Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Last week I sat down with some of the Arrowine staff (including Katie, a.k.a. Your Cheesemonger, who has some amazing insights regarding the cutting of your cheese — you guys should ask her to tell you about it) to try out some beer and cheese pairings.


This regularly-scheduled sponsored Q&A column is written by Adam Gallegos of Arlington-based real estate firm Arbour Realty, voted one of Arlington Magazine’s Best Realtors of 2013. Please submit follow-up questions in the comments section or via email.

Question: We just put our house on the market.  In anticipation of finding a buyer we would like to prepare for the inevitable home inspection. Can you provide any advice?


Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)

Spring is here and it’s a perfect time to enjoy supple, soft ripened cheeses. Also known as “bloomy rind”, this family of cheese is characterized by their soft texture and white rind. These cheeses are easy to enjoy and a perfect introduction into the world of cheese. The most famous of this style is Brie, a French cheese that is copied everywhere. Though production dates back to the eighth century, makers of traditional Brie were slow to designate (a form of copyright) the cheese and the name Brie can be used by cheesemakers anywhere.


Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

A few weeks ago, I came down with (for me) a very rare case of the flu. Now that I’ve shaken it off and resumed normal breathing function, I’ve suddenly found myself with a backlog of beers in my refrigerator that I need to try. I know, we should all have such problems, but what struck me was how quickly these beers amassed themselves, and where they were coming from.


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