We are proprietors of Bedford Cheese Shop, running day-to-day operations on behalf of our fellow co-owners.  Just like cheese & crackers, rock & roll and peanut butter & jelly - some things are just better together!  Together, we work hard to foster an environment that allows our Team to develop and expand their knowledge and skills as cheesemongers.  All of us at Bedford Cheese Shop are passionate about the amazing cheeses, charcuterie and unique pantry items that we select for the Shop.  We are even more passionate about sharing these items with our Customers, both new and longstanding.  We figure - if we are doing it right - spreading our knowledge and enthusiasm ultimately allows us to support the many talented small-batch, farmstead and handmade producers from lands local, domestic and international.  More than ever, we understand first-hand how every single Customer interaction creates a positive ripple effect in a small business like ours that works with fellow small businesses.  It's this ripple effect that inspires us each and every day!  PS - we also LOVE to laugh.  A lot.

Katelind manages the esteemed Cheese Dream Team at Bedford Cheese Shop.  Why a cheese shop, you ask?  Katelind enjoys learning new things and cheese is one of those unique and weird combinations of art and science that never fail to intrigue her.  Originally from Upstate, New York (the Fingerlakes region), Katelind has worked in the food industry for a number of years, and in the field of art and education for over a decade.  The interweaving of these three passions - food, art and education -  guided Katelind to Bedford Cheese Shop.  She loves the opportunity to create an environment where Customers can have an unforgettable cheese “experience”.  Likewise, she tirelessly commits herself to cultivating a workplace where the Team is well-trained and supported.  Katelind thrives on creativity and thinking outside the box;  one of her current cheese-related recipe faves is a creamy, fluffy ricotta cheesecake topped with fresh caramel.  She loves to share her discoveries in the mystical realm of cheese, so next time you see her - ask for the recipe!

Meet Zoey Sachs, Cheesemonger and Director of Catering. Hailing from Brooklyn, Zoey has been working in the cheese industry for more than ten years. Whether you find her behind the cheese case, building stunning BCS platters, or teaching “Cheese 101: How to Become a Curd Nerd”, Zoey balances her deep knowledge with her quick wit and dry humor.  She always creates a memorable experience for every Customer, be they cheese novices or affeciantos!  Zoey loves offering Customers the chance to explore, and expand, their flavor preferences by guiding them through tasting delicious standbys as well as unique and seasonal selections. Her current obsession is anything from Lazy Lady Farm in Vermont. A highlight for Zoey was competing in the elite Cheesemonger Invitational!  Fun Fact: Zoey’s most unusual pairing suggestion - potato chips, truffle mousse and a small French chèvre, washed down with a sip of Bourbon..yes Bourbon!

As a sophomore at Sarah Lawrence College, Cait began working at a cheese shop in Bronxville, NY.  She soon discovered that one does not simply “want” to be a cheesemonger - it’s the cheese that really finds you!  Ever since, Cait has been committed to expanding her knowledge, experience and network within the world of cheese.  At Bedford Cheese Shop, in addition to working the case every day, Cait is responsible for curating our wonderful selection of cheeses, maintaining the integrity of the care and condition of the cheeses, and training cheesemongers - just to name a few things!  While her personal favorite pairing is a creamy bleu cheese and dark chocolate - Cait thinks that strong washed rind cheeses like Epoisses get a rough rap!  She thrives when she has the chance to work with Customers to offer tastings, tell a story about a cheese and - if you know Cait - share a hearty laugh!  When she’s not behind the counter, you might find Cait performing in NYC - as she is an active musician in both classical and contemporary music.

