Bedford Cheese Shop<\/h3>\n![\"Cheese](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/cheese-descriptions-at-Bedford-Cheese-Shop.jpg\")
<\/a>Cheese descriptions at Bedford Cheese Shop<\/p><\/div>\n
Opened in 2003, Bedford Cheese Shop was one of the businesses that inspired others to make Williamsburg the foodie destination it\u2019s become. The small corner storefront belies the riches inside\u2014150-plus cheeses, curated by co-owner Charlotte Kamin, as well as an extensive selection of things to put on, around, or under them. Half the fun is reading the cheese tags, written by the irreverent, cheese-smitten mongers behind the counter; the other is being led by them to a perfect slice of Hoch Ybrig from Rolf Beeler, a gooey slice of Vermont\u2019s Lazy Lady Buck Hill Sunrise, a goaty square of Stracchino di Capra, or other lesser-known surprises.<\/p>\n
Bedford Cheese Shop<\/strong> 229 Bedford Avenue (at N. 4th Street) Williamsburg, NY 718.599.7588<\/em><\/p>\nBlue Apron Foods<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/\u201cJ\u201d-at-Blue-Apron-foods.jpg\")
<\/a>“J” at Blue Apron Foods<\/p><\/div>\n
Like a Dean & DeLuca without the attitude or the tourists, this Park Slope shop has a top-notch selection of goods\u2014from Stumptown coffee to Jacques Torres chocolates, and everything in between. The best part, however, is the friendly, knowledgeable staff. Owners Ted Matern and Alan Palmer each have 30- plus years of experience working with cheese and charcuterie at places such as D&D, Petrossian, Bloomingdale\u2019s, and Balducci\u2019s\u2014shops that spawned a good number of their staff as well. So when you ask the difference between the \u201cfranks\u201d and \u201cwieners\u201d in the charcuterie case, expect a detailed explanation; when you mull undecidedly around the cheese case, an intuitive monger will most likely start handing you tastes without even asking.<\/p>\n
Blue Apron Foods<\/strong> 814 Union Street (between 7th & 8th Avenues) Park Slope, NY 718.230.3180<\/em><\/p>\nBrooklyn Larder<\/h3>\n
Sergio Hernandez is the man at this shiny, modern shop, a refuge from the chaos of Flatbush Avenue. He opened the place with Andrew Feinberg and Francine Stephens of Franny\u2019s cafe, itself a destination since the day the duo fired up its brick oven in 2004. The Larder is stocked with a full array of takeaway food and gourmet goods, but cheese is Hernandez\u2019s passion, as evidenced by the temperature- and humidity-controlled cheese room he helped design\u2014a rarity in space- starved New York City. Ask about a cheese and be ready for a story, for Hernandez has visited nearly every cheesemaker whose product he stocks\u2014and he\u2019s schooled his staff about them, too.<\/p>\n
Brooklyn Larder<\/a><\/strong> 228 Flatbush Avenue (between Bergen Street and 6th Avenue) Prospect Heights, NY 718.783.1250<\/em><\/p>\nD. Coluccio & Sons<\/h3>\n
Yes, it\u2019s a hike from downtown Brooklyn. But inside this drab building, fronted by pallets of Lurisia Natural Mineral Water and San Pellegrino Chinotto is an Italianophile\u2019s dream store, packed with hard-to-find items at bargain prices. The main attraction, however, may be the 24-month-old Parmigiano-Reggiano chisled from giant wheels for $11 a pound. Or perhaps the tangy Pecorino Romano for $9, the caciocavallo, the meltingly sweet Gorgonzola Dolce, or the Calabrian burrata. Whatever you go for, remember to grab a ball of fresh mozzarella and a roll on the way out to shorten the ride home.<\/p>\n
D. Coluccio & Sons<\/a><\/strong> 1214-20 60th Street Borough Park, NY 718.436.6700<\/em><\/p>\nGrab Specialty Foods<\/h3>\n
Laura Nuter was a pioneer who brought high-quality food to the South Slope when she opened GRAB in 2007. In the years since, she\u2019s become even more focused on unusual cheeses, stocking her store with some 120 kinds, from the kid-friendly Cypress Grove Lamb Chopper to Beemster Wasabi (don\u2019t knock it \u2019til you\u2019ve tried it on a burger) and Hirtenk\u00e4se from the Allg\u00e4u mountain region of Germany. All are labeled with a suggested beer pairing, a nod to the tightly edited selection of craft beers lining the wall\u2014although if beer isn\u2019t your thing, just stop in at Slope Cellars next door, where a savvy staff will be glad to help you find a suitable bottle of wine, or three.<\/p>\n
