What's New?!
Book Your Private Party Online

We've got a handful of brand new and seasonal cheeses that have made it back into our case. Read on for a spotlight on one of those, and better yet, come in and taste it. We'll be announcing some of our other big news in phases in the coming weeks, much of it having to do with making your lives easier. Today, we'll start with this. We are upping our tech game! You can now Book a Private Party Online with the click of a button; you'll get to see our tasting options, date availability, and more. So no more hassle of playing phone tag. Simply visit our new booking site, push a button, and your next corporate team building is scheduled. Voila! Do you know a company that has a great culture of appreciating their employees and might want to book with us? Refer us to them (ie forward this email and cc us), and if they book, we'll give you 2 seats to a class. Thanks for helping us spread the word.

Upcoming Tastings & Classes

It's raining events at Antonelli's Cheese House! The number one thing I hear out and about in the community is, " I love your classes but I can't ever get in!" Well, we've rectified that by growing our team and offering more of our most popular tasting classes. Named "one of the best things to do in Austin" by 365Things Austin, we hope you'll come enjoy a taste of the season and take an opportunity this April to join us. Descriptions, pricing, and purchasing options are available here. 4/6 (4pm) - Cheese & Cured Meat Pairing
4/9 (6:30pm) - An Antonelli's Cheese Date Night
4/11 (6:30pm) - Fondue Night: Cheese & Chocolate courses
4/12 (6:30pm) - An Antonelli's Cheese Date Night
4/13 (6:30pm) - An Antonelli's Cheese Date Night
4/16 (6:30pm) - Soft Cheeses & Bubbles (A BYOB event)
4/17 (6:30pm) - Cheese 101: The Seven Styles of Cheese
4/23 (6:30pm) - Cheese 101: The Seven Styles of Cheese
4/25 (6:30pm) - An Antonelli's Cheese Date Night
4/27 (10-4pm) - Cheese-y Bus Tour to Pure Luck Farm and Vista Brewing

Don't forget that we'd love to host your group for a private tasting! From team to client appreciations, from birthdays to bachelorettes to baby showers, we've been honored that so many folks have made memories with us over great cheese. Inquire or book online here!

Closed Easter Sunday
If anyone gave up cheese (or cured meats!) for Lent and you're looking forward to that first, scrumptious bite of indulgence and to celebrate renewal with the best artisanal cheese around, note that we will be closed on Easter Sunday. But fear not my friends! For the first time ever - and due to your requests (thank you!) - we are taking pre-orders for cheese trays on Easter Sunday. You just order your tray online today, and select a pickup time in the window of 9am to 1pm on Sunday. This will get you back to your festivities just in time to be the hero of brunch. Order online here! Due to a (hopefully high) demand, please get your orders in by Friday 19th latest for Sunday 21st pickups. Thank you!

In the Shop
We have a brand new beauty in the Cheese Shop. Our Ubriaco Pinot Rose is a firm cheese made from pasteurized cow's milk in the Veneto region of Italy. Sergio Moro is carrying on the family business founded by his grandfather, Luigi, who began a milk cooperative in 1930 to help local farmers. Today, Sergio crafts unique cow's milk cheeses that reflect the region's terroir. Moro's latest Ubriaco style cheese will delight the most ardent rosé fans. Made with milk from Bruna Alpina cows, the cheese is first aged for about 8 months. It is then macerated in grape must and organic La Jara Pinot Grigio rosé, a dry, organic sparkling rose wine, for 1-2 months depending on the sweetness of the must. After removing the cheese from its wine bath, Moro places it in wine barrels, burying it with rose petals for up to two more weeks until it obtains its ideal maturation. Along with a light fruity aroma, it retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The blush colored rind is topped with dried rose petals, rendering it *almost* too pretty to eat.

An Apology Letter
We try dang hard to get it right, and our team daily lives our core principle to #BeAJuggernautOfAwesome. That being said, we don't always get it right. And this past week, we failed someone who is going through a particularly rough time in her life. When she arrived to pick up a cheese tray, we hadn't made one due to a processing error. To that individual, we are putting it here, in front of our 15K subscribers, that we messed up, we feel horrible about it, we appreciate your honesty and candor in sharing your experience with us to help make us better, and we hope you accept our apology. Plus, we are looking forward to opportunities to make it up to you. We'll be in touch. To everyone else, know that you are important to us, and we always welcome your feedback and the opportunity to not only fail forward but to #ImproveEveryDay. Thank you for making us be better.

Stay Cheese-y Austin,
Kendall & John
& The Most Amazing, Hardworking, Passionate Team of Good Food Advocates Around...
(We are grateful for you team!)