mdt Posted April 19, 2005 Share Posted April 19, 2005 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 very creamy and earthy torta is a rare raw sheep milk cheese that is completely made by hand.Overall a fun introduciton to Spanish cheeses and worth the $15. Link to comment Share on other sites More sharing options...
Heather Posted April 19, 2005 Share Posted April 19, 2005 That sounds great. Do they have a mailing list for events? Edit: D'oh. Of course they do - you just have to look at the website. Link to comment Share on other sites More sharing options...
DonRocks Posted April 19, 2005 Share Posted April 19, 2005 I would like to apologize to Jill Erber for having purchased a thorougly ammoniated Camembert at Whole Foods yesterday: a waste of my time and money, and the business should have gone to Cheesetique. Sick of damaged cheeses, Rocks. Link to comment Share on other sites More sharing options...
JPW Posted April 20, 2005 Share Posted April 20, 2005 And very well you should apologize for doing that Rocks! Jill wasn't in when I stopped by, but I was ably assisted and walked out with some great dairy. Unfortunately, I don't get across the river a lot (I was there to do double damage by attending jparrot's tasting at Rick's). Maybe she'll open a kiosk at Ray's Classic! Link to comment Share on other sites More sharing options...
monavano Posted April 29, 2005 Share Posted April 29, 2005 Jill from Cheesetique in DelRay posted on eG today, that she did indeed get her order for Castelmagno cheese. I'm looking forward to trying it out tommorow. Already scoping out rissoto recipes in anticipation. I'm going to pair that with a visit to Planet Wine for a free wine tasting of Itatlian wine poured by the winemaker himself. Link to comment Share on other sites More sharing options...
cjsadler Posted May 18, 2005 Share Posted May 18, 2005 Have they started selling meat yet? (An email was sent out a little while ago announcing that they were going to start selling meat from small farms). Link to comment Share on other sites More sharing options...
mdt Posted May 18, 2005 Author Share Posted May 18, 2005 Have they started selling meat yet? (An email was sent out a little while ago announcing that they were going to start selling meat from small farms). They do have the meat, (fresh and not frozen ) in the small cooler to the left when you walk in the door. The last time I was in they had a good selection of beef and pork along with whole chickens. I do not remember the exact prices, but they were not out of line with Sunnyside at DuPont if I am recalling correctly. Link to comment Share on other sites More sharing options...
Free Wilma Posted May 18, 2005 Share Posted May 18, 2005 I was in just yesterday and saw the meat cooler. For the life of me I can't remember what they had other an a pork tenderloin. Clearly that's what caught my eye. There were several other items as well. I bought a Cypress Grove Chevre called "Purple Haze". It's made with lavender and fennel pollen. I can't wait to try it tomorrow evening. Link to comment Share on other sites More sharing options...
CrescentFresh Posted May 18, 2005 Share Posted May 18, 2005 New delivery is arriving today, I'm told. Usually, I've seen beef, pork, lamb and chicken. Varieties of cuts and chops. Link to comment Share on other sites More sharing options...
Jill Cheese Lady Posted May 26, 2005 Share Posted May 26, 2005 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 Link to comment Share on other sites More sharing options...
Puchina Posted June 25, 2005 Share Posted June 25, 2005 Just had a fabulous Burrata (mozzarella filled with creamy mozzarella). I ate the whole thing in one sitting by myself. Jill said she just got it in today. It was too good. Link to comment Share on other sites More sharing options...
Free Wilma Posted June 25, 2005 Share Posted June 25, 2005 Just had a fabulous Burrata (mozzarella filled with creamy mozzarella). I ate the whole thing in one sitting by myself. Jill said she just got it in today. It was too good. Oh my! Burrata is simply decadant. I MUST get to Del Ray soon! Link to comment Share on other sites More sharing options...
mdt Posted July 26, 2005 Author Share Posted July 26, 2005 Got this info in an email from our favorite Cheese Lady and thought some of you might be interested. Our Next Cheese Class: Stinky Cheeses What more could you ask for? A whole evening of stinky cheeses! We will learn to savor the stink of some of the finest washed-rind and otherwise "fragrant" cheeses in the world. This is not for the faint of heart - or weak of nostril. Available Dates: Tuesday, August 16 at 7:00 PM Thursday, August 18 at 7:00 PM Sunday, August 21 at 6:00 PM Please email tastings@cheesetique.com to sign up for the tasting. Please let me know the date you prefer and how many are in your party. The cost is only $15 per person. Act quickly - this will fill up in no time. Participants can expect to spend about an hour learning and tasting. Sparkling water and accompaniments will be served. Link to comment Share on other sites More sharing options...
