Pineapple Cheese?! How Flavor Works...

Virtual Tasting THIS Wed - The Science of Flavor
We often describe a certain type of cheeses as fruity; Parmigiano Reggiano is known for pineapple and tropical fruit notes. But there’s no fruit in it... Where does that flavor come from? This is just one of the many cool things we’ll talk - and TASTE - about in this Wednesday’s Cheese 201 series class with food scientist Pat Polowsky. Get tickets here to find out how flavor is created and principle compounds found in cheese - while we taste through examples. The virtual tasting is at 6pm. You’ll pick up your cheese plate (or pay for delivery) between 1-4pm on Wednesday.

National Prosecco Day is Thursday
August 13 is apparently National Prosecco Day, so we’ll celebrate by throwing a (virtual) Cheese & Bubbles Pairing! (Yes, we’ll take all the holidays we can get - and any reason to be festive - during this darn pandemic.) So we’re officially kicking off a new class, Bubbles & Cheese. Why? Because bubbles are the best with cheese. The effervescence perfectly complements palate-coating goodness. But we’ll talk more on that in this virtual tasting class, as we pair 1 bottle of Prosecco (a sparkling white) with 3 cheeses and then 1 bottle of Lambrusco (a sparkling red) with 3 cheeses. Both will have other pairing bites to accentuate the pairing. The $110 ticket gets you two bottles of bubbles and 2 cheese plates. The $70 ticket gets you the two bottles of bubbles but one cheese plate. Ticket details here.

Shop News - Vegetarians Rejoice!
In case you’ve missed it, we’re constantly making tweaks to streamline this new pandemic business we’re running and provide you with better service. Since we’ve gotten a few requests for it, we created a new “vegetarian” cheese section on our shop ordering page. It may not always be a complete list of the vegetarian cheeses we have in our case, but it’s a good starting point and offers good variety. When ordering online for pickup or courier, scroll all the way to the right on the products bar and you’ll see it.

Some of you may be wondering, “but isn’t all cheese vegetarian?” Most cheese is historically and traditionally made with animal rennet, an enzyme found in the lining of a calf’s stomach (that helps it digest mom’s milk). Rennet helps coagulate the milk (ie turn it from a liquid into a flan-like consistency). That being said, there are cheeses made with thistle rennet (which give it a distinctive flavor), as well as many great cheeses made with microbial rennet. While many vegetarians will eat any cheese, some prefer to stick to cheeses made with a vegetarian rennet. So now you’ll have easy access to those on our website. (And don’t forget, we offer a Vegetarian Cheese Tray if you want us to do the work for you!)

While we’re on the topic, most of our Texas goat cheese makers use microbial rennet, and this week I just have to spotlight my kids favorite cheese, Ste. Maure from Pure Luck Farm & Dairy. (Last week, we introduced their new Enchanted Rock to you.) This little beauty is a small cylinder-log shaped cheese based off Saint Maure from the Loire Valley. It’s dusted in ash, which provides an aesthetic beauty and neutralizes the acidity some. Then the bloomy rind grows over it, and delicately contributes flavor - both in terms of the gentle mold as well as the creamline that develops just under the rind. If you like goat milk cheeses, this might just be your new fave. Give it a try!


New Texas Cured Meat Maker!
Ah! We’re so excited to see another Texas charcuterie maker. I mean, this is a big state! And until recently when we introduced Visca Charcuteria, we didn’t know of a single cured meat producer who could sell to retailers (which requires special certification). Without further ado, I introduce you to The Salumeria, based just northeast of Austin. You can now purchase their Reaper (extra hot salami), Tartufo (black summer truffle salami), and Finocchiona (red wine and fennel salami) from us. Their words are better than ours:

We got into this with the goal of producing the absolute best pork. We have put our hearts and souls into the wellbeing of our pigs. From implementing best practices in the facilities to building a diet that maximizes the nutrition in their meat. We have learned how our pigs fit in the symbiotic relationships of the entire agricultural system. Our pigs need nutritious plants, our plants need rich organic soil, and our soil needs our pigs. The investment in the richness of our pigs lives is then carried over to the butcher room, where we butcher each animal with the idea to not waste any of the animal. It begins by carefully cutting along every muscle and ends with finding uses for things such as the typically discarded connective tissues. Finally, we do not use shortcuts when it comes to the curing. If a piece should be cured for three years, then we cure for three years, even if the product is safe to eat after 9 months. Saying things like no added hormones, no antibiotics, vegetarian diet, etc, is something that we feel must be stated, but it does not nearly convey to the ideal and beliefs that got us into this business. To simply say it, we love our pigs. We don’t measure success by how many pounds of salumi leave the curing chamber, but rather how much joy we observe in our children as the meat cures. The Salumeria has become synonymous with la famiglia, and we are happy to invite your family to be a part of ours.

