130 Collings Street
Clemson, SC 29634-5332
Scott is the Director of Clemson Blue Cheese, and he is also the Assistant Director, Business Operations for Procurement and Business Services. Pigeon has served at Clemson University for nearly ten years, after earning a Clemson degree in Industrial Management and serving our United States Air Force for 20 years. He is proud to be a part of the revitalization of Clemson’s legacy agricultural products and is committed to growing and expanding the Clemson Blue Cheese artisanal brand throughout the region and country.
Anthony Pounders has been making Clemson’s famous blue cheese for the last 18 years. Through Pounders’ passion, hard work and dedication, Clemson Blue Cheese is recognized by its classic perfection throughout the southland. Pounders has been featured in countless newspapers and publications, including The Atlas of American Artisan Cheese.
Production and Distribution Management
Owned and Operated by Watson and Lisa Dorn
The Dorn family has been farming the same land since 1764. Today, Clemson Alumni, Watson and Lisa Dorn own and operate their dairy, Hickory Hill Farm, and milk processing facility, Hickory Hill Milk. It is Hickory Hill Milk that provides Clemson with fresh, old-fashioned, cream-lined milk that is used in the production of Clemson Blue Cheese.