There are two types of people in this world: those who know that a cheeseboard can absolutely qualify as a meal and those who tragically haven’t yet seen the light. My wife, Hope, and I firmly belong to the former camp. Give us a luscious spread of cheese and accompaniments, and we’ll happily call it dinner—or brunch, or lunch, or honestly anything. That’s why Cultured Fine Cheeses in Butchertown, sitting at the corner of Wenzel and Main, is our cheesy culinary paradise.
The mastermind behind Cultured is Jessica Mattingly, who brings her farm-raised expertise to curating a genuinely incredible menu. Many of her cheeses come straight from her father’s farm—maybe you’ve seen Kenny’s Farmhouse Cheeses in the gourmet sections of grocery stores or farmers’ markets. If cheese has a local advocate, it’s Jessica and her team. And they are not just good at cheese—Cultured also has amassed an impressive arsenal of bourbon and rye (as any respectable Kentucky establishment should), making it an ideal spot to give visitors a true taste of the Bluegrass.
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Whether you’re in the mood for a snack before hitting one of Racing City’s “futball” matches, a baseball game just down the street, or you’re planning a laid-back brunch with friends, Cultured fits the bill. Hope and I, however, go there with one goal in mind—a cheese-induced food coma. Especially when paired with a $3 Saturday mimosa special (make mine light enough on the OJ that I could still read the LEO through the bubbles, as Hope says… ev.er.y.time).
On one gloriously sunny Saturday morning, we bellied up to the bar to watch the team work their magic. Watching this crew maneuver deftly through the compact prep space is kind of like watching a well-rehearsed ballet, except way cheesier (and delicious). We ordered their “Make It a Double,” a bountiful board designed for 2-3 people. And since we skip the cured death meats, we opted for four divine cheeses from their daily chalkboard selection.
This time around, we chose the cheese curds, Ted, Benedictine, and Norwood. The cheese curds were delightfully salty and squeaky, the snackable prelude to more sophisticated aged options. Ted, a cheddar aged in blue caves, was crumbly with just enough tang to make you appreciate its depth without becoming overwhelming. Norwood, an unpasteurized Swiss-Alpine style cheese, brought the crunch, thanks to its whey crystals. Nutty and undeniably elegant, it was a star.
And then there’s the Benedictine. I have never been a huge Benedictine fan, but I’m not sure what kind of illicit drugs they’re putting in this recipe, but I would drive through sidewalk cafes and fruit carts James Bond style to get a large dollop of this on my board. (Pro tip: If they have some in stock, grab a container for home.) You’ll thank me later.
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Our order came generously topped with fresh grapes, strawberries, blueberries, blackberries, pickled vegetables, and crisp cucumber slices—all the fixings of my cheeseboard dreams. The gluten-free crackers ensured the board was safe for my dainty, gluten-intolerant sensibilities.
For a little extra protein, my wife will get a side dish of their pastrami salmon, usually by announcing, “Mama needs a little something that used to have a face,” followed by intense eye contact with me, a devious chuckle, and a huge swig of Mimosa.
Cultured’s cozy interior pairs perfectly with their cheese and drink offerings, but when the weather’s nice, their huge, mostly covered deck is where the action is at. It’s a relaxing spot to enjoy live music while soaking up some Butchertown charm (and more cheese, of course).
Whether you’re a long-time lover of all things cheese or just dipping your toe into curated boards and/or fine spirits, Cultured Fine Cheeses will convert you over to a charcuterie lover. (In my best Sam Elliott gravelly voice) Cheese… it’s what’s fer dinn’r.
Cultured – Cheese and Charcuterie Bar
1007 E Main St, Louisville, KY 40206-1840
culturedcheeseshop.com
(502) 409-8706
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This article appears in Mar 14-27, 2025.