Burden Creek Dairy

What’s that? The 30 goats are more or less the same, but the goatherds have changed at one of Johns Island’s pioneering modern artisan dairies. Danny Sillivant and Chris Maher in March purchased the operation that Kipp and Katherine Valentine ran for more than a decade, dating back to when the couple received goats as a wedding gift.

Sillivant is now tending the goats, and Maher — a Charleston Grill alum, who’s been cooking since he was 16 — is in charge of making the cheese.

“(It’s) a true farmstead cheese,” says Maher, who hopes to add more varieties to the dairy’s cheese menu in the spring. “Everything that we produce is made by hand and carried out by just the two of us.”

Who recommends it? Erica and Greg McKelvey, the beekeepers behind Moss Farm.

Why? “It’s great goat cheese,” says Erica McKelvey, who also buys goat milk from Burden Creek.

Where is it? Burden Creeks sells directly to customers at markets including the James Island Farmers Market, but its products also are listed at restaurants and wine bars around town, such as Avondale Wine & Cheese at 813 Savannah Highway. For more information, visit burdencreekdairy.com.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.