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Ripe Specialty, 4554 Eisenhower Avenue, Alexandria, VA (2026)

06/12/2023

We are excited to have on offer this week - Barn First’s Valdes! Made by the extremely talented Rebecca Velazquez in the Northeast Kingdom of Vermont, Valdes is a raw, goat’s milk blue packed full of mineral, wet earth, and mushroom notes. Rebecca uses the richest milk of the cycle to craft this bright, tangy and fudgey blue that finishes oh-so-cleanly. Raw American goat blues are kind of rare to run across, so we feel blessed to have this beauty.

06/11/2023

If you know us, you know we have Irish roots, and in celebration of that we are proud to announce two new cheeses from across the pond.

On the left is a decadent cow’s milk cheese made by Pat Farrell in Co Cork. The wheel’s natural rind is formed through repeated washings of Wicklow Wolf, a local IPA, and are aged in caves by Sheridan affineur Mark Booker. The flavor is light and buttery, with notes of cultured cream, cellar, and a bit of hops in the finish. The texture is decadent and creamy.

On the right is a loaf cheddar like no other. Large blocks of Irish cheddar are brought to Sheridan’s cellar in Co Meath and cut down into 5 lb loaves to be aged on wooden shelves. They are repeatedly washed to form a natural rind which encourages a culture that imparts complex flavor and dimension to the cheddar. Its flavor is classic, mature cheddar with a savory character and mild piquancy.

Check ‘em out in the Irish bars and cheese shops of the DMV this week!

Second and third pics are from Sheridan’s website where you can find more info on their amazing array of cheeses.

06/09/2023

A little Ripe R&D thanks to our friends It’s a tough job but someone’s gotta do it! From left to right we have La Antigua Tartufo, La Antigua with Pimenton, & Velion de Fuentesauco Zamorano. In the back we have Zeno’s 2022 California Estate Table Olive Oil & Apple Balsamic Vinegar. I can’t wait to dig in. Thanks guys!

06/08/2023

Montgomery Cheddar. It was the first traditionally-made English cheddar I ever tried and is still my favorite. Made at Manor Farm from a herd of 200 Fresians who graze on a hill rumored to be the site of Camelot. Perhaps that’s why Montgomery’s has a flavor of Arthurian-proportions. They use an old-fashioned, slow, peg mill, and do all the cheddaring by hand in a laborious process born of rigorous tradition. Every wheel is hand-coated in lard and wrapped in Muslim cloth before hitting the shelves for aging. As one of only 3 farms still making cheddar in its ancestral homeland, Montgomery’s Cheddar represents a true sense of time gone by. Neal’s Yard Dairy works hand-in-hand with Jamie Montgomery to choose the wheels they sell. What does all this hard work mean for you? A cheddar that’s warm and sweet, with a long-lasting, grassy finish and a hint of cellar. Pure deliciousness.

06/04/2023

Happy National Cheese Day! Here’s one that’s near and dear to my heart. When my girlfriend and I jumped off the Long Trail for a zero day in Middlebury, the first thing we ate was a Little Hosmer with some crusty bread. And it was pure heaven - cauliflower, crème frauche and roasted nuts. Simple, nuanced and delicious. 🧀 🇺🇸 🧀

06/04/2023

Happy National Cheese Day! Here’s one that’s near and dear to my heart. When my girlfriend and I jumped off the Long Trail for a zero day in Middlebury, the first thing we ate was a Little Hosmer with some crusty bread. And it was pure heaven - cauliflower, crème frauche and roasted nuts. Simple, nuanced and soul-refreshing. 🧀 🇺🇸 🧀

06/04/2023

Quick breakfast before we head to the National Mall with the dog - Herve Mons 30+ Month Comte. Simply incredible. Sweet and savory, crystalline, with a preposterously long, tropical fruit finish. And the salinity is spot on. You need this cheese in your life. A wheel is coming to at the end of June. I highly recommend making the trip across the bridge for a chunk. And if you want to bring a wheel in for yourself, just let me know. File 30 orders are due on 6/16… DC and VA needs this cheese too!

Also pictured are some Maison Marc Cornichons from They are game-changing — best I’ve ever had. There’s only two shown as we already ate the rest of the jar I bought on Friday…

06/03/2023

Ever hopeful for a bite of Lady Edison Country Ham…

06/02/2023

More lactic love from Vermont! This time it’s a crowd-pleasing Brie from Vermont from Plymouth Cheese. This creamy paste is awash with decadent flavors of cream, cultured butter, and roasted nuts, and they finish with a hit of brothy umami. Besides the cheese itself, you can’t help but love the bold packaging and out of the box square shape.

06/01/2023

One of our newest editions - Twig Farm’s Fuzzy Wheel. These wheels are just so easy to love. Raw goat and cows milk that’s great on its own, or even melted on a burger or fries. These wheels are somewhere between supple and cakey in texture and have a sweet cultured butter flavor with a hint of minerality. Simple and delicious.

There’s also a picture of my extremely fuzzy dog Boomer, who’s dreaming of guarding the goats who made this cheese. Just for good measure.

05/30/2023

The best thing of our job is getting to work with amazing people who import the best products in the world. Here’s some great stuff from our newest partner Rogers Collection. They source amazing stuff from Europe, the US and Africa and these pics highlight a few of our favs. Let me know if you have any questions!

05/19/2023

We love experiencing our cheeses out in the wild! cooked an amazing dinner last night at and this was the 4th course - Appalachian, Stinging Nettles Coulis, and Crispy Pasta. It was the most delicious way station between dinner and dessert!

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