Prior to my dream job of Cheesemonger, I was working as a Certified Public Accountant at Deloitte & Touche. In search of my professional passion, I quit my job, began to study food, and found myself attracted to cheese. The more that I read, ate, and learned, the more I wanted to keep going. That’s when Kendall and I started hosting Grilled Cheese Club events for friends at our house. While the dinners were designed to revolve around gourmet sandwiches, they quickly evolved into guided cheese tastings and pairings. I began to travel as much as I could, visiting dairies and cheese shops collecting as many samples as possible. I followed that with a trip to France to intern with affineur Herve Mons, and then traveled with Kendall through the Alps stopping whenever we saw a “Fromage” sign. It was an amazing experience. Eventually, with the support and commitment of Kendall, I begin to build our business.
Now I am a full-time cheesemonger with part time accounting responsibilities (old habits die hard). In 2012, I was elected to the Board of Directors for the American Cheese Society where I continue my work as a member of the Judging and Competition Committee through which we (along with other amazing committee members) plan and manage North America’s largest cheese competition. Although job duties often demand otherwise, I have been behind the case since we opened and hope to be there for the rest of my life.
- Favorite Cheese: The one in front of me!
- Favorite Pairing: Ossau-Iraty (Onetik) with Hennepin (Ommegang)
- Ideal Cheese Plate: A single cheese – either a perfect Rush Creek, Epoisses, or Vacherin Mont d’Or and a spoon
- Dream Trip: Whatever trip takes me to find the next great cheese for our case
- Other Favorite Shop Product: Fleur de Sel. Or Tupelo Honey. Or Finocchiona. (I give up. Tough question).
- Go-To-Product To Evoke Customer Happy Dance: Come in and find out!
- Cheese-y Nickname: The Cheese Man
- Favorite Milk Type: Mixed Milk
- If I Were A Cheese, I'd Be: Pleasant Ridge Reserve because I’m a little nutty, a little sweet, a little earthy but always very dependable.
- My Favorite Thing About Being A Cheesemonger: Making you smile and hopefully becoming your friend.
- Why I wanted To Work At ACS: Because they would hire me.
- Other Hobbies: Being with Kendall, eating, talking and traveling. Isn’t it great when your job is your hobby?!
How does one exactly become a cheesemonger? I’m still asking that question myself. With a Georgetown University degree in Culture and Politics and a UT masters degree in Latin American Studies, I was working at a local non-profit running a program for immigrant survivors of crimes like human trafficking. John and I knew we wanted to work together someday. (To be honest, I always thought it would be at my nonprofit!) But after running the cheese club out of our house, I quickly realized it wasn’t only John who was becoming obsessed with molds, milks, breeds, producers, and the like. And from there, the rest is history. In a way, it all makes sense. A significant portion of my youth was spent rodeo’ing (yes- even being forced to run for rodeo queen!), showing sheep in 4-H, and occasionally being dragged before sunrise to help my step-father move cattle on his ranch. From watching him, I know exactly how much work goes into maintaining a ranch, caring for your animals, and trying to make a living. (I also know I’m not cut out for it, and therefore quickly nixed any idea of moving to the country to make our own cheese!) By working behind the cheese counter, I can speak to just how much work producers put into their craft. My appreciation and awe for what they do makes every bite of cheese that much more delicious and my excitement for telling you their story that much more important. Years ago, I couldn’t have guessed I’d become a cheesemonger, but I’m very proud today to say that I am one.
- Favorite Cheese: Unanswerable, like choosing your favorite child
- Favorite Pairing: Tomme Crayeuse (overly ripe) and summer tomatoes
- Ideal Cheese Plate: Bijou, Ossau Iraty, Cabot Clothbound Cheddar, Hopelessly Blue
- Dream Trip: Any trip! Wanting to hit up Ireland and Greece for next two ideal trips...
- Other Favorite Shop Product: Raclette Machine – with Raclette cheese of course! (And cured meats, cornichons, bread, and tomatoes…)
- Go-To-Product To Evoke Customer Happy Dance: Creminelli’s Salame al Tartufo
- Cheese-y Nickname: Cheese Ball
- Favorite Milk Type: Blasphemy. Please see answer above about favorite cheese.
- If I Were A Cheese, I'd Be: Winnimere because I’ve always dreamed of being washed in beer, plus I’m firm on the outside but a softie on the inside.
- My Favorite Thing About Being A Cheesemonger: Meeting new food-loving friends and watching kiddos grow up on our cheese!
- Why I wanted To Work At ACS: I couldn’t let John have all the fun for himself.
- Other Hobbies: My life is pretty cheese-centric these days.
- Favorite Cheese: As if I could pick just one?! It really depends on my mood, the season and what taste sensation I'm craving at the moment. That being said... Red Hawk, Dancing Fern, Sophia, Pleasant Ridge Reserve and Bohemian Blue always put a smile on my face.
- Favorite Pairing: Red Hawk on a Maple Castleton Cracker with a Widow's Kiss cocktail to wash it down.
- Ideal Cheese Plate: Again, totally mood/seasonally dependent. Come in the store and let's make one together!
