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

Greetings, Cheese Lovers!

Happy holidays, all! 'Tis the season for holiday cheeses and the like. Newly arrived are raw milk Raclette (great for melting), raw milk Brie (yes, folks, it's raw!), and gorgeous Panettone (holiday cakes from Milan). This past Saturday was the last day for the Del Ray Farmers' Market (till spring). But don't fret - you can get a little taste of the market at Cheesetique. We carry Amish whole milk yogurt and Smethe cheese from Tom and organic dried tomatoes from Cecile.

December/January Holiday Hours
Thursday, December 23: Open Late from 11 AM till 9 PM
Friday, December 24: Regular hours (11 AM till 7 PM)
Saturday, December 25: Closed (ho! ho! ho!)
Sunday, December 26: Closed
Regular business hours will resume on Tuesday, December 28
Saturday, January 1: Closed (happy new year!)
Regular business hours will resume on Sunday, January 2

Wine and Cheese Dinner at Fireflies
Join the fun at Del Ray's very own Fireflies restaurant on Monday, January 17 from 7-9 PM. The traditional American menu will feature multiple courses, each utilizing artisan cheeses from Cheesetique. Cheesetique's owner, Jill Erber, will also be on hand to talk about the cheeses. The cost is only $40 per person. Simply call Fireflies at (703) 548-7200 to make your reservation (a $20 deposit is required).

Our Next Cheese Class: Important Update

Each month, when I schedule a new tasting, I always give first "dibs" to those who were on the waiting list from the previous tasting series. This month, there were so many on that list, I have already filled up three sessions for next week's tasting, "Dessert Cheeses". I was faced with two options: add more dates the week of Christmas or add another full series of Dessert Cheese tastings in January. Because of the hectic nature of Christmas week, I've decided on option #2. What does this mean? It means that in early January's newsletter, an invitation will be extended to all of you to participate in that month's Dessert Cheese tastings. That way, you won't miss a thing!

Thank you all so much for your tremendous interest in the Cheesetique tastings. I hope they continue to be as fun for you as they are for me. See you in January!

Warmest holiday wishes to you all-
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
Basic Cheese Fondue
Fondue season is in full swing, whether because of the cool weather or the festive holiday gatherings. Fondue can be made with any number of cheeses. One frequent visitor to Cheesetique loves to create innovative fondues - she has even used Karaka and Port Salut. This recipe is a traditional one, using Gruyere and Emmenthaler cheeses.

When to Serve It

Fondue, a rich, gooey melted cheese dip, is a wonderful dinner or pre-dinner course. Remember - it is quite rich, so don't be surprised if your guests get filled up.

About the Cheese

What is Emmenthaler?

Emmenthaler is the ultimate "cheese" cheese. It is made in Switzerland from cows' milk and is aged for 10-12 months. It is a waxy looking light-gold cheese and is characterized by a tangy, nutty taste. Perfect as a table cheese, serve it with fruit or melt over warm dishes. And of course, it's perfect for fondue!

What's Up With the Holes?

Emmenthaler's characteristic "eyes" are the result of the unique process of aging that is used. These marble- or walnut-sized holes develop throughout the body of the cheese as carbon dioxide is released during the ripening process. In fact, many types of cheese have small holes from the same process, but the number, size, and distribution of those in Emmenthaler are what make it so unique and prized.

Ingredients

1 pound Gruyere cheese, coarsely grated (see the October Newsletter for details about Gruyere)
1/2 pound Emmenthaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove, halved
1 1/2 cups dry white wine
2 teaspoons lemon juice
Freshly ground pepper
Freshly grated nutmeg, pinch

Directions
1. In a large bowl combine the cheeses and cornstarch and toss to coat.
2. Rub the inside of a heavy saucepan with the garlic and discard the garlic.
3. Add the wine and lemon juice and bring the mixture to a boil.
4. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
5. Season with pepper and nutmeg.
6. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
7. Serve immediately with chunks of bread, sliced fruit, and vegetables for dipping. Remember to continually stir the fondue to prevent it from separating.