dcpolicywonk Posted July 26, 2005 Share Posted July 26, 2005 Got this info in an email from our favorite Cheese Lady and thought some of you might be interested.Our Next Cheese Class: Stinky Cheeses What more could you ask for? A whole evening of stinky cheeses! We will learn to savor the stink of some of the finest washed-rind and otherwise "fragrant" cheeses in the world. This is not for the faint of heart - or weak of nostril. Available Dates: Tuesday, August 16 at 7:00 PM Thursday, August 18 at 7:00 PM Sunday, August 21 at 6:00 PM Please email tastings@cheesetique.com to sign up for the tasting. Please let me know the date you prefer and how many are in your party. The cost is only $15 per person. Act quickly - this will fill up in no time. Participants can expect to spend about an hour learning and tasting. Sparkling water and accompaniments will be served. Based purely on the wonderful experience we had with a previous tasting with fellow DR.com'ers (as well as our love of stinky cheeses), my wife and I have RSVPd for the 16th. We can't wait to see what Jill has in store for us. Link to comment Share on other sites More sharing options...
alan7147 Posted July 26, 2005 Share Posted July 26, 2005 Signed up for the class on Thursday the 18th Link to comment Share on other sites More sharing options...
mdt Posted July 26, 2005 Author Share Posted July 26, 2005 I put in for Sunday the 21st. Looks like DR.com'ers will have this class covered! Link to comment Share on other sites More sharing options...
hillvalley Posted July 27, 2005 Share Posted July 27, 2005 Plans are in the works to have a Stinky Cheese tasting just for dr.com'ers. Stay tuned for details. You can read about our first cheese tasting here. Link to comment Share on other sites More sharing options...
hillvalley Posted July 29, 2005 Share Posted July 29, 2005 You can read about and sign up for our stinky cheese tasting here. Link to comment Share on other sites More sharing options...
Meaghan Posted August 25, 2005 Share Posted August 25, 2005 Here's an interesting read on the business mind behind Cheesetique. Might be worthwhile background reading for those of you headed there to taste this weekend. http://www.bizjournals.com/industries/reta...ton_story8.html Link to comment Share on other sites More sharing options...
shogun Posted August 25, 2005 Share Posted August 25, 2005 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? Link to comment Share on other sites More sharing options...
Stretch Posted August 25, 2005 Share Posted August 25, 2005 I'd like to have a cheese-related show on TV. I have it all formulated. I would travel to places, meet with chefs and show people how to cook with cheese, how to eat it. That would be so cool. Paging the Fine Living Network. For a title, may I suggest: "Jill's Hot Cheese." Cause she is. Oops, I mean it is. Link to comment Share on other sites More sharing options...
Jill Cheese Lady Posted August 25, 2005 Share Posted August 25, 2005 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? Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted August 25, 2005 Share Posted August 25, 2005 (edited) 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? If you would like a perspective on opening a business in Montgomery County, I suggest you confer with Michael Landrum at Ray's the Steaks. I'm sure he could provide you with more detail than you would care to hear about. Edited August 25, 2005 by Jacques Gastreaux Link to comment Share on other sites More sharing options...
brr Posted August 25, 2005 Share Posted August 25, 2005 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? smile.gif Hi Jill Thanks for pointing my wife towards some wonderful cheeses yesterday! I was just thinking what a killing you could make if you opened a store in DC proper. In NW people are crying out for good cheese sold by someone who is passionate about it. Any spot off Wisc or CT avenues would be ideal, altho I don't know how much rents run for these places.... When you do open it, can I work there on weekends? Link to comment Share on other sites More sharing options...
shogun Posted August 25, 2005 Share Posted August 25, 2005 Selfishly? Crystal City underground. Realistically? Anywhere but Crystal City underground... You mentioned applying for an ABC license. Do you want to keep it in Virginia or is DC an option? Link to comment Share on other sites More sharing options...
