B E S T C H E E S E S 202 2 culturecheesemag.com 57
"T
o my current knowledge, we're
the only full-service, cut-to-order
shop in the state of Arkansas,"
says Sweet Freedom Cheese owner and
founder Jessica Keahey, who worked in the
engineering field for 10 years before realizing she
wanted to pursue this culinary
endeavor. Itching to learn as much as she
could, Keahey took a six-week road trip visiting
shops and creameries around the US in what she
calls her "cheese-mobile." Although she learned
how challenging it could be to make it in
the industry, she took the leap and started a
tiny licensed creamery in the Arkansas Food
Innovation Center. Now Keahey runs a full cheese
shop in Bentonville's 8th Street Market, a vibrant
and diverse culinary community. Since it opened
in late 2018, customers have flocked here to shop
a selection of locally and internationally sourced
cheeses, cured meats, and specialty grocery
items, as well as to enjoy charcuterie and
cheese boards with beer and wine in a cozy on-
site dining room. There are also classes on
pairings, cheesemaking, and cheese science and
history, as well as a plethora of events, including a
weekly Raclette Night.
Sweet Freedom Cheese
From the Spring 2019 Issue
PHOTO:
Sarah
Conley
www.caputocheese.com
Tied by hand, Caputo's
award-winning Nodini and
Mini-Nodini oer an Old
World twist on fresh
mozzarella.
