Hello again cheese fanatics.  Back again with some more “Cheesepinions” to keep your cravings at bay.  This time around our resident agriculturalist (who actually just went back to Michigan to get his farm in working order….we miss you already, buddy!), Jess, is going to stop thinking about sustainable farming practices for twelve seconds and let you know what cheeses he is super keen about.  This week, Jess is really diggin’ on both:

Appleby’s Cheshire (a British raw cow’s milk cheese that is tangy, crumbly, and grassy)

and Mrs. Kirkham’s Lancashire (another British raw cow’s milk that is mild and buttery).

Keep on readin’…

Oh. Hello there.

Welcome back, friends, to the dawning of a new Bedford Cheese Shop blog era!  We are sorry that we left you, high and dry, in the cheesy woods for a year, but guess what.  WE ARE BACK.  Oh yeah…

We have been coming up with new and exciting ways to get out our fromage knowledge into the Blogosphere and will be debuting one below!  We thought that you guys would want to know more about farmers, farms, and what we think – the Bedford Cheese Shop cheesemongers – about our products.  So today, we unveil our first installment of “Cheesepinions.”

Here, you will find the thoughts of one of our cheesemongers about the products we stare at and lovingly handle all day, every day.  So let’s get started with one of our star employees, Dani.

Keep on readin’…