Jan Stanzeski and her husband, Chester worked in other careers for years—she in the education industry, he in petrochemical construction—before opening a cheese, wine, and charcuterie shop in 2017. The idea was sparked during a wine certification program at Houston’s Texas Wine School, where the duo discovered a shared interest in artisanal cured meats and cheeses. A visit to Antonelli’s Cheese Shop in Austin sealed the deal.
Having recently celebrated its one-year anniversary, Stanzeski’s is still new in town—but the couple curates its selection of products like pros. They also extend their love of hospitality and education to the community in Georgetown, a city just outside of Austin, by offering frequent classes in cheese basics and pairings. While Chester still works full time, the shop is the product of the couple’s shared passion. “[It’s] our retirement plan in action,” Jan says.
culture: What’s your favorite cheesy local recipe?
Jan Stanzeski: In Texas, a really good queso recipe is a kitchen essential. We think Marieke Gouda Cumin is perfect for queso.
culture: What’s your go-to party cheese?
JS: Ossau-Iraty. It’s a great ambassador for sheep’s milk cheeses; it’s very subtle, with a firm, moist texture, and pairs nicely with dry rosé.
culture: What’s your favorite booze-and-cheese pairing?
JS: Chester’s favorite is Colston Bassett Stilton and a 20-year tawny Port. Mine is Cabot Clothbound Cheddar and a luscious Texas Tempranillo.
103 N. Austin Ave., Ste. 310
Tues.–Fri. 10 a.m.–6 p.m.
Sat. 11 a.m.–4 p.m.