Rare Class Offering: Cheese 201

Rare Sighting: Cheese 201 Class with Pat Polowsky!
For years y’all begged for more regular Cheese 201 classes, and we were thrilled that we got to team up with food scientist Pat Polowsky during the pandemic to create some unique (virtual) tasting events. Pat Polowsky is a food scientist by trade, specializing in cheese and dairy technology. He runs cheesescience.org in his free time. He’s currently pursuing a PhD at Purdue University in the Agricultural Sciences Education and Communication Department. This is our third offering in the series and we don’t have any more planned for 2020. So get in on the action!

American Originals & The Mighty Cheese Curd Wed 10/14 (6-7:15pm)
To ring in National Cheese Curd Day on Thursday, we’re dedicating this Cheese 201 class to exploring the world of curds, ie the building blocks of cheese. We’ll get to taste 7 cheeses (and 7 food pairing bites like jams, chocolates, and more), as Pat walks us through some iconic American original cheeses, how a a clothbound cheddar and a vacuum-sealed cheddar age differently, and other fun facts in the process of creating truly unique cheeses. For both the cheese geeks (who like to dive deep) and novices (who just wanna eat good cheese). Deadline to purchase tickets is midnight tomorrow (Tuesday). Beautiful Humboldt Fog pic from makers Cypress Grove

Testimonials from our (rare) Collabs with Pat:

“Pat is indeed awesome. And charming, engaging, funny, and packed with knowledge… Thank y’all for arranging this! We’ve already signed up for the next one.” - Matthew R.
“My favorite part was pretty much anything coming out of Pat’s mouth. Educational and a riot.” - @surf3rcalavera

International Raw Milk Cheese Appreciation Day
...is this Sunday, October 18. Of course, we love celebrating cheeses made with raw milk year-round, but join in on this special day of recognition around the globe. Raw milk cheeses are made with unpasteurized milk that has never been heat treated. Many argue that these cheeses are more flavorful. Let's taste and discuss! Why today? Because it's International Raw Milk Cheese Appreciation Day! We'll explore 7 cheeses from around the world, as well as 7 food pairings and accompaniments. What’s so special about raw-milk cheese? Pasteurization removes many of the fungi spores, yeasts, and microorganisms that make a cheese unique. Raw milk cheeses are worth celebrating for their complexity of flavor, diversity, and history. The quality of the ingredients, the extreme care taken by producers, and the natural cheese aging process ensure that raw milk cheeses are a safe choice. Their producers represent years, even decades, of knowledge and thoughtful cheese-making. Tickets here.

Since 1999, Oldways and a group of dedicated producers, importers, retailers, and cheese lovers have advocated to preserve raw milk cheeses around the world. In 2020, the Oldways Cheese Coalition is celebrating its 6th Annual International Raw Milk Cheese Appreciation Day to highlight the diversity and deliciousness of cheeses made with raw milk. Raw milk cheeses have unique flavors and histories and carry on traditional cheesemaking practices. In some places, they are also in danger of going extinct. Help us save and celebrate raw milk cheese! #RawCheeseDay

“Drink Good.”
Welcome to our new Antonelli’s Beverage Section, written by Shop Beverage Purchaser, David Rhodes.
Our commitment to Do Good. Eat Good. doesn’t stop at our amazing food selection: We want to make sure we Drink “Good” as well. How so? We’re dedicated to curating a collection of sustainably made, organic, and biodynamic beers, wines, and ciders that we think are awesome and that we’re excited to carry. We can tell you’re just as excited about our beverages, too! We could all use a treat right now, and your amazing support has allowed our beverage program to thrive. Starting this week, we’ll be hearing more about bottles that we’re loving right now, and special beverages we think are in a class of their own.

We’ll kick it off with a newcomer to the shop, Il Monticello’s Groppolo Vermentino. Just off of the beautiful Cinque Terre on the western coast of Italy, Davide and Alessandro Neri carefully tend their 12 hectares of Vermentino vines. They inherited the land from their father, an electrical engineer by trade, and began their biodynamic and organic farming practices in 1994. Their flagship Groppolo encapsulates their unique Ligurian surroundings, where evergreens and tropical plants harmoniously flourish. Pure and unfettered, their Vermentino is inspired and exhilarating, with crisp minerality and delicate aromas of stone fruit, candied lemon peel, and dried rosemary. Groppolo is an apt accompaniment to cured meats like La Quercia’s Acorn Prosciutto, and its gentle maritime quality would beautifully accompany our new collection of unctuous Conservas. Alessandro also notes, “...it’s perfect alone after a long day of work”, or between an eternity of Zoom calls and constant parenting. (photos by Eugenio Marongiu)

Stay tuned in the next few weeks for more on our awesome and dynamic beverage selection! We’re excited to continue sharing the stories of the winemakers and cellar hands whose passion and dedication is uniquely bottled and poured.

