Jill Cheese Lady

I'm so glad you liked the duck - it's pretty rockin if I do say so myself. Here's the list of what we currently have. If anyone has recommendations, please send them my way - I'm still trying to find the ideal cuts. We can also do special orders of just about anything. All of the meats are hormone-free, antibiotic-free, free range, and naturally fed. Pork: Tenderloin, Double Chop (coming this week) Beef: Cowboy Ribeye (looks like something Fred Flintstone would eat), NY Strip, Hanger Steak Chicken: Whole Duck: Double Breast Lamb: Loin, Rack Other: Kobe Beef Hotdogs (coming this week) No joke, this is the best meat I've EVER tasted. Yum, yum, double yum.

Hi there Joe- Blue cheese is a pretty simple beast - the more blue you see, the stronger the blue flavor (the "intensity" of blue cheese comes from the amount of mold present). For instance, check out the mold pockets of a nice mature Roquefort and compare to the delicate veining of a Gorgonzola Dolce. The latter is indeed a fabulous cooking cheese - it melts beautifully and its veininess (yes, I know that isn't an actual word) will blend nicely. I'm not a big fan of crunchy blue mold when I'm snacking or cooking with blues. That's why I like cooking with Dolce. The down side is that unless it's nicely mature, you're going to find a major lack in kick. Dolce is called "Dolce" for a reason - it is considered "sweet". If you get a mature one, you've hit the jackpot - great cooking texture, nice oomph. It sounds like the Dolce you picked up was really young. Probably great for snacking, but not quite ballsy enough for cooking. In reference to your rule of thumb, when looking for a more sharp blue cheese, look for more blue. One of the best gorgonzolas I've had (and the one I carry in the shop) is from Belgioso in Wisconsin. Yes, I know it's not Italian. Yes, I know it's not "Artisan" - but man, is it good. Also, don't be afraid to try other creamy, mildish blues - some of the Americans are wonderful because they not only have nice blueing, but the "cheese" part adds interesting flavor and dimension. Good luck with future risotto pursuits!

Try "The Cheese Stands Alone" at 4547 North Western. Great selection, excellent owner (Matt) who will help you find just what you need.

Call ahead as they do not always have everything in stock. Although it would not be a wasted trip as I am sure you will find many other items to purchase. ← SAD NEWS ABOUT CASTELMAGNO... Alas, my expected piece will not be arriving after all. Such is the way with rare cheeses. I'll keep trying and will keep you posted... Jill ← CASTELMAGNO is back! Just arrived today (Friday) and man is it beauteous! For those of you who haven't tried this one, feel free to pop on by the shop...

Call ahead as they do not always have everything in stock. Although it would not be a wasted trip as I am sure you will find many other items to purchase. ← SAD NEWS ABOUT CASTELMAGNO... Alas, my expected piece will not be arriving after all. Such is the way with rare cheeses. I'll keep trying and will keep you posted... Jill

Call ahead as they do not always have everything in stock. Although it would not be a wasted trip as I am sure you will find many other items to purchase. ← Definitely a good recommendation to call ahead. As cheeses can be quite seasonal (and great cheeses not always available) if you're looking for something specific, it's always better to call first. The list of cheeses on our web site is there to give you a guideline and we usually have most of them at the store. Regarding Castelmagno in particular, it IS that fabulous. And it IS that rare. Only a couple hundred wheels are exported every year. We were lucky enough to get one and hope to get one more this Friday. I promise you - the most fun comes from experimenting with new things. So even if we don't have something you were looking for, I guarantee you will find something else that you adore. Even better, we'll cut and wrap it right before your eyes! Jill Erber, Owner/Cheese Lady - Cheesetique

Sounds like a plan! We'll share some Red Hawk.... mmmmmmm.........

We have found the same fantastic response in Del Ray. We open at 8 AM on Saturdays to accomodate the our farmers' market crowd (it's right next door). People love the old-world feel of visiting their local market and then hitting the cheese shop. Great way to start the day - I must head down to Feast. I am sad to admit that I've never been - but I hear wonderful things about it.

Ah yes - Lamb Korma. Bring it on.

Wow - excellent point. Yes, they have a full bar (adjacent to the dining room but separated with a wall). There's a good bar menu there as well, complete with Vienna Inn chili dogs (the owner's grandparents owned and operated the Vienna Inn for over 50 years). They have a really nicely priced wine list (we had a yummy zinfandel last night for $26). Of course, they also have cocktails.

Yes - it's where the Calvert used to be. But man, has the place changed.

Just had my second meal at the Del Merei Grill on Mt. Vernon Avenue. The food is southern - which earns a warm place in my Kentucky heart. Last night I had the bbq beef ribs and they were outstanding - succulent and juicy, falling off the bone. Paired with cooked collards, it was a little slice of heaven. Other things I've tried are the creamed spinach, which was nice and spinach-y (a good thing) and the frickles - fried pickle chips. Great with beer, I imagine. The place opened a few weeks ago and for a brand-new spot, the service is really pretty smooth. Anyone else been yet?

This is Jill from Cheesetique in Alexandria. Just so you know, we have a huge number of the American cheeses covered in the Saveur article (including Everona and Firefly Farms). And we're a heck of a lot closer than Charlottesville. Feel free to come on over and taste!