Born and raised in Harlem, Fred is a people person.  Always quick with a friendly welcome, one of Fred’s favorite parts of his role as a Cheesemonger is the Customer interaction.  He says:  “When I talk with a Customer, I like to know how their day is going;  I enjoy treating people as I want to be treated.  And seeing them smile.”  Initially, Fred didn’t set out to specialize in cheese.  It was after working with cheese at Le District that he began to understand how much there is to learn and know;  from that point, Fred has grown to appreciate all styles of cheese with their individual story, flavor, funk and appearance.  And speaking of cheeses, and funk, he believes that blue cheese is often misunderstood and should be tasted with Customers to help demystify it.  However, Fred’s favorite cheese is Adarré - full of nutty, sweet and grassy flavors.  Next time you stop by the Shop, don’t be surprised if Fred greets you with a big smile and his signature:  “Hey Boss, how are you doing today?”

In 2009 Danilo embarked on a mission to become a butcher, however the cheese world had other plans. During Danilo’s first days on the job behind the meat case, a head cheese buyer noticed Danilo's interest in "the curds" and decided to help develop Danilo’s cheese knowledge and palate. It was love at first bite! Within a year, Danilo learned about the history of many cheeses, including their terroir, milks and production.  When considering his years, hands deep in curds, one of his favorite aspects of the cheesemonger role is working with Customers; teasing out what they enjoy and how adventurous they are willing to be.  From there, Danilo enjoys creating an exciting assortment of options.  If asked about pairings, he offers two unique suggestions; Monte Enebro and pickled blackberries with a lovely Malbec or, Parmigiano Reggiano with pickled watermelon rinds and a medium bodied white wine. At Bedford Cheese Shop his current favorite cheese options are Appalachian, Foxglove and Zimbro - and he looks forward to serving one and all.

Adrian moved to New York City in 2018 and was soon introduced to cheese through a monger friend.  Over time, cheese has become a passion for Adrian;  he has developed deep knowledge and experience.  In fact, Adrian earned his CCP from the American Cheese Society and he recently competed in the 2022 Cheesemonger Invitational.  When he’s in the Shop, he tries to read the room and refrain from “nerding out” with a casually interested Customer.  However, he LOVES the opportunity to discuss cheesemaking, affinage and science-related topics with those very curious Customers!  One of Adrian’s favorite pairings is pickle flavored potato chips or curly fries dipped in a perfectly soft Rush Creek Reserve.  Another unusual “pairing” he suggests is ramen broth made from Mimolette.  Ovelha Amanteigado is Adrian’s favorite cheese;  he believes that Portuguese soft cheeses are some of the most underrated cheeses in the industry.  Whether you are a casual or curious cheese lover - stop by and say hello to Adrian next time you’re in the Shop!

Brittany has deep roots in New York, having been born and raised in the Bronx.  She has worked in the cheese industry for three years now.  Brittany loves to interact with Customers and to share thoughts and opinions about the wide range of cheeses in our case.  Additionally, Brittany has a talent for creating what we often call our “edible art”, or our beautiful platters!  Her eye for color and texture, combined with her knowledge of flavor, provide wonderful additions to our exciting Catering program.  If Brittany has to pick one cheese to top her list, it would be the flavorful truffle Gouda.  However, when Customers ask for a pairing recommendation, she strongly suggests a wedge of creamy Nancy’s Camembert with a dollop of sour cherry jam on top, the perfect combination of salty and sweet!

Derek began his “cheese journey” in the Summer of 2021 when he worked for a dairy farm at local farmer’s markets.  By working so closely with the farmers, Derek developed a deep appreciation for both the art and science of making cheese.  He became inspired to help share their stories by applying for a position as a Cheesemonger in Training at Bedford Cheese Shop.  Standing shoulder-to-shoulder behind the case with seasoned cheesemongers that share a similar passion for cheese, Derek is soaking up the knowledge and experience!  He is a huge fan of funky cheeses and believes that morbier-style cheeses are often misunderstood due to their strong flavor.  One pairing he notes as unusual – but delicious - is a sharp cheddar with peanuts!  Derek is currently enjoying Challerhocker and Smoking Goose Soppressata – he would love to provide you with a sample next time you are in the Shop.