- Dream Trip: A toss up between a Neal's Yard Dairy inspired tour of the UK or anything involving baby Nubian goats or just baby any goat
- Other Favorite Shop Product: Blue Heron Farm Bourbon Cajeta
- Go-To-Product To Evoke Customer Happy Dance: Robert Lambert's Raspberry Champagne Jam on a Dick Taylor Fleur de Sel Chocolate Bar
- Cheese-y Nickname: DJ Creme Fraiche--my choice samples get the party started! Woop! Woop!
- Favorite Milk Type: They're all delightful, but I do love my goats!
- If I Were A Cheese, I'd Be: Coolea, because I'm sweet, a bit nutty and good with whisky!
- My Favorite Thing About Being A Cheesemonger: There are so many reasons I love what I do! My favorite monger luxury is sharing the first taste of a freshly opened wheel!
- Why I wanted To Work At ACS: Amazing atmosphere-- who wouldn't want to spend their days surrounded by the best cheese and cheese-lovers in town?
- Other Hobbies: Classic Cocktails--making them, drinking them and geeking out far too much about their history; Record collecting (especially old Bollywood); Vermouth! I make my own & am always looking for flavors to play with; Film (see you at Terror Tuesday!)
I fell for Austin when visiting years ago and initially moved here to be the lead sausage-maker at local charcuterie-producer and "butcher shop", Dai Due. I always stayed in touch with Kendall and John, however, knowing I'd be returning to my foremost culinary passion (ahem, cheese) soon enough and wanting to work specifically for such an enterprising and creative business as Antonelli's - clearly, it all worked out! All the honing of my palate throughout my food-loving career has led me to a greater appreciation of the process behind and applications of these gorgeous products we sell at ACS. I look forward to using it to help our customers plan their dinner and holiday parties- I am so looking forward to seeing y'all in the shop!
- Favorite Cheese: These days it would have to be Pure Luck Feta- so simple, but such a gorgeous representation of seasonality and of the high quality of a local cheesemaker's milk. I'm loving crumbling it over all the spring greens that are popping up!
- Favorite Pairing: La Quercia Speck Americano with INNA Jam's Seascape Strawberry preserves and Manchester from Consider Bardwell Farm...plus a bottle of Tripel B from local brewer Adelbert's, while we're at it! The flavor combination = Perfection!
- Ideal Cheese Plate: Saint Maure, Dancing Fern, and Pecorino Riserva- these sunny Austin days have me craving fruity, grassy, piquant flavors.
- Dream Trip: Back to Ireland! I went for the first time last year and was lucky (ahem: pushy) enough to visit every cheese shop in every town we stopped in, but a cheesemaking apprenticeship in County Cork would be a dream come true.
- Other Favorite Shop Product: I am completely smitten with Katz's Rock Hill Olive Oil: peppery, just buttery enough, and with notes of bitter greens, it brightens fresh cheeses and helps merge them with the dishes I make at home. I go through a great deal of this stuff!
- Go-To-Product To Evoke Customer Happy Dance: Dick Taylor's Fleur de Sel chocolate bar: who doesn't love salty-sweet combos?! I have loved pairing the Fleur de Sel bar with salty, firmer blues like La Peral or Bayley Hazen in our cheese classes.
- Cheese-y Nickname: I'm going to give this one to my coworker Dan, who dubbed me "Cave-Aged Kara-dona" after one of our Antonelli's cheeses, the Cardona. I've had others, but I've got to hand it to him for uniqueness!
- Favorite Milk Type: This varies seasonally - if not daily - but I'll give it to goat's milk. Bright, lactic, zesty, and earthy, goat's milk flavor spectrum runs the gambit while always staying true to its terroir.
- If I Were A Cheese, I'd Be: hmmm...Ticklemore. Earthy and quiet at first, but packs a bite, is zesty, sweet, and gets along with people!
- My Favorite Thing About Being A Cheesemonger: Being the messenger: learning the stories behind the cheesemakers and their herds and sharing those tales with my customers. Cheesemakers have such rich, personal histories and it's my honor to represent them and share their passion through my own.
- Why I wanted To Work At ACS: The contagious passion of all who work here. I've been told that we mongers are a "hyper" group and it's true: it's a career that, if you love it, you get entirely enthused and inspired by.
- Other Hobbies: Reading, writing, photography, scouting out swimming holes,hiking with my dogs, traveling as much as can be, limitless dinner parties with my friends.
- Favorite Cheese: Harbison
- Favorite Pairing: Montenebro and Albarino
- Ideal Cheese Plate: Cabot Clothbound Cheddar, Red Hawk, Chabrin, Roquefort stuffed dates, toasted walnuts, Gaeta olives sprinkled with harissa, wild flower honey
- Dream Trip: Working the cheese caves with Herve Mons
- Other Favorite Shop Product: Duck Speck and Macabeu
- Go-To-Product To Evoke Customer Happy Dance: Mt Tam
- Cheese-y Nickname: The Cheese Wiz
- Favorite Milk Type: Cow
- If I Were A Cheese, I'd Be: an aged gouda because as I get older, I’ve managed to somehow simultaneously become both stronger and sweeter.
- My Favorite Thing About Being A Cheesemonger: Getting to be a part of that moment when someone tries something for the first time and they find it so delicious that their faces light up and a goofy, love-sick grin slides across their face. It’s magical.
- Why I wanted To Work At ACS: A reputation for being not only the best source for artisanal products, but some of the kindest, most service oriented people in town.
