{"id":33765,"date":"2018-04-03T07:45:53","date_gmt":"2018-04-03T11:45:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33765"},"modified":"2018-04-02T18:41:55","modified_gmt":"2018-04-02T22:41:55","slug":"shop-talk-righteous-cheese-in-washington-d-c","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-righteous-cheese-in-washington-d-c\/","title":{"rendered":"Shop Talk: Righteous Cheese in Washington, D.C."},"content":{"rendered":"<p><span class=\"wpsdc-drop-cap\">S<\/span>et foot inside DC&#8217;s <a href=\"https:\/\/unionmarketdc.com\/\" target=\"_blank\" rel=\"noopener\">Union Market<\/a>&nbsp;and you\u2019ll find oysters on the half shell, gelato in freshly pressed waffle cones, and Indian dosas perfuming the air. You\u2019ll also find some of the country\u2019s best artisan cheeses at Carolyn Stromberg\u2019s cut-to-order counter, <a href=\"https:\/\/www.righteouscheese.com\/\" target=\"_blank\" rel=\"noopener\">Righteous Cheese<\/a>. \u201cWe\u2019re in a big food hall, so people often come up to us and are like \u2018Whoa, cheese!\u2019 They immediately want to talk,\u201d she says.<\/p>\n<p>Before being tapped by the city\u2019s premier food destination, Stromberg plated cheese for DC\u2019s leading restaurants, worked in wholesale, and headed her own cheese consulting company. When she opened her shop, she brought years of knowledge and passion to the Righteous experience. \u201cLetting the customer know that they\u2019re in good hands is what drives us. When someone asks for a recommendation, we don\u2019t say \u2018What are you looking for?\u2019 or \u2018What do you like?\u2019 It\u2019s our job to figure that out,\u201d she says.<\/p>\n<p>In addition to 80 or 90 aged and 10 fresh cheeses, Stromberg also offers collections online, a monthly subscription club, and pairing classes such as the annual favorite, \u201cChocolate, Cheese, and Baller Bubbly.\u201d \u201cYou can come to Righteous Cheese and count on a curated experience,\u201d Stromberg says.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>culture:&nbsp;<\/strong><\/span>What\u2019s your current favorite cheesy recipe?<\/p>\n<p><strong>Carolyn Stromberg :&nbsp;<\/strong>Tortellini en brodo using <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/recipes\/parmesan-broth\" target=\"_blank\" rel=\"noopener\">parmesan broth<\/a> (made with leftover rinds) in lieu of chicken broth. It\u2019s a hands-off dish that\u2019s not heavy, but it will still warm you up from the inside out.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>culture:&nbsp;<\/strong><\/span>Is there a local cheesemaker you\u2019re particularly excited about?<\/p>\n<p><strong>CS:<\/strong> <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/article\/great-mistakes-the-farm-at-doe-run-st-malachi\" target=\"_blank\" rel=\"noopener\">The Farm at Doe Run<\/a>. On a recent visit, my 10-month-old was loving their Damselfly, a tangy and bright bloomy rind. You know it\u2019s good cheese when both babies and professional cheesemongers are chowing down.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>culture:&nbsp;<\/strong><\/span>What\u2019s the weirdest cheese pairing you\u2019ve ever had\u2014and did you like it?<\/p>\n<p><strong>CS:<\/strong> <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-talk\/the-demise-of-camembert-de-normandie\" target=\"_blank\" rel=\"noopener\">Camembert<\/a> wrapped in nori seaweed. The mushroom notes of the camembert and the brininess of the nori worked together to bring out the umami in both. The textures were unusual and different, but it was really good.<\/p>\n<p><em>1309 Fifth St. N.E.<\/em><br \/>\n<em>Washington, DC<\/em><br \/>\n<em>202.716.3320<\/em><br \/>\n<em><a href=\"https:\/\/www.righteouscheese.com\/\" target=\"_blank\" rel=\"noopener\">righteouscheese.com<br \/>\n<\/a>Wed.\u2013Fri. 11a.m.\u20137 p.m.<\/em><br \/>\n<em>Sat. 10 a.m.\u20137 p.m.<\/em><br \/>\n<em>Sun. 10 a.m.\u20136 p.m.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Set foot inside DC&#8217;s Union Market&nbsp;and you\u2019ll find oysters on the half shell, gelato in freshly pressed waffle cones, and Indian dosas perfuming the air. You\u2019ll also find some of the country\u2019s best artisan cheeses at Carolyn Stromberg\u2019s cut-to-order counter, Righteous Cheese. \u201cWe\u2019re in a big food hall, so people often come up to us [&hellip;]<\/p>\n","protected":false},"author":94,"featured_media":33766,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2595],"tags":[1057,2656,2282,2043,2941,977,1461,2942,2940],"coauthors":[1452],"class_list":["post-33765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-camembert","tag-cheese-counter","tag-cheese-shop","tag-parmesan-broth","tag-righteous-cheese","tag-shop-talk","tag-the-farm-at-doe-run","tag-union-market","tag-washington-dc"],"acf":[],"yoast_head":"<!-- This site is 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