SAVOR BEECHER’S HANDMADE CHEESE. >> Mac and cheese $29; two pans serve four to eight; beechershandmadecheese.com
Before you taste it, you smell it: rich, melty cheese, perhaps tinged with a hint of toasting bread or caramelized onions. Behind huge internal windows, the cheesemaking apparatus – gleaming steel sinks and a silosized milk-storage tank – seems almost incongruous. It’s set against the heavy aroma and the golden aernoon light that filters in through the double-height panes overlooking Broadway. Start with a serving of Beecher’s signature next-level mac and cheese at a table facing the creamery, and finish with a sampling spree at the takeout cheese counter, picking from labels including the Marco Polo – creamy and flecked with cracked peppercorns. The house-made Flagship is an aged, semihard cow’s milk cheese with delicate crystals and a slight crumble, while Beecher’s award-winning Flagship Reserve is a rich-tasting variety openair aged in the cellar below. All are doled out to buyers in satisfying, picnic-ready hunks.