Cheesetique

specialty cheese shop
see. taste. learn.

2403 Mt. Vernon Avenue
Alexandria, VA 22301
703.706.5300

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Welcome to the Cheesetique December Newsletter

Happy Holidays, Cheese Lovers!

With so many new things at Cheesetique, it's hard to keep up. From wines to tons of new gift items to (of course) amazing rare cheeses, you must come in and take a look.

Get Your Gifts Here
Truly one-of-a-kind gifts are everywhere at Cheesetique. From the stinky to the sweet to the shiny, you just can't beat 'em! A beautiful wine and cheese basket is just the thing to brighten anyone's holiday!

Wine Tasting at Cheesetique
Join us on Saturday, December 17, from 1 – 5 PM as we celebrate our new wine offering at Cheesetique. Brennan Downey of Michael Downey Selections will be on hand to talk about and share a number of our new wines: red, white, sparkling, and otherwise. We hope to see you all there! Of course, only those over the age of 21 may participate in the tasting, which is free of charge.

Roam the Avenue on Ladies' Night Out
On Thursday, December 15, from 6 - 9 PM, many shops on the Avenue will be staying open late for your shopping pleasure. Come by Cheesetique during that time for a 10% discount on your entire purchase! (Even though the event is called "Ladies' Night Out", the special discount applies to all nice folks that stop by.)

Don't Forget the CheeseLog, Featuring Cheese Sister in the Field
Check out the latest on-location installments from our loyal cheese consumer... my sister, Julie! Read about her adventures with fondue, excursions to the foie gras museum, and Mont d'Or indulgence! http://www.cheesetique.com/cheeselog/cheeselog.html

No New Cheese Class this Month
Because this month is so insane (and because half of our floor is covered with food and wine) we will not have any cheese classes this month. Bear with us until the new year! We promise we'll make it up to you!

Last but Not Least: Toy Donation
Make sure to drop off your new toys in our big holiday toy drive box. You can't miss it!

May you all have a fantabulous holiday!
Jill Erber, Proprietor/Cheese Lady
Cheesetique Specialty Cheese Shop
direct email: jill@cheesetique.com

Click here to visit Cheesetique's web site. You can learn more about the shop, see location and hours, and view archived issues of the newsletter.

This Issue’s Featured Recipe
Baby Stilton Platter
The ultimate holiday cheese: Stilton! This no-cook recipe will elicit "oohs" and "aahs" from your holiday guests.

When to Serve It

This is best served when you have a lot of company. Baby Stilton weighs over five pounds, so make sure your guests like blue. But let me assure you - if you want a centerpiece that will never be forgotten, this is your best bet!

About the Cheese

What is Stilton?
Stilton is perhaps the best-known blue cheese in the world. Like most blue cheeses, it is blue because mold is growing within the paste of the cheese. This mold gives the cheese a rich, piquant flavor that many consider to be an "acquired taste" at best. But those that love blue, LOVE Stilton. Especially ours - it is produced by the illustrious Colston Bassett.
Milk: Cow
Origin: England
Style: Blue, Natural Rind

So What is Baby Stilton?
"Regular" Stilton weighs in at a hefty 30 pounds or so. This makes a whole wheel impractical, so folks will have sections cut from the Stilton to take home. Some genius decided that there should be a "Baby Stilton", which weighs a mere 5 pounds. This mini drum might be one of the cutest cheeses on the planet, especially when sitting next to its big brother. The smaller size allows it to be used at large parties as an edible centerpiece. Pick up your Baby Stilton at Cheesetique today! We only have a few...

Ingredients (serves 20-30, depending on love of blue cheese)

One Baby Stilton
Weighs over five pounds
Various dried fruits
I always prefer dried fruit over fresh with cheese
Sliced walnut raisin bread
Sliced about 1/4 inch thick
Port
For sipping along with the Stilton

Directions

1. Remove the Baby Stilton from the refrigerator and allow it to sit, unwrapped, at room temperature for a few hours.

2. Cut the top off of the Baby Stilton, setting it aside for later use.

3. Place the whole Baby Stilton on a large platter.

4. Surround the Stilton with mounds of dried fruit and sliced bread.

5. Place Stilton spoons or regular teaspoons in the cheese so folks can scoop out their servings. (this is a very do-it-yourself dish)

6. Eat Stilton. Sip Port. Smile. Repeat.

7. If you have any Stilton left over, place the top back on the wheel and wrap securely in the wax paper with which it came.

Variations

I have heard of folks pouring Port directly into the concave of the Stilton - might look a little gross (like Stilton/Port soup), but I'll bet it tastes amazing!

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