OUR STORY

It all began as a dream...

It all began as a dream to open our own cheese and wine shop. We started by studying wine and then cheese. As we studied, we began to think that our dream just might be attainable. We knew we were passionate about cheese and wine, but found that the true pleasure derived from enjoying them included combining other culinary specialties to complete the sensory experience.

This led to broadening our studies to include charcuterie and artisanal breads, and traveling to meet the amazing artisans that create the wines, cheeses, and other specialty foods that are so delightful to share. But really, it was our love of entertaining and spending time with friends and family that fueled our passion.

Most importantly, we know that this dream would not become reality if not for the blessings of our Heavenly Father. “Every good thing bestowed and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation, or shifting shadow.” (James 1:17) We acknowledge that He has directed us to this place, and given us the responsibility to serve our community. That is what we are committed to do, led by Him.*

CHESTER S. STANZESKI

chester-stanzeski2

Chester is the driving force and primary dreamer who imagined the idea of a cheese shop, and then said “let’s do it”!  He has been the chief chef for all our gatherings for most of our married life, creating menus and preparing wonderful meals for holidays, special events and get-togethers.  He loves sharing great food and wine with friends, and looks forward to being able to do that in the cheese shop.

wset_level_2_wines__spirits_rgb_2015webctexascertifiedacs-logoweb

Wine & Spirit Training

WSET Level 2 Award in Wines and Spirits
Certified Specialist of Texas Wine, Level 1
WSET Level 1 Award in Sake
El Consejo Regulador del Taquila, A.C. “Award T” Program

Educational background:
B.A. and B.S. from Texas A&M University, graduate studies in psychology.

Cheese, charcuterie and other culinary trainings:

  • International Culinary Center, Three-day Olive Oil Sommelier Course in New York, October, 2016.
  • Culinary Institute of America, Artisan Bread Bootcamp in San Antonio, August, 2016.
  • International Culinary Center, Three-day Charcuterie and Pate course in New York, July, 2016.
  • Acadamie Opus Caseus, Four-day Intensive Cheese Course at the Cellars at Jasper Hill Farm in Vermont, June, 2016.
  • Texas A&M Agriculture & Life Sciences, Two-day Creative Sausage Making course in College Station, January, 2016
  • The Cheese School of San Francisco, Three-day Intensive Cheese Education Program, September, 2015.
  • The Cheese School of San Francisco, Opening a Cheese Shop by the Numbers, September, 2015
  • Murray’s Cheese, Murray’s 3 Day Cheese Boot Camp in New York, June, 2015.
  • Three Shepherds Farm’s Artisanal Cheesemaking at Eagle Mountain Farmhouse Cheese

JAN STANZESKI

jan-stanzeski2

Jan is the encourager and expediter that is committed to making the cheese shop a reality.  She has been the sous chef and baker in our family, and loves entertaining also.  As a former teacher, she loves sharing what she has learned.  She is the business manager for the shop, but you will see her behind the counter eager to assist!

wset_level_2_wines__spirits_rgb_2015webctexascertifiedacs-logoweb

Wine & Spirit Training

WSET Level 2 Award in Wines and Spirits
Certified Specialist of Texas Wine, Level 1

Educational background:
B.S. from Texas A&M University, graduate studies in management, history and education.

Cheese, charcuterie and other culinary trainings:

  • Culinary Institute of America, Artisan Bread Bootcamp in San Antonio, August, 2016.
  • International Culinary Center, Three-day Charcuterie and Pate course in New York, July, 2016.
  • Acadamie Opus Caseus, Four-day Intensive Cheese Course at the Cellars at Jasper Hill Farm in Vermont, June, 2016.
  • Texas A&M Agriculture & Life Sciences, Two-day Creative Sausage Making course in College Station, January, 2016
  • The Cheese School of San Francisco, Three-day Intensive Cheese Education Program, September, 2015.
  • The Cheese School of San Francisco, Opening a Cheese Shop by the Numbers, September, 2015.
  • Murray’s Cheese, Murray’s 3 Day Cheese Boot Camp in New York, June, 2015.
  • Three Shepherds Farm’s Artisanal Cheesemaking at Eagle Mountain Farmhouse Cheese

*We prayerfully support organizations that minister to the persecuted, exploited or disadvantaged. It is not possible to support every organization that requests it, therefore we respectfully decline solicitations from those we are not led by our Lord Jesus to support.