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  1. I was in Arrowine (Lee-Heights Shopping Center in North Arlington) last Saturday, buying some wines, and going a little crazy stocking up on cheeses and charcuterie. As soon as I walked in, I saw some magnums of Terry Triolet Champagne on my right, and then Arrowine President Doug Rosen noticed me and came over to say hello. I also saw and said hello to Vice President Shem Hassen. I told Doug I was going to be needing some cheese, and he walked me over to an eye-popping, new cheese section, twice as big as it used to be. “My goodness,” I said. “This place is huge.” Doug rep
  2. Jill described it as a Cheese and Wine bar, but apparently there's going to be even more good stuff according to Counter Intelligence.
  3. I'm looking for delicious-by-Texas-standards queso in the Washington region. Chile con queso, not queso fundido. The only queso I've had in D.C. was from Chipotle, and it was so disappointing, I angry Tweeted at the company, which is not a habit of mine. The Tex Mex places I can think of: Lauriol Plaza, Guapo's, Republic Cantina, Texas Jacks, Cactus Cantina. Does anyone have experience with the queso at these places, or others? Thanks!
  4. La Fromagerie is a new cheese shop that will be opening soon in Old Town (corner of King and Payne Streets). From the website, it looks like the focus will be on American products. Anybody have any additional details?
  5. Morris is opening next month (Feb). It will be the sister establishment to Sheppard. Quotes from DC Eater: "Located at 1020 7th St. NW, Morris will be twice as big as The Sheppard and divided into two stories spanning 1,400 square feet. Morris, which is backed by Mendelsohn, business partner Vinoda Basnayake, and Strauss, is now shooting for a March opening." "Potential offerings include: East New York Flip (bourbon, tawny port, honey, egg yolk, cream, nutmeg); American Trilogy (rye, apple brandy, brown sugar, orange bitters); Ivy City Swizzle (vodka, lime, mint, peychaud’s); a
  6. The Cheese Monster (website), by Alice Bergen Phillips, is a cool company. She is currently making cheese displays, teaching classes, and creating cheese pairings for others. cheesemonsterdc@gmail.com She did an event for 20 people in my home last night that was just so much fun. We had a seated cheese tasting and wine pairing for the Junior Friends. She picked 5 cheese and we bought the wine to pair with the cheese. She can either pick cheese for certain wines you want to have, or she can come up with a whole tasting, whatever you like. she also mentioned she does a lot of be
  7. I began this topic on eGullet in 2004, but they changed the title (and perhaps merged it with some other posts), so here's a link to the original post, which still stands as being true to this day, 12 years later. Yesterday, as I was buying lousy grapefruit, I stopped by the cheese counter, and bought a wedge of pre-cut, plastic-wrapped, 5-month-old Comté - I gave it a quick smell test, and it was fine. Today I opened it, and it had already started to mold - it was just a speck that I took right off, but it was still mold. I bought two tiny wedges of cheese, paying over $10 for the privil
  8. Since there was no thread for this restaurant on its own - there is now. Apparently the 2nd venture for the Lahlou Restaurant Group, their 1st being Lupo Verde Cucina & Bar. Stopped in late afternoon looking for some decent Italian food - the group of people (management) graciously greeted us and welcomed us to their establishment. We had viewed the menu posted outside and wanted to see if they could accommodate Ghocchi for our kids who wanted tomato-based sauce instead of (GNOCCHI 22,ASPARAGUS, WILD MUSHROOMS, FONDUTA, SPRING PEAS, GELATO AL PARMIGIANO), which in unison, they repli
  9. 2 Park Avenue (32nd Street), New York, NY 10016 Phone: (212) 725-8585 Web: http://www.artisanalbistro.com/ Menus: http://www.artisanal...menus_index.php For years, Artisanal has been my go-to lunch spot anytime I'm near Penn Station or Grand Central, though it's a bit of a hike from both. It's not a cheap lunch, but it has good food and wines by the glass. On my visit last Friday, I sat at the bar and started with six "East Coast" oysters (no place of origin was indicated on the menu or when they arrived) ($18) and a Hugel Reisling from Alsace ($14). The oysters were big and nicely
  10. Unlike my write-ups about Comté and Manchego, Pecorino - and most certainly Pecorino Romano - is not even close to being the largest-production DOP (Denominazione Origine Protetta) cheese in Italy. Right off the bat, Parmigiano-Reggiano comes to mind, and you also have cheeses (some DOP, some not) such as Mozzarella and Provolone, most of which are bastardized and mass-produced for export, or even made in America, but if you had the real thing, locally, it would be a mind-blowing experience. This reminds me of when I had dinner at Marc Veyrat in Annecy. At the end of the greatest meal I'
  11. Since I waxed poetic (or waned pathetic, take your pick) about my little wedge of Comté, the largest-production A.O.C. Cheese in France, I figure I might as well do the same for my little wedge of Manchego, the largest-production D.O. Cheese in Spain. I purchased this El Trigal ("The Wheatfield") Manchego from Whole Foods, at the same time I purchased my block of Comté. These legendary cheeses are both semi-firm, and are more resilient to damage than soft, buttery, cow's-milk cheese (Comté is made from cow's milk, but isn't "soft and buttery"; Manchego is made from 100% Manchega sheep (bo
