GELATO CLASS IS BACK...

It's Getting Hot in Here...
Oh yes, July isn't even here yet and we're already feeling it. Don't get me wrong; I'm not complaining. Well, just a little bit. And despite being a native Texan, I feel like it gets hotter quicker and for longer every darn year... a sign I'm aging?! In any case, it's always a cool 68* in the Cheese Shop; that's the way our cheeses like it. So escape the
 
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heat and come in for a taste.
If you want to fight fire with fire, try Diablito, a locally-made fresh goat milk cheese by the fine ladies at Bee Tree Farm. It's a heart-shaped disc dusted in smoked chipotle and drizzled in honey-sweet, smoky, and spicy - a sizzling combo all at once. And if you're needing to cool down instead, read on for the exciting return of one of your fave classes...



ICE CREAM CLASS IS BACK!

That's right.Your eyes do not deceive you. July is officially #NationalIceCreamMonth, so we're excited to team up with our friends and partners, Marco, Francesca, and Leo of Dolce Neve Gelato for another Gelato & Cheese Class on Tue 7/23. Do you know the difference in ice cream and gelato? Did you know that many gelatos include cheese? From innovative flavors like Ricotta, Honey & Pistachio to Goat Cheese & Blueberry Jam or Fromage Blanc & Apricot, we're excited to see what the team comes up with this year. You'll be as surprised (and excited) as we are! In our class, expect to taste the cheese "in the buff" first while we regale you with stories of the makers; then taste the gelato and understand the transformation that takes place, and why cheese makes the perfect ingredient. It's an awesome salty and sweet journey for the tastebuds. Tickets for this class will go fast - if they're not already sold out! - so "get 'em while they're hot"! Check out our full line-up of June & July events here.



Seasonality & Cheese
Yes, there are cheeses that are only available seasonally. And that's because milk tastes different throughout the year, depending on what the animals are grazing on and where they are in their lactation cycles. But there are also cheeses that are available year-round that are affecting by the same thing. It's amazing to stand behind the cheese counter and taste a cheddar that's made throughout the year but be able to identify nuanced flavors from batch to batch, wheel to wheel. That's why we ask you to taste a cheese, even when you know you love it - because it varies, especially if it's handmade, smaller-scale, unpasteurized and/or farmstead. Come on in and find out what's tasting best to us right now. (Read more about seasonality and cheese here.)
Another way we love to celebrate the summer season? In my humble opinion, few things beat a fresh heirloom garden tomato, still hot from the sun (and never refrigerated!!!) with a big ball of burrata or mozzarella. Sprinkle it with a little salt, and you're good to go. Want to dress her up a bit? A few basil leaves, and a delicious olive oil go a long way.


EAT CHEESE TODAY FOR URBAN ROOTS

Join us TODAY in supporting one of our favorite local organizations: Urban Roots. Visit the shop today (11-7) or make an online purchase (anytime) and 5% of revenue will go to them and their mission to "cultivate leadership skills through food and farming to transform the lives of young people and inspire, engage, and nourish the community." #CharitableCheeseCause #DoGoodEatGood


Stay Cheese-y Austin,

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

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