2 Park Avenue (at 32nd Street)
212-212-532-4033
877-797-1200 (Cheese Center Orders)
http://www.artisanalcheese.com/ (web orders)
http://www.artisanalbistro.com/ (bistro)
We think that the Artisanal Premium Cheese brand and operation has, hands down, become NY’s best source for high quality cheese. By building a state-of-the art facility on W. 37th Street, they have been able to properly mature, age and store cheese like no one else in NY. There is a cheese school there too, but no retail shop. Rather, orders are taken over the phone or on their website. But you can shop in person at their one retail establishment, not so much a shop, but a counter nestled in the back of Artisanal Fromagerie & Bistro in Murray Hill.
212-212-532-4033
877-797-1200 (Cheese Center Orders)
http://www.artisanalcheese.com/ (web orders)
http://www.artisanalbistro.com/ (bistro)
We think that the Artisanal Premium Cheese brand and operation has, hands down, become NY’s best source for high quality cheese. By building a state-of-the art facility on W. 37th Street, they have been able to properly mature, age and store cheese like no one else in NY. There is a cheese school there too, but no retail shop. Rather, orders are taken over the phone or on their website. But you can shop in person at their one retail establishment, not so much a shop, but a counter nestled in the back of Artisanal Fromagerie & Bistro in Murray Hill.
We ate lunch last week at this restaurant (more on that tomorrow), and stopped by the attractive cheese counter to buy a few cheeses to take home. Here we met fromager Sean Faeth, who was happy to make recommendations and describe the cheeses in detail. A terrific, if expensive, bet are the raw Swiss cheeses (some with prices approaching $40/lb.), but you should feel confident putting yourself in Seth’s hands and asking for his recommendations based on your preferences and budget. He told us that you can walk in to buy cheese at any time the restaurant is open, and that he is generally on duty during the day, Mondays through Thursdays.
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