Jill Cheese Lady

Hi, All! Cheesetique has officially launched its Chefs' Program with Carolyn Stromberg (a.k.a. LittleWing) at the helm. Once Carolyn decided to grace us with her charm and expertise, we knew it was time for a major launch. Cheesetique has always worked with fine restaurants and hotels, but now we can expand our ability to serve existing accounts as well as new ones. Give yourself access to the best selection of specialty cheeses in the area - just give Carolyn a call at 202-236-3044 if you'd like to set up a tasting. I wanted to getting the word out in a grass-roots-kinda way - thanks for reading! Jill

Hoping to fulfill your dream of working with cheese full-time? Love being part of an independently- and locally-owned business? Want to locate and acquire new products, work with amazing customers, help with events, and eat artisan yummies all day? Then you will be pleased to know that Cheesetique is seeking a full-time manager for our Del Ray shop. You must be: Energetic and cheerful Attentive to detail Hyper-organized You must not be: A slow learner Lactose-intolerant Please drop me a line at jill@cheesetique.com if you are interested in lending your talent to the Cheesetique team. Schedule is Tuesday - Friday 11 AM - 7 PM and every other Saturday (average about 40 hours per week). Starting date is the beginning of July. Thanks so much for reading! Jill

Cheestique is looking for a couple of cheese lovers to work with us on the weekends. Cheese education is included - just bring great energy and a love of food. Contact me directly at jill@cheesetique.com if you are interested. The shift is every other Saturday (or every Saturday if you want it) from 10 AM till 7 PM. Thanks! Jill

Can anyone help with a recommendation for a Christmas Eve dinner location in Alexandria? We were hoping for something cozy and low-key (party of 9). Thanks!

My husband and I had the pleasure of eating at Kolumbia last night as part of a large group (about 40 people). I was so impressed by the food and the service that I can't wait to go back for a more intimate dinner. It should be said that Chef Jamie was out that evening (en route to NYC to appear on the Today Show - congrats!). The kitchen was masterfully overseen by sous chef Jay. I can say that they never missed a beat. Two things I loved: simple ingredients (nothing was "overdone"); and really cool texture contrasts within courses. Course 1: Terrine of all sorts of good things I know there was rabbit, foie gras, trotter, veal cheek and tongue in there. It was served with a wonderful quince puree and bean salad to accompany. Amazing medly of textures and flavors. Course 2: Warm lobster salad on beet carpaccio Mmmmmmm. Warm, tender, plump lobster was perfectly prepared. Course 3: Sablefish This came breaded and sauteed/fried and was a really cool take on a fancy fish dish. It came with a yummy tomato tartlet thingee. Course 4: Virginia Venison (roasted? and sliced thin) The star of the meal! Local venison that was so tender, I cut it easily with the side of my fork. It came with the most amazing chestnut puree ever. I could have shmeared this puree on anything... Course 5: Citrus in puff pastry with vodka syrup Light and sweet but chewy at the same time. Again, a perfect combination of textures. The portions were perfectly planned, as I finished all five courses (plus hors d'oeuvres) and felt comfortable, not stuffed. Even though the food was prepared and plated for a large group, everything tasted as fresh as if it were made just for me. And piping hot, too. The service was wonderful - very prompt and pleasant, orchestrated by Carolyn, who was a warm and gracious host all evening. Overall, fabulous evening! Can't wait to try it again...

We carry Bresaola at Cheesetique. Come on in anytime for a taste...

Our venison is from New Zealand and is farm-raised. It is also fresh (never frozen) and all-natural (no hormones, antibiotics, naturally fed, fully pastured). And of course, it's DELISH. The venison rack is around $21.00/lb and the venison boneless leg (completely cleaned - 100% meat yield) is around $14.00/lb. In my opinion, this product is unsurpassed, though admittedly, I've never tried the NOVA roadkill variety -Jill

Just to clarify (and so you don't go hunting for ShoeBox up and down the Avenue), Krishna and her goodies will be set up inside Cheesetique (2403 Mt. Vernon Ave.). The shop is right in the middle of the show, so you won't miss a thing! We're really excited to have ShoeBox on-site this year! 10 AM - 6 PM.

I don't even know where to go with that. I must say it is one of the funniest things I have heard in a very long time. Thanks for making me giggle!

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, pastry goddess Krishna Brown has hand-crafted a cheese-plate-inspired pastry extravaganza. Come by the shop and grab your bag of delectable goodies while they're fresh. These rustic, cheesey, 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!) Thank you all for your wonderful feedback following the recent tasting sessions! Jill

Ah, the perils of the organic cheese. This organic blue goat gouda is essentially a goat gouda with blue veining, a cheese which would ordinarily be an "affordable" option. However, becoming a certified organic producer is so expensive that the prices of those cheeses are necessarily much higher than otherwise. I do like to have several organic choices in the shop for those customers that demand it. But to be honest, a great number of producers are what I consider to be "natural" (no antibiotics, hormones, pesticides, etc.) AND affordable. It's the organic stamp that drives up the cost. If you want the natural benefit, stick with the American Artisans - most are all-natural as well. Thanks!

Whole Foods also carries Boylan's - I've gotten the cane soda and the black cherry. I recall also seeing the creme soda there.

You read my mind! In fact, Lambchopper (organic sheep's milk from California) is one of the cheeses being tested.

Someone asked me explain what the Pao de Queijos (POW deh KAY-hos) are (other than yummy). They are small, crisp, yet chewy baked pastry goodies that have various ingredients or fillings added to them. Each is about the size of a half-dollar. Krishna recommends serving them slightly warm, but I can tell you that even at room temp, they are outstanding. I'm sure Krishna can add some more details here...

ShoeBox Oven and Cheesetique have joined forces to create a new line of Pao de Queijos Brazilian cheese breads. We have American artisan cheeses selected and deft hands already at work perfecting the recipes. But we still need one important component: OPINIONS! If you're in the area this Saturday, September 2, please stop by ShoeBox Oven's booth at the Arlington Farmers' Market and taste some samples. We both love feedback, so please let us know! Assuming all goes well, the new line of Pao de Queijos will be available at Cheesetique in mid-September. If we're really lucky, Krishna will allow us to carry more of her delectable items as well. Trust me - once you taste the Champagne Chocolate, you will never be the same. I say this and there isn't even any cheese involved Thank you all for giving us your support - and your feedback!

DLB, I can't stress enough how out-of-character this is for Del Merei. My husband and I have eaten there at least once a week since they opened and we have literally never had a bad dish. I know that Eric and Mary would have been happy to quickly resolve the problem if they had known. I definitely encourage you to visit again - this place deserves it.

You should give our Honey Goat a try - granted, it's from Belgium and not Greece, but it's a fresh goat mixed with fresh honey. It's like honey-flavored-velvet (if there were such a thing - and if there were, I'd make a dress out of it).

Run - don't walk - to Eve and get the Littleneck Clam appetizer. Oh, that I had an entire loaf of bread for sopping that dreamy sauce! The clams were small and sweet and did I mention that sauce?! The sauce! The sauce!

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Not sure if this is on the lunch menu, but their cedar plank salmon is luscious. It comes with a bbq glaze and some sort of yummy creamy sauce. The salmon is so tender and velvety and always comes out piping hot.

Oops - it's that pesky "Pyrenees/Piedmont" switch-a-roo. I always do that when I write too briskly I meant the French Pyrenees, right on the border with Spain. But I still stand by my original point that we have AWESOME cheeses from Piedmont in northern Italy AND Pyrenees in southern France. Thanks for the heads-up - sorry for any confusion.

Le Brebiou is a really young sheep's milk cheese from the Pyrenees in Italy. We don't have that one, but I have a number of other amazing choices from that same region - come in and try them. You won't be disappointed.

Absolutely! The platter is just one option. You can get any cheese you like cut just to the size you need and wrapped for you. We will have a selection of Irish cheeses all this week and next.

A new place I have really enjoyed recently is Essential Grille. It's in the space where Restaurant 7 used to be. It's all-natural food that is REALLY delicious. It's not very pricey, so it's a great place for lunch. Their roasted parsnips are to die for and they have this Moroccan chicken dish (had it for dinner) that is one of the best chicken dishes I've ever had. www.essentialgrille.com I also have to second the vote for Thai Pilin. Their 3-Flavor Chicken is my favorite.

Cheesetique is a high-end specialty cheese shop located in the Del Ray neighborhood of Alexandria. We are looking for a full-time cheesemonger to work during the week and on alternating Saturdays. You must have strong cheese experience - retail cheese experience is even better. Cheesetique is small but our inventory needs constant attention and care. You must be energetic with a positive, cheerful attitude because you will be working one-on-one with our fabulous customers. Your duties would include: ordering, stocking and monitoring inventory, customer service and education, event support, and store maintenance. In other words, you'll do it all! You must be detail-oriented to follow the moving parts of a small but ever-changing business. If you want to work at one of the hippest independent shops in the area and be part of a great team, email us for an application. You can check out our web site at www.cheesetique.com Please note that starting date is early APRIL of this year. Hours are GREAT, as is pay. Please email employment@cheesetique.com and I'll send you an application.