Our Cheese Around Town
We're excited to have teamed up with our friends at Rosen's Bagel Co. for a fun collab for the month of October. We selected two delicious, spreadable, Texas-made goat cheeses that pair perfectly with bagels and offer a fantastic alternative to traditional cream cheese schmears. CKC Farms' (Blanco, TX) Artichoke & Cheddar spread and Goatalicious Dairy's (New Braunfels) Bacon Ranch Chevre are available to order via Rosen's website, alongside a selection of fresh-baked or frozen bagels. Rosen's will deliver everything straight to your door and you'll be set for breakfast for days!

In the News
All hail local makers! Here’s a shout out to Visca Charcuteria for a recent mention in Austin Monthly Magazine. “Visca” is the Catalan word for “Viva” - meaning “long live.” Maker Eugene worked for and studied the art of Spanish curing in Catalonia (after making charcuterie in France). He brought it all back to make European-style dry cured salamis in the heart of Texas, right here in Wimberley. We’ve currently got two products in stock. The Tuscan-style Salami is a classic hard salame inspired by those in Italy and seasoned with red wine and toasted wild Calabrian fennel seeds. The Chorizo Español is a play on the version from Spain, featuring a smoky heat and made with Spanish pimenton and white wine. Board of Texas treats, including the Chorizo Espanol, by Audrey Alberthal

(Virtual) Tasting Classes Coming Up
We’ve led almost 8000 Austinites in tastings since mid-March, and ready to double it! All are virtual with curbside pickups of cheese plates (or option for local delivery). Deadline to purchase tickets is midnight the day before an event. See what’s coming up or our full October schedule here, including TWO DIFFERENT ROUNDS of Halloween Candy & Cheese Pairings.
  • Mon 10/12 - Cheese 101: The Seven Styles of Cheese
  • Tues 10/13 - Cheese & Preserves featuring local Confituras!
  • Wed 10/14 - Cheese 201 with food scientist Pat Polowsky - Science of Cheddars for National Cheese Curd Day
  • Thu 10/15 - Cheese & Honey Pairing
  • Fri 10/16 - An Antonelli’s Date Night
  • Sat 10/17 - Soft Cheeses: Rich, Gooey, Delicious
  • Sun 10/18 - Raw Milk Cheeses for International Raw Milk Cheese Day!
  • Tue 10/20 - Prosciutto, Salami, and Cheese...Oh My!
  • Wed 10/21 - Halloween Candy & Cheese Pairing - Round 1 (John’s Picks)
  • Thu 10/22 - Taste of Spain
  • Fri 10/23 - Cheese & Preserves Pairing
  • Sat 10/24 - An Antonelli’s Date Night
  • Sat 10/24 - Cheese & Beer Pairing featuring Independence Brewing
  • Tues 10/27 - Cheese & Chocolate Pairing
  • Wed 10/28 - Halloween Candy & Cheese Pairing - Round 2 (Kendall’s Picks)
  • Thu 10/29 - Cheese & Pickles Pairing
  • Fri 10/30 - An Antonelli’s Date Night
  • Sat 10/31 - Once Upon a Spooky Cheese Night… (cheese tasting told through spooky story; costumes optional)


Are you hosting any in person events?
Nope, all events are virtual right now.

Does your virtual event come with a physical cheese plate for tasting?
Yes! You pick up your cheese plate via contactless curbside the day of the event (or you may be able to add on delivery for a fee to some addresses). Refrigerate your plate. Then pull it out of the fridge 45min before your event start.

Do you deliver?
While we don’t personally deliver, we do partner with Favor Fleet and DropOff Couriers to some locations. You don’t have to do that work though. Just order as you normally would, and we’ll handle the delivery part.

Can I have a private virtual party or event?
Yes! We’ve teamed up with individuals for special occasions like anniversaries and milestone birthdays, with companies to offer teambuilding appreciation events, and with nonprofits alike to help us all still cope with and celebrate through this pandemic. You need a group of at least 12 for a private party (at $40pp).

Can you ship my cheese plate?
Unfortunately, no. We cut cheese the day of the event. And what makes for good class plates (ie 1 ounce sample portions) does not make for good shipping conditions. However, we do offer a Cheese Class in a Box that we can ship. And if you want, get a group of 12 purchases together, and we’ll ship to your locations around the United States AND host a live event guided by one of our cheesemongers.

How You Can Help Us Stay In Biz
From Austin:
From Anywhere in the United States: We offer FREE SHIPPING in Texas on orders over $75.

Stay Cheese-y!

John & Kendall
And Your Awesome Cheesemonger Team