- Other Hobbies: I run from time to time, read a lot, cook, explore restaurants, listen to my records/catch live shows… (is eating a hobby?)
- Favorite Cheese: Dante and Rush Creek Reserve
- Favorite Pairing: Cabot Clothbound Cheddar and Blue Heron Farm Cajeta
- Ideal Cheese Plate: Kunik, Bent River Camembert, Red Hawk, L'Amuse Gouda. I think I just used this as an extension of the favorite cheese question.
- Dream Trip: Spending a week in San Sebastián, Spain immersing myself in the food culture.
- Other Favorite Shop Product: La Quercia Acorn-Fed Tamworth Prosciutto—mind-blowingly good.
- Go-To-Product To Evoke Customer Happy Dance: Pleasant Ridge Reserve and Savannah Bee Company Tupelo Honey. I think I just used this as an extension of the favorite pairing question. I get to provide unfair answers to unfair questions!
- Cheese-y Nickname: In the spirit of the Cookie Monster—the Cheese Monster. My cheese taste is equally non-discriminating. I'll eat anything and everything.
- Favorite Milk Type: Like most of these I find it hard to choose one, but sheep was my first love.
- If I Were A Cheese, I'd Be: Menage because I'm indecisive about this question.
- My Favorite Thing About Being A Cheesemonger: Getting to represent the people behind the incredible products that we have the privilege of carrying. I also cherish the opportunity to serve Austin's food scene.
- Why I wanted To Work At ACS: I wanted to work for something that I was passionate about with people who were doing the same. It was also an environment where I felt like I could always be learning.
- Other Hobbies: Film, Music, Sports, Aimlessly Yet Intently Reading Wikipedia
My passion for cheese has grown with my passion for beer. My Dad began brewing when I was about seven years of age, so it doesn't make it difficult to understand why I started brewing about a year and a half ago. The homebrew store in Austin also happened to sell cheesemaking kits and the ball started rolling from there. In pursuit of expanding my knowledge of cheese, I took a cheese making workshop with Pure Luck Dairy in Dripping Springs in January 2011 and have been making basket chevre anytime I get the chance ever since. I continued to drop off samples of my goat cheese until the cheese shop hired me, and I am thoroughly excited to be apart of the team and cannot wait to help you friendly folks with some cheese and beer pairings. Cheers and see you soon!
- Favorite Cheese: Vermont Butter and Cheese Co. Coupole
- Favorite Pairing: Great Divide Yeti Imperial Stout with Rogue Creamery Caveman Blue
- Ideal Cheese Plate: All goat’s milk cheeses, including Coupole, Kunik, Chevre d'Or, Chevre Noir, and Montenebro. I’d also want an abundance of duck salami, speck and petite jesu, along with an assortment of berries, blackberries, raspberries and Strawberries, some pistachios
- Dream Trip: A U.S. brewery road trip with a trunk full of cheese to pair along the way.
- Other Favorite Shop Product: Laguiole Bread knife
- Go-To-Product To Evoke Customer Happy Dance: Widmers 10 Year Cheddar with our Shallot Confit
- Cheese-y Nickname: Cheese Mongol
- Favorite Milk Type: I'd hate to be bias when it comes to cheese because I love it all but I'm obviously a sucker for the Goat. By the looks of my ideal cheese plate, I think I gave myself away with that one.
- If I Were A Cheese, I'd Be: triple creme because everyone loves a good triple creme.
- My Favorite Thing About Being A Cheesemonger: Figuring out people's palates and giving them a taste of something that they'll love.
- Why I wanted To Work At ACS: To try lots of different cheeses and have the opportunity to collaborate on beer and cheese pairing events
- Other Hobbies: Brewing beer, making cheese, gardening, cooking and collecting VHS tapes
Stumbling upon a Cheese Festival in Seattle in 2009, my first experience with the world of real cheese was honestly a bit overwhelming. Hoards of people in line sampling every single cheese imaginable; my palate not yet trained for the complexities of the flavors, they sadly all tasted fairly similar to me. One year later, I would be working behind the cheese counter expanding my palate. A chance job as cheesemonger at Forward Foods in Oklahoma City ignited and nurtured my passion for all things cheese. My favorite hobby became breaking into that new wheel and discussing its flavors. After a brief stint at an office job while finishing my pre-med classes, I realized that my heart is, and will forever be, in cheese. So I relocated to Austin and contacted Antonelli's Cheese Shop with hopes of possible employment. After seeing the shop and meeting with John, Kendall, and the rest of the team, I knew that the shop was the right fit for me! And lucky for me, the feelings were mutual. Come on in and let's talk cheese!
- Favorite Cheese: Pleasant Ridge Reserve. Wait, no, Dante. or Midnight Chevre. Who am I kidding, it changes minute to minute.
- Favorite Pairing: Adelbert's Tripel B and Le Marechal. This nutty and herbal pairing won my heart. It was love at first bite.
- Ideal Cheese Plate: Rush Creek Reserve and a baguette. That's it. If Rush Creek is not in season, I'd go for, I don't know, whatever is in season and is blowing my mind.
- Dream Trip: Take up Mary Quicke on her offer to visit her farm in England. Then off to Spain for goats and sheep!
