Is there something you’ve always wanted to know about cheese? Post it as a comment here! Cheese Lady Jill Erber will get you an answer in no-time.
Do you still have the Rush Creek Reserve in stock? I’ve been looking for a Mont’Dor “look alike” for a while….
We do! Just call the shop and they will set some aside for you!
Curious– any good wine or cheese (or wine & cheese) apps on either iTunes or, more important to me, Droid? Trying Vivino for wine, with mixed results.
I am pretty app-challenged (I only just heard of Angry Birds – from my 6-year-old). I will check out Vivino and poke around for some others. Will post an update soon! Thanks, Jill
In terms of Wine Apps, I’m a big fan of WineStein. It’s a sommelier app which will tell you the best wine to pair with a certain food dish, or vice versa. You just plug in what you’re eating (or drinking) and it will give you the best wines to drink with that dish (or dishes that will go with the wine you already have).
Do you carry Adelegger cheese?
Unfortunately, we don’t. Have you considered Appenzeller or Gruyere as an alternative? We have both available and would be happy to have you try them. Thanks so much! -Jill
[…] be served on a plate depends on the number of stomachs that will be ingesting it. Cheestique’s “Ask the Cheese Lady” FAQ recommends 4 ounces of cheese per […]
Do you carry a cheese that has wine in it? Years ago somewhere here in TN I purchased a cheese with wine and I can no longer find any. Hoping you have some.
Hi there, David. We do carry Elderberry Wine Cheese, which is a Cheddar has reddish veining in it. We also have Drunken Goat, which is a semi-first goat cheese soaked in red wine. Just give us a call so we can make sure it’s in stock for you.
Do you carry maggot cheese?
Hee hee. Now there’s one I haven’t been asked in a loooooong time. No, we don’t carry maggot cheese. If you find anyone in the US who carries this, please let ME know. Just don’t tell the FDA 🙂
Do you have any book recommendations on the cheese? I want to truly know more about what I truly love…cheese!
Sure thing! You can see a list of recommended cheese books here: http://astore.amazon.com/cheesetique-20/
In Chicago I had a raspberry hop infused cheese and it was to die for and now that I’m out here I was trying to look for something similar. Do you carry anything like that?
Hi there, Zack. Could it be Raspberry Bellavitano? If so, we often carry that. Just give us a call… or come by and taste!
Do you carry Urgelia? It’s my favorite Spanish cheese.
Hi there! We have carried Urgelia in the past – we can order it for you if you’d like. Just give us a call…
Would you please list the ‘pungent’ cheeses you have available. I’m so tired of finding only Limburger hidden away at the high end grocery stores…I need MORE!!
Hi there! We have a list of cheeses on our website – just go to http://cheesetique.com/shop/ and click on “cheeses”. They’re sorted by country, not by style, unfortunately. But suffice it to say we have LOTS of stinky cheeses. Not just Limburger 🙂 Come on by and taste with us!
Hi, my husband and I love grilling Halloumi, our problem is that we have not found a firm enough cheese in the Alexandria area that holds together under the heat of the grill. Would your Halloumi hold up to the grilling challenge?
Indeed it will! I grill our Halloumi and also cook it in a dry pan (no oil) on the stovetop. Either way, it’s delicious!
I enjoy very sharp cheddar cheeses. What do you have to suggest even if it is not a cheddar but with a snap similar taste?
You might want to experiment with a hard-aged mixed milk cheese like Menage from Wisconsin. We also have a fantastic Italian cow’s milk cheese called Crucolo that will give you that same sharpness. Finally, raw milk cheeses are a great direction for you – they will typically offer more intensity, complexity, and tang. When you have some time, come by the shop and taste a bunch of options. Our mongers can point you in the right direction.
I moved to Old Town recently and was really looking forward to joining one of your Cheese 101 classes. Are you planning on hosting any classes this summer? I hope so!
Hi there, Lindsay.
Yes, we should be hosting more classes this summer. Not sure on dates yet, but make sure to sign up for our newsletter to hear when they’re announced. You can sign up on our website.
Wonderful! Thank you!
Are your cheeses pasteurized? I want to try y’all out, but I’m pregnant and my doc says any cheeses I eat (especially soft varieties) need to be pasteurized.
Hi there, Jen.
We have TONS of pasteurized cheeses, as well as raw milk cheeses. You should have plenty of pasteurized goodies to choose from. Hope to see you soon!
Hi! Is your Brie pasteurized? Specifically the Brie that is used in the fried Brie appetizer that’s offered?
