Jill Cheese Lady

How come the green cheese is green?

(I mean is it all sage that does that?)

Hi, Meaghan...

Sage Derby is green because of chlorophyll that is added to the curd before it is pressed - that's what gives it that green veiny look. So the coloring is "natural" but still Frankenstein-esque. The natural sage which is also in the cheese (where the flavor comes from) is mixed throughout but doesn't really contribute much color.

Jill

Which Irish cheese specifically? Please don't include the sage derby! 

Not positive on the cheeses yet - probably Cashel, Coolea, Carrigaline, Dubliner, and some more goodies (nothing too exotic). Regarding the Sage Derby, honestly, people LOVE that cheese. Plus, you can't deny that it looks seasonal Maybe I'll give people the option of including it or not...

Mmmm, that sounds good and reminds me. I want to have a cheese tasting fest for St. Patty's Day.

And. I'm totally down with Wallace and Gromit.

Well, Meaghan, you're in luck! We currently have individual "Wallace and Gromit Commemorative" Wensleydale cheeses (just plain Wensleydale - no flavor). They are about 8 oz each, covered in red wax, and have a W&G label.

Additionally, we will be doing special St. Patrick's Day cheese platters in March. They will include all Irish cheeses... and maybe some English Sage Derby cause it's green

Hi, all. Just so everyone's clear on the hours at Cheesetique, I'll list them here. It can be a little confusing because we have both summer and winter hours. Regardless of the season, we're always open on Sundays.

WINTER HOURS (December - May - OPEN 6 DAYS)

TUES - SAT 11AM - 7PM

SUN 12PM - 5PM

SUMMER HOURS (starting in May - OPEN 7 DAYS)

MON - FRI 11AM - 7PM

SAT 8AM - 7PM (we open early b/c of the neighboring farmers' market)

SUN 12PM - 5PM

-Jill

Too funny! I was just coming here to post this very thing! The wines are going wonderfully - fun to match to the cheeses.

Exciting news from the Cheestique newsletter:

Let There Be Wine!

At long last, Cheesetique is now proud to offer a lovely selection of perfect wines to accompany your cheeses.

Our wine selection IS:

1. Hand-selected to pair perfectly with whatever style of cheese you select (look for our helpful notes)

2. Representative of smaller producers and/or burgeoning regions

3. Always changing

Our wine selection is NOT:

1. Meant to replace your regular wine shop

2. Representative of every nation, producer, and varietal on the planet

One final note: When you purchase wine, will ask for identification to confirm your age. Even if you look old enough to have invented wine. Please bear with us as we get our footing.

And most importantly... get in here an get your wine!

No worries, Yak lovers! There is still plenty of the cheese to go around - a new wheel just came in. Yeah Tibet!

also bought some Fourme D'Ambert, Alderbrook, and another whose name currently escapes me but was good - a hard cheese, mild, grassy

I think it was the Ossau Iraty - a new one for Cheesetique. It's a raw sheep's milk cheese from the Pyrenees in France. Mild tomme style... Glad you enjoyed the brin d'amour - I keep staring at it myself!

You all are amazing - thank you for the recommendations. I am starting to look in earnest now and if I find that ideal spot, I'll let you all know the timeline. I can't tell you how much I appreciate the support and ideas!

Regarding Cowgirl Creamery, the owners are definitely looking to set up shop in the region, specifically in Dupont. Trust me - there's room for all of us out there We have been communicating, so I will keep them posted and they will do the same with me regarding expansion plans. We should all count ourselves exceptionally lucky if they open around here. The more proponents of great cheese, the better!

With my second location, I want to have an education center, a classroom and guest speakers. I want to bring in my chef friends and do food-oriented events and private parties.

Second location?? Where?

<{POST_SNAPBACK}>

Still looking for that perfect spot. Once I find it, it only takes a couple months to open. But the location has to have the perfect chemistry. Any ideas?

Cheesetique is carrying duck breasts now. I believe their $10 a pound and are from d'Artanagan, but I'm not positive.

You're right, Chris, we are carrying bonesless duck breast now and they are huge and lovely. They come from LaBella Farm or Hudson Valley in New York. They are $9.95/lb.

