NYC: Beecher’s. Originally from Seattle’s Pike Place Market
cheesemaker Beecher’s Kurt Beecher Dammeler has just opened a cheesemaking kitchen,
store, café and restaurant in the Flatiron District on 20th Street and Broadway in New York City.
Beecher’s - the store and
café. You can grab a sandwich in the cafe and sit on milk churns and watch the
cheesemakers at work or wander downstairs into The Cellar where you
can enjoy a glass of wine in the glow of the cheese cave where row upon row of
Beecher's Flatiron cheese made and available only in New York, ripens to
perfection.
A corner of Beecher's Cafe.
Beecher’s – the store. The artisan
cheeses they sell, and the meats, vegetables and other foods used to make
Beecher's café and restaurant items, are chosen with care and with a desire to
support broadly local, small-scale enterprises that share their philosophy and
commitment to pure food.
Beecher’s – open vat cheese
making. You can watch the Flagship
cheese being made, in the open vats, not only from inside the Beecher’s store
but also from the long window on 20th Street. The Beecher's credo reads; "Food produced by Beecher's Handmade Cheese
is free of all artificial preservatives, coloring and flavor enhancers. It's
just pure, all-natural, full-flavored food, handcrafted in traditional ways
with the freshest ingredients available."
Above: Flagship
cheese is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor.
It is carefully aged for 18 months under the watchful eye of the
cheesemaker to fully develop its complex flavor and ever-so-slight crumble.
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