- Other Favorite Shop Product: Cour-Cheverny Wine
- Go-To-Product To Evoke Customer Happy Dance: Cajeta from Blue Heron Farm
- Cheese-y Nickname: Dreamboat Cheesedealer
- Favorite Milk Type: Though it's always been sheep, goat is starting to come out ahead.
- If I Were A Cheese, I'd Be: dancing fern because, well, it's pretty obvious if you're around me long enough.
- My Favorite Thing About Being A Cheesemonger: Exposing people to the world of cheese, whether artisanal cheese in general with cheese newbies or new cheeses to those who are more experienced.
- Why I wanted To Work At ACS: So I could surround myself with other cheese lovers. Nothing is better than a cheese lover, other than cheese itself, of course.
- Other Hobbies: Making up new dance moves, strolling on my bike, unintentionally creating a sing-song environment (sorry, everyone).
Honestly, my true appreciation for good food didn’t develop until Michael Pollan’s writing introduced me to the farm-to-table and slow food movements in America. The ideas combined many of my personal interests, from health and animal welfare to culture and society. Eventually I realized I wanted to work in advocacy of good food but wasn’t yet sure in what capacity. I started out in the field, literally, volunteering with various local farms and eventually some out of state as well. While I love getting my hands in the dirt and hanging out with farm animals, I also gained more fascination and appreciation for artisan food production – especially cheese! It’s so satisfying to learn the stories of the artisans, their animals, and how a cheese is crafted. I’m a proud native Austinite and I feel grateful that I’ve been given the chance to exercise my passion at one of the best businesses in town! Come see me!
- Favorite Cheese: Rush Creek Reserve, a spoonful of heaven
- Favorite Pairing: not fixed, whatever delights my taste buds at the moment
- Ideal Cheese Plate: St.Maure, Coolea, Stilton
- Dream Trip: Tour of some of the best cheese operations in Europe, working with animals on the land, in the creamery, and then enjoying the fruits of the labor!
- Other Favorite Shop Product: Alle-Pia Tartufo Salami
- Go-To-Product To Evoke Customer Happy Dance: Blue Heron Cajeta
- Cheese-y Nickname: Queso Queen
- Favorite Milk Type: Impossible to choose!
- If I Were A Cheese, I'd Be: Tomme Crayeuse because I’m soft and pleasant, yet earthy and interesting.
- My Favorite Thing About Being A Cheesemonger: Sharing the love and appreciation for great food and expanding my palate.
- Why I wanted To Work At ACS: I had a feeling that this team was an amazing group of fun and talented people. I wanted to be in an environment where I was constantly learning and felt inspired by others.
- Other Hobbies: Yoga, reading about food, farming, and culture, aspiring to be a decent home-cook, and when possible, traveling and checking out the food culture in other places
It's not much of a secret: I can barely boil water, and a morning in which I don't burn the toast is considered a good one. We've all heard it said that those who can't do, teach. Well, in my case, those who can't do, surround themselves with those who can. So I've spent the better part of my life working with talented preparers of fine meals. From steakhouses in Oklahoma to oyster bars in Laguna Beach, to French bistros in Minneapolis, I've shared a passion for fine food and wine, gracious hospitality, and life-long learning with the smartest, funniest, best-traveled and all-around-most-awesome chefs, servers, and bartenders anyone could hope to meet. I put myself through college (Go, Anteaters!) working in restaurants; however, it was a community I left behind (for a while) as I began a career in marketing and communications, finished grad school, and climbed the corporate ladder. But it always felt like something was missing.
I returned to Texas in 2012 to be closer to family (and leave those long Minnesota winters behind), and I began to reconsider what I wanted from my career and in my life: I loved working with people in educational and advisory roles; I loved being part of a close-knit industry and wanted to contribute to an organization that was beloved and well-respected in the community; and, as a lifelong learner, I wanted opportunities for continuing education. Well, clearly, that adds up to...cheese! I never expected to become a cheesemonger, but no one with whom I've shared the news is entirely surprised. They know that I follow my heart and they know that "what do you do?" is the wrong question so have learned to ask me "what's your next adventure?" Stop by the shop and join me on the cheese-y journey!
- Favorite Cheese: Jacobs & Brichford's Ameribella
- Favorite Pairing: I love a warm-weather pairing of fresh cheeses and fruits. One combo that never fails to surprise and delight is CKC Farms Fresh Chevre with sweet Tupelo honey and juicy summer peaches.
- Ideal Cheese Plate: A super-funky abundance of washed rind cheeses -- the stinkier, the better. If the plate doesn't smell like a barn full of gym socks, I'll be disappointed.
- Dream Trip: I'd love to spend many many moons eating and drinking my way across the Iberian Peninsula. A trip that kicks off in Marseilles and ends with my toes in the sand somewhere near Lagos sounds like a thousand kinds of heaven.
- Other Favorite Shop Product: Rougié Duck Fat...need I say more?
- Go-To-Product To Evoke Customer Happy Dance: Alle-Pia Salami al Tartufo
- Cheese-y Nickname: ¡Queso Bandito!
- Favorite Milk Type: During my years in Minnesota, I developed a soft spot for Cedar Summit Creamery's milk. Those lucky cows are 100% grass fed and their milk is delivered in returnable glass bottles. What's not to love?
