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 September Newsletter

Greetings, Cheese Lovers!

The smell of autumn is in the air. My favorite time of year not only because I am a sweater addict, but because the cheeses are at their peaks! Check out anything soft-ripened. You won't be disappointed. We are also thrilled to re-introduce the beautiful hand-made creations of Brad Parker at Pipe Dreams Farm (Pennsylvania). His delicate surface-aged goat cheeses are hand-delivered weekly to Cheesetique. Don't miss them.

Cheesetique Is Proud to Welcome the New Pastries from ShoeBox Oven!
Cheesetique and ShoeBox Oven have joined forces to create a new line of "Pao de Queijos", Brazilian mini cheese breads. Using three American Artisan cheeses, local pastry goddess Krishna Brown has hand-crafted a cheese-plate-inspired pastry extravaganza. Come by and grab your bag of delectable goodies while they're fresh. These rustic, cheesy, gluten-free snacks will arrive early today and we expect them to move out quickly! (Also present will be the delectable champagne chocolate cake - come and get yours before I eat them all!)

No New Cheese Class this Month
Due to overflow from last month's cheese class (Ancient and Historical Cheeses) we will be repeating that topic this month for folks on the waiting list. We have a couple spots open here and there, so give us a ring (703-706-5300) to check availability. October's topic should be quite exciting, so keep your eyes peeled for the October newsletter!

Hope your September is crisp and lovely!
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
Polenta with Comté
This rich, cheesy creation is ideal for our new autumn season.

When to Serve It

Serve as an accompaniment alongside a hearty meal. I recently prepared this with roast chicken and vegetables. It's a great way to incorporate a starch into your meal without being obvious. It's also great dipped in tomato soup.

About the Cheese

What is Comté?
Comté is the very first French cheese to be given AOC status (a government-enforced certification of recipe and origin) in 1958. Comté is a full-fat, raw milk cow's milk cheese made in the Jura mountains in eastern France right next door to Switzerland. It has a rich, nutty, but delicate flavor that rings with grassy notes. Comté is made only from the milk of grass or hay-fed Montbéliard cows, which look just like American Holsteins except their spots are brown instead of black. Plus, they speak French.

Brown or Green Stripe?
Each massive wheel of Comté is awarded a mark out of a total of 20 points. This mark is awarded not only according to the taste but also the physical appearance of the wheel. Wheels awarded a mark over 15 points receive a green stripe. Wheels which are awarded a mark of between 12 and 15 points receive a brown stripe. Wheels which are awarded less than 12 points are withdrawn from the batches of Comté and are used in making fondue preparations. Needless so say, Cheesetique's Comté proudly wears a green stripe. Voila!

Ingredients (Serves 4)

3 cups water
1 cup dry Polenta
4 ounces Comté shredded (a little over 1 cup)
1 tablespoon unsalted butter
Salt and freshly ground pepper
3 tablespoons canola oil

Directions

1) Grease a 9-inch square baking dish.
2) Bring the water to a boil in a medium saucepan. Slowly add the cornmeal, whisking constantly, and bring to a boil over moderately high heat. Reduce the heat to low and cook, stirring often with a wooden spoon, until the polenta is very thick, about 15 minutes.
3) Stir in the Comté and butter and season with salt and pepper.
4) Scrape the polenta into the prepared dish and smooth the top, using a rubber spatula.
5) Press a piece of plastic wrap directly on the polenta and chill until firm, at least 2 hours. (You can also keep it up to 2 days in the fridge.)
6) Cut the polenta into 8 rectangles.
7) Heat the oil in a large nonstick skillet. Add the polenta pieces and fry over moderate heat until golden, about 5 minutes per side. Drain the polenta on paper towels and serve at once.

Featured Product for September: Brent's Brittle

What better snack to ring in the autumn season than some outrageously delicious hand-made brittle from the Napa Valley? Brent's Brittle comes in three flavors: Chardonnay (light), Beer (rich), and Firey Beer (hot!). All contain peanuts and all are crisp and delicious.
A 1/2 pound pack is only $9.95