Cheese-ipedia : Bedford Cheese Shop

Brooklyn’s Most Favorite Summertime Cheese?

The Secret Language of Cheesemongers

Thermalized Milk: Are you all that AND a bag of chips?

ChrisatBedfordCheese / July 24, 2010, 2pm

So I’m not entirely sure how it started. Or where. Or when. Maybe Rachael Ray shrieked about it on her show one day.

No. I will not use shredded cheese or tomatillos on anything.

Or was it on a previous cover of Food & Wine Magazine? Maybe? Last summer? All I know is that right now, everyone’s favorite designer cheese is the Italian classic: Burrata. It’s sort of like this season’s French Bulldog of the cheeseworld (and when did everyone get one of those smash faced, snub tailed snorters? Damn, they’re cute but why did everyone have to go out and get out?) Hoardes of people come waltzing into the shop, acting like Scarlett O’Hara, waving and blowing kisses to an adoring mass of fans and stop square in front of the case and demand the product.

Keep on readin’…

Posted in Cheese-ipedia / 1 Comment

ChrisatBedfordCheese / May 27, 2010, 12am

: I will miss you.

So a couple nights ago was the SERIES finale of Lost. It will be no more. Ever. Never?What makes it more awkward is that now we aren’t going to have anything to talk about at the Shop since this one show has taken up a good chunk of our daily conversation. But, because my mind is no longer occupied with the perils of the passengers of Oceanic Flight 815, I can calmly return to the world of blogging. (God, all of this sounds so terribly dorky. ABC mini-dramas? Blogs? I promise we aren’t that nerdy. Well….maybe. Yeahhhhh….)

This week I thought I would add to the cheese-ipedia with some cheesemonger lingo that we throw around a lot. Affineur, rennet, thermalized (although if you are a loyal blog fan you SHOULD know what that means), coagulate, hung over. So on and so forth. Sometimes people understand what we are talking about. And sometimes, people have no clue what the words coming out our mouths mean. But that’s another story.

Keep on readin’…

Posted in Cheese-ipedia / 2 Comments

2 Cheese and Beer w/Kris Garrand

6 Cheesemaking 101 w/Cara Baker

9 The Science of Cheese w/Kris Garrand

13 Cheese and Cider w/Cara Baker

16 Cheese and Whiskey

20 The Magic of Olive Oil w/Nicholas Coleman

24 Spring Cheese, Spring Wines, Spring Produce

27 Cheese, Salami, and Pickles- Miracles of Fermentation

ChrisatBedfordCheese / April 28, 2010, 12pm

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’…

Posted in Cheese-ipedia / 5 Comments