- If I Were A Cheese, I'd Be: Kunik because I've heard it described as "unique, voluptuous, subtle, refined, bright, formidable, and perfect for any gathering that includes champagne."
- My Favorite Thing About Being A Cheesemonger: I love guiding cheese newbies on a tour of our case and am equally delighted when diehard cheese freaks rush in to try a new product they've just read about in our newsletter. Everytime someone walks out with a huge smile, I know I'm in the right place.
- Why I wanted To Work At ACS: I evolved from customer to class attendee to volunteer, I realized there's some kind of magic in the air here. I love the people, the cheese, and the awesome vibe and am grateful every day that I get to be a part of this amazing cheese-y community.
- Other Hobbies: I regularly geek out on documentary films, art, architecture, theater, and literary fiction. I also really enjoy my not-particularly-demanding yoga practice.
I was lucky enough to grow up here in Austin in a family that encouraged me to cook from a very young age. I’ve always loved hanging out in the kitchen and learning as much as I could about food. I am fascinated and inspired by Alton Brown’s approach to teaching cooking through experimentation and understanding ingredients and techniques. I’m also an avid reader so Julia Child, Michael Pollan, Anthony Bourdain, and Michael Ruhlman quickly became favorite authors. Though my background is in bassoon performance, teaching and arts administration, I love cooking and discovering new approaches to food. But reading and experimenting in my own kitchen weren’t enough to satiate my culinary curiosity. Thankfully my schedule as a private bassoon teacher leaves me plenty of time for other pursuits and when I became a part of this awesome team of passionate cheese enthusiasts, I felt immediately at home. The creation and consumption of food is such a powerfully transformative experience, and I’m excited to share that with everyone I meet!
- Favorite Cheese: Yes. Ask me each day of the week and I'll probably give you at least 7 different answers.
- Favorite Pairing: Right now I am loving the Lincoln Log with a little Strawberry Jam. Herbal, fruity and tangy.
- Ideal Cheese Plate: Something soft-ripened, something funky, something firm and something blue. Add, a few olives or nuts and slices of fresh bread. Something sweet doesn't hurt either.
- Dream Trip: Ireland is next up on my list of places to visit. A gorgeous country with incredible music, delicious beer, cheese, and whiskey. Yeah, I want to go to there.
- Other Favorite Shop Product: Inna Jam’s Strawberry Seascape. I love it on everything. (cheese included!)
- Go-To-Product To Evoke Customer Happy Dance: Can't go wrong with a thin slice of prosciutto. Silky, buttery, pork magic. It just melts in your mouth.
- Cheese-y Nickname: Quips & Queso
- Favorite Milk Type: Hard to choose just one, but I do love a good sheep cheese.
- If I Were A Cheese, I'd Be: Manchego, because I’m sweet, a little nutty, and I play well with others.
- My Favorite Thing About Being A Cheesemonger: Learning and tasting. I love trying new things, rediscovering old favorites, and sharing all of that with our customers.
- Why I wanted To Work At ACS: There is nothing better than being surrounded by people who are just as excited about food as you are. I knew I wanted to be a part of a team that was enthusiastic, inspired, fun, and insatiably curious and Antonelli’s Cheese felt like the perfect fit.
- Other Hobbies: Playing and teaching the bassoon, experimenting with new recipes, watching films, bottle feeding kittens with APA!, and reading whatever I can get my hands on.
I'm a recent transplant from Charlottesville, VA, and a recent transplant to the cheese world! In C-ville, I worked on a CSA farm growing amazing veggies and helping members and their families get to know the place where their food comes from. I also worked at a local cidery bottling hard cider and helping visitors taste and enjoy the different varieties. I gained so much admiration for the farmers and artisans and the hard work and love they put into their products. It was easy enough to translate my excitement for local veggies and drink to cheese.
I've always been a cheese fiend and I've always loved entertaining, so working in the events department at Antonelli's is a perfect match! I'm the kind of girl who had a cheese-themed birthday party where I got only cheese as gifts (<-- you should try this, it's the best kind of birthday). Hosting cheese classes as part of the Events department, I get to taste and learn about new cheeses and share that new knowledge and excitement with others. Helping people get a deeper understanding of cheese and their own taste preferences in class is such a rewarding job! Hope to see you in class or behind the counter soon.
- Favorite Cheese: L'amuse Gouda. I love the sweet stuff!
- Favorite Pairing: I love Pure Luck Feta and Figs and Black Tea Preserves from Quince & Apple- the combination of salty/sweet and bright and fresh/dark and earthy makes these a great pairing!
- Ideal Cheese Plate: I'd get a burrata (mozzarella injected with cream and curds YUM) , drizzle it with olive oil, eat it with some awesome pan au lavain or walnut bread from Easy Tiger, and tomatoes from my garden cooked with a little balsamic.
- Dream Trip: An east coast vacation in fall to eat apples and drink cider and see the leaves change and visit home!
- Other Favorite Shop Product: Chocolate! If you're a chocolate lover, come check out the Salted Caramel Bar from Chocolate Maker's Studio or a Marou Bar. Both are beautiful and delicious!
- Go-To-Product To Evoke Customer Happy Dance: Bourbon Cajeta from Blue Heron. Goat's milk caramel + Maker's Mark = awesomeness.
- Cheese-y Nickname: "The life of the Havarti!" or, "Havarti like it's 1999!"... really I'm just trying to make that Havarti pun work.
