{"id":40157,"date":"2021-06-14T08:00:36","date_gmt":"2021-06-14T12:00:36","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=40157"},"modified":"2024-06-24T09:42:15","modified_gmt":"2024-06-24T13:42:15","slug":"cheesy-road-trip-texas","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesy-road-trip-texas\/","title":{"rendered":"Cheesy Road Trip: Texas"},"content":{"rendered":"

C<\/span>heese might not be the first thing to come to mind when you think about Texas, but the Lone Star State actually has a small, steadily growing artisan and farmstead cheese scene. While beef may be king from a historical and economic perspective, Texas boasts the highest concentration of meat goats in the U.S., particularly in the Hill Country. Giant swaths of the state aren\u2019t conducive to raising dairy cattle on a large scale due to poor soil and climate (hot, and hotter), which is why goats are a more practical and financially feasible option for modern cheesemakers. Central Texas\u2019s nineteenth-century Czech and German settlers also had a lasting influence on the agriculture and food of the region, from farming and curing meat to cheesemaking.<\/p>\n

There are a handful of cheesemakers using cow\u2019s milk, as well as a fledgling water buffalo dairy (the latter thrive in the sub-tropical climate). Homegrown grocery chains\u2014perhaps you\u2019ve heard of Whole Foods?\u2014 carry a selection of Texas cheeses, as do specialty shops. Austin and San Antonio\u2019s food scenes have also matured, making them culinary hot spots in their own right, while Dallas-Fort Worth and Houston offer more eclectic dining due to their diverse ethnic populations.<\/p>\n

It’s not possible to mention every cheesemaker in such an enormous state, so we\u2019ve selected two manageable routes that offer an abundance of dairy, distilleries (Texas is one of the nation\u2019s leaders in the production of craft spirits), and destination-worthy dining. Time to hit the road, y\u2019all.<\/p>\n

Cheesemakers To Visit | The Hill Country<\/h2>\n

Pure Luck Farm & Dairy, Dripping Springs<\/a><\/h3>\n

\"\"<\/p>\n

Considered the OG of Texas farmstead goat cheese, this pastoral second-generation dairy was established by cheesemaker Sara Sweetser in 1995; her daughter, Amelia Sweethardt, has carried the torch since Sweetser passed away in 2005. Her impeccable ch\u00e8vres and French-influenced soft-ripened cheeses are ACS award staples, but don\u2019t miss out on June\u2019s Joy\u2014<\/a>a local wildflower honey-sweetened ch\u00e9vre. Tours are offered in partnership with Austin\u2019s Antonelli\u2019s Cheese (see Cheese Shops below) and include plenty of time for goaty snuggles; workshops will resume post-pandemic.<\/p>\n

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Bee Tree Farm & Dairy, Manor<\/a><\/h3>\n

\"\"<\/p>\n

This enchanting dairy<\/a> outside of Austin specializes in fresh cheeses like Diablito\u2014a chipotle-honey-ch\u00e8vre, feta, and halloumi; their thick, creamy skyr, called Besos, has been likened to the \u201clove child of yogurt and mascarpone.\u201d The seasonal happy hours and tours like, \u201cCocktails and Cuddles with Baby Goats, and Wildflower Goat Walks,\u201d are the real magic here, allowing guests the freedom to roam with the herd (and a livestock guardian dog or three), drinks in hand. Hit the little farm shop before heading out.<\/p>\n

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Oro Bianco Italian Creamery, Blanco<\/a><\/h3>\n

\"\"<\/p>\n

Texas\u2019s only water buffalo dairy was still ramping up to release its traditional mozzarella bufala and burrata as this issue went to press, but its caf\u00e9 is selling salumi made with water buffalo and whey-fed pork, as well as churning out seasonal scoops of luscious, high-butterfat gelato in flavors like Texas strawberry sage and single-origin chocolate with Piedmont hazelnuts, courtesy of chef\/partner Fiore Tedesco and gelatiere\/dairy founder Phil Giglio. Partners Jason and Marianna Peeler head up the meat program and are also the founders of an esteemed grass-fed Wagyu cattle ranch\/diversified farm in Floresville, where the bufala are also raised. The company\u2019s emphasis on sustainable agriculture and honoring heritage products\u2014Giglio\u2019s family are from Campania\u2014are at the heart of Oro Bianco\u2019s philosophy.<\/p>\n

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River Whey Creamery, Schertz<\/a><\/h3>\n

