Cat Island: Rich, But Righteous Crackers

Leslie Bullock is the chef behind these amazing creations. She is a pastry chef and has worked in several of New York’s most renowned restaurants. But in 2010, she packed up and headed home to the Mississippi Gulf Coast to raise her two daughters.

Once home, she began to lament with her sister, Shelly, about the lack of high quality, preservative free, natural snacks for their families. And so, with Leslie’s love of baking and Shelly’s business smarts, Cat Island Cookie & Cracker Co. was born.

We thought their Spicy Asiago Wafers and Zesty Cheddar Bites were perfect guests for our Cheese Party, so you’ll find them on your local Central Market shelves right now. These products, like all Cat Island products, are made with pure, natural ingredients and are 100% preservative-free.

Oh, and what exactly is Cat Island? It’s a beautiful island about 7 miles off the coast of Mississippi in the Mississippi Sound. The company is strongly committed to running a business that’s ethical, socially responsible, and environmentally sustainable, taking care of the coast they call home.  

Cat Island: Rich, But Righteous Crackers

Leslie Bullock is the chef behind these amazing creations. She is a pastry chef and has worked in several of New York’s most renowned restaurants. But in 2010, she packed up and headed home to the Mississippi Gulf Coast to raise her two daughters.

Once home, she began to lament with her sister, Shelly, about the lack of high quality, preservative free, natural snacks for their families. And so, with Leslie’s love of baking and Shelly’s business smarts, Cat Island Cookie & Cracker Co. was born.

We thought their Spicy Asiago Wafers and Zesty Cheddar Bites were perfect guests for our Cheese Party, so you’ll find them on your local Central Market shelves right now. These products, like all Cat Island products, are made with pure, natural ingredients and are 100% preservative-free.

Oh, and what exactly is Cat Island? It’s a beautiful island about 7 miles off the coast of Mississippi in the Mississippi Sound. The company is strongly committed to running a business that’s ethical, socially responsible, and environmentally sustainable, taking care of the coast they call home.  

Growlers Now Available at Austin Westgate

This is exciting because many brewers make their most creative, unique, limited, and delicious offerings available on draft only. And our growler filling service will not only introduce you to these great beers, but make it so you can take them home to enjoy!
 
Pizza Kick-Off & Growler Fill Sale
We’re kicking off all this fun with complementary, freshly made pizza bites from our Café on Friday from 5-7 pm and a sale on growler fills when you purchase two or more through Sunday, October 30.
 
And no worries if you don't yet own a glass growler or don’t wish to purchase one right now, we’ll have 32 and 64 oz. plastic versions for only $1.99.
 
>   2 fills, save 10%
>   3 fills, save 15%
>   4 fills or more, save 20%
 
What’s On Tap
We're so excited to start things off with a tap takeover of some of the best beer being made in Texas from a producer that just happens to be practically across the street from us, Pinthouse Pizza.
 
Pinthouse stormed on to the Austin scene a few years ago when former Odell head brewer, Joe Mohrfeld, opened his first location on North Burnet. We'll have at least half (10) of our taps devoted to amazing Pinthouse beer including Electric Jellyfish IPA and their double IPA, Fully Adrift.
 
Here’s a look at some of the many other great selections we'll be offering over the first few weeks. If you take something home and fall in love with it, make sure to return quickly for more because most of the things we'll offer will be in scant supply.
 
Austin Eastciders Tequila Barrel Aged
 
Bear Republic Pace Car
 
Black Star Co-Op High Esteem
 
Blue Owl Hop Totem
 
Brooklyn Bel Air

Funkwerks Rum Deceit
 
Jolly Pumpkin: Forgotten Tales, Gratzer, and Cucurbitophobia
 
Lone Pint: Yellow Rose, 667, Jabberwocky
 
Mikkeler  Berlinnerweisse
 
Nebraska: Apricot Au Poivre, Responsibly
 
No Label: ProAm, Fresh Hop Amarillo

North Peak Dauntless
 
Petrus 80/20
 
Save The World Jonah's Relief
 
Sixpoint Tesla Lager
 
Tall Grass Big Ricc, Raspberry Jam
 
Texian  FM 359
 
Uinta Port of Call

Come join us, and start your Friday with beer and pizza! It's what dreams are made of. 

You’ll Love Lovera Cheese

Here’s a closer look at two of the artisan Lovera cheeses we have in store for you right now. 
 
Aged Caciocavera
Everything great about Provolone style cheese comes together in this hand-formed legend. It’s made with raw Jersey cow’s milk (more on this in a minute) and is earthy and buttery with slight caramel notes and a nutty finish. Aged Caciocavera rides the line between subtle and bold, making it delightful as a table cheese, yet extremely versatile in the kitchen.
 
Oklahoma Toma
Toma cheese originated in the Piemontese region of northern Italy. Lovera's family's ancestry in this region of the Italian Alps gives this style of cheese an extra personal and rewarding connection to the cheesemakers. 
 
Aged on wooden planks for five months, Oklahoma Toma has a smooth, yet semi-hard, texture. Its creamy, full flavor has its origins in Jersey. 52 Jersey cows, that is! They live at Peaceful Valley Farm, Lovera's dairy partner, and graze on rolling pastures, giving Lovera cheeses their start! 

