Six months after an equipment failure spoiled 2,500 pounds of carefully handcrafted cheese — his entire inventory, worth about $60,000 retail — Kent Walker is looking into the future, and, he says, it’s bright.
Sometime in early summer, Kent Walker Artisan Cheese, the 28-year-old’s eponymous company, will be moving from its less-than-ideal industrial space in east Little Rock to 524 Main St. and a 2,000-SF shop designed to Walker’s specifications.
There he’ll have a tasting room, a public space in the Main Street Lofts mixed-use development that is one piece of the Main Street redevelopment puzzle. He’ll have dedicated space for the giant vat in which he and one other employee make his cheese, for the cheese-pressing equipment and for a cellar — a real cellar, below ground — in which he’ll age his cheese.
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