Turn the corner in this 71,000 square foot emporium and smile.
Say…cheese!
LOOK at these lovely itty bitty wooden cheese crates.
The Cheese Counter is officially the largest french cheese display in the entire metro area.
Treva Stose, Georgetown Fromager (fancy french for "head" cheese) was trained in art, a former thirty year publisher, turned graphic designer, turned chef, turned yacht private chef…
Now bringing her culinary and fromage talents right to Safeway.
Working with importers directly she has a selection of four hundred plus selections every day of the week.
She’s embarrased I am taking photos – with the recent Thanksgiving holiday "wiping" her caves clean out – but I am very convincing (batting my eyelashes and all).
A few of her faves for the holiday cheese plate:
Epoisses Berthaut…a soft, succulent ripened cheese.
Clarines…a favorite roasted warm with marinara sauce and hot crusty bread.
What’s that?
Share some Italians you say?
Italian Ubraico Sot la Trape…a cow’s milk matured under the grapes of red wine.
Latteria di Grotta…cow’s milk matured in straw in a cave.
Let the cheese and wine pairings, for our holiday DIY trends event, begin.
What are your favorite cheeses to serve this season?
