More Cheeseboard Love

Jonathan already wrote about the Cheeseboard but I have add my two cents about how awesome it is.  This past week, I was staying with Dave and Deborah in the Del Ray neighborhood of Alexandria, Virginia.  Deborah is also a cheeselover and we went to Del Ray's cheese shop - Cheesetique.  We were making a cheese plate for a gathering of our DC gang. We had a great time and the person helping us was great.  We chose an Abbaye de Belloc (more on that in a future post), a nice sardinian pecorino and a Fromager D'affinois (future post!).  In addition, our helper had some really good suggestions, including a soft cheese with cranberries as well as a nice blue that looked like a cheddar with blue veins.  Cheestique is certainly a very good cheese shop but I think I am spoiled by  the Cheeseboard and I wanted to give some reasons why:

1. First and foremost - organizing the customers.  This is where Cheesetique could up their game.  Basically, you have to wait until the person behind the counter notices you.  I had a moment at Cheesetique during an earlier visit when it was particularly crowded.  It was up to the customers to figure out who arrived first and the man who insisted he was there before me may have been correct, but it was an avoidable conflict.  The Cheeseboard stands out because they are able to manage the crowds of customers and still give each of us tremendous amounts of attention.  When you enter the Cheeseboard, you take a playing card.  When they are ready for you, they call your card.   A fun take on the take a number system that would be easy to implement and it takes the guessing out of the "who's next" game.  Simple, easy, understandable.

2.  The sheer expertise of the Cheeseboard staff.  The other thing that is consistent about the Cheeseboard is how much each member of their staff knows about cheese.  They invariably have introduced us to cheeses we've fallen in love with. When we say which cheese we're interested in, they will make suggestions about other cheese we would like.  In one of our favorite visits, one of the behind the counter folks gave us a killer set of fondue cheeses and gave us exactly the right amount for three people.  As a collectively-owned cheese shop, I would assume the Cheeseboard makes a huge investment in training its workers since they are also the owners.  

3.  The Cheeseboard will shove cheese down your throat.  I think they must have a rule that no cheese goes untasted.  Each cheese we take home, we've had a taste of and seriously, even after we've ordered and paid, our behind the counter people, often make suggestions and give tastes of cheeses we should try.  It's also delightful that the behind-the counter-people usually taste right along with us.  They value the opportunity to taste and to hear what we think.  That's a pretty amazing retail experience.  

Now this post isn't to disparage other cheese shops.  We appreciate all of the cheese shops and we've rarely had bad experiences with a cheesemonger, BUT we've also never had a less than extraordinary experience at the Cheeseboard. 

JD adds:  The Cheeseboard is a total cheese experience. One thing I do love about Cheestique and some other cheese shops is the keeping of cheese cards for customers.  At Cheesetique, you can come in, get your card, and see what cheeses you have enjoyed, make notes, and add your new bounty to the list.  It adds a bit of time to the transaction, but it also goads thinking about cheeses and, most likely additional sales.