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.
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