{"id":39296,"date":"2020-12-14T10:33:20","date_gmt":"2020-12-14T15:33:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39296"},"modified":"2022-01-04T11:28:33","modified_gmt":"2022-01-04T16:28:33","slug":"kendall-antonellis-bests","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/kendall-antonellis-bests\/","title":{"rendered":"Kendall Antonelli’s Bests"},"content":{"rendered":"

Sofia, Capriole Goat Cheese; photographed by Adam DeTour; styled by Catrine Kelty<\/em><\/p>\n

W<\/span>hen asked about a memorable cheese experience or bite this year, I have to quiet and still my mind from overwhelming recollections of hustling to keep a business alive, team members employed, and cheese moving. In an odd time of relative stillness (home isolation, social distancing, quarantining), retailers like us are constantly moving to stay in the game. And it\u2019s exhausting. Cheese bite? What cheese bite? Then, talking it over with my husband, I\u2019m reminded of why we\u2019re hustling. For the cheese! For the makers! And so many great memories spring forth from 2020.<\/p>\n

Our eight-year-old son, Everett, has loved Capriole\u2019s Sofia<\/a><\/strong> since he could first say the word. Knowing he couldn\u2019t have a traditional birthday party in May, I\u2019d asked him what he\u2019d wanted for his birthday and he\u2019d responded, \u2018Sofia.\u2019 I was so disheartened knowing I couldn\u2019t get him the one thing he wanted. (Production was temporarily halted early in the pandemic.) Then lo and behold, what arrives on our doorstep, straight from Judy Schad herself\u2014a box of Sofia and Capriole cheeses for the birthday boy. To see the look on that kiddo\u2019s face! \u201cI love when it\u2019s creamy on the outside and is the best taste of what cheese should taste like,\u201d Everett said. And much to my heart\u2019s content, our six-year-old daughter, Elia, had her first bite of and fell in love with Von Trapp Farmstead\u2019s Oma<\/a><\/strong>, \u201cbecause whenever I eat it, it just has that stinkiness. Then flavor comes and when you chew it, it comes out more and more. The texture is soft and fills my mouth with happiness.\u201d<\/p>\n

One of my personal fave bites of the year arrived literally as that\u2014a bite! Texas cheesemaker Amelia Sweethardt of Pure Luck Farm and Dairy<\/strong><\/a> sent carefully wrapped bites to our business\u2014one specifically for our buyer Andrea (who has her own dwarf goats and is making her own cheeses)\u2014and one for me. It was her Sainte Maure<\/strong><\/a>, inspired by Sainte Maure de Touraine AOC<\/a>, which she made almost a decade ago, and stopped for various reasons. Last fall, I was leading a tasting of Loire Valley cheeses and wines but wanted her cheese. I asked if she could make a special batch, which reminded her of how much she loved the cheese, and now, Sainte Maure is back in production! This mini-log-shaped, bloomy, goat\u2019s milk cheese develops a thin, delicate geo rind over a dusting of ash. Using milk from Amelia\u2019s own herd of Alpine and Nubian goats, Pure Luck cheeses truly do rival those of the Loire Valley. So why the one bite? This beautiful little log was her favorite bite yet, and being the amazing woman that she is, Amelia wanted to share a bite of that exact log with me. It felt special. It was delicious. And it reminded me that this industry is all about relationships, and the little things, and the perfect bites.<\/p>\n

There\u2019s inadvertently a theme here, but another bite that knocked our socks off is from the new Blakesville Creamery<\/strong><\/a> in Wisconsin, which opened in summer 2020 with seasoned cheesemaker Veronica Pedraza at the helm (or vat). They\u2019re growing 100-percent of their feed, milking their own herd of Saanen and Alpine goats, hand-ladling and making lactic-set beauties, and are almost entirely run by women in leadership positions; their owner, business manager, head cheesemaker, sales director, and assistant farm manager are all women. We were thrilled to receive samples and honestly, our team was split on the best bite. For me, it was Afterglow<\/strong><\/a>, a washed-rind goat\u2019s milk cheese styled after Langres<\/a>. Each cheese is lovingly washed in New Glarus Brewing\u2019s Belgian Red<\/a>, a fruit beer made with Door County cherries.<\/p>\n

It\u2019s amazing that cheesemakers were able to spend any R&D on new cheeses this year amidst a pandemic, and we\u2019re thrilled that Texas cheesemaker Susan Rigg of River Whey Creamery<\/strong><\/a> launched a raw milk, double-cream blue called Whey Blue<\/strong><\/a>. Our Director of Wholesale Alex Palomo, CCP, followed Susan\u2019s process and progress bringing this cheese to market: \u201cReleased mid-pandemic, this is an inspirational story and a huge win\u2014for cheesemakers, mongers, and consumers. Having watched the rollout, we\u2019re super happy about it. What I love about Whey Blue is its fudginess. It just melts in my mouth. It\u2019s funky, it\u2019s salty, and I want to eat it with a steak.\u201d Loosely inspired by Fourme d\u2019Ambert<\/strong><\/a>, Whey Blue is one of River Whey\u2019s five cheeses, each taking inspiration from a different European country; Susan then adds her own Texas terroir and flair.<\/p>\n

Kendall Antonelli and her husband John own Antonelli\u2019s Cheese Shop<\/a> in Austin, Texas.<\/em><\/h5>\n","protected":false},"excerpt":{"rendered":"

Kendall Antonelli of Antonelli\u2019s Cheese Shop in Austin, Texas, shares some of her favorite cheeses of 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