Grab Specialty Foods<\/a><\/strong> 438 7th Avenue (between 14th & 15th Streets) Park Slope, NY 718.369.7595<\/em><\/p>\n<\/a>Stinky Bklyn<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Outside-Stinky-Bklyn-at-the-corner-of-Smith-Degraw.jpg\")
<\/a>Outside Stinky Bklyn at the corner of Smith & Degraw<\/p><\/div>\n
Burnt out on Manhattan restaurants, Patrick Watson and Michele Pravda fled to Brooklyn, where they opened Smith & Vine, a tiny wine store jam-packed with top-notch wines and spirits. But they soon missed the food world, and, over a strong, washed-rind cheese one evening, the couple decided to open a cheese store, Stinky Bklyn, in 2006. The shop is stocked to the gills with the borough\u2019s best (Salvatore Bklyn ricotta and Aiello Brothers mozzarella, both made mere blocks away) and a range of international gems aged to perfect pungency in its own aging room.<\/p>\n
Stinky Bklyn<\/a><\/strong> 261 Smith Street (between Douglass & Degraw) Cobble Hill, NY 718.522.7425<\/em><\/p>\nFresh Mozzarella<\/h2>\n
One of Brooklyn’s great delights is mozzarella that’s never seen the inside of a refrigerator. As many delis and grocers make their own, a comprehensive list would take year to build; here are three worth the trip.<\/p>\n
![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/mozz.jpg\")
<\/a>Fresh Mozzarella<\/p><\/div>\n
Caputo\u2019s<\/h3>\n
The rule at Caputo\u2019s, opened by Puglian expat Joe Caputo in 1976, is that the mozzarella never gets wrapped or refrigerated. This, of course, necessitates making the cheese many times over the course of the day, so when you get it\u2014 scooped from a metal pan of milky water and given a quick dip in salted water, if requested\u2014it\u2019s so tender that it oozes immediately into the shape of its container. All it needs is a splash of good olive oil and a loaf of crusty bread\u2014available at the counter, or, if they\u2019ve run out, down the block at Brooklyn Bread.<\/p>\n
Caputo\u2019s<\/strong> 460 Court Street (between 3rd & 4th Places.) Carroll Gardens, NY 718.855.8852<\/em><\/p>\nLioni Latticini<\/h3>\n
The guys around the card table might be slow to serve you when a game is tense, but stand there long enough and they will sell you a ball (or 30). Don\u2019t expect them to do anything with that ball, however; that\u2019s what the sandwich shop at the other end of the block is for. With 139 sandwich selections\u201490 percent of them starring fresh mozzarella (there\u2019s a separate menu for smoked)\u2014there\u2019s plenty to keep you amused until your turn. Or pick a roll from the bread bins and ask for straight mozzarella dressed only with a little olive oil, salt, and pepper. Heaven, to go.<\/p>\n
Lioni Latticini<\/a><\/strong> 7819 15th Avenue Dyker Heights, NY 718.232.7852<\/em><\/p>\nRusso\u2019s Mozzarella & Pasta<\/h3>\n
It might look like any other bodega in the nabe, but this tiny store\u2014the Brooklyn branch of an East Village shop opened in 1908\u2014is packed with Italian delicacies, from jars of Italian tuna and liters of olive oil to a wall of fresh, house-made pastas. The big draw, however, is kept up at the counter, next to the stuffed artichokes, fried eggplant slices, and sandwich fixings: baseball-sized rounds of mozzarella, a bit saltier and firmer than moStreet They may be tightly wrapped in cling-wrap, but it\u2019s safe to assume from the high rate of turnover that they haven\u2019t been that way for long.<\/p>\n
Russo\u2019s Mozzarella & Pasta<\/strong> 363 7th Avenue (between 10th & 11th Streets) Park Slope, NY 718.369.2874<\/em><\/p>\nMarkets<\/h2>\nBrooklyn Flea<\/h3>\n
The Flea draws great antiques; all sorts of cool, modern, artsy stuff; and crowds of cute hipsters, but the real reason to make repeated trips is the food. In the cooler months, Bedford Cheese Shop sets up a booth; sometimes Salvatore Bklyn sells their creamy ricotta, straight up or slightly sweetened and stuffed into crisp cannoli shells. Follow the sound of a roaring fire to PizzaMoto, a wood-fired oven on wheels, or stop by Milk Truck Grilled Cheese for a warming sandwich. Then there are the cheese accoutrements\u2014Rick\u2019s Picks and McClure\u2019s Pickles; fat, chewy pretzels at Sigmund Pretzelshop; tantalizing loaves from SCRATCHbread. . .The selection is always in flux, but rest assured: you\u2019ll never go hungry\u2014or cheeseless.<\/p>\n
