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Matt Pattillo, ACS CCP
Events Manager at Antonelli’s Cheese
Austin, Texas
Matt Pattillo’s segue into the cheese world began unexpectedly after losing his job at the start of the pandemic. Encouraged by his husband, Nicholas, Pattillo started working part-time at Antonelli’s Cheese, initially bringing cheese to customers’ cars. This led to a full-time role as a cheesemonger behind the case. Since, Pattillo has become an American Cheese Society Certified Cheese Professional, participated in the Essex & l’Amuse Internship, and now serves as Antonelli’s events manager, hosting guided cheese tastings multiple times a week. His work at Antonelli’s has allowed him to share his love for cheese while supporting local producers and small- batch makers.
Who is your biggest inspiration in the cheese world?
One of my cheese heroes is Rachel Juhl, the chief educator and trainer at Essex St. Cheese. I first encountered Juhl through her training videos, and in 2024, I had the opportunity to work with her through the Essex & l’Amuse internship. Her knowledge is immense, and she has an incredible way of inspiring others to share her passion for cheese.
What was your big “aha” moment?
A major turning point for me was in 2021, when I met my first cheesemaker, Amelia Sweethardt of Pure Luck Dairy. Visiting her farm and meeting her goats was eye-opening. It made me realize the importance of my role as a cheesemonger and the impact I could have on small, local producers. Supporting small-batch producers became one of the most rewarding aspects of my job.
What’s Next?
I’m excited to keep learning and tasting! I’ve had some incredible educational opportunities, and I’ll continue to pursue more. I’m particularly interested in attending Jasper Hill Farm’s Cheese Camp, which offers a chance to learn from some of the best in the field. One day, I might even convince my husband to get us some goats to try our hand at making cheese!
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Beehive Cheese Barely Buzzed + “Espresso” by Sabrina Carpenter
What’s the cheese you’re raving to your friends about right now?
Peach Chipotle Chèvre from CKC Farms. It’s an amazing balance of sweet and spicy, and it’s become a favorite of mine to share with others.
If you weren’t in the cheese industry, what would your career be?
I have a degree in geology, but honestly, rocks don’t make people smile the way cheese does! I’m happy to be in the cheese business and wouldn’t trade it for anything
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