Cheeselog http://cheesetique.com/blog/ The official Cheesetique blog en jill@cheesetique.com Copyright 2012 2012-01-07T19:21:29+00:00 January Cheese Class: Aging (Cheese) Gracefully http://cheesetique.com/blog/entry/january_cheese_class_aging_cheese_gracefully/ http://cheesetique.com/blog/entry/january_cheese_class_aging_cheese_gracefully/ "We don't grow older, we grow riper."
-Pablo Picasso

Age is just a number, right? Well, in the world of cheese, age is a lot more than that. In this month's class, we will learn all about the glorious (and arduous) cheese aging process. Where does all that flavor come from? How can a dairy product last so long? That bacteria is doing what?

To illustrate the lesson, we will compare ten cheeses in young and old states to taste the magic that a little time can create. Finally, what better wines to pair with our aging cheeses than two selections from the oldest operating winery in the world. Intrigued?

Taught by "Cheese Lady" Jill Erber, the class will last about an hour and is $40 per person. You will learn about and taste ten cheeses and two wines. Available dates are 1/22, 1/29 and 1/30, all at 7:00.


]]> 2012-01-07T19:21:29+00:00 December Wine Event: Collector’s Corner - Regional Standouts http://cheesetique.com/blog/entry/december/ http://cheesetique.com/blog/entry/december/ Please join wine aficionado James Kellaris as he leads you through an exhilarating tour of collectible wines. He will concentrate on some of the most famous regions in the world and the wines that have come to represent them. This is a unique opportunity to taste eight wines of exceptional quality... for years to come or to drink today.

The class will last about an hour and a half and is $45 per person. You will learn about and taste eight wines and six cheeses. Available dates are 12/11, 12/12 or 12/18 all at 7:00. 

Read more and sign up here...

]]> 2011-12-02T22:29:09+00:00 Our new Autumn/Winter menu is here! http://cheesetique.com/blog/entry/our_new_autumn_winter_menu_is_here/ http://cheesetique.com/blog/entry/our_new_autumn_winter_menu_is_here/ You wished for heartier choices?
You wished for more mac 'n cheeses... and grilled cheeses... and flatbreads?
At Cheesetique, you never have to be careful what you wish for. You can have it all... and banana pudding!

Please join us in our newly-opened dining room and enjoy all that our revamped menu has to offer.

]]> 2011-10-30T22:27:50+00:00 Cheesetique is a Washingtonian “Cheap Eats” Again! http://cheesetique.com/blog/entry/cheesetique_is_a_washingtonian_cheap_eats_again/ http://cheesetique.com/blog/entry/cheesetique_is_a_washingtonian_cheap_eats_again/ We are so proud to report that Washingtonian Magazine has just named Cheesetique's Cheese & Wine Bar as one of its 100 "Cheap Eats" for the third year running! What this means is that you can enjoy an ample meal in the Cheese and Wine Bar and still have something left over to grab something in the shop wink

Thank you SO MUCH, Washingtonian Magazine!

]]> 2011-08-29T19:59:19+00:00 Cook’s Illustrated Brings Me Joy… and Reflection http://cheesetique.com/blog/entry/cooks_illustrated_brings_me_joy..._and_reflection/ http://cheesetique.com/blog/entry/cooks_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 … read more »]]> 2011-06-09T23:46:01+00:00 Well, would you want to milk a moose? http://cheesetique.com/blog/entry/well_would_you_want_to_milk_a_moose/ http://cheesetique.com/blog/entry/well_would_you_want_to_milk_a_moose/ We just stumbled upon a farm in Sweden that makes moose cheese... for $500 per pound! Considering moose are massive (or should I say "moosive") and really testy, I can't say I'm surprised. Apparently, it takes two death-defying hours to milk a moose and all you get is one gallon - and maybe a broken bone or two. The funniest thing about this farm is that they also point out the other attractions for visitors - fishing and golf. As if watching some poor fool try to milk an 1,100-pound moose isn't enough of a diversion. Those Swedes are just so cooky...

]]> 2011-06-01T18:56:02+00:00 Burrata is Back! http://cheesetique.com/blog/entry/burrata_is_back/ http://cheesetique.com/blog/entry/burrata_is_back/ Come in and get the freshest, most deliciously creamy Burrata around! Imported from Italy every week.

]]> 2011-05-05T15:18:08+00:00 May Wine Class: Out of (South) Africa http://cheesetique.com/blog/entry/may_wine_class_out_of_south_africa/ http://cheesetique.com/blog/entry/may_wine_class_out_of_south_africa/ Join South African wine expert Sean Coetzee as he takes you on a tour of some highly-esteemed (and highly-rated) South African wines. Don't miss it!

Click here for more details and to sign up.

]]> 2011-04-28T13:47:13+00:00 A night at Sensorium… Cool and Savory Indeed http://cheesetique.com/blog/entry/a_night_at_sensorium..._cool_and_savory_indeed/ http://cheesetique.com/blog/entry/a_night_at_sensorium..._cool_and_savory_indeed/ I laughed. I cried. Ok – I didn’t actually cry, but the pillow-esque mini clouds of deep-fried ricotta dough did make me a little misty. Combine that with the hot pepper fudge and berry and saffron crèmes and it was a little piece of heaven. But wait. It actually gets better… how, you ask? Well, imagine indulging in the aforementioned treat while a woman with a flower in her hair strums a ukulele and smokily sings “It’s so sweet what you’ve got” while a steam-punk-inspired man plays kazoo behind her. Huh?

Where is this place where culinary excellence is combined with synchronized performance art… and card tricks? The answer, my friends, is Sensorium.

Sensorium is a festival of the senses. The idea is to simultaneously engage all five of them (well, actually, six – there was a fantastic fortune-teller scene). As we ate, we were endlessly entertained by a collection of “hosts” who were fearless, energetic, and yet totally warm and approachable. The whole affair took place in a geodesic dome on the DC waterfront. Don’t know what a geodesic dome is? It’s a dome that’s geodesic. Duh.

Anyway, on to the food. I picked … read more »]]> 2011-04-21T14:02:13+00:00 May Wine Class: Out of (South) Africa http://cheesetique.com/blog/entry/april_wine_class_springtime_wines/ http://cheesetique.com/blog/entry/april_wine_class_springtime_wines/ Sure, you've enjoyed South African wines, but here is your chance to taste some of the most highly-esteemed (and highly-rated) around, many boasting 90 points and above (one of my favorites is a female wine maker who plays classical music to her vines with amazing results).

Learn about what makes the South African terrain so ideal for wine making and discover the newest trends, all while listening to a gentleman with a really cool accent.

Led by South African wine expert Sean Coetzee, this class will last about an hour and a half and is $45 per person. Available dates are 5/1 or 5/2, both at 7:00.

So, join Sean and your Cheesetique hosts to learn what's coming... Out of (South) Africa!

Space is very limited, so sign up now.

]]> 2011-04-07T19:17:43+00:00