Jump to content

Washingtonian- Cheese Discussion


Recommended Posts

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. :mellow:

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

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

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...