How one very enterprising cheese maker is working to get her handcrafted products into every fridge in America.
By Chip Brantley
Photography by Peter Frank Edwards
Inside a former cotton warehouse in rural north-central Alabama, Tasia Malakasis is dreaming again. The space might hold a café in one corner, she says, or a demo kitchen for cooking classes or a small specialty foods market—maybe even all three. Outside, the torn-up parking lot could become a crushed-stone courtyard with outdoor seating and a regular open-air market, all of it ringed with orchards. And right in the middle of the warehouse, she says, tracing a square into the air of the 16,000-square-foot space, “I want to put a giant glass box. That way, everyone can walk around it and see how the goat cheese is made.”