A Tour of New York City's Cheesier Side
Sue Riedl of The Globe and Mail takes us on a mouth-watering tour of familiar New York City cheese haunts. Follow her everywhere from Lucy's Whey to Union Greenmarket to Beecher's Handmade Cheese and more!
Walking off some of the fondue, we found ourselves in the Flatiron District, where we sidestepped the smorgasbord of Mario Batali’s Eataly and the temptation of Shake Shack in favour of the nearby Beecher’s Handmade Cheese store. I bought a serving of Flagsheep – Beecher’s firm, aged ewe’s milk cheese – while my husband munched on squeaky cheese curd and watched more being made through a window onto the production area. For an early-evening nibble, head downstairs to share a cheese plate and sip wine alongside the working cheese cellar where Beecher’s Flatiron Cheese (exclusive to New York) is ripened.