{"id":1772,"date":"2023-10-13T16:28:53","date_gmt":"2023-10-13T16:28:53","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-antonellis-cheese-shop\/"},"modified":"2023-10-13T16:28:53","modified_gmt":"2023-10-13T16:28:53","slug":"cheese-shops-we-love-antonellis-cheese-shop","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-antonellis-cheese-shop\/","title":{"rendered":"
Cheese Shops We Love: Antonelli’s Cheese Shop<\/div>"},"content":{"rendered":"
\n

Location<\/strong><\/h2>\n

\u00a04420 Duval St<\/p>\n

Austin TX 78751<\/p>\n

First Came Love<\/strong><\/h2>\n
<\/p>\n

\"The<\/p>\n<\/figure>\n

The seeds of Antonelli\u2019s Cheese Shop<\/a> were planted on John and Kendall Antonelli\u2019s honeymoon, in 2007, while the couple was sitting on the beach. \u201cI just had the perfect wedding, and I have the perfect wife and the perfect dogs and the perfect home, I just can\u2019t stand my job,\u201d said John, who is a trained CPA and was working as an accountant. \u201cI think I\u2019m going to quit.\u201d \u201cUh, what are you going to do?\u201d Kendall asked. \u201cI don\u2019t know,\u201d he responded, \u201csomething in cheese.\u201d<\/p>\n

While that announcement might have seemed sudden\u2014and the business idea pretty vague\u2014the fact that John was pulled to work in cheese was not surprising. Both Antonellis had a long history of finding joy in curdy pursuits: John started a grilled cheese club in high school and Kendall started a school \u201cgourmet food society\u201d at the same age. They first explored the idea of opening a gourmet grilled cheese shop (a rarity at the time), but as they were running a preliminary grilled cheese club out of their house, they realized that they really enjoyed offering their guests different cheeses, telling them about the cheese\u2019s history, and coming up with impromptu pairings. Two years later (after John had studied with Murray\u2019s Cheese in New York and with cheesemaker Herv\u00e9 Mons in France), the couple opened Austin\u2019s first cut-to-order cheese shop to do the same things they were already doing for friends, but for a wider variety of customers.<\/p>\n

In the shop, none of the cheeses offered are pre-cut. The case is loaded with roughly 100 cheeses, which vary seasonally, and they are arranged into seven styles: fresh cheeses, bloomy rinds, washed rinds, semi-soft, firm, hard, and blue. About 70 percent are domestic cheeses, from a variety of producers all across the country\u2014including a good selection of offerings from local Texas cheese makers\u2014and 30 percent European and other cheeses. Customers are invited to taste anything they like (depending on the state of pandemic regulations), and the shop also offers a number of cheese classes that customers can sign up for.<\/p>\n

After more than 11 years, the Antonellis still think of cheese as a way to spread joy. Kendall thrills to the many moments she has been privy to, from \u201cgiving somebody a bite of something new at the cheese case and seeing them do their happy dance\u2014a little wiggle or a head nod, or a full-on moment (that maybe others should or shouldn\u2019t witness)\u201d to seeing their cheeses at a person\u2019s house, with people congregating around the cheese board.\u00a0<\/p>\n

The Shop<\/strong><\/h2>\n
<\/p>\n

\"Shop.jpg\"<\/p>\n<\/figure>\n

The shop is a long, skinny space shaped like an L and with bright red walls and chalkboard-style signs that offer information about all things cheesy. When you step through the front door, there is a short hall to the left filled with accompaniments\u2014jams, honeys, dried fruits, olive oils, and more\u2014and in front of you is the longer side of the L, with the cheese case and a charcuterie case. On the back wall, you\u2019ll find a selection of biodynamic, organic, and sustainable wines; craft beers; and local ciders. \u201cWe sell everything you want to put on a cheese board or take on a picnic,\u201d says Kendall, who explains that because the shop is small, they needed a narrow remit to \u201cavoid mission creep.\u201d (They can sometimes be creative with this idea, as when they decided to carry some locally made goat cheese popsicles.)<\/p>\n

Top Selling Cheeses<\/strong><\/h2>\n

Nettle Meadow\u2019s Kunik<\/a><\/h3>\n
<\/p>\n

\"Kunik.jpg\"<\/p>\n<\/figure>\n

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This bloomy rind triple cream from New York is made from goats\u2019 milk and cows\u2019 cream and combines tanginess and sweetness all in one bite. \u201cThis is one of our cheesemongers\u2019 favorite cheeses, one that they regularly recommend and give samples of,\u201d says Kendall. She also notes that Kunik has a cult-like following, and that customers who love it keep coming back for it. She recommends having it with something bubbly\u2014whether a wine or a sparkling water\u2014to bring out the flavors.<\/p>\n

June\u2019s Joy<\/a><\/h3>\n
<\/p>\n

\"June's<\/p>\n<\/figure>\n

This fresh chevre is made locally by Pure Luck Farm and Dairy in Dripping Springs, one of the most distinguished cheese makers in Texas\u2014and one of the state\u2019s first organic herb farms. This cheese, named for the cheesemaker\u2019s son, is seasoned with thyme, honey, and black pepper, and is especially popular for its combination of sweet and savory flavors. Kendall suggests having it on breakfast toast, with fresh fruit, or piled into a peach half in the summer.<\/p>\n

\u00a0<\/p>\n

Parmigiano Reggiano<\/strong><\/a>\u00a0<\/strong><\/h3>\n
<\/p>\n

\"Parmigiano<\/p>\n<\/figure>\n

\u201cYou can\u2019t be an Antonelli and be \u2018Antonelli\u2019s Cheese Shop\u2019 without a good Parmigiano Reggiano,\u201d says Kendall. The shop sells Mitica Parmigano Reggiano, which comes from Pellegrino Formaggi, a family-run diary that makes small-batch cheese near the commune of Pellegrino Parmense. Kendall notes that the popularity of parmesan spiked during the pandemic, as more people cooked at home and used the cheese both as a table cheese and to make their own pasta dishes.<\/p>\n

\u00a0<\/p>\n

Also Look For<\/strong><\/h2>\n

Antonelli\u2019s offers a wide variety of public classes and private tastings at their Cheese House across the street from the shop. Eight members of their small team are certified cheese professionals, and on any given week they hold three to five public classes and another ten private events. Last year, with in-person classes shut down, they lead over 15,000 people in virtual tastings. \u201cWe feel that cheese is all about education, and the more that we can turn people on to new cheeses, and help support American cheese makers, the more we can build a better customer base and also help our American cheese industry,\u201d explains Kendall. \u201cThe classes are an intentional part of that strategy.\u00a0<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Location \u00a04420 Duval St Austin TX 78751 First Came Love The seeds of Antonelli\u2019s Cheese Shop were planted on John and Kendall Antonelli\u2019s honeymoon, in 2007, while the couple was sitting on the beach. \u201cI just had the perfect wedding, and I have the perfect wife and the perfect dogs and the perfect home, I … Okumaya devam et “<\/p>\n

Cheese Shops We Love: Antonelli’s Cheese Shop<\/div>\n

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