Cheese expert Raymond Hook's new cheese shop, features around 250 artisanal cheeses, a 12-foot cheese case, and three storage rooms people can peer into, opens this fall in northeast Atlanta (Via EaterAtlana)
manager and cheese monger, and Clay Jackson, who met Hook as a Star Provisions customer, Capella Cheese will carry around 250 artisanal cheeses, all curated by Hook. He plans to source cheeses for the shop from small-batch producers who are connected to their terroir, focused on using sustainable dairy, and who follow a more traditional, rather than conventional, method of cheesemaking. Selections will range from family-produced U.S.
The idea for the business formed from a combination of a “little competition and self-interest of wanting a world-class [cheese] shop,” Jackson says of the impetus behind Capella Cheese. Cheese first entered Hook’s life in 1984 when his family bought a restaurant with a cheese counter in Oklahoma. Later, when he studied hotel and restaurant management at the University of Nevada in Las Vegas, Hook worked in restaurants that continued to expose him to different types of cheeses. But, his interest truly piqued when he was a salesman for a food supplier specializing in cured meats and cheeses in San Francisco.
The timing was right, and the partners found an ideal location between Buckhead and Midtown. Hook immediately moved back to Atlanta to begin the work of opening Capella Cheese. The pair believe their future shop together will appeal to an international and diverse city like Atlanta.“You could ask any serious cheesemonger, one of the best kinds of gratification we get is when we give a customer their next favorite piece of cheese,” Hook says. “I get a lot out of that.
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