Tuesday, August 28, 2012

The premium products of Kent Walker Artisan Cheese

Posted By on Tue, Aug 28, 2012 at 9:26 AM

IMG_0641.JPG
Five years ago, a bright young man named Kent Walker was working at Montinore Estate Winery in Oregon. While learning the exquisitely intricate art of fine wine, he also began tutelage under the house cheese maker, who started showing him the ropes and pointed him to the most important literature regarding the world of cheese production. Kent continued to develop his cheese making abilities and as his cheeses ripened so did his skills. In 2011, Kent left the world of computer maintenance and decided to devote himself entirely to the art of cheese. We should all be thankful that he did. Kent began to circulate his product among local chefs and high-end grocers in Little Rock, who received him with open arms, all happy to carry such fine locally produced cheeses. When a kitchen space became available in the Trinity Episcopal Cathedral, Kent moved in, and in October 2011 Kent Walker Artisan Cheese began full-time cheese production.

Currently, Kent is producing five or six varieties of cheese, and each is worth sampling for yourself. The Garlic Montasio is a cow’s milk cheese that was originally produced in the Veneto region of northeastern Italy. This soft, salty cheese is aged two months and gets an addition of roasted garlic, making it a perfect addition to bruscetta or an olive plate. Walker’s Habanero Cheddar is destined to become a local favorite. A classic yellow cheddar, sharp and rich, gets an addition of Arkansas habaneros, giving it just a little spice without overwhelming the beautiful cheese. The Bluff Top Gouda is a washed curd cheese produced from raw goats milk supplied by Bluff Top Farms in Dover. It is naturally aged for over 60 days, producing a smooth, creamy semi-hard cheese that is a perfect companion to apple, nuts, and dark breads. Other options include the English Leicaster, a mild, crumbly cow’s milk cheese, and a sharp, brined Greek feta also produced from locally raised Arkansas goats.

From Kent Walker Artisan Cheeses Facebook page
  • From Kent Walker Artisan Cheese's Facebook page
Kent and his team currently produce around 250 lbs of cheese per week. They are dedicated to the art of small batch cheese production in order to give each product the attention required to yield cheese of the highest quality. However, due to increasing popularity, they have been consistently increasing production since opening their doors. Currently, the best way to sample and pick up some of Kent’s product is to catch him at the Little Rock River Market farmer's market or at the Sunday Market at Bernice Gardens on 14th St. and Main. So next time you really want to impress your friends with a superlative wine and cheese pairing, visit Kent and bask in the glory of his cheese knowledge. He’ll help you find just what you need for a truly memorable cheese experience.

Tags: , , ,

Favorite

Speaking of...

Comments

Showing 1-1 of 1

Add a comment

 
Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Daniel Walker

  • The Kraft Mac & Cheese Food Hack

    Recently, we held another food hack competition, taking another childhood classic, Kraft Mac & Cheese, and tried to turn it on its head, creating something entirely new and unique. Again, the results were pretty awesome. The rules were simple: Use a whole box of mac and cheese, both noodles and cheese powder, and turn it into any sinister monstrosity imaginable. We had a vote via the Eat Arkansas Facebook page to crown a winner. Here's what was submitted:
    • Jul 30, 2014
  • Food Feedback Friday: The "We need your vote!" edition

    Alrighty...you know the drill with Food Feedback. Tell us what you're eating this week and what you thought about it. I love to hear all the suggestions and I'm frequently looking back through your recommendations to determine my next meal. So share away! Happy weekend, y'all.
    • Jul 25, 2014
  • Looking in on the new Le Pops, now in the Heights

    Le Pops is a wonderful addition to the Heights neighborhood. Laurie Harrison is incredibly dedicated to her product, she still works here 7 days a week and is constantly experimenting in the kitchen to develop new flavors. Check them out the next time you need a cool down.
    • Jul 24, 2014
  • More »

Readers also liked…

  • In defense of Planned Parenthood and abortion rights

    An op-ed in today's New York Time by Katha Pollitt says what I've been struggling to say about the reaction to the attack on women's reproductive rights launched by means of the undercover videos made by anti-abortion activists.
    • Aug 5, 2015
  • Maddie's Place makes a believer out of a skeptic

    After a long hiatus, I return to Maddie's Place in Riverdale and find the food is a lot tastier than I remembered.
    • Aug 19, 2015
  • The Lemon Cakery is pure bliss

    In the eternal and often epic battle between "cake" and "pie," I normally come down on the pie side of things. The Lemon Cakery puts that rule to the test—deliciously.
    • Oct 1, 2015

Most Shared

  • World leaders set to meet in Little Rock on resource access and sustainable development

    Next week a series of meetings on the use of technology to tackle global problems will be held in Little Rock by Club de Madrid — a coalition of more than 100 former democratic former presidents and prime ministers from around the world — and the P80 Group, a coalition of large public pension and sovereign wealth funds founded by Prince Charles to combat climate change. The conference will discuss deploying existing technologies to increase access to food, water, energy, clean environment, and medical care.
  • Tomb to table: a Christmas feast offered by the residents of Mount Holly and other folk

    Plus, recipes from the Times staff.
  • Fake news

    So fed up was young Edgar Welch of Salisbury, N.C., that Hillary Clinton was getting away with running a child-sex ring that he grabbed a couple of guns last Sunday, drove 360 miles to the Comet Ping Pong pizzeria in Washington, D.C., where Clinton was supposed to be holding the kids as sex slaves, and fired his AR-15 into the floor to clear the joint of pizza cravers and conduct his own investigation of the pedophilia syndicate of the former first lady, U.S. senator and secretary of state.
  • Reality TV prez

    There is almost nothing real about "reality TV." All but the dullest viewers understand that the dramatic twists and turns on shows like "The Bachelor" or "Celebrity Apprentice" are scripted in advance. More or less like professional wrestling, Donald Trump's previous claim to fame.
  • Arkansas archeologist does his job, is asked to leave

    Amid Department of Arkansas Heritage project.

Visit Arkansas

View Trumpeter Swans in Heber Springs

View Trumpeter Swans in Heber Springs

Magness Lake, in Heber Springs, is a magnet for swans

Most Recent Comments

Blogroll

 

© 2016 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation