I ran across Beecher’s Handmade Cheese in Flatiron when I was walking around in what could only be described as excruciating heat in NYC. The kind where you’re sure you are not smelling particularly fresh, but everyone around you is smelling the same way. I’m talking about awful. One of the biggest reasons that my husband didn’t want to move to NYC (kid you not) is that he was convinced he’d sweat through his clothes before he got to work. I told him it was nonsense, and that the subway cars were air conditioned (usually), and he’d dry off by the time his stop came. On this day, I sympathized.

I was looking desperately for a place with AC. Anywhere I could fake like I was looking at merchandise, and dip out once I got cool. And I saw Beecher’s. As a devotee of Murray’s Cheese and Artisanal, I was skeptical. But the location seemed nice and the AC was pumping. When I stepped in I saw, a little bit away from the door, a free sample of a cheddar cheese that they make in house. I walked in a little further. I saw the charcuterie and olive counter, and I stepped in a little more. At that point, the cheese aroma had taken over, and I knew I was going to explore.

I have to say I found it interesting. Definitely bigger than the cramped Murray’s, and a little less pretentious than Artisanal. And they not only age cheeses on site (I’ve been to Murray’s cheese caves, and they’re super cool…), but they make them there also. You can visit these cheesemaking kitchens. They have a cafe where you can watch the cheesemongers do their thing, or have wine in the cellar overlooking the cheese caves. This sounds like a perfect date if you happen to be dating a fellow lover of cheese. I am not in that situation. Of course you can also just buy cheese, charcuterie and accompaniments there, but there’s a lot more to explore. In the Cellar, they offer an “award-winning” mac and cheese. I’m always game for a mac and cheese sampling.

Visit Beecher’s At:

900 Broadway
New York, NY 10003
212.466.3340

Enjoy!

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Okay, maybe that’s a little dramatic, but honestly, when there are places like Casellula in NYC, I don’t know what else to say. My friend took me to Casellula, and it was (as he says) “on jam”. The wait was ridiculous for this restaurant that was the size of his apartment. But by the time we sat down, it was clear that this was going to be worth it. On my way in, I randomly ran into an old colleague, who has recently been starring in Jenny Craig commercials because she lost so much weight. She looked amazing. So after that, I didn’t feel so guilty about all the cheese I was about to eat. If cheese is on the Jenny Craig menu, I was definitely fine…

While we were waiting, I saw a million beautifully composed cheese plates coming by. Tia Keenan, my cheese idol, started as the fromager there, creating these amazing plates with inspired accompaniments. After she left, they continued down her path, and put out what are the most creative cheese plates in town. Feast your eyes:

 Top: cooked, pressed cheese with apple cider reduction

Middle: Monte Enebro goat cheese with pineapple mostarda

Bottom: Triple Creme with brown sugar fudge

Are you reading this? BROWN SUGAR FUDGE. That thing was so freaking good. It was maple-y and sweet with a touch of granular sugar. Perfect. The mostarda was interesting. Not my favorite, but tart, mustard-y and sweet at the same time. And the apple cider reduction was spicy and set off the sweet/nutty qualities of the cheese. Amazing…

Other things on them menu?

Ricotta Crostini / Orange Blossom Honey / Hazelnuts / Lemon

Mac and Cheese / Fol Epi / Comté / Chevre / Lardons / Caramelized Onions

Pig’s Ass Sandwich / Fiscalini Cheddar / Fol Epi / B&#amp;B Pickles / Chipotlé Aioli

Tapioca Goat’s Milk Pudding / Candied Fennel / Rhubarb Sorbet

Chocolate Cake / Meadowbrook Farm Cream

Visit Casellula at: 401 West 52nd Street (at 9th Avenue)

Enjoy!

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It aint easy bein cheesy...

Let me be clear. When I say “cheese,” I mean real cheese. Like the stuff that’s aged and cared for, not the stuff that comes in bags, wax coatings and plastic wrapping.  There was this commercial a while back that used the slogan “Real Cheese Counts.” Now, the commercial was for Cheeze-Its, so I’ll let you make the call as to whether that is really true for that product, but the point is: it’s true in general. Real cheese matters. Velveeta, Kraft Singles – NOT cheese. (Disclaimer here: processed cheeses do include some semblance of cheese. But they’re typically mixed with other random things, hence the fact that Velveeta can be left unrefrigerated with little effects.)

Now don’t get me wrong. I love the occasional Kraft Mac and “Cheese.” Or the grilled cheese with a slice of “American” cheese. But I have a true passion for real cheese. I can’t totally explain why. I love all of the different textures, the backstory of how and where different cheeses are made, how the same cheese can change seasonally, and how it pairs with wine in a way that makes your mouth so, so happy.

So why should you care?

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