Denton’s Artisan Cheese Shop – Ten:One

Denton, Texas – Ten:One Artisan cheese

What do Cheese and beer have in common? For starters, Justin Bonard – owner, Cicerone, and chief cheesemonger of Denton’s only artisan cheese shop, Ten:One. Justin, a 16-year resident of Denton, started developing a love for fine artisanal cheese during his training as a cicerone. A cicerone is a certified beer connoisseur trained in the art of selecting, acquiring, and serving today’s wide range of beers. A cicerone for beer is the equivalent of a sommelier for wine. When you come across one, you know they are serious about their passion. 

After much investigation, many draining of pints, and sampling of truly artisanal cheese from around the world, Justin decided that Denton needed a special place for beer and cheese (read about Mexico’s craft beer here). A place where small groups of friends could gather and relax in a casual atmosphere. A place where he could share his love and knowledge of cheese and beer pairings. Thus, the Ten:One Artisanal Cheese Shop was born. 

During a recent interview with Justin, I asked him what was up with the name Ten:One? His response was, “it’s a ratio. It takes 10 pounds of milk to create 1 pound of cheese.” My response, “ah, that makes sense” and it is interesting to know. 

Focusing on the attributes of quality and perfection, Ten:One sources both its cheese and beer from around the world including a few favorite local dairy farms stretching from Pure Luck in Dripping Springs to Eagle Mountain in Lipan and Brazos Valley Cheese in Waco to Latte Da in Flower Mound. 

Justin pointed out that his artisanal cheese shop is not like the typical cheese aisle at the grocery store. His cheese is not prepackaged in plastic sleeves that will last for months on end in your fridge. Ten:One cheeses are fresh and many are created in wheels using old-world techniques sealed in specialty cheese paper or wax. The cheese is then carefully aged in temperature-controlled settings. When you purchase cheese from Ten:One, they cut it to your specifications directly from the wheel.

Justin says that one of the more common mistakes people make during their first to an artisan cheese shop is over buying. He says there are two problems with this. The first one being that much of that cheese will go bad because the customer can not eat it fast enough. The other problem is that the customer will miss out on unique specialty cheese that the shop may only get in once or twice a month or year. He says the best way to buy cheese is to only get enough that will last a week or two, that way you will not miss out on their weekly changing selection. 

Whether you are a cheese newbie anxious to learn more (did you know there are 46 different types of blue cheese?) or you are an old hand that wants to learn the finesse of pairing cheese with craft beer, Ten:One has you covered. They offer specially curated classes at least twice a month in their shop. No two classes are the same because they hand select 6 types of cheese to pair with a specific beer and wine.

They will discuss notes, flavors, and a bit of history about the cheese, why it pairs well, and how to make your own choices. Register for class either at the Ten:One shop or on their website. If you happen to be in France I would highly recommend you check out these cooking classes as well.

From pickles to sausages and cheese to beer the knowledgeable staff at Ten:One have a passion for what they do. Whether you are looking for a cow-milk based cheese or you are looking for something a bit more exotic like a buffalo-milk based cheese, they will help you with your choices to create a stunning charcuterie board for a special meal or your next gathering. For hours and classes visit Ten:One’s website.