SA­VOR BEECHER’S HAND­MADE CHEESE. >> Mac and cheese $29; two pans serve four to eight; beech­er­shand­

Lonely Planet Magazine (US) - - NYC -

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 aŽer­noon 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.

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