Bedford Cheese Shop

http://blog.bedfordcheeseshop.com/

The Bedford Cheese Shop has been supplying Brooklyn gourmands with their cheese fix since 2003 and owner Charlotte Kamin has been there every step of the way.

Maybe the best way to tell you about The Bedford Cheese Shop is to tell you what we aren't. We aren't a supermarket that happens to sell cheese. Nor are we part of a big chain, or owned by a multi-national corporation. And we aren't an e-tailer that's just in the business of selling cheese online out of a huge warehouse. Nothing could be further from the truth.

Instead, what we are is an old-fashioned cheese shop dedicated to providing you the finest quality cheeses from around the world. Our small staff of knowledgeable cheesemongers is rigorously trained in the art of properly maintaining cheese so that you can be assured of receiving it in the best possible condition. They're also committed to providing you the type of friendly customer service that we're sure will keep you coming back. In fact, some have said that, when it comes to selling cheese, our staff goes to extremes.

Forsterkase

Raw cow, Switzerland

Unbelievably woodsy and creamy. It has a punchy barnyard aroma and will leave your mouth with the impression that you've been doing something naughty & formerly Presidential. Pairs well with fuller flavored, Crispin Original

 

Cato Corner Bridgid's Abbey

Raw cow, Cochester, CT

This cheese represents all that is wholesome and safe in this crazy, crazy world. Gently cleansed with a mellow brine, it's smooth, nutty and irresistibly moderate. It's the cheese that will please all and offend none. It's the Santa's lap of cheese, minus the creep. Goes well with the Fox Barrel black current

 

Anton's Blond

Cow, zurwies, Germany

One hell of a beautiful organic cheese. Fed on only fresh hay, the milk alone is phenomenal. Add to that the thick pillowy rind, and you have a sensationally smooth cheese with gentle notes of barn and grass. Perfect to accompany a Crispin Honey Crisp

 

Lincolnshire Poacher

Raw cow, Lincolnshire, England

This grassy cheese is aged 30 months, allowing time for the hues of fresh hay to mature. Tastes like cutting grass on the first day of fall. Great to go with a trappist style, Organic Maple syrup basesd- The Saint

 

Fourme De Montbrison Mons

Raw cow, Auvergne, France

Overflowing with wildflowers and running brooks in summer, and blanketed with powdery snow throughout the winter, France's own utopia gives us this amazingly luscious blue. It's fully funky and pairs well with Crispin Brut

Published by Scott Tuffield