Yes, it is 🙂
[…] made and ages, cheese pairings, etc.), Jill welcomes questions in person at the shop or on her Ask the Cheese Lady feature on the Cheesetique […]
I am looking for a cheese making class in the DC/VA/MD area. Any chance you know of one or even better, are hosting one? Thanks!
Hi there, Mark.
We teach classes about cheese (tasting, pairing, etc.) but currently don’t have a cheese making class. Maybe soon!
Hi there! Would you please direct me to the macaroni and cheese recipe that the yahoo homepage featured on Sunday 10-6-13 so that I can buy the ingredients from you and bake this side dish for my 7 children:) They LOVE mac n cheese!
I just emailed you the recipe, Virginia. Thank you!
Hi Cheese Lady! I’m putting together French-themed party for 8 adults and wanted to serve a board of French cheeses. Any recommendations on what cheeses to get and how much of each?
Hi there, Alice.
For appetizers for 8 adults, you would want to serve a total of 2 pounds of cheese (4 ounces total per person). There are so many wonderful French cheeses to choose from – I recommend coming into the shop and tasting a bunch so you can find something you love. Just remember to get a nice variety of cheeses so everyone has something they like.
I’m trying to cut down on industrial products. Do you have cheeses that come from cows NOT hooked up to milking machines? Thanks!
Honestly, almost all milk is collected using milking machines, even milk for artisan cheese making (hand-milking is very exhausting and time-consuming). One exception would be any Amish-made cheeses, as they milk by hand. Hope this helps!
Hi, Do you guys hold private events at your shop? I’m interested in a small event for a 30th birthday. Any information would be great! Thanks!
Definitely! Just call the shop and ask for Missy. You can also email her at missy “at” cheesetique.com
My daughter-in-law has requested a “cheese of the month” for Christmas gift
Do you have one or have a suggestion?
She lives I. Ohio.
This is a great idea for any cheese lover. Although we do not currently offer this, I believe that Zingermans (in Wisconsin) has a program that’s excellent. Check out their website for more info.
Hello Ms. Erber,
I used to buy this particular French cheese in a local store. The store cut back on cheeses; and, that cheese disappeared. I don’t remember the exact name. It was something like Monte a Du. I’m spelling it phonetically. The cheese was a white, creamy cheese with a very smooth mouth-taste. I was wondering if you can figure out which cheese it is. If you can, does cheesetique carry it? Thank you very much!
Hi there, David. I can’t be sure, but based on the name, it could have been Vaceherin Mont d’Or. It is very silky and runny and has a pungent flavor. I recommend you come into the shop an taste some different cheeses. I’m sure we can find one that will fit the bill, even if it’s not this exact one.
Thanks for posting!
Do you guys carry Canadian Oka–preferably either the classique or the l’artisan? I used to buy it at Whole Foods, but they stopped carrying it some time ago–and I’m craving a fix.
Hi there, James. It’s not in stock now, but we should be able to get it for you. Just give us a call at the shop and let them know to order it in!
Hi Jill – Do you carry Scamorza (I think it is a variant of mozzarella)? If yes, what is the current price? By the way, your portrait looks great!
Sorry – I missed this question as well! Yes, we can get Scamorza, though we don’t stock it always. Just give us a call and we can order it for you! Thanks, Jill
Do you carry Collier cheese?
I apologize that I initially missed this question. We do not normally carry Collier, but will happily bring it in for you. Just call our shop and they’ll hook you up! Thanks, Jill
Do you guys carry cheese curds? Miss those squeaky things a lot 😀
Sorry for the late response! Yes, we do carry them. Just call our Del Ray shop to make sure they’re in stock before you head over. Thanks! -Jill
Do you have descriptions of your cheeses anywhere on the website? I’m going to pick some up for an out of town friend before going to visit them, but all I can find is just the list of cheese names, no descriptions of them.
Hi there! Unfortunately, we don’t have descriptions online. One day I’d love to do that! Till then, please stop in the shop anytime. Thanks! -Jill
Hi, do you have a list of cheeses that do not contain animal-based rennet?
Hi there! We have lists within the shop of what we have that’s (animal) rennet-free. Since our inventory changes so frequently, we don’t have anything online. Come in anytime to taste!
Hi! I ordered carry-out from Cheesetique the other day and the accompaniments came with a soft cheese. I didn’t get the name of it, but it was so good! It tasted almost like a very sweet cream cheese with a little bit of a goat cheese tang. I don’t know much about cheese, so I don’t know if this is the best description, but if you have any suggestions of what this could be, I’d appreciate it!
