A Sellout Cheese...
Our closest producer and host of our Bubbles, Brunch and Goats events this fall (10/19), Bee Tree Farm in Manor is Jenna Kelly-Landes' labor of love. After years of working in the private sector, Jenna and husband Jeremy purchased their 65-acre farm in 2008 and began making cheese in 2016. Bee Tree produces amazing fresh chevre, an Icelandic-style skyr, and our current feature in our case, a wonderful Halloumi. Bee Tree is the only farmstead producer of this Cypriot classic in Texas, which is the perfect addition on the grill for this season's first tailgate!
Our next goat cheese maker hails from the Hill Country, and she's been making cheese since she was 16! CKC Farms is based in Blanco and run by Chrissy Omo Grundy with help from her younger brothers Kenny and Connor. One of our oldest partners, Chrissy churns out European inspired fresh and delicately aged goats' milk cheeses. One of Chrissy's "Baby" cheeses is the decadently creamy Baby Blue. Inspired by Gorgonzola Dolce, this 6-8 week round is velvety and sweet, with just a tinge of funk that beckons you back for one more bite. Pair this delicate blue with a sweet Sauterne or use it as a base for homemade ice cream is a luxurious late summer treat.
Last but certainly not least is the award-winning Pure Luck Farm and Dairy. If you've been in the shop, chances are you've been handed a delectable spoon of June's Joy, the fresh chevre mixed with honey, smoked black peppercorns, and organically grown thyme. Head Cheesemaker Amelia Sweethardt grew up on what became Texas's first Certified Organic Farm, and preserves the legacy of her mother Sara Sweetser through the care of her goats and her excellence in cheesemaking. This year alone, Amelia and her team took home 3 medals from the prestigious American Cheese Society Awards, including one for the recently revived Ste. Maure. We were hoping to save some of this marshmallowy, tangy ash-ripened log for this week, but we showed it so much love that our first round back in the Cheese Shop sold out in a matter of days. Rest assured, this Loire-Valley-inspired delicacy will be back soon (and it's only available directly from them at farmers' markets or our shop). In the meantime, ask your monger for a bite of Amelia's tangy goat's milk (award-winning) Feta, a scoop of (award-winning) Plain Chevre, or of course, June's Joy. And if you want to see where all the magic happens, join us for one of our farm visits on our Cheese-y Bus Tour!
And this ode to our Texas goat ladies would be lacking if we didn't give a shoutout to Lisa (and Christian) Seger of Blue Heron Farm, who supply our Cajeta or goats' milk caramel sauce, as well as Stacey Roussel of All We Need Farm who makes our goat milk popsicles. We consider ourselves extremely lucky to be surrounded by these amazing producers and their lovely and loved-for goats, and by no means will our celebrations of goat's milk cheeses (or popsicles!) stop at the end of what's been an incredible month.
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Our Cheese Around Town
Tues 9/3 (6:30-8:30pm) - Cheese 101: The Seven Styles of Cheese
Sat 9/7 (11-1pm) - Prosciutto, Salami, and Cheese...Oh My!
Thu 9/12 (6:30-8:30pm) - Soft Cheeses that Pair with Bubbles (A BYOB class)
Sat 9/14 (10:45-12:45) - First Ever Cheese-y Brunch Boat Cruise on LadyBird Lake
Sun 9/15 (12:30-2:30pm) - Date Day: An Antonelli's Cheese Experience for Two
Sat 10/5 (10-6) - Cheesey Bus Tour to Pure Luck Farm and Infinite Monkey Theorem
In case you missed the announcement last week, know that we have released our fall schedule months in advance - for the first time ever. So for once, you can plan ahead and get in on the action. Always had trouble getting into a sold-out class? Now is your chance! And remember, you can always view all our upcoming public classes or book your own private tasting.
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