All the best, Anthony & Gerardo

(Virtual) Tasting Classes Coming Up - AUGUST SCHEDULE!
August is American Dairy Goat Month, so we’re bringing back our customer fave “For the Love of Goats” class. Anything in red below is a one-time or special event we don’t do often. So get tix while they’re hot! And note that we've heard some of you wanting evening classes; you'll see at least one offering per week with an 8pm start time. All are virtual with curbside pickups of cheese plates (or option for local delivery). Plus, as we all know, it’s freaking hot right now. So for the first time ever, we’re offering a Spicy Cheese class! Deadline to purchase tickets is midnight the night before an event. Click on the calendar date here to get more info or tix:


Wed 8/12 (6pm) - Cheese 201: The Science of FLAVOR feat. food scientist Pat Polowksy
Thu 8/13 (6:30pm) - Bubbles & Cheese
Fri 8/14 (8pm) - An Antonelli’s Cheese Date Night
Sat 8/15 (6:30pm) - Cheese & Pickles Pairing feat. local maker Sheena’s Pickles
Sat 8/15 (6:30pm) - Cider & Cheese Pairing feat. Texas Keeper Cider
Mon 8/17 (6:30pm) - For the Love of Goats! All Goat Cheese Tasting
Tue 8/18 (6:30pm) - Cheese 101: The Seven Styles of Cheese
Wed 8/19 (6pm) - Some Like It Hot: A Spicy Cheese Tasting with The Antonellis
Thu 8/20 (8pm) - Soft Cheeses: Rich, Gooey, Delicious
Fri 8/21 (6:30pm) - An Antonelli’s Cheese Date Night
Sat 8/22 (6pm) - Happy Hour Tasting celebrating Women’s Equality Day
Sun 8/23 (6:30pm) - Vive la France: A Celebration of French Cheeses
Tue 8/25 (6:30pm) - Prosciutto, Salami, and Cheese...Oh My!
Wed 8/26 (6pm) - Behind the Scenes with Point Reyes Farm (California)
Thu 8/27 (8pm) - A Cheese & Chocolate Pairing
Fri 8/28 (6:30pm) - Cheese & Wine Pairing with William Chris Winery
Sat 8/29 (6:30pm) - An Antonelli’s Cheese Date Night
Mon 8/31 (6:30pm) - Cheese 101 benefiting Lady Bird Wildflower Center

*Note: We offer classes and events in three different formats. If you’d like to know about how each different type of class is offered and the benefits of each, check it out here and scroll to bottom.

CELEBRATE! Not ready to brave restaurants? Or perhaps you don’t have the luxury of it as you seek to keep you or your immuno-compromised loved ones safe. Don’t forget we offer PRIVATE PARTIES for our Virtual Tasting Clients. Contact us for more details.

In The News
If you love supporting Texas business women, then following @ShareTheMicNowTX this week. Over 20 pairs of Texas women will be sharing platforms to support each other. This Thursday, Aug 13, Whitney Roberts of the newly-created @CheeseCultureCoalition will be taking over our account. (She's got just under 100 followers right now, as a new account. Can we show her a little Antonelli's love and see how many followers she can get?! Bring it friends!) The mission of The Cheese Culture Coalition is “to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education.” We can’t wait to learn more with you as Whitney, a Certified Cheese Professional, a cheese maker, a cheese educator, and now an executive director(!) takes us through the day. Hope you’ll follow along and give her just as much love as you give us! #ShareTheMicNowTX #DoGoodEatGood

How You Can Help Us Stay In Biz

From Austin:
Place an online order or phone order with no contact curbside delivery to your trunk
Order for delivery through Favor Fleet for $12
Buy Tickets to a Virtual Cheese Tasting Class; pick up the cheese plate curbside
Order a Cheese Tray online
Schedule a Cheesemonger Live virtual appointment to look through our case for curbside pickup
Book a Private Virtual Tasting class. In these isolating times, we're looking for ways to connect and build community

From Anywhere in the United States:
To ship via UPS, order online and choose from our newly-added cheese/meat/add-on offerings
Know someone that can use a cheese-y pick me up, ship a gift box care package
Purchase a gift card for future use
Join our monthly cheese club
Take our Cheese Tasting in a Box virtual class. (not a live event; prerecorded)
Send our social distancing care kit
Schedule a virtual cheesemonger appointment to discuss what you might like best and take your order for shipment
We offer FREE SHIPPING in Texas on orders over $75.

Stay Cheese - y!


John & Kendall
And Your Awesome Cheesemonger Team