JPW Posted August 25, 2005 Share Posted August 25, 2005 If you would like a perspective on opening a business in Montgomery County, I suggest you confer with Michael Landrum at Ray's the Steaks. I'm sure he could provide you with more detail than you would care to hear about. One saving thing for Jill would be that she doesn't have to deal with the Kommissariat of Potent Potables. Construction -- well, that's a different matter. I know the perfect space now that Polonez has gone out of business. But of course, they're probably tearing down that building to make room for another McChain. Link to comment Share on other sites More sharing options...
jm chen Posted August 25, 2005 Share Posted August 25, 2005 I was just thinking what a killing you could make if you opened a store in DC proper. In NW people are crying out for good cheese sold by someone who is passionate about it. Word. I am crying out for good cheese at this very moment. Come to the Red Line! Link to comment Share on other sites More sharing options...
Barbara Posted August 25, 2005 Share Posted August 25, 2005 Word. I am crying out for good cheese at this very moment. Come to the Red Line! Second. Link to comment Share on other sites More sharing options...
amyblues Posted August 25, 2005 Share Posted August 25, 2005 Word. I am crying out for good cheese at this very moment. Come to the Red Line! All Wrapped Up in Woodley Park is closing its doors at the end of this month. Right across from the metro and a gormet cheese shop would be a way better option than a potential Subway or bridal shop, which are rumored potential tenants! Link to comment Share on other sites More sharing options...
mdt Posted August 25, 2005 Author Share Posted August 25, 2005 Not to take away from the wonderful Cheesetique, but wasn't there some talk about a cheese maker (Cowgirl?) opening a place around DuPont? Link to comment Share on other sites More sharing options...
8Track Posted August 25, 2005 Share Posted August 25, 2005 OMG. Please open it on Capitol Hill! Seriously, you could put it on Pennsylvania Avenue and you'd be inundated. Of course, the safe bet would be Bethesda for all the ladies in their BMW's Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted August 25, 2005 Share Posted August 25, 2005 (edited) Jill: They're all going to say "put one in my neighborhood, put one in my neighborhood." But since there already is one in my neighborhood, I'm going to stay out of it, other than to say use your business sense, study the demographics and the rent exposure when deciding where to locate. But you already knew that. edited to add: adequate parking should be a factor, but you already knew that. Edited August 25, 2005 by Jacques Gastreaux Link to comment Share on other sites More sharing options...
Jill Cheese Lady Posted August 25, 2005 Share Posted August 25, 2005 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! Link to comment Share on other sites More sharing options...
laniloa Posted August 25, 2005 Share Posted August 25, 2005 Hmmm...currently empty stores that come to mind...the old McDonald's in Cleveland Park...the old vaccuum store in Tenley... Link to comment Share on other sites More sharing options...
Barbara Posted August 25, 2005 Share Posted August 25, 2005 All Wrapped Up in Woodley Park is closing its doors at the end of this month. Right across from the metro and a gormet cheese shop would be a way better option than a potential Subway or bridal shop, which are rumored potential tenants! OT, but I'm surprised it stayed in business this long. The proprietress was a real sour-puss and I just couldn't bring myself to go in there and face that awful woman anymore, eventhough she had a very good card selection. A really good cheese shop there would be GREAT! Link to comment Share on other sites More sharing options...
Meaghan Posted August 25, 2005 Share Posted August 25, 2005 Dear God, You may think I'm just a useless panda, but you're wrong. Please make the cheese lady open in Arlington near my house. I don't like that Village Bistro anymore, and I think the cheese lady logo would look really pretty with the maroon awning there. I'm very hungry and I don't ask for that much. North Arlington. That's 22201. Amen. Link to comment Share on other sites More sharing options...
milkmaid Posted August 25, 2005 Share Posted August 25, 2005 Dear God, You may think I'm just a useless panda, but you're wrong. Please make the cheese lady open in Arlington near my house. I don't like that Village Bistro anymore, and I think the cheese lady logo would look really pretty with the maroon awning there. I'm very hungry and I don't ask for that much. North Arlington. That's 22201. Amen. Dear Panda, If you eat cheese then you are not useless. You do not see that I love you? I have placed Arrowine right around the corner. You will see the light. Link to comment Share on other sites More sharing options...