Brooklyn Flea<\/a><\/strong> Saturdays and Sundays throughout winter at 1 Hanson Place (at Flatbush Avenue)<\/em><\/p>\nNYC Greenmarket<\/h3>\n
It\u2019s easy to forget just how close New York City is to fertile farmland until you visit one of the city\u2019s Greenmarkets. These outdoor farmers\u2019 markets are devoted solely to the people who raise the vegetables or protein or artisanal products they are selling\u2014including cheese. Some markets take a hiatus over winter, but the year-round markets at Grand Army Plaza and Fort Greene on Saturdays yield aged, raw cow\u2019s milk cheeses from Cato Corner Farm in Colchester, Conn.; McCarren Park and Borough Hall offer goat cheese from Lynnhaven Dairy in Pine Bush, N.Y., and sheep\u2019s milk cheese from Valley Shepherd Creamery in Long Valley, N.J.; and McCarren Park also features selections from Consider Bardwell Farm in Pawlet, Vt. (which also sells on Sundays at Cortelyou Road in Kensington).<\/p>\n
FIND A MARKET:<\/h3>\n
\ufffcBorough Hall<\/strong> Court Street & Montague Street Brooklyn, NY<\/em>
\nCortelyou Road<\/strong> (between Argyle & Rugby) Kensington, NY<\/em>
\nFort Greene<\/strong> Washington Park (between DeKalb & Willoughby) Fort Greene, NY<\/em>
\nGrand Army Plaza<\/strong> Prospect Park West & Flatbush Avenue Park Slope, NY<\/em>
\nMcCarren Park<\/strong> Union Avenue (between Driggs & N. 12th Streets) Greenpoint, NY<\/em><\/p>\nRestaurants<\/h2>\nBeer Table<\/h3>\n
This small, elegant space offers one of the borough\u2019s best bangs for the buck: a $25 three-course menu that is anything but pub grub. It also boasts one of the most exciting beer lists in the city, a tightly edited selection highlighting micro-batch brews and obscure international offerings on draft, from cask, or by the bottle. Frequent special events, from hops seminars to cheese tastings, offer extra incentive to stop by often, as does the ever-changing cheese plate, a $15 selection of three local, beer-friendly cheeses.<\/p>\n
Beer Table<\/a><\/strong> 427B 7th Avenue (between 14th & 15th Streets) Park Slope, NY 718.965.1196<\/em><\/p>\nButtermilk Channel<\/h3>\n![\"Fried](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/buttermilk.jpg\")
<\/a>Buttermilk fried chicken<\/p><\/div>\n
This two-year-old restaurant in Carroll Gardens may be most known for its fried chicken, but cheese lovers know the secret is really the cheddar waffle it sits on. Named for the channel that runs between Brooklyn and Governor\u2019s Island, where a strong current used to threaten to turn the island\u2019s milk to butter on its ferry ride to the mainland, the restaurant\u2019s focus is decidedly local. Mozzarella comes from Caputo\u2019s, just down the street; goat cheese from Lively Run in the Finger Lakes region upstate; and a stellar cheese plate from neighbor Anne Saxelby, who spends her days in Manhattan running the all-American Saxelby Cheesemongers. Who needs \u00c9poisses, anyway?<\/p>\n
Buttermilk Channel<\/a><\/strong> 524 Court Street Carroll Gardens, NY 718.852.8490<\/em><\/p>\nThe Counting Room<\/h3>\n
After stints in several Manhattan restaurants and Brooklyn wine stores, Doria Paci opened this sleek space on an industrial block of Williamsburg last spring. Her wine list attracts hardcore wine geeks with its selection of traditionally made, small-production wines. It\u2019s perfectly pitched to the like-minded cheese and salumi plates, curated with the help of nearby Bedford Cheese Shop.<\/p>\n
The Counting Room<\/strong> 44 Berry Street (at N. 11th Street) Williamsburg, NY 718.599.1860<\/em><\/p>\nThe Jake Walk<\/h3>\n
<\/a>Cheese descriptions at Bedford Cheese Shop<\/p><\/div>\n
Opened in 2003, Bedford Cheese Shop was one of the businesses that inspired others to make Williamsburg the foodie destination it\u2019s become. The small corner storefront belies the riches inside\u2014150-plus cheeses, curated by co-owner Charlotte Kamin, as well as an extensive selection of things to put on, around, or under them. Half the fun is reading the cheese tags, written by the irreverent, cheese-smitten mongers behind the counter; the other is being led by them to a perfect slice of Hoch Ybrig from Rolf Beeler, a gooey slice of Vermont\u2019s Lazy Lady Buck Hill Sunrise, a goaty square of Stracchino di Capra, or other lesser-known surprises.<\/p>\n
