Cheese, in all its creamy, stinky, crumbly, buttery, pungent, and earthy iterations – is organic and seasonal. So are our selections, and our cheesemongers will guide you through every wheel. We source from artisan & farmstead producers, and you will find a mix of local, American Artisan & European cheeses. Virtually all of our cheeses are cut & wrapped to order, right off the wheel, so you can take home as little or as much as you choose.
Our cheeses represent Magnolia Cheese Co. is in every way: artisan over mass, hand-crafted over industrial, ingredients over recipes, fresh over frozen. These choices guide all our food.
We focus on local and American Artisan cheeses, and here’s why: We are forging an opportunity to connect you, our community, with your food. Novel, we know.
LOCAL: We have some great cheesemakers in Texas that have been developing their herds, aging techniques, and cheese caves for years. Our job is to make you aware of them. You may also run into them delivering their latest batch or speak to them at one of our classes. In time, our food community grows richer and more informed.
AMERICAN ARTISAN: In the 1980′s and 90′s, American Artisan cheesemaking entered a Renaissance similar to American winemakers in the 1970′s. The stories are parallel – they started winning double-blind international competitions that have gone on for hundreds of years in Europe. American ingenuity is coming through in unique, entirely new flavor profiles. Some of these cheeses have crazy names like Winnimere, Just Jack, Humboldt Fog, and Strawbridge. It’s not important that you know anything in our cheese case. That’s where our cheesemongers come in – taste away!
Looking for something specific? Just ask. We also carry all the European classics, from Stilton and Gruyere to beautiful French bries.
Proprietor & Cheesemonger
While working a normal job in international business and then media, Northern expanded her hobby of artisan cheeses and local foods into a self-study. 'I want to be in a community that thrives around a table of local food. In the US, we're beginning to reconnect to this basic tenet of health...it feeds us in so many ways.' Northern spent a few years' vacations at cheese industry seminars, conferences, and traveling to interview cheese shop owners. Self study took hold. In 2011, she attended the Cheese School of San Francisco where she studied with the renowned cheese industry expert Daphne Zepos. Elizabeth opened Magnolia Cheese Company in 2012. It is a cut-to-order artisan cheese shop & cafe, focused on local and American Artisan selections. The cafe offers seasonal New American cuisine, no freezer or fryer included.
Jennifer Williams started her culinary career in 2003 working in the then, up and coming Austin fine dining scene. With three years of the kitchen bug and a gypsy soul, she moved to Chicago to continue honing her craft amongst some of the most talented chefs in the industry. Working in the independent chef-driven restaurants, focusing on farm to table and seasonal ingredients influenced her New American cooking style. While working for James Beard Award recipient Chef Michael Kornick at his flagship, mk the restaurant was honored to cook for the President and received Michelin recognition. An eighth generation Texan, Jen is excited to be back in her hometown and once again on the forefront of sustainability and the locavore movement.
Wine Guru & Manager
Zachary ﬁrst caught the wine bug at the age of 13 when he saw his father drinking a bottle of Bordeaux and he thought to himself 'there has to be a story behind that label.' Soon after he started reading anything he could on the subject. (And tasting a little when his parents were not around) A job transfer in the banking industry took him to Seattle where he was able to taste what fresh local ingredients and artisan winemaking could really do together. It was there he came to the realization that he didn’t want to climb any higher on the corporate ladder than where he was. As he has said 'I was a VP, but I didn’t want my boss‘s job or my boss‘s boss‘s job.' Bored with what he was doing, he decided to relocate to New York City and work his way into the wine industry. He had the opportunity to work in management for 2 of the most respected wine retailers in Manhattan and was exposed to many of the worlds ﬁnest wines and spirits. He has worked with restaurants to help them write wine lists, in wine education, as a wine and beer buyer. He is also currently studying with the goal of becoming a certiﬁed Master Sommelier through the Court of Master Sommeliers. Everything you taste on our wine list has been personally selected by Zachary. He still looks at wines from through the same eyes he did as a teenager and has to know the story behind the label.
Let's talk cheese, service, catering, community, new ideas...your turn, we're listening.
1251 W. Magnolia Ave. (Magnolia & 5th Ave)
Tuesday - Thursday 11-9
Friday - Saturday 11-10
Sunday Brunch 11-3