{"id":2779,"date":"2024-05-05T04:24:53","date_gmt":"2024-05-05T04:24:53","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-bedford-cheese-shop\/"},"modified":"2024-05-05T04:24:53","modified_gmt":"2024-05-05T04:24:53","slug":"cheese-shops-we-love-bedford-cheese-shop","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-bedford-cheese-shop\/","title":{"rendered":"Cheese Shops We Love: Bedford Cheese Shop"},"content":{"rendered":"
\n

Location<\/strong><\/h2>\n

67 Irving Place, New York, NY 10003<\/p>\n

\u00a0<\/p>\n

Satisfying a Cheese Curious Community<\/strong><\/h2>\n
<\/p>\n

\"\"

\n

Bedford Cheese Shop Exterior photo credit Pamela Vachon<\/p>\n<\/figcaption><\/figure>\n

Bedford Cheese Shop<\/a> first came to the Brooklyn community in 2001 when two friends, Jason Scherr and Jason Jeffries, opened its shop in the Williamsburg Mini Mall. A few years later, the first storefront location opened on the corner of North 4th and Bedford Avenue in Williamsburg. However, it wasn\u2019t until 2012 that Bedford Cheese Shop officially made its way to Manhattan on Irving Place, where it is the sole outpost today.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Christina

\n

Christina Earle & Samantha Fantauzzi photo credit Bedford Cheese Shop<\/p>\n<\/figcaption><\/figure>\n

Christina Earle and Samantha Fantauzzi joined as co-owners in 2019 and now handle operations. \u201cOur passion for cheese and community continues to thrive in Manhattan,\u201d says Earle. \u201cBut we hold dear our Brooklyn roots, and our brand name will forever reflect where we began.\u201d<\/p>\n

The mission behind Bedford Cheese Shop has always been to help unite customers with the cheesemakers. \u201cEvery day, our cheesemongers impart their knowledge of cheesemaking along with the unique stories behind the history, origins, and nuances of the cheeses,” says Fantauzzi.<\/p>\n

The location helps bring this unity forward, too. Being so close to Union Square, there is plenty of foot traffic with loyal local customers and inquiring tourists alike, making what Earle and Fantauzzi call a \u201ccheese curious community\u201d who want to expand their palates.<\/p>\n

The shop has evolved over the years to include exclusive small-batch, specialty pantry items, a curated charcuterie case, and a \u201cthriving sandwich business.\u201d In-person cheese classes are available to local customers while virtual classes are offered to anyone outside of the city.<\/p>\n

\u201cIn today’s world where so many items are available right at our fingertips,\u201d says Fantauzzi, \u201cWe are honored to provide our customers with personal, memorable experiences when they visit our shop.\u201d<\/p>\n

\u00a0<\/p>\n

The Store<\/strong><\/h2>\n
<\/p>\n

\"Bedford

\n

Bedford Cheese Shop Interior photo credit Bedford Cheese Shop<\/p>\n<\/figcaption><\/figure>\n

Bedford Cheese Shop sits on the charming, tree-lined street of Irving Place in Gramercy Park. There is a full-service cheese counter with a large case that includes over 150 cheeses from around the globe.<\/p>\n

The shop\u2019s layout is spacious with an open floor plan and large windows overlooking the street. Shelves line the walls with specialty grocery products of jams, olive oils, and crackers. Soups, salads, sandwiches, and all-day breakfast items (including Frittata sandwiches and yogurt parfaits), are all made to order. Outdoor seating is also available.\u00a0<\/p>\n

\u00a0<\/p>\n

Top-Selling Cheeses<\/strong><\/h2>\n

\u00a0<\/p>\n

<\/p>\n

\"Betty

\n

Betty Koster’s L’Amuse Signature Gouda photo credit Bedford Cheese Shop<\/p>\n<\/figcaption><\/figure>\n

Betty Koster’s L’Amuse Signature Gouda<\/strong><\/a><\/p>\n

This cow\u2019s milk cheese comes from a husband and wife team in the Netherlands, dating back to 1989, and is a big seller at the New York shop. \u201cThe paste is firm but creamier than one would expect from an aged Gouda,\u201d says Samantha Fantauzzi. \u201cIt has a unique affinage process and offers flavors of hazelnut and burnt caramel and a delightful crystalline crunch.\u201d\u00a0<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Campo

\n

Campo de Montalb\u00e1n photo credit Bedford Cheese Shop<\/p>\n<\/figcaption><\/figure>\n

Campo de Montalb\u00e1n<\/strong><\/a><\/p>\n

Made in Toledo, Spain, this cheese is a blend of cow, sheep, and goat’s milk with a similar look and texture to a Manchego. \u201cThe flavor is buttery with notes of nuts and balanced acidity,\u201d says Christina Earle. \u201cIt\u2019s a favorite to snack on or mix into salads, pasta, or dare we say grilled cheese.\u201d<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Brebirousse

\n

Brebirousse D’ Argental photo credit Bedford Cheese Shop<\/p>\n<\/figcaption><\/figure>\n

Brebirousse D’Argental<\/strong><\/a><\/p>\n

This sheep’s milk cheese is from the Loire region of France with a flavor that is both \u201cadventurous and complex\u201d with \u201cnutty and savory notes blended with a lovely sweetness,\u201d says Fantauzzi. \u201cThe paste is \u201cpudgy, gooey, and dense,\u201d says Earle. It also has a \u201cbright orange rind that cannot be ignored.\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Location 67 Irving Place, New York, NY 10003 \u00a0 Satisfying a Cheese Curious Community Bedford Cheese Shop Exterior photo credit Pamela Vachon Bedford Cheese Shop first came to the Brooklyn community in 2001 when two friends, Jason Scherr and Jason Jeffries, opened its shop in the Williamsburg Mini Mall. A few years later, the first … Okumaya devam et “Cheese Shops We Love: Bedford Cheese Shop”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2779","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2779"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2779\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}