Cowgirl Creamery in Penn Quarter
Posted 02 March 2006 - 03:13 PM
She told me yes, and told me the neighborhood was Penn Quarter (my work neighborhood -- Yeah!). She wrote the address and opening date on a brochure and put it into my bag. But by the time I made it back home, I couldn't find it. I must have left it in my hotel room or thrown it away by accident.
But I just checked their website and they have it listed. It will be 919 F St. I do remember that the salesperson in San Francisco said it was opening in March, but the website doesn't confirm that. I hope it's soon. I can hardly wait!
We had a little San Francisco picnic in our living room when I got home. Cowgirl Creamery cheeses. Sourdough bread. Stonehouse olive oils (VERY yummy -- I'll be mail ordering more of that). Recchiuti chocolates. Macarons from a little organic bakery, Miette. Satsuma mandarin oranges from one of the outside farm stands. It was awesome. The cheeses were amazing. I can hardly wait to be able to buy them on my lunch hour!
Posted 13 June 2006 - 07:15 AM
Just rang and they say they will be opening their doors around noon today. My lunch just added several thousand calories.
Posted 13 June 2006 - 08:09 AM
Posted 17 June 2006 - 12:52 PM
Front of the bright, airy store features a happy beautiful young woman handing out samples of CG label cow cheeses. Back of store features mounds of hard cheeses and another happy beautiful young woman handing out samples of chevre (somehow made without rennet so they qualify as compleltely vegetarian - who knew?).
Gorgeous bright-eyed women reverently dispensing very good quailty cheese. Bliss.
Small library of well selected books on cheese and cheese-making runs along the middle section of the store along with jars of rather pricey capers etc. The cheese is competitively priced with Dean & Deluca, Whole Paycheck etc at around a dollar an ounce and up.
Peggy Smith - a co-owner - is a wise and grounded presence dispensing advice on all cheese-related matters (the best recipes and methods for novice affineurs, in my case) and gives the feeling she would probably be able to give very good advice on a wide array of other topics. Anyone who can get a bi-coastal gourmet operation up and running out of one 200 gallon cheese-making vat clearly has all kinds of smarts. And passion. Which is what this place exhibits - and evokes - so plainly.
Posted 20 June 2006 - 05:30 AM
Posted 20 June 2006 - 07:13 AM
Thinking about the government.
Posted 20 June 2006 - 08:20 AM
It turned out Martha had already stopped there before the signing and purchased some cheeses, of course she already knew about them, lol. So, if you are in a food-related business and want to work with them, they are spot on.
Posted 22 June 2006 - 11:57 AM