Don't forget: Cheese Makes the Party! Join the festivities now through Nov. 1 at your Central Market.  

You’ll Love Lovera Cheese

Here’s a closer look at two of the artisan Lovera cheeses we have in store for you right now. 
 
Aged Caciocavera
Everything great about Provolone style cheese comes together in this hand-formed legend. It’s made with raw Jersey cow’s milk (more on this in a minute) and is earthy and buttery with slight caramel notes and a nutty finish. Aged Caciocavera rides the line between subtle and bold, making it delightful as a table cheese, yet extremely versatile in the kitchen.
 
Oklahoma Toma
Toma cheese originated in the Piemontese region of northern Italy. Lovera's family's ancestry in this region of the Italian Alps gives this style of cheese an extra personal and rewarding connection to the cheesemakers. 
 
Aged on wooden planks for five months, Oklahoma Toma has a smooth, yet semi-hard, texture. Its creamy, full flavor has its origins in Jersey. 52 Jersey cows, that is! They live at Peaceful Valley Farm, Lovera's dairy partner, and graze on rolling pastures, giving Lovera cheeses their start! 

Don't forget: Cheese Makes the Party! Join the festivities now through Nov. 1 at your Central Market.  

Capriole Goat Cheese

Fresh Goat Cheese
Light, fresh, creamy, tangy and citrusy with a velvety texture. This is a classic. It slices well when cold and when at room temp it’s easily spreadable.
 
Wabash Cannonball
This surface-ripened cheese has a thin, wrinkly skin and is dusted with ash. At 3 weeks the rind becomes more deeply wrinkled and the ash begins to appear through the rind. The pate becomes denser, and at 3-5 weeks it is drier and more crumbly. It's great in all its stages!
 
Cannonballs are best on a cheeseboard, served with a chilled Sauterne or sweet Moscato as, or before, dessert. The flavors go great with figs. Stuff a fig with a wedge of cheese and drizzle with  a light simple syrup infused with vanilla bean and lavender, or rosemary, or lemon verbena. 
 
O’Banon
Larger and fresher than the French version, this American version is named after an Indiana governor. O’Banon has a light, palate-cleansing edge versus heavier cheeses on a cheese board. The cheese is wrapped in chestnut leaves that have been soaked in Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese a little kick!
 
Sofia
Delicate, sweet, and silky to the tongue, this surface-ripened cheese was awarded 1st place in 2014 by the American Cheese Society. It is hand-ladled into 1-lb. barquette molds and marbled with ash.
 
Enjoy Sofia after a meal with honeyed berries, slightly acidic preserves, or a drop or two of really old balsalmico. When the cheese is young, it pairs well with crisp, light wines and sparkling wines or Rosé. When older (and therefore riper and denser), go with sweet whites like Dauternes or Moscatos.

Look for the beautiful Capriole cheeses when you visit our Cheese Party, now through November 1. Those 500 Indiana goats made something lovely they want you to try! 

Find the Perfect Pairings with Cheese, Wine & Beer

Brie and Camembert         
Look for something fresh, bright, and highly carbonated to cut the creamy richness of Brie, Camembert, or triple-cream style cheeses.         
 
Beer: Belgian Blond Ale, Kolsch  
Wine: Chardonnay, Champagne
 
Clothbound English-style Cheddar       
For classic Clothbound, English-style Cheddars with earthy undertones, look for the yin or yang. Hoppy bitters and dryness, like an IPA and Cabernet or sweet, warm flavors of Ruby Port or Cider.            
 
Beer: Pale Ale, IPA, Dry Cider      
Wine: Cabernet, Ruby Port
           
 
Chèvre and Fresh Cheeses
Clean citrus and fruit flavors of a Witbier, Lambic, or Sauvignon Blanc resonate very well with the similar flavors in a fresh goat cheese.
 
Beer: Belgian Witbier, Lambics    
Wine: Sauvignon Blanc
                       
Gouda and Gruyere           
When thinking about Gouda, especially Aged Gouda, look for beverages that share the caramel flavor notes of the cheese.
 
Beer: Malty Bocks, Nut-Brown Ales, Porters     
Wine: Amarone, Shiraz, Zinfandel
                       
Parmigiano-Reggiano and Grana Padano         
Parmigiano-Reggiano is one of the world’s most umami-dense foods, so you’re looking for big flavors, like ales, stouts, and Italian reds, especially when on the drier side. Roasty flavors balance all that mouth-filling flavor.
 
Beer: Amber Ale, India Pale Ale, Stouts 
Wine: Barbera, Barolo, Lambrusco
                       
Stilton and Roquefort       
A rich, sweet, deeply caramel beer or wine is an amazing classic pairing that provides flavor contrast with the tangy funk of Blues and Roquefort.
 
Beer: Barleywine Style Ale, Stout
Wine: Port, semi-dry Riesling
 
 
Our Cheese Party is the place to be. We will be celebrating cheese through Nov. 1. so don’t be left standing alone – come join the fun!