Strong cheese
I get jealous reading Jamie’s new cheese discoveries (also on CurdNerds), because the only place I’ve discovered around here to get good cheese is Whole Foods, and it’s been disappointing. At least they label their cheeses by whether they use pasteurized or unpasteurized milk. But even the unpasteurized cheeses have tasted like gummy pre-shredded mozzarella. There have been a couple exceptions, including a very fine, grainy parmigiano reggiano, but I’d say I’m batting .100 or so overall. I need to find a specialized cheese shop around here — one that gets great joy out of recommending cheeses that stink.
Maybe this place will have a better selection for you. Too bad you’re not in Boston anymore, because I’ve heard that it has one of the best cheese shops in the country.
Comment by Jamie Forrest — January 1, 1970 @ 8:00 am
Formaggio Kitchen is indeed an amazing place. I didn’t have the money to do too much browsing there while I lived in Boston, but I did manage to buy a heavenly Brillat-Savarin at Formaggio. I also picked up 500g or so of Papillion brand Roquefort, which I had previously only had in France; the patriarch of my French host family insisted that it was the best Roquefort in all of France. It’s certainly the best that I’ve ever had.
Maybe Formaggio will mail me some lovin’. I’ll look around here and see whether I can get what I need locally.
Comment by Steve Laniel — January 1, 1970 @ 8:00 am
Oh, Eastern Market. Yeah, everyone points me there, and I’ve not yet checked it out. I’ll go today or tomorrow, after I’ve spent the requisite Long Chunk Of Time in my recliner reading. I love Saturdays.
Comment by Steve Laniel — January 1, 1970 @ 8:00 am
You have named a couple of the cheeses at our shop. Please let me know if you are looking for any other cheeses and we will see if we can get it in for you… Bowers Fancy Dairy Products
Comment by Mike Bowers — January 1, 1970 @ 8:00 am