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.
MAGNOLIA CHEESE COMPANY TO TRANSITION
Restaurant Closed Effective Immediately
Magnolia Market & Cheese Company to Re-Open in Early 2015
FORT WORTH – Magnolia Cheese Company is making an adventurous transition. After two years in the restaurant business, owner Elizabeth Northern is ready to deliver a neighborhood market concept to the Near Southside. Effective immediately, Magnolia Cheese Company’s restaurant is closed. Northern will re-open as Magnolia Market & Cheese Company in early 2015.
“My heartfelt thanks to the loyal following we’ve accrued since opening in December 2012. This support has inspired me to dream bigger. My original vision for a small local cheese shop blossomed into a great neighborhood restaurant for the past 23 months,” stated Northern. “I’m now better prepared to share my personal passion in providing a community food forum that promotes buying local groceries, while offering classes and conversations about real, healthy food. I’m excited to bring the next chapter of my cheese business to the Near Southside with the opening of Magnolia Market & Cheese Company early next year.”
Magnolia Market & Cheese Company will remain in their original location at 1251 West Magnolia in the Near Southside. Slated to open in early 2015, the local market will feature small lease spaces by local vendors, similar to a farmer’s market. Discussions are currently underway for the inclusion of locally grown produce, artisan bread and baked goods, fresh meat, honey, coffee and tea. Northern’s Magnolia Cheese Company will remain as a foundation for the market, offering cheeseboards as well as wine by the bottle and glass to enjoy amongst a few small tables. The market is currently scheduled to be open six days a week, being closed on Monday.
Northern’s popular catering trays and gift baskets will once again be available when the market opens next year. All gift cards for Magnolia Cheese Company will also be honored when the market opens. Additionally, Northern’s popular wholesale provision of cheese to local restaurants – including Fort Worth’s Kent & Company, Max’s Wine Dive and the Fort Worth Club, along with Poured in Mansfield – will remain ongoing throughout the transition.
The closure of Magnolia Cheese Company displaced 11 full and part-time employees, some of which Northern hopes to offer reassignments as her market plans further develop.
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.
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