I worked with TasteDC on an "Intro to Cheese" class that was (I think) a huge success. Yes, it was a little boisterous, but I attribute that to the vast amount of wine so generously served with the cheeses. All in all, it was lots of fun. We're doing two more in the next two months - another Intro class and an Italian cheese class. Their web site is tastedc.com and all the events and prices are listed there - you can even sign up online.

I actually really like the chicken mole verde. The chicken is like butter and it's covered in a sublime green mole sauce. Fabu!

Also, if you're a margarita fan, I have found the ones at Taqueria to be the best I've had. Not too sweet. Made from only fresh lime juice. They go down EASY!

Good news - I can get tri-tip (of course, hormone-free, antibiotic-free, free range). In fact, I just ate some yesterday and it was fantastic. I wasn't aware that they were little guys - about 8 ounces each. I was expecting a big "roast". Anyway, they are the perfect serving for one person and taste wonderful grilled and sliced thin.

At this point, I can get them in 6-packs. I will be getting my own cryo equipment so I can start packaging them in smaller sets. I'll update you when I do. In the meantime, if you'd like a pack of six, give me a holler! I expect they'll be about $6 per pound.

Jill

I am glad everyone enjoyed themselves.  Jill and I are working out the fine details for another tasting in July.

But don't worry - even though the theme will change next month, I'll save each and every one of you a big chunk of Fossa!

In all honesty, I can't tell you how much I enjoyed the tasting. You were a fun group - will great questions and great feedback. I very much look forward to the next event.

-Jill

Hi, All.

Sorry I didn't respond earlier - we did indeed receive our meats and let me just say - WOW! They are so amazing, my husband thinks he's the luckiest man in the world. Here's what we have now:

Pork: Tenderloin (coming soon: double chop)

Duck: Double Breast

Beef: Hanger Steak, Cowboy Ribeye (bone-in), New York Strip (boneless)

Chicken: Whole

Lamb: Loin (boneless). Rack (bone-in)

Other: Kobe beef hot dogs

All meats are hormone-free, antibiotic-free, and free range. If you need special cuts, let me know and I can get you almost anything within a day or two.

Also, if you have any recommendations for new cuts, let me know.

Jill

Where is it located?

It's at 315 Madison St. in Old Town (pretty close to the water).

Here's a link to the Mapquest map.

I have been to A la Lucia. It's located a bit off the beaten path in Old Town Alexandria. I was really impressed with their food and their prices. The service was also warm and friendly. And I love seeing Michael there each time I visit (Michael is the former Galileo fixture). This is definite "local joint" material.

The place is TINY - seats maybe 40 people. So if you go at a peak time, you might have to wait a bit. The decor is ok - nothing over the top. But trust me - you're not there for the decor.

My friend had the salmon pasta and it was fabulous. I had a wonderful pasta with a meaty, full-flavored ragout - and it was amazing. And each was like $12. Unbelievable.

Wines are nice - and inexpensive.

Overall, I think Washingtonian nailed it on this one. I'm so glad to see the restaurant getting some attention. Definitely check it out.

Oh - and you asked if it was older kid friendly. I'd say definitely. It's a laid-back atmosphere with no pretention - just great food. I would avoid bringing younger children, as the dining room is so small and seating is close. Better to go there on date night!

The "mushroom lady" at the Del Ray Farmers' Market has beautiful morels. They were $20 for a pint-container size.

Sounds cool. Love the cheese plates

'FunnyJohn said:

Had a mini-HH last Friday with Shogun at Mendocino Grille. Although I desparately wanted to have the rack of lamb, Chef Drew kept bringing out some killer apps -- scamorza filled raviolli with ramps, risotto flecked with bits of speck and topped with jumbo gulf shrimp, and my wife had the tempura soft shell crabs. Got filled up and never got to an entree. The speck/risotto was most excellent - very unusual flavor. (Speck, a smoked Prosciutto from Trentino-Alto Adige in northeastern Italy.) We stayed til the place shut down. Can't wait for the new project to open on the Hill.

Ooh! Call me out of the loop, but what new project on the Hill? Do tell!