Jessica Mattingly was one of the first people in Louisville to break into the charcuterie board business. Her shop and tasting room, Cultured Cheese and Charcuterie Bar, specializes in locally sourced meat, cheese, and bourbon. Cultured is a continuation of the Mattingly family’s dairy farm located in nearby Austin, KY — well-known around the Louisville restaurant scene as the producer of Kenny’s Farmstead Cheese. (Naturally, you can find Kenny’s cheeses well-stocked at Jessica’s shop.) Meet the FACE behind the charcuterie boards that have taken the Derby City by storm!
Meet Jessica Mattingly, owner of Cultured Cheese and Charcuterie Bar!
How did you get started in the charcuterie business?
I grew up on and worked at a dairy farm, where my dad makes all the cheese I now use at Cultured. I would say I had the vision for this business probably 15 years before charcuterie was even a thing. I just wanted to showcase our cheese differently. Kenny’s Farmhouse Cheese — which is owned by my dad — has been used in Louisville restaurants for at least 25 years, but I wanted to create a place where people could enjoy the cheeses by themselves as well as with other things.
I love physical labor, and I love being on the farm, but I knew I didn’t want to live in Glasgow. I still wanted to do something that was a kind of continuation of the family farm and would showcase small family farms in Kentucky.
Did you go straight from working at Kenny’s to opening Cultured?
No, I didn’t. I worked at Joseph’s Salon and Spa in St. Matthews for four or five years; then, I ended up going to work for Aveda/Estée Lauder corporate, doing salon development and sales. I had actually never worked in a restaurant before opening Cultured.
Cultured is located on East Main Street in Butchertown.
What brought on the career change?
Aveda/Estée Lauder started to dissolve some of their teams, and I was offered a severance package. That gave me some time to think about my next steps, and it gave me the push I needed to do something with the business plan I had created so many years ago. I felt strongly about it, so I took all the 401(k) money I had from previous jobs and created Cultured.
You opened in September 2020 amid a global pandemic. What was that like?
That was an accident, but it worked out. I signed the lease in February, and COVID hit in March. We were originally supposed to open in May, but everything got pushed back. And even though we opened in the middle of a pandemic, we’ve been really well accepted and received in the community and beyond. I didn’t know how well a charcuterie board-based restaurant would work, but it’s been great. We also have a full bar, do a lot of carryout, and have catering partnerships. I think it has taken off really well, and I couldn’t be happier with the response and support.
Cultured specializes in local and unique farmstead cheeses and offers a plethora of charcuterie board options.
There are now a few other charcuterie businesses in town. What makes Cultured different?
We put a lot more fruits and vegetables on our boards than you’d see on a typical charcuterie board. It makes the boards more like a complete meal — and it’s more refreshing. Also, there are other places that offer charcuterie boards, but their menus feature additional food items, too. I think we’re the only restaurant that serves solely charcuterie boards. And we offer dine-in, carryout, and catering.
We also partner with Red Hog to use their meats on our boards. We try to use local products as much as possible — not just the cheese, but the accoutrements as well. We create a space where people can learn about cheese and meats in a safe and friendly way.
What’s one little-known fact about cheese?
I think most people are surprised to learn that all cheeses start out with three ingredients: milk, rennet, and salt. Some people use animal rennet, but we use vegetable rennet.
Is there anything new in the works for you?
I also teach charcuterie classes, and we’re going to start doing tastings as well. Since we have a huge patio and the weather is warming up, we’re going to start doing more classes outside, as well as pairing events with bourbon, wine, and beer. My dad has been holding onto some cheese that has been aging for a long time, and the best way to showcase that is with a pairing.
In addition to various charcuterie boards made with farmstead cheeses, Cultured boasts a full bar and unique seasonal cocktails.
Where are your favorite places to eat, shop, and explore in Louisville?
I don’t shop much, but when I do, I like to stop at the stores in Nulu. Some of my favorite places to eat are Mayan Cafe, La Chasse, and bar Vetti. When I get a chance to get out and explore Louisville, I always gravitate toward outside activities. I like going to Cherokee Park, the Parklands, Waterfront Botanical Gardens, or anywhere with a tennis court.
What’s the best advice you’ve ever received?
The best piece of advice I ever received was from my grandma — and she’s part of the reason why Cultured feels the way it does; I wanted it to feel like her place. She always told me not to make any major decisions until the morning time.
Aside from faith, family, and friends, what are three things you can’t live without?
Music, my HOKA tennis shoes, and bourbon.
All images courtesy of Cultured Cheese and Charcuterie Bar.
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