Meet Nashville’s Favorite Cheese Gal, Cortney LaCorte!
Cortney LaCorte talks about her childhood, the first cheeseboard she made, and what we need to make our holiday cheeseboards shine. Get to know Cheese Gal! Image: Mary Craven Photography
Famed chef Anthony Bourdain once said, “You have to be a romantic to invest yourself, your money, and your time in cheese.” If that rings true, then Cortney LaCorte is one of the most romantic people we know! Long ago dubbed Cheese Gal, Cortney has made a name for herself in Nashville and beyond.
Looking to put together the best darn cheeseboard this side of the Mississippi? Debating between a Gorgonzola or a Danish Blue? Cortney is your gal. Though she recently closed her brick-and-mortar space at the Fairlane Hotel, you can look forward to watching her continue to spread her wings and her passion for all things cocktail, entertaining, and (of course) cheese-related. Please welcome Nashville’s favorite cheese gal, Cortney LaCorte!
Can you tell us about your upbringing? We picture lots of cheese boards!
Growing up as the oldest of two, our house was always filled with music, food, and performances. The performances normally included me pretending to be Martha Stewart, teaching two teddy bear cameramen named Dan how to make spaghetti. Ha! Let’s just say I wasn’t ever the shy kid. Sports weren’t my thing, but anything in front of my parents’ camcorder was. Whether I was pretending to be Martha or singing in front of an audience of any size, that’s where I thrived.
As I got older, I fell in love with hosting and entertaining … and I’m talking about hosting my high school friends for a sleepover and having a snack spread that would cover the dinner table. Martha was definitely my inspiration there. Around 15 years old, my godmother, also known as “The Queen of Hosting,” taught me how to make my first cheeseboard. I’ve been making them ever since. The art of making delicious food look pretty is something I became obsessed with.
What inspired the “Cheese Gal,” and how did it turn into a business?
As I learned tips and tricks on elevating my boards over the years, I quickly became the “go-to gal” in my friend group for events. Showers, weddings, you name it … I was doing the cheese. One night, when my husband came home from the road (he was a touring musician at the time), I made a board for dinner. I took a bite and asked, “Do you think someone would pay for this?” He replied, “That is genius.”
One thing led to the other, and about six months later, I received a call from a tour manager asking if I would make some boards for their artist’s show at the Ryman. I knew that was the beginning moment, so I spent the weekend prepping for the job and came up with the business name “Nashville Cheese Gal” with my dear friend, Shannon Ford.
After Monday’s job was completed, Shannon said she would post about me on social media. When she did, I gained over 3,000 followers in 24 hours and had enough business to kick it off from there. News of my business caught on like wildfire. Before I knew it, I was doing boards all over Nashville — including for every major country artist. It was wild! After the pandemic hit in 2020, I was lucky enough that my business actually doubled. In light of that, the natural progression felt like a storefront. The Fairlane Hotel downtown reached out — one thing led to the other, and by the end of the meeting, we were discussing lease terms.
What is the absolute dreamiest cheese we should go out and get right now, and what should we put with it?
SAINT ANDRÉ. PERIOD. Pair it with a dollop of fig jam and prosciutto, and your life will change!
What is the one ingredient we need to have on hand for our holiday charcuterie boards to make them shine?
I love incorporating seasonal produce in my boards because it helps set the tone. So, for holidays, think of pomegranate tendrils, dried cranberries, and rosemary sprigs for garnish.
What is the biggest faux pas we can make when creating an at-home cheese or grazing board?
You want to be super intentional about placement. Example: I place my olives next to cured meats, nuts, etc. And try not to put chocolate next to salami!
What is the most unexpected vessel you’ve ever employed for a cheese board?
I once used the top of a wine barrel! I did place parchment paper down first, though. You can use literally any flat surface!
Tell us about your “Dirty Like the Cumberland” workshops (great name, by the way!). Are there any more on the horizon?
Ah, thank you! In these workshops, we go on the great “Dirty Martini Journey” together that I went through in July of 2021, where I quite literally experimented with different recipes, spirits, brands of olives, olive brine, etc., every day until I arrived at the “perfect” martini. We hand stuff our olives with blue cheese and shake up dirty martinis that will be the best you’ve ever had, if I might say so myself! The name comes from trying to find the right phrasing to describe how dirty I like my martinis. A follower commented that her friend requests her martinis “to be the color of the Cumberland,” and the light bulb went off. We need our martinis to be so murky and full of olive juice that you can’t see through them! I have no more set classes for 2022, but I plan to have in-person and virtual courses in 2023.
Are you working on anything new that we should have on our radar?
With me transitioning from brick-and-mortar business owner to full-time content creator over the summer, I am diving head first into what I’m passionate about — the “how to” of it all. I’m in talks with a video team to help me film a YouTube series. It’s a full circle moment for my 5-year-old self pretending to be Martha in front of a fake cameraman named Dan!
What was your last best meal on a night out in Nashville?
Oooooo, this is tough. I’d say Once Upon a Time in France — get the steak frites! Though, I am going to Locust soon with my husband …
What is the best piece of advice you’ve ever been given?
I was in attendance at the Dry Bar’s opening round table event, and Alli Webb was speaking. She talked about the magic of “staying specific” and how it sets you apart from everyone else. I applied this to my business and never went outside “the board.”
When I decided to close my business this year so that I could fully pursue what I am passionate about, I had to remind myself that it’s ok to change your mind. I didn’t fail. In fact, it is the opposite. I could’ve kept the store going for another 10 years, but I decided it wasn’t what made me tick anymore. And that it was “ok for me to change my mind.” This is the advice I am now passing on to anyone in a similar situation. I think it’s a message that is needed!
Outside of faith, family, and friends, what three things can’t you live without?
Good food, good wine, and a great pair of sweatpants.
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Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Associate Editor and Lead Nashville Writer. The East Coast native moved to Nashville almost two decades years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.