- Favorite Milk Type: Goat for freshies, Sheep for hard cheeses, Cow for bloomy triple creams!
- If I Were A Cheese, I'd Be: Ossau-Iraty because I'm a crowd-pleaser, and when it's hot, I sweat!
- My Favorite Thing About Being A Cheesemonger: I get to taste everything! I love food and sharing my enthusiasm about it.
- Why I wanted To Work At ACS: I love being a host and having that be my job is amazing. The people who work at ACS are some of the most enthusiastic, positive, and invested folks you'll ever meet and those qualities are contagious!
- Other Hobbies: I like gardening, watching videos of kittens trying to play with large dogs, swimming and playing outside, drinking, eating, hanging with friends and family, re-watching The Big Lebowski, and dancing around to Tom Waits in my living room.
I have never had a clear idea of what I wanted to do with my life, knowing only that I wanted to be a part of some form of positive change. I knew that I would never be truly happy sitting in a cubicle, pursing some line of work that I didn't feel contributed to the well-being of the world. I began my college career as an Agriculture major at Purdue University with a concentration in wildlife studies. After a chilling winter and a change of major, I found myself back in the lone star state studying biology at the University of Texas. I tacked on a minor in environmental studies, and eventually found myself consumed with the issues plaguing our food system. From free trade agreements to animal welfare to chemical additives, I knew I wanted to dedicate my career to reforming the system and helping people get back to the basics of food. I took over the Slow Food chapter at UT, and began getting involved in the Austin food scene. After graduating with a B.S. from UT, I moved to Arizona to work on a small scale, sustainable meat and vegetable farm. I learned first hand the difficulties of keeping an organic, family owned and operated farm afloat in the current agricultural market (and how to make your own cheese along the way!). My experiences only solidified my passion for reform and my desire to work in food. I ended up back in Austin working with a produce company, but I had always dreamed of working for Antonelli's. In my humble opinion, cheese is the perfect representation of what food should be. It incorporates locality, deep rooted traditions, culture, and inherent identity. Good cheese cannot be made haphazardly without thought, diligent care, artful tending and complex knowledge. There are strict rules about what ingredients can be included and where and how each carefully named cheese can be produced. Also, it's the most versatile and delicious food ever created. Needless to say, the stars aligned and I was finally able to join this fantastic team, sharing the benefits of quality food with all who wish to know them (and sometimes those who don't). Come on in, let's talk over some cheese.
- Favorite Cheese: Constantly changing, I have yet to taste a cheese I don't like. That being said, I can't say no to an alpine style.
- Favorite Pairing: La Quercia's Tamworth Prosciutto and Pecorino Riserva
- Ideal Cheese Plate: A soft-ripened/bloomy cheese (Coupole), a stinky (Oma), a firmish cheese (any alpine style or young gouda), a hard cheese (Dante), and a blue (Stichelton). Throw in a fresh baguette and Confituras jam. I could live off this plate for the rest of my life.
- Dream Trip: I would love to take a trip to Greece or Spain, visiting farms, vineyards, and local restaurants along the way.
- Other Favorite Shop Product: Pear and Ginger Jam. Yum.
- Go-To-Product To Evoke Customer Happy Dance: Tasmanian Leatherwood Honey, you can't say no!
- Cheese-y Nickname: That Cheese Girl
- Favorite Milk Type: So hard to choose, they each bring something exciting to the table. Right now I'd have to go with sheep, but it all depends on what's tasting good at the moment.
- If I Were A Cheese, I'd Be: Tomme de Savoie because I'm traditional with a uniquely earthy funk.
- My Favorite Thing About Being A Cheesemonger: Working with and interacting with people who are passionate about food. From the producers to the customers, everyone brings a new perspective and unique story. I learn something new every day!
- Why I wanted To Work At ACS: I wanted to work with a company based on and grounded in good. One that truly cares about its employees, its products, its customers, its reputation and its heart. ACS is truly a family, and every person who walks through the door becomes a part it.
- Other Hobbies: Gardening, fostering for Austin Pets Alive!, cooking and baking, swimming/hiking around Austin, traveling whenever possible, reading, and sitting on the board of Slow Food Austin.
When I first stumbled my way into the city of Austin as an aspiring nutrition major at the University of Texas, I wanted to find something unique that I could find my passion in and call my own. I knew for certain it would stem from my love for food and my rather nerdy fascination with the scientific side of every mouthwatering bite. Now the Austin food scene has truly developed into a melting pot of cultural fusion and being a college student, I have had the incredible fortune of immersing myself into this realm of succulence. That being said, on one spontaneous night, I decided to sign up for a cheese class at Antonelli’s (which btw I suggest you all should spontaneously decide to do) and I could never have been prepared for what was about to occur. As the cheesemongers began to explain the background, textures, and flavors of the cheeses of the plate (all of which resembled pieces of fine art more than fine cuisine), I found a tremendous appreciation and developed a firm respect for cheese. Who knew a singular category of food could have so much to offer both in flavor and sensations. On the car ride home, I knew I couldn’t live with myself if I denied my taste buds the privilege to be truly engrossed into this cheesy world. So I obliged and through a series of truly serendipitous events and gracious hosts of Antonelli’s, who have been more than willing to take me under their wing, I find myself here, apron on, cheese knife out, and taste buds ready, finally a cheesemonger…in training...for life...
