did a lot of the research and field work with Anson Mills on the fabulous grits, polenta, farro, and Carolina Gold rice, all from heirloom seed, everything grown organically in SC.” The ice cream also gets rave reviews from Chowhounds who have been lucky enough to experience it.

Board Link: Clemson Blue Cheese

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