JLK Posted August 26, 2005 Share Posted August 26, 2005 Next to the liquor store at Van Ness and Connecticut? Used to be...I don't know, something stupid. I can't tell if it's leased again or not. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted August 26, 2005 Share Posted August 26, 2005 Next to the liquor store at Van Ness and Connecticut?Used to be...I don't know, something stupid. I can't tell if it's leased again or not. Bad food--Passport or something.... Semi-decent Thai before that. Has anything gone into the old Radio Shack spot right at the Van Ness Metro? I suppose C-W would be a negative factor for our neck of the woods. Sigh... Jennifer Link to comment Share on other sites More sharing options...
CrescentFresh Posted August 30, 2005 Share Posted August 30, 2005 At the DuPont market on Sunday Sunnyside had whole flatiron primal cuts for those of you that would like to cut your own steaks. From what they told me you need to split the cut lengthwise along a piece of connective tissue and then portion into steaks. Looks like I may need to attend a butchering session at Ray's! More info at Ask the Meatman. That's almost exactly what I have to do with the hangers I buy at Cheesetique. When you're ready to take the lesson at Ray's, let me know. I'm willing to serve as your faithful sidekick. (Of course that means you pay close attention to the job at hand, whilst I just sit back and drink heavily! ) Link to comment Share on other sites More sharing options...
mdt Posted September 1, 2005 Author Share Posted September 1, 2005 Here is the info from a recent email. Our Next Cheese Class: Sheep's Milk CheesesTime to focus on the elusive sheep's milk cheese! Believe it or not, many folks do not know that cheeses are made from sheep's milk. We will focus on some of the finest, from Sheep Brie to Pecorino to Manchego, and turn you all into sheep's cheese lovers! Baaaahhhh!!!! Available Dates: Thursday, September 8 at 7:00 PM Sunday, September 11 at 6:00 PM Tuesday, September 13 at 7:00 PM Sunday, September 18 at 6:00 PM Please email tastings@cheesetique.com to sign up for the tasting. Please let me know the date you prefer and how many are in your party. The cost is only $15 per person. Act quickly - this will fill up in no time. Participants can expect to spend about an hour learning and tasting. Sparkling water and accompaniments will be served Link to comment Share on other sites More sharing options...
tenunda Posted September 1, 2005 Share Posted September 1, 2005 Here is the info from a recent email. The 18th is already full. I think she's adding a 25th tasting, though. Link to comment Share on other sites More sharing options...
hillvalley Posted September 1, 2005 Share Posted September 1, 2005 Once again we will have a dr.com only tasting on Sunday, October 9th. For more information click here. Link to comment Share on other sites More sharing options...
brr Posted September 26, 2005 Share Posted September 26, 2005 bump stopped by Cheesetique yesterday with a $75 gift cert clutched in my sweaty palm - the moral hazard was killing me ended up with a frankly amazing Brin D'Amour (note this bears no resemblance to the tiny dried out discs masquerading as Brin D'Amour at your local Whole Food) - not cheap but worth every mouthful of oozing buttery goodness also bought some Fourme D'Ambert, Alderbrook, and another whose name currently escapes me but was good - a hard cheese, mild, grassy Link to comment Share on other sites More sharing options...
Jill Cheese Lady Posted September 26, 2005 Share Posted September 26, 2005 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! Link to comment Share on other sites More sharing options...
CrescentFresh Posted October 30, 2005 Share Posted October 30, 2005 Congratulations to Jill Erber and all the staff at Cheesetique, Retail Store of the Year in the City of Alexandria! A well-deserved honor. But we all knew that already, didn't we? Link to comment Share on other sites More sharing options...
crackers Posted November 10, 2005 Share Posted November 10, 2005 ISO SF Drake: Cowgirl Creamery's limited run triple-cream, washed in Baume de Venise with currants on top. A drunken Red Hawk. Bring it on the plane with you for your Thanksgiving trip and make a lot of friends. Link to comment Share on other sites More sharing options...
goldenticket Posted November 17, 2005 Share Posted November 17, 2005 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! Link to comment Share on other sites More sharing options...
Jill Cheese Lady Posted November 21, 2005 Share Posted November 21, 2005 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! Link to comment Share on other sites More sharing options...
Sthitch Posted November 22, 2005 Share Posted November 22, 2005 I was in today and checked out the wines (and bought my Thanksgiving cheese). Jill and our mutual acquaintance Michelle) picked out a nice small spread of wine. I am interested in trying the Proseco that Cheesetique is selling. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now