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 November Newsletter

Gobble Gobble, Cheese Lovers!

Welcome to my favorite month of the year! Not only is the weather crisp, but the cheeses are at peak, I get to hang with my family, AND I can eat turkey until I bloat! What more could you ask for? Oh! I know! To be selected as Alexandria's Retail Business of the Year! Needless so say, we were thrilled - it is quite an honor for such a young business. Just more evidence that Alexandria is the best city in the world in which to do business. Thank you, Chamber of Commerce! And thanks to all of our customers for your support and encouragement.

Get Your Gifts Here!
Don't forget that the coolest, smartest, tastiest, sexiest, uniquest (yes, I know that's not a word) gifts in the galaxy come from Cheesetique. Need ideas? How about a custom gift bucket? A gorgeous serving dish? Some truffle fondue? A gift certificate? The possibilities are endless! Just call us or stop on by to investigate. Hey corporate gift coordinators, this is your chance to really "wow" your colleagues and clients...

Coming Soon: CheeseLog and Cheese Sister in the Field!
So, my technology roots are finally catching up with me. In the works is our first ever CheeseLog! This will be the online "place to go" for updates on new cheeses we've discovered, tasty treats, upcoming activities, and other info on all things cheese. Additionally, we will have the world's first ever traveling cheese correspondent (take THAT, CNN!). My very own sister, Julie, who is living in France, will be our "Cheese Sister in the Field". Check out our upcoming CheeseLog to follow her adventures in French cheese... She promises to eat ALL the stinky stuff!

Update on ABC License
Looks like our wine license is right around the corner. It should be here in time for Turkey Day, so watch for a follow-up email from me.

No New Cheese Class this Month
Due to the popularity of October's series (Cheese Classifications), we had to add more sessions for it this month. So, the next openings will be in December. I'm still trying to finalize the topic - but I'll keep you posted.

May you all have a happy, healthy, and turkey-licious Thanksgiving!
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
Grilled Cheese & Truffle Sandwiches
November is the height of white truffle season (these are the incredibly fragrant mushrooms that grow underground, not yummy chocolate bonbons). What better way to celebrate than with these super-simple gooey sandwiches? All ingredients are available at Cheesetique.

When to Serve It

Hello! Football! Your house will be the "in spot" when you serve these little gems at kickoff!

About the Cheese

What is Emmenthaler?
Emmenthaler is the "real" name of what is commonly referred to as "Swiss Cheese". When we picture a hunk of cheese, this is usually what we see. This delicate cheese has a milky color, mild but nutty flavor, and characteristic holes or "eyes" throughout. It is also a fantastic melter, so it's ideal for grilled sandwiches or baked dishes. Good Emmenthaler is made from the milk of pasture-grazing cows.

What Makes Those Holes?
No, there is not a little man whose job it is to poke holes in Emmenthaler. The smooth bubbles within the cheese are just that - air bubbles. The bacteria living in this cheese emit carbon dioxide as the cheese is aging and what you see are the bubbles formed from that emission. The size, frequency, and distribution of these air bubbles separate the good cheeses from the great ones - it's a huge point of contention and pride for the Emmenthaler producers.

Ingredients (serves 4)

16 slices mini baguette (each about 1/4 inch thick)
1/4 cup white truffle oil
8 small slices Emmenthaler cheese (each about 1/4 inch thick)

Directions

1. Brush both sides of each slice of bread with the truffle oil.

2. Place a slice of cheese on top of eight of the slices, then top with the remaining slices of bread.

3. Grill the sandwiches on a hot griddle or in a nonstick skillet over medium heat until golden and the cheese has melted, 2 to 3 minutes on each side.