{"id":2143,"date":"2023-12-12T04:25:44","date_gmt":"2023-12-12T04:25:44","guid":{"rendered":"https:\/\/www.sutyo.com\/the-inside-scoop-on-raymond-hooks-capella-cheese-shop-in-atlanta-georgia\/"},"modified":"2023-12-12T04:25:44","modified_gmt":"2023-12-12T04:25:44","slug":"the-inside-scoop-on-raymond-hooks-capella-cheese-shop-in-atlanta-georgia","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/the-inside-scoop-on-raymond-hooks-capella-cheese-shop-in-atlanta-georgia\/","title":{"rendered":"The Inside Scoop on Raymond Hook’s Capella Cheese Shop in Atlanta Georgia"},"content":{"rendered":"
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Raymond Hook photo credit Capella Cheese<\/p>\n<\/figcaption><\/figure>\n

This winter, cheese lovers in Atlanta have a truly grand opening to look forward to.\u00a0 Raymond Hook, a cheese and specialty foods industry veteran who sold cheese in San Francisco to the likes of Chef Hubert Keller and Michael Mina back in the \u201890\u2019s, and his partners Clay Jackson and Samantha Naik, have teamed up to open Capella Cheese<\/a>, a soaring, 30-foot ceilinged cheesemonger\u2019s dream of a shop in Atlanta\u2019s Armour Yards<\/a>. Jackson was an avid customer of Hook\u2019s at a former job at Star Provisions<\/a>, and approached Hook to help him open a dedicated cheese shop. Jackson\u2019s daughter Audrey dreamed up the name Capella, a Latin word for \u201cgoat\u201d, which the shop shares with the sixth brightest star in the sky.<\/p>\n

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Capella Cheese interior photo credit Capella Cheese<\/p>\n<\/figcaption><\/figure>\n

Together they plan to offer over 250 artisan cheeses in the 3500 square foot converted warehouse, along with all the proper accouterments, including charcuterie (hand-sliced on a Berkel flywheel slicer), bread, jams and mustards, fresh flowers, and wine. <\/p>\n

Hook plans to spend lots of time behind the 12-foot cheese counter helping customers choose the ideal cheese for their occasion and palate. Hook will be in charge of the cheese selections, and they will hail from all over the country and the world, representing a full range of styles and price points. <\/p>\n

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Capella will make fresh mozzarella every day in front of the customers and will showcase dozens of cheeses: munchable, budget-friendly crowd-pleasers, like Joe Widmer\u2019s one year aged Wisconsin cheddar, unique, hard-to-find cheeses like Sao Miguel from the Azores<\/a>, exciting local stars like Green Hill from Sweet Grass Dairy<\/a>\u00a0in nearby Thomasville, GA.\u00a0 \u201cSwiss exclusives like some extra aged alpines that we bought the entire production,\u201d Hook adds excitedly, \u201cComte from Fort St Antoine.\u00a0 Blues from David Gremmels at Rogue Creamery<\/a>. Cheese from Belgium. The best cheeses we can find.\u201d<\/p>\n

A large part of the modern design includes three chilly humidity-controlled cheese holding rooms equipped with zero airflow to keep each type of cheese (aged, washed rind, and bloomy rinds) at its \u201cspot-on\u201d best without the drying effect of conventional forced-air refrigeration and air friction. These restricted access rooms will be connected through an anteroom to a large refrigerated production and packing room where cheeses will be cut and wrapped for shipping. <\/p>\n

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Exterior of Capella Cheese photo credit Capella Cheese<\/p>\n<\/figcaption><\/figure>\n

Direct to consumer will be a huge part of Capella\u2019s business model. \u201cWe\u2019ve incorporated strong e-commerce platform. People are much more ready to buy perishable, tactile products that you used to just go look at and smell and taste– nowadays people are 100% willing to buy them online.\u201d Thanks to the adoption of MAP technology, cheese packs will be nitrogen-flushed before sealing and shipping, thus more delicate products will arrive in better shape.<\/p>\n

Big plans have been laid for training Capella\u2019s staff and customers. \u201cEducation is a giant part of this. People buy what they know and shy away from what they don\u2019t know, and also people sell what they know.\u201d<\/p>\n

Hook and his partners also feel strongly about giving back to the community, and will donate 25% of the sales of four designated products to the Atlanta Community Food Bank each month. <\/p>\n

\u00a0\u201cGood cheese is for everybody,\u201d says Hook, and those simple words embody everything that Capella sets out to do. \u201cThere is great cheese at every price point,\u201d says Hook, \u201cand it is my job to find them and bring them to you.\u201d Look for a Winter 2020 opening at www.capellacheese.com<\/span><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Raymond Hook photo credit Capella Cheese This winter, cheese lovers in Atlanta have a truly grand opening to look forward to.\u00a0 Raymond Hook, a cheese and specialty foods industry veteran who sold cheese in San Francisco to the likes of Chef Hubert Keller and Michael Mina back in the \u201890\u2019s, and his partners Clay Jackson … Okumaya devam et “The Inside Scoop on Raymond Hook’s Capella Cheese Shop in Atlanta Georgia”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2143","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2143"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2143\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2143"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}