  12. I recently groused about a piece of poorly stored Comté, which was a "Les Trois Comtois 5-Month Comté" - here are a couple other interesting tidbits: * Comté is regulated by the A.O.C. system - its name is protected by law, and it cannot be sold unless it meets nine strict guidelines. * Rather than re-listing the guidelines, I'll link to them - these are the nine things that are required for a cheese to be sold as "Comté." * One of these things is that Comté must be aged a minimum of 4 months. * This particular cheese - "Les 3 Comtois" (which means "The 3 From Comté" and is
  13. Hi folks! Just wanted to make sure you knew about this super funky event on April 3. This is for both food professionals and cheese and beer lovers. This is a great opportunity to taste new cheeses and meet the producers directly! Industry folks: please contact me, Katie Carter, for more information or for VIP tickets to the "Trade Only Hour'. Hope to see you all there! Ripe The DC Artisanal Cheese and Craft Beer Party at Right Proper Brewing Company in Shaw Sunday, April 3 11:30-1pm (Trade Hour) 1-3pm (General Admission) Tickets on sale at DCCheeseParty.com! Presented by Kennedy M
  14. Attended a Spanish cheese tasting class at Cheesetique over the weekend. The class started with a brief overview of the cheese making process followed by a tasting of 10 different cheeses. Other Spanish goodies (lomo and serrano hams, chorizo, marcona almonds, and membrillo -- quince paste) were on the plate to compliment the cheeses. Cheeses in the tasting were a Nevat, Queso Tronchon, Mahon, Drunken Goat, Tetilla (shaped like the name), Garrotxa, Manchego with Rosemary, Raw Milk Manchego, Torta del Casar, and a Valdeon. My favorites were the raw milk manchego and the torta del casar. The v
  15. Hello folks! Just wanted to let you know about an exciting new wholesale cheese program in the DC area. After over a decade working as a cheesemonger, cheesemaker, and educator, I am now selling cheese wholesale with a small specialty food distributor called Kennedy MTI. We bring outstanding cheese made by highly skilled artisans to DC area chefs and cheesemongers. We work with very talented but smaller cheesemakers and importers, and some are exclusive to Kennedy MTI in this area. The cheese in our portfolio is made by hand in small batches by skilled artisans and aged by either the produ
  16. Tria does have a really cool vibe about it. You'd think there would be a comparable place in DC ... cheese, wine, beer. It just makes sense.
  17. Popular Georgetown gourmet retailer needs to add a quality cheese/charcuteriemonger to its team. Great product line thats ever evolving. Low stress, easy hours, employee discounts. Serious inquiries only. Email me at john.pearson@deandeluca.com
  18. Hello! Just wanted to make sure you all knew about a very special event we are putting on with Society Fair and Essex St Cheese on Monday, June 22 from 6-9pm. The producers from Essex St Cheese Company will be in town for a very rare meet-and-greet, guided tasting, and class. If you have ever tasted any Essex St cheeses, such as L'Amuse Signature Gouda, Brabander Goat Gouda, Wilde Weide, Manchego 1605, Cravero Parmigiano, and Marcel Petite Fort St. Antoine Comte, you know they are in a completely different league than their typical counterparts. Their textures, aromas, and flavors are trul
  19. Hey Folks! Just want to take a moment to invite you all to Ripe. A DC Artisanal Cheese Party on March 22, 2015 from 1-3pm at Right Proper Brewing Company! Ripe is a fun and rustic gathering of cheesemakers, cheesemongers, chefs, and cheese lovers at Right Proper Brewing Company in DC's historic Shaw neighborhood. Join us in celebrating talented artisanal cheesemakers and the delicious products they craft by hand. Learn more about the cheeses you love and discover new favorites while mingling with the who's who of local cheese and enjoying craft beer by Right Proper Brewing Company.
  20. Not exactly a 911, but not sure where else to put this. Cleaned out the two refrigerators and freezers today, and discovered that I have a couple of gallon sized Ziploc bags full of rinds from Parmigiano Reggiano. What to do with them? Edited to add: we are making bone broth today. Wonder how parm rinds would go in bone broth?
  21. BelGioioso has been available in my crappy Giant for years. I don't think it's anything special. Unless I'm confusing it with another product that has a very similar label.
  22. Which are your favorite sites for buying cheese online? So far, all we have tried is Murray's, which is fine, but I would like to try others. Thinkin about igourmet. Anybody used them? Others? Bonus question - if I order burrata online, say, from iGourmet, how will that compare for freshness with, say, getting it from the cooler at Cheesetique? It seems risky to order something that needs to be kept cold online.
  23. I'm starting this thread because of a bizarre passage in the Wikipedia article on Colby Cheese. Go to the second section entitled, "Properties," and note the first sentence: "Colby is similar to Cheddar but does not undergo the cheddaring process." (Incidentally, either Wikipedia (1874) or the Wisconsin marker (1885, see below) is wrong.) Okay, this is odd to me. I thought the cheddaring process was what made cheddar, cheddar (or as my French MIL says, shay-DAHR (yes, that's honestly how they say it - the first time I heard her say it, it took me ten minutes to figure it out, and the n
  24. I cannot think of a single ingredient that is more abused than blue cheese in restaurants. It is quite possible that I'm in a very small minority, but for my palate, blue cheese is something to be used in very limited doses, ideally as part of a cheese plate after dinner. (Yes, I know that's old-school French, but it's how I like mine the best, and even on a cheese plate, I only want *one* of the cheeses to be blue). Blue Cheese is everywhere. It's in appetizers, it's in pizza, it wouldn't shock me if I saw it in a dessert. I find it to be an *extremely* strong taste - right up there with
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