Hey everybody!  I know it’s been a while since the Bedford Cheese Shop blog has been up and running.  Two whole weeks.  But don’t worry!  All of you fans out there who have turned into shriveled little prune like turds due to a lack of cheese information, Cheesepinions, and snark are now gong to be relieved.

This week, as promised, I thought I’d write something about a cheese term that I just noticed popping up all over the place - Thermalized Milk.

I have a feeling that this process has been around for a while, but I’m just noticing it as our store tries to sneak younger cheeses into the shop.  But what exactly is this process?  Is it actually cool?  Or is it yet another stupid restriction that the FDA imposes on cheese importation that prevents us from getting delicious dairy goodies into the country?  I set about one afternoon to do some research and figure out if thermalized milk is too kewl for school or is a total beta (fish).

Keep on readin’…

Et voila. Le pamplemousse. This must be what heaven is like. Fat, hungry, and wearing great hats.

Hey guys!

I’m writing a quick entry to give all of our loyal blog followers a SPECIAL DEAL on a BCS Spring Treat we have prepared for you.

Right now we have a decadent Spring Picnic Basket on sale.  It’s awesome.  In this pre-made basket, you get:

- Fra’Mani Pate Campagnola (Between a country style and a mousse, this stuff is so good.  Garlicky, peppery, and       porky.)

- A Lazy Lady Buckhill Sunrise (A gooey all-natural cow’s milk from Vermont.)

- Slice of Lincolnshire Poacher (An English cheddar with no bandages. So nekkid!)

- Petit Toasts (Crunch.)

- A Michel Cluizel chocolate bar (Rich. Decadent. Aphrodisiac?)

- A jar of cornichons (So little and pickled.)

All this for $33!

Oh wait. No it isn’t.  HEAR THIS!  If you come in and mention the blog you get this picnic basket for only

$30!!!!!!!!!

Yeah.  That’s right.  Only $30.  Look at that!  Because you guys love the blog we give you a discount.  So….come in, mention the blog, tell us how funny you think we are, and you get a discount.  Isn’t that awesome!  The internet is so cool some times.  Ok, so we better see you soon.  Byeeeeeee.

Yes, amigos.  ‘Tis that time again, where I share the secrets of the inner workings of the Bedford Cheese Shop cheesemongers.  So dark and twisted and full of dairy products.

This week, I present to you Dylan, one of our newest hires, who hails from the sunny state of Colorado (is it sunny there?  I’m actually not really sure.  I’m pretty positive he’s from outside Aspen?  Which leads me to believe it’s mostly sunny.  Because that sure does sound tropical.  ASPEN.  Like Aruba.  Or Des Moines.) and is pretty new to the cheese biz.  But, like the rest of us, he already has opinions about what products he wants to put all over his tastebuds.

This time around, Dylan presented me with a two part Cheesepinion.  One for when you are feeling fancy and one for when you’re feeling down on your financial luck.  How considerate, dear sir.  His first pick this week is Stanser Schafkase, a lovely sheep’s milk cheese from east central Switzerland.  It’s kind of grassy, herby, and spicy and doesn’t pack too much of the stinky barnyard pungency of other soft sheep cheeses.  Dylan thinks that this guy is a “phenomenally complex, soft slice of sheepy goodness that leaves you wondering what the next taste will reveal.”  How “Labyrinth” of you, Dylan.

Dance Magic Dance.

Keep on readin’…

Oh, what?  TWO POSTS IN TWO DAYS?!?!?!  That’s right.  Even though it may be 85 degrees and sunny outside, I have a hankering to sit inside and type.  In a windowless room with a stainless steel table.  How very “Bladerunner” of me.

Yup. This is what our office looks like.

Keep on readin’…

Hey y’all!

So remember when you were a kid and your Uncle Buford and Aunt Jemima came back from vacation in Kansas and regaled you and your family with a four hour slide show documenting their trip to the Butter Cow and the beautiful “painting” that hung above their hotel bed?

Me neither.

That being said, I now present to you, a travelogue via photos, courtesy of our red headed maven Amy. Amy and Charlotte recently took a trip to France and Switzerland to visit our favorite cheese makers and see what sort of things they are up to (and I’ll give you a hint: It involves being awesome in the Alps…) and meet the people that make our cheese. So rad. And Amy is a little shutterbug and took pictures of everything they did. She then compiled them into a SLIDESHOW. Woah, totes rad. So, I know present to you:

Amy and Charlotte Do Europe