Bastille Day Cheese Class

French Cheese Class Tomorrow - Celebrate Bastille Day!
Didn't get to take that European summer vacation? Or perhaps you're recently back but still dreaming of being away.
We've got you covered. Escape the heat and take a Taste of France in our Bastille Day celebration class tomorrow, Saturday at 10:30am.
We've got just 7 seats left (and the second seating is already sold out). Join us! Need more details, visit our description and list of all upcoming events here

In the Shop
This week in the Cheese Shop, we're celebrating French cheese by traveling to Mankato, Minnesota! Keith Davis and his team of five at Alemar Cheese Company produce award winning French-inspired cheeses at their Southern Minnesota facility. In 2005, inspired by Sue Conley of Cowgirl Creamery, Keith turned his attention to artisan cheesemaking after years of running a successful bagel shop.
Two years later, his organic cow's milk Camembert-style Bent River placed third in its category at the American Cheese Society competition, and the team at Alemar hasn't looked back since. Now up to five cheeses, we're excited to feature Alemar's Good Thunder and Blue Earth Brie!
A favorite little stinker of ours, Good Thunder is washed in Bender, an oatmeal brown ale from Surly Brewing Company. This Reblochon-inspired square is meaty, creamy and slightly barnyardy with a touch of hop-bitterness from its 3 week beer wash. Good Thunder is a lush centerpiece for any meat-forward picnic offering, and is divine with slices of Applewood-smoked Speck Americano from La Quercia and a few Cornichons.

Mild and grassy, Blue Earth Brie is one of the newest additions to our Soft-Ripened selection. A larger format than its cousin Bent River Camembert, Blue Earth develops a decadent creamline while still remaining firm and buttery in the center. Creamy Bries and stone fruit are a perfect combination for Summer, and the velvety texture of Blue Earth is wonderfully contrasted by the bright tartness of Oude Kriek Vielle, a Belgian Lambic brewed with cherries.

Our Cheese Around Town - Josephine House

Alright, you caught us. This is about cheese. It's about melt-in-your-mouth acorn-fed, heritage breed Tamworth Prosciutto - lovingly hand sliced by Chef Ian Hansson.
Few folks stateside take the time to handslice this beauty, because it takes a lot of labor, practice, and skill to do so.
Go to Josephine House and treat yourself to some of the happiest hogs* around that also taste like heaven.
(*Sourced from La Quercia, owner Kathy Eckhouse likes to say that the hogs they source have the happiest lives living the way piggies should, except one bad day.
And because of their craft and care, they have helped bring back heritage breeds of hogs that were in danger of going extinct.)

In Your Words
Thanks Liz S. for your recent glowing Yelp review!
How do I love thee, let me count the ways! Antonelli's is an Austin landmark, a must visit, and (fair warning) thoroughly addictive. The main event is cheese cut to order by lovely, helpful cheese mongers who will help you through their large case of delicious cheeses. And the side show is that they put on absolutely outstanding cheese classes. Pro tips: - The cheese they get is better than what you can purchase elsewhere -- not sure how they do it, but a Central Market Mt. Tam is different from an Antonelli's Mt. Tam. - Their wine selection has recently gone from zero to hero; really excellent bottles at reasonable prices. Very memorable wines. - Don't be shy, don't be scared! It's weird in your first visit in how the establishment is set up and that you're about to be treated to so many tastes of cheese -- and sometimes you might arrive at peak times when there is a long line -- but the cheese mongers will help you through it and make the experience special. - Gosh, avoid those long lines before big holidays. (I always forget!) - Take a class!!! Any class, they're all excellent to out of this world, so you can't go wrong. - Lean on your cheese monger for advice if you have any questions or need help -- they're all delightful and well trained. - Sign up for their newsletter -- it's always chatty and fun and educational and NEWSY about cheeses, especially seasonal cheese. - Black Betty. It's a seasonal cheese so right now (June 2019) they don't have it, but when they do (fall/winter), GET ON THAT. - ps. if you meet the owners, you will just fall in love - John and Kendall are so inspiring and lovely!

Upcoming Classes & Events
We're keeping our summer class schedule as hot as this Texas weather!
Here are a few of our upcoming classes, but we've also released tickets on our website for another Confituras Preserves & Cheese Pairing,
as well as another Dolce Neve Gelato & Cheese class. You'll have to check out our full calendar of events to see them! Hope to see you soon...

Tue 7/16- Cheese 101 (2 seats left!)
Thu 7/18- Perfect Pairings: Cheese & Pickles (7 seats left)
Mon 7/29- Cheese 101
Thu 8/1- Prosciutto, Salami, and Cheese...Oh My!

Want to host your own private tasting? We can do any of our regularly-offered classes as a private event for your next team-building, birthday party, or other celebrations.
Details here. (You can even check availability and book online!)

Stay Cheese-y Austin,
Kendall & John
& The Most Amazing, Hardworking, Passionate Team of Good Food Advocates Around...