Cheeselog http://cheesetique.com/blog/ The official Cheesetique blog en jill@cheesetique.com Copyright 2012 2012-04-30T21:22:24+00:00 May Cheese Class: Women’s Work http://cheesetique.com/blog/entry/april1/ http://cheesetique.com/blog/entry/april1/ In honor of Mother's Day, we will explore some of the world's great women cheese and wine makers. And let's not forget an entirely under-appreciated group of moms, the critters whose milk makes our delicious cheese. What could be more apropos?

Click here for more details and to sign up.

]]> 2012-04-30T21:22:24+00:00 April Wine Class: A Mediterranean Cruise http://cheesetique.com/blog/entry/april/ http://cheesetique.com/blog/entry/april/ So many times, wines are identified mainly by the grapes they are comprised of. On our Mediterranean Cruise, we will witness how important the terroir of the coastal Mediterranean world is in creating unique flavours and aromas. Starting in Spain, arching up through France, down the boot of Italy and ending on the island of Sicily, this tour highlights some of the most cutting edge wineries of today in the world’s most ancient terroir.

Our cruise-worthy wines will be paired with delicious cheeses from the same region for a lesson with local flavor. All aboard!
 
~ Details ~
Class Length: About an hour and a half
Instructor: The captivating and brilliant James Kellaris
Tasting: Eight Mediterranean wines and six cheeses
Cost: $45 per person
Available Dates: April 15th, 16th, or 22nd, all at 7pm
Location: Del Ray (Alexandria)
 

Click here to sign up.

]]> 2012-04-04T21:22:27+00:00 March Cheese Class: I Feel Blue http://cheesetique.com/blog/entry/march_cheese_class_i_feel_blue/ http://cheesetique.com/blog/entry/march_cheese_class_i_feel_blue/ Who says being blue is bad? This month, join me as we extoll the virtues of some of the world's best blue cheeses. Click here to read more about our new "I Feel Blue" cheese class - and sign up, of course!

]]> 2012-03-10T12:39:25+00:00 January Cheese Class: Aging (Cheese) Gracefully http://cheesetique.com/blog/entry/january_cheese_class_aging_cheese_gracefully/ http://cheesetique.com/blog/entry/january_cheese_class_aging_cheese_gracefully/ "We don't grow older, we grow riper."
-Pablo Picasso

Age is just a number, right? Well, in the world of cheese, age is a lot more than that. In this month's class, we will learn all about the glorious (and arduous) cheese aging process. Where does all that flavor come from? How can a dairy product last so long? That bacteria is doing what?

To illustrate the lesson, we will compare ten cheeses in young and old states to taste the magic that a little time can create. Finally, what better wines to pair with our aging cheeses than two selections from the oldest operating winery in the world. Intrigued?

Taught by "Cheese Lady" Jill Erber, the class will last about an hour and is $40 per person. You will learn about and taste ten cheeses and two wines. Available dates are 1/22, 1/29 and 1/30, all at 7:00.


]]> 2012-01-07T19:21:29+00:00 December Wine Event: Collector’s Corner - Regional Standouts http://cheesetique.com/blog/entry/december/ http://cheesetique.com/blog/entry/december/ 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...

]]> 2011-12-02T22:29:09+00:00 Our new Autumn/Winter menu is here! http://cheesetique.com/blog/entry/our_new_autumn_winter_menu_is_here/ http://cheesetique.com/blog/entry/our_new_autumn_winter_menu_is_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.

]]> 2011-10-30T22:27:50+00:00 Cheesetique is a Washingtonian “Cheap Eats” Again! http://cheesetique.com/blog/entry/cheesetique_is_a_washingtonian_cheap_eats_again/ http://cheesetique.com/blog/entry/cheesetique_is_a_washingtonian_cheap_eats_again/ 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 wink

Thank you SO MUCH, Washingtonian Magazine!

]]> 2011-08-29T19:59:19+00:00 Cook’s Illustrated Brings Me Joy… and Reflection http://cheesetique.com/blog/entry/cooks_illustrated_brings_me_joy..._and_reflection/ http://cheesetique.com/blog/entry/cooks_illustrated_brings_me_joy..._and_reflection/ 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 … read more »]]> 2011-06-09T23:46:01+00:00 Well, would you want to milk a moose? http://cheesetique.com/blog/entry/well_would_you_want_to_milk_a_moose/ http://cheesetique.com/blog/entry/well_would_you_want_to_milk_a_moose/ 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...

]]> 2011-06-01T18:56:02+00:00 Burrata is Back! http://cheesetique.com/blog/entry/burrata_is_back/ http://cheesetique.com/blog/entry/burrata_is_back/ Come in and get the freshest, most deliciously creamy Burrata around! Imported from Italy every week.

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