{"id":3005,"date":"2024-12-21T16:28:09","date_gmt":"2024-12-21T16:28:09","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-artisan-cheese-company\/"},"modified":"2024-12-21T16:28:09","modified_gmt":"2024-12-21T16:28:09","slug":"cheese-shops-we-love-artisan-cheese-company","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-artisan-cheese-company\/","title":{"rendered":"Cheese Shops We Love: Artisan Cheese Company"},"content":{"rendered":"
\u00a0<\/p>\n
<\/p>\n

\"Louise

\n

550 Central Avenue Sarasota, FL 34236<\/p>\n<\/figcaption><\/figure>\n

Sarasota is an unlikely spot for a cheese shop, but Louise Kennedy Converse, owner of Artisan Cheese Company<\/a>, is up to the challenge.<\/p>\n

\u201cBeing in Florida, access is our biggest obstacle,\u201d she explains.\u00a0 The state has few cheesemakers and obtaining high-quality cheese from distributors was initially challenging.\u00a0 \u201cI hate the word no!\u00a0 Doors shut, I just kept on.\u00a0We persevered\u2014eventually I was able to get and create access to better cheeses, since [distributors and producers] know we\u2019re doing right by the cheese and taking care of it.\u00a0 We really are here for the long haul.\u201d<\/p>\n

Converse started Artisan Cheese Company in 2012 and moved the shop to its current, expanded location in the Rosemary District in 2018.\u00a0 Although cheese has been a lifelong passion, she hadn\u2019t previously worked in the industry and got up to speed by visiting cheese shops, completing the Murray\u2019s Cheese Boot Camp, and spending the 3 hours of her daily commute reading and watching videos about cheese.\u00a0\u00a0<\/p>\n

\u201cI had always worked for other people and lived vicariously through their successes\u2014I wanted to do something that was mine,\u201d she says.\u00a0\u00a0<\/p>\n

\u00a0<\/p>\n

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

\"Artisan

\n

Artisan Cheese Company photo credit Artisan Cheese Company<\/p>\n<\/figcaption><\/figure>\n

\u201cAt our core we\u2019re a cut to order cheese shop,\u201d says Converse.\u00a0 The space is approximately 2,000 square feet, with an airy, industrial feel thanks to high ceilings and large windows.\u00a0 The cheese counter that runs along one wall is the main focus of the shop, and there is also a pantry section, grab-and-go items, and a selection of natural wines.\u00a0 A small \u201cfarm-focused, cheese-influenced\u201d lunch menu is available, with items including toasts, tacos, soup, and cheese boards.<\/p>\n

Artisan Cheese Company\u2019s selection varies throughout the year, from 100-110 cheeses during the busy winter holiday season and 50-60 cheeses during the slower summer months.\u00a0 Converse describes the shop\u2019s focus as 60% American and 40% European, with \u201ca tip of the hat\u201d to regional producers in the Carolinas and Georgia.<\/p>\n

Cheese is meticulously cared for by Converse and her cheesemongers ensuring that customers fully appreciate the cheesemakers\u2019 artistry.\u00a0 \u201cTo have repeat customers ask for a cheese by name, I love that the most\u2014[when that happens,] I feel we\u2019ve been successful.\u201d<\/p>\n

\u00a0<\/p>\n

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

\n

Green Hill<\/a><\/h3>\n
<\/p>\n

\"Sweet

\n

Sweet Grass Dairy Green Hill photo credit Sweet Grass Dairy<\/p>\n<\/figcaption><\/figure>\n

\n

\u201cI\u2019ve heard Green Hill described as butter with a rind\u2014it\u2019s a gateway cheese for so many people who are intimidated by all the colors and shapes when they first come into the shop,\u201d says Converse.\u00a0 She also notes that the cheese\u2019s producer, Georgia\u2019s Sweet Grass Dairy, is the shop\u2019s \u201cnearest neighbor\u201d approximately an 8-hour drive away. \u00a0Read more about <\/em>Sweet Grass Dairy<\/a>.\u00a0<\/em><\/p>\n

\u00a0<\/p>\n

Brabander<\/a><\/h3>\n
<\/p>\n

\"Brabander\"

\n

Brabander cuts and whole wheel photo credit Essex Street Cheese Co<\/p>\n<\/figcaption><\/figure>\n

\n

\u201cA lot of goudas tend to rely on certain milk cultures to bring out fudgy notes, but Brabander goes deeper than that: you can taste the grass,\u201d says Converse.\u00a0 The cheese is produced by Fromagerie L\u2019amuse<\/a> in the Netherlands.\u00a0 \u201cIt\u2019s a beautiful example of gouda, and we\u2019re proud to represent them.\u201d<\/p>\n

\u00a0<\/p>\n

Bay Blue<\/a><\/h3>\n
<\/p>\n

\"Point

\n

Bay Blue wheel & wedge photo credit Point Reyes Farmstead Cheese<\/p>\n<\/figcaption><\/figure>\n

\n

\n

\u201cWe\u2019ve loved Point Reyes Bay Blue from the very beginning,\u201d says Converse.\u00a0 \u201cIt\u2019s very accessible to people who might not like blue cheese.\u201d<\/p>\n

\u00a0<\/p>\n

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

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

\n

\n

\u201cI\u2019m in love with the pantry section as much as the cheese case\u2014we focus on small and micro batch products,\u201d Converse says.\u00a0 Some of her favorites include the raspberry mostarda<\/a> from Vermont\u2019s Blake Hill Preserves and the habanero carrot curry sauce<\/a> from Marshall\u2019s Haute Sauce in Portland, Oregon.<\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

\u00a0 550 Central Avenue Sarasota, FL 34236 Sarasota is an unlikely spot for a cheese shop, but Louise Kennedy Converse, owner of Artisan Cheese Company, is up to the challenge. \u201cBeing in Florida, access is our biggest obstacle,\u201d she explains.\u00a0 The state has few cheesemakers and obtaining high-quality cheese from distributors was initially challenging.\u00a0 \u201cI … Okumaya devam et “Cheese Shops We Love: Artisan Cheese Company”<\/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-3005","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3005"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3005\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}