Tuesday, August 28, 2012

The premium products of Kent Walker Artisan Cheese

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

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: , , ,

From the ArkTimes store


Speaking of...


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…

  • 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
  • A sneak preview of Fourquarter Bar in Argenta

    A look at Fourquarter Bar in Argenta, brought to you by the folks behind Midtown Billiards. Beer, barbecue and killer cocktails abound!
    • Feb 23, 2016
  • Coming Monday: Little Rock Black Restaurant Week

    MoTown Monday is Ceci's Chicken and Waffles. Tasty Tuesday is Sims BBQ and Brewster's Soul Food Cafe. Wing Wednesday is Chicken King and Chicken Wangs. Soul Food Thursday is Lindsey's BBQ and Hospitality House and Food Truck Festival Friday is @station801. It's the first Black Restaurant Week.
    • Mar 8, 2017

Most Shared

  • Executionpalooza

    Appearances count. I was struck by a single sentence over the weekend in a full page of coverage in The New York Times devoted to the killing spree in Arkansas, beginning with a front-page account of the recent flurry of legal filings on pending executions and continuing inside with an interview with Damien Echols, the former death row inmate.
  • Art bull

    "God, I hate art," my late friend The Doctor used to say.
  • Not justice

    The strongest, most enduring calls for the death penalty come from those who feel deeply the moral righteousness of "eye-for-an-eye" justice, or retribution. From the depths of pain and the heights of moral offense comes the cry, "The suffering you cause is the suffering you shall receive!" From the true moral insight that punishment should fit the crime, cool logic concludes, "Killers should be killed." Yet I say: retribution yes; death penalty no.
  • Judge Griffen writes about morality, Christian values and executions

    Pulaski County Circuit Judge Wendell Griffen, who blogs at Justice is a verb!, sends along a new post this morning.
  • The Ledell Lee execution thread

    Arkansas Times contributor Jacob Rosenberg is at the Cummins Unit in Grady filing dispatches tonight in advance of the expected execution of Ledell Lee, who was sentenced to death for the Feb. 9, 1993, murder of Debra Reese, 26, who was beaten to death in the bedroom of her home in Jacksonville.

Visit Arkansas

Haralson, Smith named to Arkansas Tourism Hall of Fame

Haralson, Smith named to Arkansas Tourism Hall of Fame

Chuck Haralson and Ken Smith were inducted into the Arkansas Tourism Hall of Fame during the 43rd annual Governor’s Conference on Tourism



© 2017 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation