Back in 2003, Bedford Cheese Shop opened its doors in the small mini mall in Williamsburg. The tiny shop was one of the first in the neighborhood to offer specialty cheeses, charcuterie, and packaged foodstuffs. In 2006, the owner Charlotte Kamin moved all the beautiful cheeses to the corner space on Bedford Avenue and North 4th Street. But the space was small, and you often felt a little cramped if more than a handful of customers were in the store. When it came time to renew their lease, she began looking around for a bigger space. Luckily, a larger space opened up just down the avenue at 265 Bedford and the whole shop moved three blocks to its new home last August.
And with everything all settled in, it’s time to really invite the neighbors in for drinks and nibbles. Starting last week, the new Bedford Cheese began weekly themed tastings, and this week, they’ll begin serving their cafe menu. Continue reading →
Did you know that just four ingredients make up thousands of types of cheese in seven different categories? Self-proclaimed cheesemonger Lisa Griffin (and bonafide American Cheese Society Certified Professional) will readily geek out about all things cheese—from how it’s made, to how it tastes, where it comes from, and what food to pair it with. “The most important question is what you don’t like because that eliminates certain things right away. And it depends on what the occasion is,” she says. Whether you are going to a picnic, throwing a party, or having a romantic dinner at home, you can expect a personalized cheese experience at Monger’s Palate (192 Driggs Ave).
After culinary school and several years of working in fine dining, Lisa began to focus on her favorite food item (you guessed it, cheese) and honed her expertise at NYC’s famed Murray’s Cheese and then at Lucy’s Whey cafe. “Cheesemonger” harkens back to the days when you’d go to a central market where designated mongers of all kinds would sell goods. In that spirit, Lisa has curated an assortment of old world staples featuring international and domestic cheese makers.Continue reading →