Over the last year, we have had 34 of the award winners in the case. Because of seasonality and our ever changing selection, we have 24 of these ribbon getting delights available today! We also have a few rarities that are unlikely to be back in the case anytime soon. If you are looking for so incredible new cheeses, we’ve got them.

We also managed to snag 1 quarter wheel of the Best in Show winner – Pleasant Ridge Reserve Extra Aged!(Read: limited supply) So what is the difference between the regular Reserve (which garnered a first place ribbon) and the Extra-Aged? 6-9 months in the cave differentiates these 2 beauties and we have them BOTH!

We are also proud of our Texas cheesemakers! Brazos Valley Cheese, Lucky Layla, Pure Luck Dairy and the Mozzarella Company all won multiple ribbons. It was a great night for Texas cheese!

Labor Day Weekend

A long weekend with cooler weather has arrived! Stop in for a host of great cheeses for your gathering. Whether you are looking for a full-blown cheese tray or just a few cheeses to nibble on, we can get you set up.

We will be closed Labor Day (Monday, September 6) but will be open regular hours this weekend.

We’re always excited about getting together with people who are as insane about cheese as we are! You can get the inside scoop on all things American Artisan cheese by following us on Twitter. We will be posting updates, info, and pictures of cheese and cheesemakers.

Scardello on Twitter

We will also have some great specials on other items in the shop

So say goodbye to summer in style and stop in to grab a bottle or 2 while supplies last

Two reps entered Cheese Stadium with gritty determination. After 4 rounds of careful deliberation, Ben Oberto from Serendipity Imports took the evening 3 rounds to 1. Eric’s Adami Prosecco beat out Ben’s Graham Beck Rose Brut from South Africa. Although the next 2 rounds were tight Ben’s Jules Taylor Sauvignon Blanc and Durigutti Malbec took their respective rounds against Eric’s St Cosme Little James Basket Press and Tres Picos Garnacha. The final round put two giants in name and mouth-feel up against each other – Chapellet Mountain Cuvee from Napa vs. Turley Old Vine Zin. Ben’s Turley took the round and the night!

Oberto will now face the winner of the second showdown during the final round in late September. As a tie-breaker we had Wine Rep Scorecards. While the tally had no bearing on the evening, here are the results:

Round 2 – Johnson vs James!

On Thursday, September 16 at 7 p.m. Kevin Johnson, of Glazer’s Domains & Estates, and Travis James, of Avante Beverages, will battle it out in Cheese Stadium for a place in the final round against Oberto. The final showdown will commence on Thursday, September 30 at 7 p.m.  as the reigning champions compete for ultimate glory or a ridiculous home-made trophy of corks…

Austin’s Last Full Day

Austin has been a Cheese Enthusiast for almost a year and is headed off to Grad School. Austin helped to bring us such favorites as “Who at Scardello will survive the apocalypse?” and the Wine Rep Showdown! Austin will be missed at Scardello. Her last full day is Tuesday, August 17th, so stop by and wish her well!

REAL Cream Cheese - Unlike the cream cheese we’re used to, this award-winning cheese is made using old techniques, no gums, and long setting times to bring out the full flavor of the milk. It has a soft, fluffy texture and rich, creamy citrus taste. Amazing!

Lincoln Log -We have had this Boucheron style cheese in the past. Great Boucheron  style log. This dense, log-shaped cheese is about four inches in diameter and is covered with a thin, white mold. It has a very rich texture with hints of citrus, a mild goat flavor and a touch of mushroom finish.

Manchester - The Manchester is a velvety-rich double-cream cow’s milk cheese with a fragrant, golden rind. It runs the gamut from mild, soft and slightly runny under the rind to dense and firm with wild rogue molds and strong mustiness.

The Little Ypsi -The Little Ypsi is a great little aged goat’s milk cheese akin to a French crottin. It has a beautiful, buttery-yellow rind and a paste that runs the gamut from dense and soft when younger to firm and flinty as it ages.

