When chef Terrance Brennan introduced a game-changing cheese plate at Picholine, one of his New York eateries, little did he realize it would eventually give birth to the Artisanal Premium Cheese Center. The 10,000-square-foot space, located on the west side of Manhattan, is a temple to fromage, featuring a full retail operation where those trained in the ancient art of affinage nurture and age over 200 types of cheese selected from around the world. The Center also features the restaurant Artisanal Fromagerie, Bistro and Wine Bar, classes in mozzarella making and other cheesy subjects, and cheese-and-wine pairings.
When chef Terrance Brennan introduced a game-changing cheese plate at his New York eatery Picholine, little did he realize it would lead him to found a retail operation where trained <i>affineurs</i> nurture and age over 200 types of <i>fromage</i>. Sample these delicacies with a three-, six- or 12-month subscription to Artisanal’s Cheese-of-the-Month Club. Each delivery includes four handcrafted, cave-aged cheeses (one each of mild, medium, bold, and strong), plus notes on wine and beer pairings. In addition, Artisanal will donate $25 per three-month subscription to the Robin Hood Foundation; the money will go toward feeding New Yorkers and eradicating poverty in the city.
Is your dad happiest with a fine vintage in his glass and a marbled filet mignon on his plate? If so, sate his appetite with savory cuts of beef from Robinson’s Prime Reserve and house-cured charcuterie from Les Trois Petits Cochons, or consider expanding his palette with a subscription to Artisanal Cheese of the Month. And don’t forget the knives and fromage sets from Laguiole en Aubrac to help him cut through it all.
Break out some olives, crusty bread, and your favorite vino: The folks at Artisanal elevate cheese to nothing less than a culinary art form. Take advantage of their carefully-aged offerings, in flavors from bold to mellow. Narrow things down to one nation, as with the Fall American Cheese Collection, featuring four cheeses including creamy Hudson Valley Camembert, and a nutty cow’s-milk Tarentaise; or the Fall Italian Cheese Collection, with choices including intensely flavorful Piave and a pecorino that’s been aged for 60 days. Or treat yourself to a “Cheese of the Month” membership for a full year; you’ll get four offerings, complete with wine and beer pairing suggestions, every month.
When chef Terrance Brennan introduced a game-changing cheese plate at his New York eatery Picholine, little did he realize it would eventually lead him to found Artisanal Premium Cheese Center, a retail operation where trained <i>affineurs</i> nurture and age over 200 types of fromage. Sample their delicacies with a three-, six- or 12-month subscription to Artisanal’s Cheese-of-the-Month Club. Or if you can’t wait that long, try the special Father’s Day collections; they feature a mix of goat- and cow-milk cheeses and arrive accompanied by crackers, a jar of fruit preserves, and tips for wine pairings.