Baccala Posted January 27, 2008 Share Posted January 27, 2008 Interesting artice and worth a read. There article mentions a number of resturants and their cheese selection, however they missed the best on in my opinion, Dino. Clearly the author does not get out enough. Link to comment Share on other sites More sharing options...
treznor Posted January 28, 2008 Share Posted January 28, 2008 Link? Link to comment Share on other sites More sharing options...
DanielK Posted January 28, 2008 Share Posted January 28, 2008 Link? Magazine articles go up a month after the paper copy, so you'll have to either go grab a copy from the newsstand, or wait a month! Link to comment Share on other sites More sharing options...
treznor Posted January 29, 2008 Share Posted January 29, 2008 Didn't realize that. I actually still have a subscription even though I don't live in DC anymore so I guess I'll check it out when I get home later this week. Link to comment Share on other sites More sharing options...
cjsadler Posted January 29, 2008 Share Posted January 29, 2008 I disagree with his comment about Whole Food's cheeses being of "consistent quality", at least based on my P Street experiences. Came home with badly ammoniated cheeses from there one too many times. Link to comment Share on other sites More sharing options...
chickenlover Posted January 29, 2008 Share Posted January 29, 2008 I disagree with his comment about Whole Food's cheeses being of "consistent quality", at least based on my P Street experiences. Came home with badly ammoniated cheeses from there one too many times. I've found the cheese counter at their Georgetown/Glover Park location to be a lot better than P Street. The folks working the counter are very friendly and happy to cut pieces to order. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 29, 2008 Share Posted January 29, 2008 Clearly the author does not get out enough. Tongue-in-cheek, or harsh indictment? I thought the article was pretty good, even if I have some quibbles with the recommendations. That particular WF might have a good cheese counter, but my experience has been more like cjsadler's: most of the ones in MoCo don't. Too much rote cutting-and-wrapping, and then the pieces sit, sometimes for weeks, spoiling in their plastic, with no apparent attention to condition much less affinage. I sometimes end up buying bigger pieces simply because it's the only way to get them to cut a fresh piece off a wheel. Similarly, Balducci's counter at the Georgetown Square (Bethesda) location took a dive right around the time of the SPG renaming. I used to reliably find glorious piles of Montgomery's cheddar there, and then *zip*. It's a risk for Shoffner to generalize recommendations to an entire chain, but you almost have to name them location-by-location. I wonder how much of that reflects each chain's regional management, and how much of that is attributable to the buying habits of each store's neighborhood. Link to comment Share on other sites More sharing options...
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