Cheeselog

Please join wine aficionado James Kellaris as he leads you through an exhilarating tour of collectible wines. He will concentrate on some of the most famous regions in the world and the wines that have come to represent them. This is a unique opportunity to taste eight wines of exceptional quality... for years to come or to drink today.

The class will last about an hour and a half and is $45 per person. You will learn about and taste eight wines and six cheeses. Available dates are 12/11, 12/12 or 12/18 all at 7:00. 

Read more and sign up here...

You wished for heartier choices?
You wished for more mac 'n cheeses... and grilled cheeses... and flatbreads?
At Cheesetique, you never have to be careful what you wish for. You can have it all... and banana pudding!

Please join us in our newly-opened dining room and enjoy all that our revamped menu has to offer.

We are so proud to report that Washingtonian Magazine has just named Cheesetique's Cheese & Wine Bar as one of its 100 "Cheap Eats" for the third year running! What this means is that you can enjoy an ample meal in the Cheese and Wine Bar and still have something left over to grab something in the shop 

Thank you SO MUCH, Washingtonian Magazine!

I love Cook's Illustrated. Perhaps it's as simple as the fact that it caters to both sides of the personality: foodie and geek. One reads not only about flour, for instance, but which flour performs best in blind studies of various recipes. It's like Food & Wine crossed with Popular Science. Today, I had the privilege of reading Christopher Kimball's editorial, "Zero Degrees of Separation", in the July/August issue. This is a column that anyone who cares enough to read this  blog should read. In other words, if you are a cheese person, you are a "Zero Degrees of Separation" person.

While reading Mr. Kimball's thoughts, I was reminded of my own sense memories. The arrival of a new, pillowy soft-ripened cheese from Australia with a downey rind soft as a baby's bottom. The damp, fetid scent of a perfectly mature cave-aged Stilton. The distinctive smell of a cheese that is past its prime. Frankly, there is no other like it and the second it hits your nostrils, there's no mistaking. (Note to all you Cheesetique mongers: sniff early and often!)

Thank you, Mr. Kimball, for providing us with the perfect foodie/geek resource issue after issue. But thanks especially for reminding me to keep the degrees of separation as limited as possible.

We just stumbled upon a farm in Sweden that makes moose cheese... for $500 per pound! Considering moose are massive (or should I say "moosive") and really testy, I can't say I'm surprised. Apparently, it takes two death-defying hours to milk a moose and all you get is one gallon - and maybe a broken bone or two. The funniest thing about this farm is that they also point out the other attractions for visitors - fishing and golf. As if watching some poor fool try to milk an 1,100-pound moose isn't enough of a diversion. Those Swedes are just so cooky...

Come in and get the freshest, most deliciously creamy Burrata around! Imported from Italy every week.