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.
Logan's interest in cheese began when she was first able to eat solid foods as a baby and it soon turned out to be one of her first words. Having grown up in Odessa, TX, she was not exposed to fine food until her college days, when on her first travel abroad in New Zealand, she finally experienced food as it should be: fresh and flavorful. By the time she was 24, she had lived in four countries and tasted the local cuisines of a dozen more. She spent seven months in Italy living and working on farms, learning the traditional cheese making process from beginning to end. Her faithful milk goat and cheese making partner, Guerra, still lives in her parents' backyard. Logan has been a cheesemonger in Fort Worth for a year and a half now and enjoys assisting people with their cheese needs and queries.
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