• Breakfast

  • Buttermilk Biscuits, $3

    Baked fresh every morning with real buttermilk.

  • Fritatta Sandwich, $7

    Daily selection of veggie egg sandwich with melted cheese on sliced pullman bread

  • Homemade cookies and brownies, $2

    Lemon Ricotta Cookies to Chocolate Chip with Malden Sea Salt, we make all these and more.

  • Assorted Breakfast Pastries, $4

    From our favorite French Bakery. Croissants, Danish and more.

  • Homemade Brownies and Nutella Blondies, $2

    From Belgian chocolate brownies, to Nutella Nut Blondies,

  • Lemon Ricotta Cake, $3

    Homemade with fresh lemon curd and ricotta.


  • Ridgewood, $10

    gruyere, parma cotto, roasted tomatoes, homemade dijonaise

  • Crown Heights, $10

    herb chevre, homemade hummus, harissa mayo, seasonal house-made pickled vegetables

  • Hell's Kitchen, $10

    homemade peppaspread, sopressata, pepperoncini

  • Arthur Ave., $10

    smoked mozzarella, pepperoni, house-made tomato sauce, roasted tomato

  • Bedford Ave Grilled Cheese, $7

    Bedford Cheese Shop's signature blend of cheeses and spices

  • Gramercy, $10

    goat cheddar, roast turkey, peppadews, homemade aioli

  • Chelsea, $10

    chandoka cheddar, branston pickle, pickled onions

  • Northside, $10

    fresh mozzarella, prosciutto, fig jam

  • LES, $11

    alpha tolman, sugar cured ham, sauerkraut, homemade rémoulade

  • Sandwiches

  • Sandwich of the Day, $9

    It's the haley's comet of sandwiches. Check the board for the daily special.

  • Daily Grilled Cheese, $7

    Daily changing selection.


  • Rotating Assortment, $16/LB.

    A rotating assortment of deliciousness to dip things into or spread on stuff

  • An Ode to Adelegger
An Ode to Adelegger

Organic Cow’s Milk
Traditional Animal Rennet


The ever-giggly and beautiful Evelyn Wild dreamt of leaving her city life in Heidelberg to run a small farm in the Allgau for years. She spent summers traveling to Switzerland's Canton Graubunden to make Bunder Bergkäse and into Austria’s Bregenzerwald to make Allgäuer Bergkäse. A few years into Evelyn’s career, an exceptional group of organic milk producers near the Alp Adelegg in the Allgau village of Isny reached out to her to use their milk for her cheese making.  In fact, said milk producers originally went to Anton Holzinger who declined because the production at the Zurwies dairy was at capacity.  Anton directed the milk producers to Evelyn who graciously accepted.  By 1998, the collaboration was in full swing.  

 Adelegger is aged for 12-17 months.  It is cooked, pressed, and brined in an herb-infused white wine for 48 hours.  After these first few steps Adelegger is washed daily for 4-5 weeks and then moved to an aging facility nearby where it matures for up to 17 months.

 Adelegger showcases Evelyn’s high-quality milk with bold flavors and a flaky, yet firm paste. At once nutty, smoky, meaty, and herbaceous; Adelegger is a favorite at the cheese counter for its versatility. Delicate eyeing throughout the cheese and the striking blue labeling of Kaeskuche Isny makes Adelegger a show-stopping beauty on a cheese plate. Pair with a smoky brew and good company.


To read more about cheese from the wondrous Allgau, pick up a copy of our BCS Guides at both stores!  

  • Cheese PR
  • AdeleggerAllgauAustriaBCSguidesbedford cheese shop

Comments on this post ( 0 )

Leave a comment