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Cheesetique Classics Then and Now

"The Only Cheese Shop in Town"
The Washington Post, September 2004


Fresh
Honey Goat: if we run out, we have a mutiny on our hands; creamy, velvety goat + fresh honey = cheese heaven
Purple Haze: the perfect way to dress up a soft goat is to mix in lavender and fennel pollen
Baked Lemon Ricotta: not really fresh, but super-soft and delicate; the lemony tang makes this a treat all by itself
White Stilton w/ Mango & Ginger: sweet, spicy, and oh-so-decadent


Bloomy
d'Affinois: still our #1 most popular cheese overall! If you don't like it, there's something wrong with you.
Humboldt Fog: soft-ripened goat with dense creamy paste and a dreamy ash layer
La Tur: my favorite 3-milk cheese (plus, it's super adorable)


Semi-Firm
Drunken Goat: great name, great wine-soaked rind, great cheese overall
Raw Milk Manchego: sweet and mellow with a sheepy "oomph" from the raw milk
Boschetto al Tartufo: means "basket of truffles" in Italian. 'nuf said.


Firm (couldn't pick just 3)
Midnight Moon: aged goat that will redefine anyone's idea of "goat cheese"
Beemster XO: perfect for eating and as a weapon (it's über-hard)
Parmigiano Reggiano: shocker. King of cheeses indeed!
Prima Donna: the "first lady" of Goudas, with butterscotchy goodness throughout
Mimolette: the orange bowling ball (impossible to cut but oh-so-delicous)
Piave Vecchio: my favorite cheese for over 15 years (*sigh* I love it so)


Blue
Roquefort Papillon: raw sheep's milk creates a sweet base for this intense blue. Of all Roquefort producers, we like Papillon best.
Colston Bassett Stilton: the Stiltonest of the Stiltons; a life-changing blue
Cambozola: Brie and blue combined? Yes, please!


Washed Rind
Taleggio: texture like icing, aroma like a foot in the face, flavor like grass and earth
Epoisses: a little pillow of funkiness; the longer it sits, the gooier it gets
Morbier: one of the largest washed rind cheeses; two levels of intensity with a beautiful ash layer in between