Grilled Cheese Shop GCDC to Launch “Cheese Share”


Because why not?, soon you’ll be able to get a weekly subscription of cheese. Grilled cheese joint GCDC is launching a “cheese share” (or cheese CSA) next month for people who want to try out new types of fromage. A $50 membership buys you five weeks of farmstead cheese with pickups every Wednesday from 5 to 8 p.m. Sept. 3 through Oct. 1. The weekly wedge, selected by cheesemonger Sophie Slesinger, will come with tasting notes, drink recommendations, and recipes. Members will also get food and drink discounts at the restaurant. Interested? Email [email protected].

GCDC will also launch a series of classes beginning at the end of the month, from Cheese 101 to the art of mozzarella making. Read more about the classes from a press release below:

MASTER CLASS SERIES: Saturday, August 23rd from 12:30-2pm 

GCDC's series of cheese classes will kick off with a special visitor: international cheesemonger Carlos Yescas. Carlos is the preeminent expert on Mexican artisan cheese. He is a published author, recently opened a cheese shop in Mexico City, and is the principal of Lactography, a firm dedicated to promoting Mexican cheese throughout the world. They invite cheese fans for a "lunch and learn", featuring Mexican tapas, a custom cocktail, and a guided lecture with Carlos and GCDC's cheesemonger Sophie Slesinger.

$40 per person. Email [email protected] to purchase a ticket. 

CHEESE 101: Every Monday from 6-7 p.m.

Sept. 8th, 15th, 22nd, 29th

Each Monday in September, Slesinger will educate cheese newbies and experts alike, with her weekly Cheese 101 course, a guided tasting through all the major styles of cheese (with drink in hand, of course!). She will explain the ins and outs of artisan cheeses, how to pair cheese and drink, and help guests discover their favorites for the next time they face the cheese counter.

$40 per person. Email [email protected] to purchase a ticket. 

MOZZARELLA MAKING: Every Other Tuesday from 6-8:30 p.m.

Sept. 2nd, 16th

GCDC is the only restaurant in the city to serve fresh "stretched-to-order" mozzarella. Offered weekday evenings from 5-9 p.m., Slesinger hand-makes all fresh mozzarella to order, starting from exclusive Caputo Brothers Creamery curd, adding salt and hot water, and stretching to create a creamy mozzarella ball. I this class, Slesinger will guide students through the basics of making fresh mozzarella cheese: the ins and outs of "stretching" curd, and different strategies for making stracciatella, mozzarella, and burrata at home. Each participant will make their own mozzarella to take home, and the class will conclude with a family style meal, featuring a few of Sophie's favorite recipes and of course, plentiful wine and beer.

The mozzarella making class is $75 per person. Email [email protected] to purchase a ticket.

GCDC, 1730 Pennsylvania Ave. NW; (202) 393-4232;

Photo courtesy GCDC