\"\"<\/p>\n

Cheesemaker Susan Rigg crafts aged raw milk cheeses inspired by Europe but made with Texas ingredients (she also makes seasonal fresh cheeses in winter, as well as a blue and a Caerphilly-style). Using milk from a nearby family Jersey dairy, Rigg\u2019s most popular offerings include Caldera Espa\u00f1a<\/a>, a savory Spanish style that\u2019s been smoked over pecan hardwood; Indigo Ridge<\/a>, an ACS-certified American Original; and Keystone<\/a>, a Northern Italian-influenced wheel rubbed with Hill Country olive oil. There are also classes<\/a> including advanced cheesemaking workshops, and although the creamery isn\u2019t open for tours, there\u2019s an online store<\/a>. The best way to taste River Whey cheeses is to visit their stand at San Antonio\u2019s weekend Pearl Farmers Market.<\/p>\n

\n

Cheesemakers To Visit | Central\/North Texas<\/h1>\n

Brazos Valley Cheese, Waco<\/a><\/h3>\n

\"\"<\/p>\n

Midway between Austin and Dallas sits one of Texas\u2019s oldest artisan creameries. Established in 1999 at the Brazos de Dios agrarian community, the creamery is part of a living heritage center devoted to farmstead food production and crafts. Award-winning raw milk cheeses like cave-aged Van Sormon<\/a>, an alpine-style rubbed with vanilla, sorghum, and cinnamon; and a cheddar spiked with local ghost peppers<\/a> are sold at the on-site cheese shop, where you can also view the make processor take a cave tour. Caseophiles can also take classes from the creamery\u2019s affiliate homesteading school, the Ploughshare Institute.<\/a><\/p>\n

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Full Quiver Farms, Kemp<\/a><\/h3>\n

Grass-fed dairy and beef cattle and pasture-raised chickens and heritage pork are the mainstays of this multi-generational family operation that practices daily rotational grazing; in addition to raw fluid milk and aged cheese, there are mozzarella, flavored cream cheese spreads, cheese balls, drinkable yogurts, and fat logs of sea salted butter<\/a>. The farm store, which also carries meat, eggs, preserves, and fermented vegetables, is open six days a week, with tours by appointment.<\/p>\n

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Farm Stoehr Goat Dairy, Scurry<\/a><\/h3>\n

\"\"<\/p>\n

After cheesemaker Anne Jones of Latte Da Dairy in Flower Mound stepped back from cheesemaking in late 2020, her friend and prot\u00e9g\u00e9 Kelsey Stoehr picked up where Jones left off, launching the state\u2019s newest farmstead goat dairy. Farm Stoehr sells raw and gently pasteurized fluid milk and makes a creamy ch\u00e8vre; coming soon: a selection of surface ripened cheeses. Private tours and cheese pickups are offered by advance notice through the website.<\/p>\n

\n

<\/h3>\n

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Veldhuizen Texas Farmstead Cheese & Shoppe, Dublin<\/a><\/h3>\n

Four generations of the Veldhuizen family run this sustainable, diversified farm. The raw milk from their grass-fed herds of Jersey, Guernsey, and crossbreed cattle and Awassi, Friesian, and Lacaune sheep are turned into rustic, lovingly crafted wheels like Fat-Tailed Tomme<\/a>, the Stilton-like Bosque Blue<\/a>, and Ol\u2019 Redneck Cheddar<\/a>, made by soaking the curds in Shiner Bock. There are also weekly farm and cheesemaking tours and a farm store.<\/p>\n

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Other Noteworthy Stops | The Hill Country<\/h1>\n

Antonelli\u2019s Cheese Shop<\/a><\/h3>\n

\"\"<\/p>\n

Austin\u2019s famed temple of dairy (and cheese education) offers a tight and impeccable curation of Texas makers, in addition to coveted domestic and international offerings. You can also purchase wine, local brews, and an array of cured meats and accompaniments to round out your cheese board (you can also purchase pre-made trays and picnic baskets); if time permits, sign up for a virtual class or order their popular, pandemic-inspired Cheese in a Box<\/a>. Check the website for updates on when the shop will resume in-person events, including the full-day Cheesey Bus Tours, which includes multiple tastings, pairings, and tours at Pure Luck Farm & Dairy and regional distilleries, breweries, and cideries.<\/p>\n

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Milam & Greene Distillery, Blanco<\/a><\/h3>\n

Master Distiller Marlene Holmes\u2014a veteran of Kentucky bourbon production\u2014and Master Blender Heather Greene craft outrageously good small-batch whiskies, including a Port cask-finished rye and a single-barrel bourbon (enjoy them at home with an aged Gouda or semi-firm blue). The cozy tasting room and intimate tours are a delight.<\/p>\n

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Jester King Brewery, Dripping Springs<\/a><\/h3>\n

Next to whiskey, Texans love their beer, and this bucolic brewery set on 165 acres is one of the state\u2019s best. Hyper-seasonal local ingredients\u2014some of which are foraged\u2014indigenous yeast, and a focus on barrel-aging are the hallmarks here, but there\u2019s also a popular open-air restaurant showcasing the brewery\u2019s sustainably grown produce. A herd of Nigerian Dwarf goats help with weed control (and greet visitors); new are five attractive guest cabins so you can have just one more beer.<\/p>\n