- Favorite Cheese: The beautiful world of Taleggio! I've been caught in a love affair with it and other mild to strong washed rind cheeses ever since.
- Favorite Pairing: Ricotta w/ seascape strawberry jam: reminds me of a bite of cheesecake that has the power to lift even the worst of days.
- Ideal Cheese Plate: When I’m feeling adventurous and curious, I’m always looking for a cheese that oozes and goozes, has some funk, and the ability to make my eyes widen with that special element of surprise.
- Dream Trip: I’ve been currently daydreaming about a backpacking trip through South America- Brazil, Argentina, and Chili, Me and my chikas with Capipirinhas in hand, surrounded by the beautiful outdoors, bright colors, and vibrant culture.
- Other Favorite Shop Product: Rare Hawaiian Organic White Honey. When you learn of the amount of hard work and devotion dedicated to produce something so smooth and delicious, it is truly a pleasure and honor to enjoy.
- Go-To-Product To Evoke Customer Happy Dance: Blue Heron Farm Bourbon Cajeta
- Cheese-y Nickname: Cheddar Chomper
- Favorite Milk Type: Totes ma goats milk
- If I Were A Cheese, I'd Be: brie because it works for a lovely picnic snack or vamped up for a dinner party. In other words- casual or classy when necessary!
- My Favorite Thing About Being A Cheesemonger: Having the honor to play a small role in the larger picture of hard working individuals in the world of food.
- Why I wanted To Work At ACS: An environment filled with kind-hearted, passionate, and intelligent where I am constantly inspired and learning new things? The real question should be why WOULDN’T I want to work at ACS!
- Other Hobbies: hiking, camping, biking, cannonballing in hidden water holes, documentary and foreign films, spending full days in coffee shops
My background in cheese dates back to when I was a youngster, about 22 years old. I am now nearly 24, hardy harr harr…. I found cheese through my sommelier friends in California. I tasted farmstead cheese, for the first time at a farmers market in Marin County and spoke with a young man about cheese making for the first time when I was still walking dogs for a living, which is a great deal of fun, but I noticed a special twinkle in his eyes. That next week I set out on a “cheese education exploration.” I found the College of Marin and Cowgirl Creamery in the same week. I signed up for “Starter Cultures,” as my first artisan cheese making class and applied for a job at Cowgirl Creamery as a Farmers Market Salesgirl. But alas, I had a trip home to ATX planned in the first few weeks of that prospect and I didn’t make the cut. Fortunately, I landed a job few months later as an assistant cheese maker! After receiving my “Artisan Cheese Makers Certification” from COM and working for Cow Girl Creamery for about 8 months I have learned a lot about the hard work that goes into making delicious cheese and I do my best to let the public know what amazing products they are buying from people who have shed sweat, blood and tears for their cheese to be tasted and appreciated by audiences that love and understand what it takes to make American Artisan Cheese.
- Favorite Cheese: Holey moly, any cooked curd with a bit of age on it and some washing: Gruyere or other appenzeller style cheese, especially with crunch make my day.
- Favorite Pairing: Recently I found that Manchego and the Bourbon and Brown Sugar and Peach Preserve (Confituras) go way too well together! Add in a nice Sauvignon Blanc or a Pinot Noir and I’m in heaven.
- Ideal Cheese Plate: Oh Lordy, it changes by the week if not more often. Definitely, I need: 1 fresh or soft ripened, 1 washed rind, one/two hard cheeses and a blue cheese
- Dream Trip: A cheese tour of the world, starting with Uplands Cheese in Wisconsin. Then herding sheep and goats in New Zealand and Australia. And that would only begin to scratch the surface of the cheese world!
- Other Favorite Shop Product: Gah lee! My weakness is for The Chocolate Maker’s Studio: Salted Chocolate, it’s too tempting with any soft sheep’s milk cheese like “Simply Sheep” or “Summer Snow.” But, if I’m in a savory mood I need Sour Cherry Mustard on toasted bread and Sculpin IPA.
- Go-To-Product To Evoke Customer Happy Dance: Aged cheese never loses, ever! For instance, Challerhocker/Der Sharffe Maxxe (Switzerland), Pleasant Ridge Reserve (Wisconsin), or my personal favorite Brobander Gouda (Holland) .
- Cheese-y Nickname: I feel that nicknames ought to be bestowed not chosen. So it feels wrong to give myself one.
- Favorite Milk Type: Don’t make me choose… Okay, today it’s sheep only because it tastes so good with chocolate.
- If I Were A Cheese, I'd Be: Washed rind because I love bathing but no matter what I’m always the stinky kid, due to my love for the outdoors and running around chasing things, of course.
- My Favorite Thing About Being A Cheesemonger: Well, I get to meet a lot of like-minded people who love cheese as much as I do, whether they be fellow cheese mongers or cheese buyers the love and devotion for fresh and delicious food is always present.
- Why I wanted To Work At ACS: Because I’m surrounded by like-minded people! I find them on the same side of the counter as me and more often than not on the opposite side of the counter. Either way, their enthusiasm keeps me energized!
- Other Hobbies: I love to play outside, no matter the heat or humidity! Whether it be swimming or playing a game with friends and a ball I’m always having a great time in Austin!
