Chef Peter talks cheese with one of the South’s top cheese producers, Nature’s Harmony Farm. At The National we love using their cheese because not only is it local but it is also delicious and top of the line across the board. 


If you’ve ever wondered what makes a cheese soft and stinky versus elastic and sweet, it’s all in the wash! Read here for more details on difference in a washed rind and washed curds. 

One of our favorite Nature’s Harmony Farm cheeses right now is the new Cherokee Rose. Production of this cheese uses both the washed rind and washed curds techniques resulting in a “stinky” rind reminiscent of soft, washed rind cheeses but its taste overall is sweet. 

Try Cherokee Rose, and many more Nature’s Harmony cheeses throughout the year, right here on our cheese plate at The National!

Peter Dale’s Take on the Importance of Quality Cheese and How to Use it…

On Supporting regional producers: 
It’s critical to know where your food comes from and how it’s grown if you care about your health and the environment. When you tour the farm and dairy at Nature’s Harmony Farm it’s immediately clear that Tim and Liz “get it”. The land, their animals, the cheese and their customers are all treated with dignity and respect. It may sound trite, but you can definitely taste the difference.

Preferred way to feature Nature’s Harmony Farm cheese:  
We often feature Nature’s Harmony Farm cheeses on our cheese plate accompanied simply with a baguette, apple and nuts. However, do yourself a favor and make a grilled cheese with Fortsonia! Now that it’s summer, put a slice of heirloom tomato in there too. You won’t regret it!

The most creative way Peter’s used cheese at the restaurant:We save the cheese rinds to make a cheese stock so we don’t let one bit of Nature’s Harmony Farm cheese go to waste! In the winter months, we use this stock to make a creamy cauliflower bisque, which is perfect on a cold day!

Recommendations for pairings with cheese:
At the moment we have ripe figs from just down the street. Things don’t get much better than Elberton Blue with fresh figs and maybe a drizzle of reduced fig syrup. It’s a perfect start or end to any meal, or at anytime of day…just because!

Chef Peter talks cheese with one of the South’s top cheese producers, Nature’s Harmony Farm. At The National we love using their cheese because not only is it local but it is also delicious and top of the line across the board.


If you’ve ever wondered what makes a cheese soft and stinky versus elastic and sweet, it’s all in the wash! Read here for more details on difference in a washed rind and washed curds.

One of our favorite Nature’s Harmony Farm cheeses right now is the new Cherokee Rose. Production of this cheese uses both the washed rind and washed curds techniques resulting in a “stinky” rind reminiscent of soft, washed rind cheeses but its taste overall is sweet.

Try Cherokee Rose, and many more Nature’s Harmony cheeses throughout the year, right here on our cheese plate at The National!


Peter Dale’s Take on the Importance of Quality Cheese and How to Use it…


On Supporting regional producers:
It’s critical to know where your food comes from and how it’s grown if you care about your health and the environment. When you tour the farm and dairy at Nature’s Harmony Farm it’s immediately clear that Tim and Liz “get it”. The land, their animals, the cheese and their customers are all treated with dignity and respect. It may sound trite, but you can definitely taste the difference.


Preferred way to feature Nature’s Harmony Farm cheese:
We often feature Nature’s Harmony Farm cheeses on our cheese plate accompanied simply with a baguette, apple and nuts. However, do yourself a favor and make a grilled cheese with Fortsonia! Now that it’s summer, put a slice of heirloom tomato in there too. You won’t regret it!


The most creative way Peter’s used cheese at the restaurant:
We save the cheese rinds to make a cheese stock so we don’t let one bit of Nature’s Harmony Farm cheese go to waste! In the winter months, we use this stock to make a creamy cauliflower bisque, which is perfect on a cold day!


Recommendations for pairings with cheese:

At the moment we have ripe figs from just down the street. Things don’t get much better than Elberton Blue with fresh figs and maybe a drizzle of reduced fig syrup. It’s a perfect start or end to any meal, or at anytime of day…just because!

In a town like Athens, music is king. It seems only reasonable that the musicians that inhabit this town would have the best insight into where to spends the lazy days of summer. 

In one of the best guides we’ve seen, The Noisey Blog by Vice asks members of Dream Boat, Pylon, and The Drive-By Truckers to share their favorite haunts around the Classic City. 

Of The National, Patterson Hood says it’s “my favorite higher end place to eat in town. Excellent farm to table cuisine by star Chef Peter Dale partnering with award winning Chef Hugh Acheson, one of our two shining stars that have recently put our small town on the international food map of hot destinations.” And don’t discount the bar either…”a great higher end cocktail and wine bar attached to one of the best restaurants in the South (or anywhere).”

For the full guide, visit The Noisey Blog.

In a town like Athens, music is king. It seems only reasonable that the musicians that inhabit this town would have the best insight into where to spends the lazy days of summer.