Great Lakes Cheshire -The Great Lakes Cheshire is a very old recipe that John learned from a Welsch cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk. It has a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.

Zingerman’s Candy

I had my first Zzang bar a couple of years ago and I was hooked! Imagine a Snickers bar, but instead of being made with a bunch of un-pronoucable chemicals, imagine making it with REAL ingredients. The flavors are intense! We have all four of Zingerman’s great bars.

Zzang! - Layers of caramel, nougat and butter-roasted Virginia peanuts dressed up in dark chocolate.

What the Fudge? - Sweets for the sweet! Layers of fudge, caramel and malted milk cream fondant. The sweet-lovers dream.

Cashew Cow- Freshly roasted cashews and cashew brittle with milk chocolate gianduja enrobed in dark chocolate.

Wowza - Raspberry chocolate ganache, raspberry nougat and raspberry chewy candies.

Caprino Royale
Feta – This Feta is made in the traditional manner brined in whey.
Pesto, Hatch Chile and Onion – It is fresh, creamy, delectable and simple yet bears the complexity of flavors of the Central Texas Terroir. These 2 flavored cheeses are allow the flavor of the milk to shine through.
Cajeta – This is a goat milk caramel similar to Dulce De Leche. It has a deep rich color and taste, with a creamy and silky texture on the tongue. It is made with our goat milk, organic sugar, and vanilla bean lovingly condensed to an almost spreadable texture. This is fabulous on vanilla ice cream, dipping your favorite apples, or baked into a luscious flan.

Latte Da Dairy (These beauties will be here next week!)
Kalamata Olive Feta – This award-winning feta has just the right amount of olives to tempt the palate.
Piccolo Brie – A fantastic goat’s milk brie that gets nice and gooey as it ages.

Mozzarella Company
Texas Goat Log – Paula, a true American cheese pioneer, makes this soft, fresh goat cheese with the perfect blend of herbs.

On Pure Ground
Plain “Divine,” Twister, Fig and Honey, Rosemary Garlic, Triple Cherry, Peach Chipotle – Cheryl’s “Divine” chevre is just that. From there she finds great ingredients with phenomenal flavor which is blended into the cheese. Twister is spicy while Fig and Honey is perfect for toast in the morning!

Pure Luck
St. Maure – This ash covered goat log rivals the French original. It’s tangy, delicious and devilishly gooey near the rind.
Hopelessly Bleu – Named after Amelia’s sister Hope, this delicate blue is our “conversion” blue. If blue has never been your thing, give this delight a try!

We’re excited about the two newest cheeses to grace the case!

Eden

Eden is one of the new Brazos Valley Cheeses. This brie-like cheese is wrapped in grape leaves. A line of ash runs through the center of the paste for decoration. The result is gorgeous cheese that picks up loads of earthy goodness from the leaf wrapper.

Moses Sleeper

The newest creation from Jasper Hill Farm in Vermont is named after a historic local pioneer scout, Moses Sleeper. It is similar in flavor to a French Reblochon but with a milder rind. Moses Sleeper has mild, gentle and savory flavors that taste of milk, hay and butter. The interior paste is ivory white in color with a semi soft texture dotted with occasional eyes or holes.

To celebrate we have a special offer: Buy $25 of cheese and get any Boska product at 40% off!

It may not be fondue season, but these prices are hard to pass up for some top-notch equipment! Supplies are limited so stop in today!

Women of Wine and Cheese
Wednesday, July 14, 7 pm
Join Susana Partida of Salute! as we explore cheese and wine made by women. We’ll share the stories of how they got started and how they work their magic in the vineyard or the milking parlor. Join us for a phenomenal tasting experience.

Cooking with Cheese
Thursday, July 15, 7 pm
There are loads of fantastic things that you can do with the “near perfect food” besides put it on a cheese plate or cheese tray. Join us as we prepare a number of tasty dishes that feature that most scrumptious ingredient, Cheese! Recipes will be available at the end of class. Limited class size.

July 4th Weekend

We will be open normal hour during the weekend. We will be closed July 4th in honor of Independence Day.