Hi there! The cheese could have been Honey Goat, which is a soft, creamy goat cheese flavored with honey. Lightly sweet and super velvety. It is one of our most popular cheeses. Come in anytime to try it and see if it matches what you’re thinking. Thanks! -Jill
Hi. I’m interested in avoiding single use plastics such as the wrap that most cheeses are sold in. I’m also interested in avoiding paraffin coated cheese due to the risks caused by chemicals leaching into food from petroleum based packaging. Do you sell any cheese that hasn’t been packaged in plastics or isn’t coated in the typical, red, cheese wax which is petroleum based? Help! I miss cheese!!!!
Hi, Cathy. Yes, we have many cheeses that have not been packed in plastic (though we do wrap some cheeses temporarily in plastic wrap when they are displayed in our cheese case). Anything bandage- or cloth-wrapped will be a great choice for you. Also, most smaller individual cheeses will not have been packed in plastic. Finally, soft-ripened and washed-rind cheeses won’t be shipped in plastic because their rinds can be damaged. Come on in and we’ll help you find something!
Hi! I wanted to know if you have any sweet cheese recommendations for Valentine’s Day? Or cheeses that would complement berries. I am trying to avoid refined sugar, so anything naturally sweet or with honey would be preferable. French cheese is also preferred.
Hi there, Veronica!
Yes, we definitely have some great choices for you. Honey Goat is one of our most popular cheeses – fresh goat cheese flavored with honey. It’s from Belgium, which is close to France 🙂 Another is Le Roule with Cranberry – creamy fresh cow’s milk with a swirl of cranberries.
Other Valentine-friendly cheeses that aren’t sweet include:
Roucoulons – soft-ripened French cheese with a heart on the label. It’s name means “to speak lovingly.”
We also have a number of heart-shaped cheeses which are super-beautiful and perfect for the season.
Come see us and we’ll show you all of the lovey-dovey cheeses we have on hand!
I found your website listed as an educator for ACS. We are building a creamery in Saxapahaw NC and I would like to discuss your professional classes. I look forward to hearing from you.
PS – Please email me if you would like a phone number
Hi there, Sonya. We don’t offer professional cheese classes – our classes are for the public. They super-fun and super-educational, but not part of a professional education series. So sorry! -Jill
what smoke gouda can I buy that will melt?
Hi there! Any smoked Gouda should melt beautifully – that’s one of the great qualities of most Goudas. You just don’t want anything too aged. Keep it 6 months of age or less. Enjoy!
I am hosting a wedding for my daughter in early October. The food will be Mediterranean. What kind of cheese board should I offer?
For a Mediterranean menu, I would recommend cheeses from that same region. Anything Italian or Greek would be ideal. You can even do some fun marinated cheese (like marinated feta or goat cheese with olives). Congratulations!
wanted to know if there is a way that the recipe for the mac ‘n cheese. Surely would love to try it. Saw about your mac ‘n cheese on television and it looked yummy. My husband and children would love to have this all the time. Thanks so much!
Hi there! Sure, we can get you the recipe. I’ll have one of our chefs email you. Thanks! -Jill
How do you tell or is there an easy way to tell when “veined” cheeses like Picos Blue, stilton, Roquefort and American blue cheeses go bad? I love these type cheeses but the flavor intensity usually means I eat a couple of times and then want to “pause” a bit but by the time I get back to them..well I am not sure if they are still edible, hence in the trash!
thanks in advance
Hi there, Bob.
You have hit upon one of the great cheese questions! Since blue cheese is already intentionally moldy, it can be hard to tell when good mold goes bad. The best method is to watch the paste (the actual cheese part) of the cheese instead of the mold. It should be consistently colored throughout (some cheeses have a brighter white paste, some have more of a tan color, some are almost grayish). But the key is that is should be uniform. If most of the paste is white and the edges are turning brown, that’s a sign your cheese has passed. Likewise, if it begins to dry out, become rubbery, or develop cracks, let it go.
It can be hard to get through a big wedge of blue because of the intensity that you mentioned. I recommend taking home only what you can eat within a week, then come back and get more. That way, you’re not storing it too long. And speaking of storing, keep it unwrapped in a lidded Tupperware container (not plastic wrap). That will preserve it nicely.
Enjoy your cheese!
[…] Ask the Cheese Lady […]
Enter your email address to receive the Cheesetique education and events newsletter.
Enter your email address to receive monthly Cheesetique educational & event newsletters!
(Don't worry - we won't share your address with anyone.)