How does an empty nester with a background in art history, psychology, religion and Carl Jung become a Cheesemonger? If I were being cheese-y I would say I’ve ripened, matured and aged into it. It began years ago in Paris when I sank my teeth into a crusty baguette (bought off the street) spread with Brie bought at the local fromagerie. The divine simplicity of that bite rocked my world and I was to visit that cheese shop at what could be considered an embarrassing regularity. The cheese beckoned but so did the experience – the warmth of the shop and the pure pleasure of sharing a sliver of life with the impassioned owner. I went to Paris to study art but the local culture and way of life left an indelible imprint. I returned to Texas and began an art career in NYC. The art scene was extraordinary and the city as tasty and agreeable as Paris. Fast-forward a few years after NYC (ok… 3 amazing boys and 16 cherished family years later) and we move to Austin, a culinary destination in its own delicious right. I seriously dabble in graduate degrees both in Psychology and Religion and at the same time discover Slow Food, (why did I not know about Slow Food before 2010?). With fervor I travel to Bra, the birthplace of Slow Food, and attend Slow Cheese. There I am literally swept away by cheese and tales of cheese. Turns out I am drawn to the tradition of small-scale artisan production and producers that with hand and heart lovingly cultivate product from farm to shelf. So, clearly life at Antonelli’s, the spot where I can get my daily dose of cheese and support artisans was the next logical step. For me Antonelli’s is a place where art, humanity, the ideals of Jung and Slow Food all coalesce. There is so much to learn about life via cheese . . . come in and taste!
- Favorite Cheese: The last cheese I tasted!
- Favorite Pairing: Brabander Goat Gouda with a bit of dark sea salted chocolate, heavenly!
- Ideal Cheese Plate: Bent River, Oma, Cabbot Clothbound Cheddar and Dante, a creamy, pungent, sharp and sweet dream – add some fig and black tea jam - yum!
- Dream Trip: A culinary venture to Aleppo, Syria thought by some to be the gourmet capital of the Middle East and perhaps the ancient root of all things culinary. One of the oldest cities in the world, the cuisine is a blend of many empires.
- Other Favorite Shop Product: Truffle Honey, just open the jar and it will be your fav too!
- Go-To-Product To Evoke Customer Happy Dance: Brabander Gouda, everyone grins with this decadent goat surprise.
- Cheese-y Nickname: I have no idea. I am searching for a nickname and am taking suggestions….mamma cheese because I am the oldest cheesemonger?
- Favorite Milk Type: A toss up between goat, sheep, cow and buffalo. Who am I kidding? I like them all!
- If I Were A Cheese, I'd Be: Oma, because in my dreams I am balanced in character with a hint of funk and stink yet tender and earthy on the outside and then delectably soft and creamy on the inside, sometimes even oooeygooey. . .
- My Favorite Thing About Being A Cheesemonger: the back stories . . .the fervor and passion of the amazing producers, the stories that led each cheesemonger to Antonelli’s and the stories behind each cheese lover that comes to the shop.
- Why I wanted To Work At ACS: I love cheese and all that pairs with cheese. I’ve loved Antonelli’s since it opened and after going to Slow Cheese knew exactly why. I wanted to be a part of the amazing team behind the shop. I want to support artisan producers and keep learning.
- Other Hobbies: travel, running, reading, writing film, art, exploring restaurants and markets, cooking and all things chocolate.
I visited a wonderful cheese shop the late 1980's when I lived near Summit, New Jersey, just west of New York City. I had never been in a shop where the cheese was laid out on long wooden shelves behind the counter. Most of the cheese was at air-conditioned room temperature, and it was fresh, a wonderful experience! I have been in love with natural cheeses of all sorts since then. My wife, Sue, and I have traveled in Europe, and a little in South America over the years, and we have always sought out and enjoyed local cheeses and specialty foods. For me, these are learning experiences as local specialty foods reflect the culture of which they are a product. I am passionate about cheese, I love good food and wine, and I love to cook. As owners of the Federal House Inn Bed & Breakfast in western Massachusetts for several years, Sue and I served a delicious breakfast for up to twenty-four guests every morning. Running a B&B is hard work, but creating delicious breakfasts for our guests was a huge reward for me, and providing an elegant dining experience provided the same reward for Sue. Antonelli’s Cheese Shop provides delicious cheeses and related products, and an elegant tasting and purchasing experience (both at the shop and at the cheese classes). Consequently, I feel right at home here.
- Favorite Cheese: Epoisses
- Favorite Pairing: Bucheron and moderately Chilled Chablis
- Ideal Cheese Plate: One each of Antonelli’s seven major styles of cheese, Marcona Almonds, and fresh pear slices
- Dream Trip: A cheese tour of France, Spain or Italy
- Other Favorite Shop Product: Thinly sliced Speck
- Go-To-Product To Evoke Customer Happy Dance: Moderately ripe Camembert
- Cheese-y Nickname: Mozzarella Di Bufala Bill Cody
- Favorite Milk Type: Goat's milk
- If I Were A Cheese, I'd Be: An aged cheddar, salty and sweet with a long finish
- Why I wanted To Work At ACS: To be around cheese and to be part of the wonderful food scene here in Austin.
- Other Hobbies: Cooking, wine, travel, bird watching and enjoying music.