• Breakfast

  • Breakfast Biscuits, $6

    Take your pick from a savory with ham and cheese or a sweet with fresh cheese and a daily jam. It's a real win-win.

  • Buttermilk Biscuits, $3

    Baked fresh every morning with real buttermilk.

  • Teacakes, $5

    Assorted varieties

  • Crumb Coffee Cake, $5

    The classic you crave. Dip it and eat it.

  • Granola, $7

    Our house recipe of everyone's favorite healthy start to the day.


  • Gramercy, $10

    roast turkey, goat cheddar, peppadews, aioli

  • Northside, $10

    prosciutto, fig jam, fresh mozzarella

  • Greenpoint, $10

    pickled beet, fresh chevre, arugula

  • Ridgewood, $10

    parma cotto, gruyere, roasted tomatoes, dijon spread

  • Crown Heights, $10

    hummus, harissa mayo, herb chevre, seasonal pickled vegetables

  • Arthur Ave, $10

    mortadella, comte, spicy tapenade, dijon

  • Sandwiches

  • Chelsea, $10

    chandoka cheddar, branston pickle, pickled onions

  • Hell's Kitchen, $10

    sopressata, peppadew spread, pepperoncini

  • Sandwich of the Day, $9

    It's the haley's comet of sandwiches.

  • Grilled Cheese, $7

    check the board for today's 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

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