Kendall Antonelli

Yes, and we have to compete with bigger distributors around us who aren't necessarily selling the same quality of cheese that we are or taking care of it.

In some cases, they are.

But we have to be competitive with that and really give a chef, though, a why to come to us, which, again, is a really high-service model.

We cut down.

So if a coffee shop wants to only buy three pounds of cheese a week, we don't make them buy a whole wheel, which traditional distributors do.

We will cut down.

But here's what our wholesale program has done for us.

It's given us buying power.

So whereas we used to have to buy cheese from traditional networks that were already coming to Austin, we now, because we have all of our wholesale clients, can go direct to the producer in many cases.

We can buy pallets of cheese at a time.

And then cheese is perishable good, which is really difficult.

So we have to move it as quickly as possible.

It depends on the cheese.

Anywhere from on a fresh cheese as a week to a bloomy rind cheese like brie and camembert that has that thin white skin, a couple weeks to maybe a month on it, depending on it.

And then an aged cheese like a cheddar, you know, it can be a one-year-old cheddar, a five-year-old cheddar, a ten-year-old cheddar.

But unless you're storing it in the proper conditions, which is affinage, so it has great air control and humidity, you're not doing that cheese any good.

You're killing it while you keep it.

So our goal is really to get product and turn it around as quickly as possible.

Do you know?

Zero.