Check out our new platters!

Choose Your Cheese PlatterAllow our expert cheese mongers to select the best combination of cheeses for your platter – we’ll never steer you wrong. Of course, please let us know if you have any special requests. Order Online Today!

Each beautiful platter comes ready-to-serve with:

  • hand-selected cheeses, each labeled with name, country of origin and milk type
  • sweet and savory accompaniments (dried apricots, marinated olives, cornichons, seasonal jam)
  • cheese-friendly crackers

Small platter has 4 cheeses and serves 10
Medium platter has 5 cheeses and serves 20
Large platter has 6 cheeses and serves 30



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Alexandria Restaurant Week is ON!

Now through September 1st, join us for lunch or dinner and get a meal for two for $35.

Check out our menu!

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Cook’s 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 the degrees of separation as limited as possible.

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Cheesetique at the Metropolitan Food & Entertaining Show

I'll be presenting "Starting with Cheese" on Saturday and Sunday (Nov. 13 & 14). It should be a grand time! Plus, super-food-personalities Bobby Flay, Rachael Ray, and Paula Deen will be there. But really, you'll be coming to see me, right??????

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New wine scoop: Tilia Cabernet at $7.99/bottle

91 Points! Organic grapes! It’s a win-win-win. Read all about it and order yours at http://cheesetique.com/winepromo.htm

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The patio is closed for the season

Sadly, this is but the first sign of the impending winter weather. Don’t fret – the patio will be back next Spring. Something to look forward to!

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Italian Wine Spectacular: New Date Added

You MUST check out our upcoming Italian Wine Spectacular! It was so popular (sold out in TWO hours) that we added a third date: Monday, November 1st. Read more and sign up here.

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Watch the Cheese Lady on Let’s Talk Live!

On September 16th, I was lucky enough to appear on Channel 8’s Let’s Talk Live. I had a great time talking about cheese in general and autumn cheeses specifically. Take a moment and watch!

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Cheesetique Turns 6 Today!

It’s been an outstanding six years. Whew! Celebrate with us tonight… we’re serving mini birthday cakes all night. There’s also live jazz to enjoy. Also, check out our new cheese class in honor of our anniversary: “Our Favorite Things”.

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Orange you glad…

At a fundraiser last year, my husband and I bid on (and won) a weekend trip to lovely Orange, Virginia. What is in Orange, you ask? Why, Montpelier, home of James Madison, crafter of our Constitution. It took us a while to make it out to Orange, but it was totally worth the wait.

We drove to Orange (about 20 minutes shy of Charlottesville) on Friday morning. Interstate 95, being the ninth circle of hell, was in fact hellish. After much too long of a drive, we finally arrived at Montpelier, which I am still unable to pronounce. I feel like it should sound French, but no one there says it that way. It comes out more like “Montpeeler”, but who am I to judge? We had a private tour with the head of the recent restoration, a charming and uber-knowledgeable man named John Jeanes. John knew all there was to know about Montpelier, as he was the man who brought it back to its early-1800’s glory. He showed us how they figured out what the moldings looked like, how they rebuilt the staircases, etc. It was absolutely awe-inspiring. We even got to hang out for a while in James Madison’s study, where he formulated our aforementioned Constitution. At the risk of sounding totally pedestrian, it was SO COOL!

Then, we headed on to the most beautifully-designed bed and breakfast I’ve ever seen. We’re not normally big B&B fans (too much lace, not enough privacy), but boy did the Inn at Westwood Farm surprise us. It is an impeccably restored 100-year-old home that was so elegant, clean, and sleek. Plus, they had a bunch of chickens (and one VERY lucky rooster). Note to all you chicken fans: roosters crow ALL day. Not just in the morning. ALL day. But it’s a pretty jolly sound, so who’s complaining? The owners, Jay and Elizabeth, greeted us as we arrived, showed us our room, and then showed us the wine (my kind of people!) After a quick glass, Jay even drove us to our dinner at Palladio (at Barboursville Vineyard) because we were not about to navigate the country roads after a full tasting menu with wine pairings. Duh!

Dinner was outstanding. Super-fresh ingredients and absolutely delicious Barboursville wines. The Nebbiolo was a personal favorite – well done, Barboursville!

The next morning, after our homemade breakfast of eggs from the coop out back and other home-grown delights, we took a tour around the Inn’s beautiful vegetable and flower gardens, fed the horses, and gawked at the chickens. It (briefly) made me want to move to the country, but then I realized how much work was required to maintain all that charm and I decided to pack up. We returned that day to “civilization” (that is, of course, after spending 3 more hours on 95).

What a glorious weekend! To innkeepers extraordinaire, Jay and Elizabeth of Inn at Westfield Farm, hold the “blue room” for us. We’ll be back soon!

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