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\"\"Cured, San Antonio<\/a><\/h3>\n

Housed in the Pearl Brewery\u2019s handsomely restored 1904 executive offices, chef\/owner\/James Beard finalist Steve McHugh\u2019s intensely regional cuisine is a must-experience. From the housemade charcuterie and other preserved foods to the use of pristine, local ingredients at the bar and on the plate, Cured reads\u2014and tastes\u2014like a love letter to Texas.<\/p>\n

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Other Noteworthy Stops | Central\/North Texas<\/h1>\n

\"\"<\/h3>\n

Veritas Wine Room, Dallas<\/a><\/h3>\n

With nearly 400 labels to choose from and an array of cheese and charcuterie board options, it\u2019s easy to while away an afternoon or evening at this East Dallas wine bar.<\/p>\n

\n

Scardello Cheese Shop, Dallas<\/a><\/h3>\n

If you\u2019re in need of a dairy \u201croadie,\u201d consider a cheese plate or kit to go; there\u2019s also a diverse array of virtual pairings to get you through the quarantine era.<\/p>\n

\n

\"\"<\/p>\n

Local Goat<\/a> Distillery,<\/a> Granbury<\/a><\/h3>\n

As bizarre as it sounds, it\u2019s possible to make alcoholic spirits by using whey in place of grain (the sugars ferment, after yeast is added). Founders Roger and Jessica Wall have partnered with nearby cheesemaker Veldhuizen, using their whey to create their signature milk-based vodka. Drop by to pick up a bottle after a tasting and tour in this historic town.<\/p>\n

\n

Mozzarella Co., Dallas<\/a><\/h3>\n

The grande dame of Texas cheese, Paula Lambert, founded her Deep Ellum factory in 1982, and it\u2019s still going strong, producing acclaimed fresh and aged goat and cow\u2019s milk cheeses, many featuring Texas ingredients like hoja santa and epazote.<\/p>\n

\n

Petra & The Beast, Dallas<\/a><\/h3>\n

\"\"<\/p>\n

Acclaimed chef Misti Norris\u2014a 2019 Food & Wine<\/em> Best New Chef\u2014has turned an early twentieth -century gas station into one of America\u2019s most celebrated restaurants. In accordance with her philosophy of \u201cFarm, Forage, Ferment, Fire,\u201d Norris turns exquisite local ingredients, including offal, into dishes that sing of the seasons. Dine in or order a cheese or charcuterie board or rotating Family-Style Dinner, which are only available for curbside pick-up.<\/p>\n

<\/h1>\n
\n

Where To Stay | The Hill Country<\/h1>\n

Heywood Hotel, Austin<\/a><\/h3>\n

Located in a cleverly restored 1925 bungalow on the buzzy East Side, this sweet family-run modern hotel has just seven rooms, five with private courtyard access. It\u2019s all about Austin here, from the art, textiles and d\u00e9cor to the coffee and beer offerings, but you\u2019re also walking distance to some of the city\u2019s best food trucks, bars, honky-tonks, and restaurants. Use the free bikes for peddling around nearby Lady Bird Lake.<\/p>\n

\n

Hotel Emma, San Antonio<\/a><\/h3>\n

One of San Antonio\u2019s crown jewels is this gorgeously renovated 19th century riverfront property, originally the home of Pearl Brewery and named for CEO Emma Koehler. Every aspect of the Emma reflects attention to historical preservation, South Texas cultural influence, and thoughtful curation, from the reclaimed tile floors and exposed brick walls to the meticulously crafted cocktails and locally sourced ingredients used at Sternewirth bar and Supper restaurant. The hotel also anchors Pearl<\/a>, a LEED-certified multi-use complex housing an array of independently owned shops, eateries, and bars; an outpost of the Culinary Institute of America; and San Antonio\u2019s beloved weekend farmer\u2019s market.<\/p>\n

\n

Where To Stay | Central\/North Texas<\/h1>\n

\"\"<\/h3>\n

Beeman Hotel, Dallas<\/a><\/h3>\n

This tony boutique property puts the local art and music scene at the forefront with pop-culture aesthetics and vibrant d\u00e9cor.<\/p>\n

\n

\"\"<\/h3>\n

Elm Creek Manor, Muenster<\/a><\/h3>\n

Cheese is the star at this family owned \u201cculinary inn\u201d situated on 14-creekside acresnorthwest of Dallas. The B & B\u2019s in-house chef offers cheesemaking workshops andmeals sourced entirely on-site, from the produce, eggs, and honey to the milk. Nightlyhappy hours showcase elaborate cheese and charcuterie boards.<\/p>\n

\n

Want to keep traveling? See what other stops are on our cheesy road trip here<\/a>.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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