In one of the best guides we’ve seen, The Noisey Blog by Vice asks members of Dream Boat, Pylon, and The Drive-By Truckers to share their favorite haunts around the Classic City.

Of The National, Patterson Hood says it’s “my favorite higher end place to eat in town. Excellent farm to table cuisine by star Chef Peter Dale partnering with award winning Chef Hugh Acheson, one of our two shining stars that have recently put our small town on the international food map of hot destinations.” And don’t discount the bar either…”a great higher end cocktail and wine bar attached to one of the best restaurants in the South (or anywhere).”

For the full guide, visit The Noisey Blog.

Cloud 9 Magazine asks Athens — “With a flagship university, celebrated restaurants and a reputation for eclectic, funky music, who needs counter culture?”

We say, we want it all. And the counter culture of Athens often dictates the culture, a beautiful thing indeed. 

The flagship publication of Seaport Airlines highlights arts, entertainment and travel within the small airline’s ports of call. 

Flying out of Ben Epps Airport, Seaport Magazine highlights the multifaceted entertainment you can find in our Classic City. Hugh Acheson’s family of restaurants proudly represents the top of the food scene, between The National, Five & Ten and the newest addition Cinco y Diez. 

Read the full story at http://www.omagdigital.com/publication/?m=24789&l=1 (see page 48)

Cloud 9 Magazine asks Athens — “With a flagship university, celebrated restaurants and a reputation for eclectic, funky music, who needs counter culture?”

We say, we want it all. And the counter culture of Athens often dictates the culture, a beautiful thing indeed.

The flagship publication of Seaport Airlines highlights arts, entertainment and travel within the small airline’s ports of call.

Flying out of Ben Epps Airport, Seaport Magazine highlights the multifaceted entertainment you can find in our Classic City. Hugh Acheson’s family of restaurants proudly represents the top of the food scene, between The National, Five & Ten and the newest addition Cinco y Diez.

Read the full story at http://www.omagdigital.com/publication/?m=24789&l=1 (see page 48)

Athens Technical College kicks off their Lifestyle Learning Series next week with Cooking out of the Box with Chef Peter Dale. 

In this class, Peter will showcase how to use the fresh produce you have to create a creative and delicious meal. Wine pairings will also be offered, and each participant will leave with a CSA box and recipes!

Tuesday, August 12, 2014
6 - 9 pm
$65.00/person
at the H.T. Edwards Campus440 Dearing Extension
Athens, GA 30606

Pre-registration is required for this class. Visit the website at www.AthensTech.edu/lifestyle or call at 706-369-5763.

Athens Technical College kicks off their Lifestyle Learning Series next week with Cooking out of the Box with Chef Peter Dale.

In this class, Peter will showcase how to use the fresh produce you have to create a creative and delicious meal. Wine pairings will also be offered, and each participant will leave with a CSA box and recipes!

Tuesday, August 12, 2014
6 - 9 pm
$65.00/person
at the H.T. Edwards Campus
440 Dearing Extension
Athens, GA 30606

Pre-registration is required for this class. Visit the website at www.AthensTech.edu/lifestyle or call at 706-369-5763.

In the latest from The Culture Trip, the top 10 restaurants in Athens, Ga. are listed. Find the best in our gourmet food destination that has developed despite humble college town roots. 

Of The National, The Culture Trip writes..
Following the success of 5&10, Hugh Acheson opened his second restaurant, The National, together with talented chef Peter Dale. Sporting a more casual atmosphere than 5&10, The National puts top quality ingredients sourced from the best local producers at the service of a quirky menu inspired by Southern European and Mediterranean gastronomies. Here, guests have a chance to taste appetizing delicacies such as the Middle-Eastern hummus or stuffed dates, the Italian pizzette or the Spanish patatas bravas, before proceeding to the main course. Like the food, the drink selection is influenced by the Old Continent, with the wine card listing a rich selection of French, Italian, Spanish, Greek and German bottles.

For the full article, visit culturetrip.com

In the latest from The Culture Trip, the top 10 restaurants in Athens, Ga. are listed. Find the best in our gourmet food destination that has developed despite humble college town roots.

Of The National, The Culture Trip writes..

Following the success of 5&10, Hugh Acheson opened his second restaurant, The National, together with talented chef Peter Dale. Sporting a more casual atmosphere than 5&10, The National puts top quality ingredients sourced from the best local producers at the service of a quirky menu inspired by Southern European and Mediterranean gastronomies. Here, guests have a chance to taste appetizing delicacies such as the Middle-Eastern hummus or stuffed dates, the Italian pizzette or the Spanish patatas bravas, before proceeding to the main course. Like the food, the drink selection is influenced by the Old Continent, with the wine card listing a rich selection of French, Italian, Spanish, Greek and German bottles.

For the full article, visit culturetrip.com