Bitch Biz: Glen’s Garden Market and Bitches Who Brunch are partners. While this article was written independently by Bitches Who Brunch, we do receive compensation from the company.
Is there anything better than cheese? Hard to say. Perhaps cheese and wine; that’s certainly better. What about a cheese club? OK, now I have your attention.
Glen’s Garden Market—my favorite joint for a quick snack, patio happy hour, or hangover-curing brunch—encompasses far more than just a market. Glen’s offers a killer happy hour (with all local and regional wines and beers), a CSA, and a monthly tasting dinner, held the last Thursday of each month. Read our brunch review, here, our interview with owner Danielle, here, and our recap of the tasting table, here.
Adding to their offerings, Glen’s is launching a cheese club the first Friday of each month, beginning in September and going through November.
The head of cheese operations at Glen’s is a guy called Kurt Schewe, the deli operations manager. Kurt was kind enough to sit down with me and walk me through the details and deliciousness of cheese club in advance of its launch come Friday, September 4. A former New York sous chef, Kurt’s left the hustle-and-bustle of city life and applied his culinary chops (and French Culinary Institute degree) to Glen’s, joining the team when they opened on Earth Day of 2013.
Beginning September 4, each month Glen’s hosts cheese club on the first Friday at 6 p.m. You can subscribe per-month ($50) or for all three months ($150) at once.
You’ll be walked through a 30-minute class with Kurt, where he highlights the featured cheeses, providing samples and wine pairings. Then, you leave with an enormous box of cheese to-go, perfect for your next dinner party, or for you to snack on throughout the month. Cheese Club Members will also receive 15 percent off on wine and prosciutto from Glen’s to pair with the cheese.
Each cheese club features four cheeses, of different milk types (cow, sheep, goat), and different styles (bloomy, soft, creamy, washed in cider, made in ash). You receive a handout, with tasting notes, pairing information, and a pen to take notes.
As Kurt walked me through the September course, we began with a personal favorite: the Monocacy Ash goat cheese, made with charred kale ash. The sort, creamy cheese has a floral, lemon-y yet smooth taste, and it’s paired with a local cider.
We continued on through Red Row, a washed-rind cow cheese based in cider from Virginia, and on to a Prince Georges Blue, a nutty, peppery blue cheese from Maryland.
Last but not least, we came to another personal favorite: the Dulcinea, an aged sheep cheese, rubbed in olive oil and cacao, and aged 14 months inside Glen’s. It’s similar to a Manchego–a personal favorite—and is paired with a Nebbiolo, an Italian varietal from Purcellville, Virginia.
I feel pretty stinkin’ lucky to have previewed cheese club—and will be bringing my box to a dinner party this week. I’ll see y’all at the next one. Get your tickets, here.