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.

This week, Dani is on a real British Isles kick.  A sucker for hardy, “working man” cheeses, Dani has been noshing on foods that a farmer would take with him into the field to sustain him for the day.  Apparently, nothing is better for planting your rows of beetroot than your trusty hoe and a good wedge of crumbly cheese.  Trying to relive his pastoral glory days of the coal mines, he decided that his favorite dairy products in the store right now are:

Coolea (an 18-month Irish gouda),

Caerphilly (a crumbly, lactic and vegetal Welsh cow’s milk),

and Ardrahan (a semi-soft, washed rind, pungent cow’s milk from Ireland).

When asked what Dani would eat with his agronomist cheese plate, Dani responded with “A bottle of Rye, a can of Matiz sardines with Lemon, and some Brooklyn Brine Serrano Beans.  Because why not.”  Don’t forget your cup of tea and sticky toffee pudding, Dani.

Well that’s all from us this time!  Come on in and try out Dani’s cheese choices for the week and see what you think.  And if you have any comments or suggestions to the blog go ahead and let us know!  Pip, pip and cheerio!