Bedford Cheese Shop<\/strong> 229 Bedford Avenue (at N. 4th Street) Williamsburg, NY 718.599.7588<\/em><\/p>\n “J” at Blue Apron Foods<\/p><\/div>\n Like a Dean & DeLuca without the attitude or the tourists, this Park Slope shop has a top-notch selection of goods\u2014from Stumptown coffee to Jacques Torres chocolates, and everything in between. The best part, however, is the friendly, knowledgeable staff. Owners Ted Matern and Alan Palmer each have 30- plus years of experience working with cheese and charcuterie at places such as D&D, Petrossian, Bloomingdale\u2019s, and Balducci\u2019s\u2014shops that spawned a good number of their staff as well. So when you ask the difference between the \u201cfranks\u201d and \u201cwieners\u201d in the charcuterie case, expect a detailed explanation; when you mull undecidedly around the cheese case, an intuitive monger will most likely start handing you tastes without even asking.<\/p>\n Blue Apron Foods<\/strong> 814 Union Street (between 7th & 8th Avenues) Park Slope, NY 718.230.3180<\/em><\/p>\n Sergio Hernandez is the man at this shiny, modern shop, a refuge from the chaos of Flatbush Avenue. He opened the place with Andrew Feinberg and Francine Stephens of Franny\u2019s cafe, itself a destination since the day the duo fired up its brick oven in 2004. The Larder is stocked with a full array of takeaway food and gourmet goods, but cheese is Hernandez\u2019s passion, as evidenced by the temperature- and humidity-controlled cheese room he helped design\u2014a rarity in space- starved New York City. Ask about a cheese and be ready for a story, for Hernandez has visited nearly every cheesemaker whose product he stocks\u2014and he\u2019s schooled his staff about them, too.<\/p>\n Brooklyn Larder<\/a><\/strong> 228 Flatbush Avenue (between Bergen Street and 6th Avenue) Prospect Heights, NY 718.783.1250<\/em><\/p>\n Yes, it\u2019s a hike from downtown Brooklyn. But inside this drab building, fronted by pallets of Lurisia Natural Mineral Water and San Pellegrino Chinotto is an Italianophile\u2019s dream store, packed with hard-to-find items at bargain prices. The main attraction, however, may be the 24-month-old Parmigiano-Reggiano chisled from giant wheels for $11 a pound. Or perhaps the tangy Pecorino Romano for $9, the caciocavallo, the meltingly sweet Gorgonzola Dolce, or the Calabrian burrata. Whatever you go for, remember to grab a ball of fresh mozzarella and a roll on the way out to shorten the ride home.<\/p>\n D. Coluccio & Sons<\/a><\/strong> 1214-20 60th Street Borough Park, NY 718.436.6700<\/em><\/p>\n Laura Nuter was a pioneer who brought high-quality food to the South Slope when she opened GRAB in 2007. In the years since, she\u2019s become even more focused on unusual cheeses, stocking her store with some 120 kinds, from the kid-friendly Cypress Grove Lamb Chopper to Beemster Wasabi (don\u2019t knock it \u2019til you\u2019ve tried it on a burger) and Hirtenk\u00e4se from the Allg\u00e4u mountain region of Germany. All are labeled with a suggested beer pairing, a nod to the tightly edited selection of craft beers lining the wall\u2014although if beer isn\u2019t your thing, just stop in at Slope Cellars next door, where a savvy staff will be glad to help you find a suitable bottle of wine, or three.<\/p>\n Grab Specialty Foods<\/a><\/strong> 438 7th Avenue (between 14th & 15th Streets) Park Slope, NY 718.369.7595<\/em><\/p>\n Outside Stinky Bklyn at the corner of Smith & Degraw<\/p><\/div>\n Burnt out on Manhattan restaurants, Patrick Watson and Michele Pravda fled to Brooklyn, where they opened Smith & Vine, a tiny wine store jam-packed with top-notch wines and spirits. But they soon missed the food world, and, over a strong, washed-rind cheese one evening, the couple decided to open a cheese store, Stinky Bklyn, in 2006. The shop is stocked to the gills with the borough\u2019s best (Salvatore Bklyn ricotta and Aiello Brothers mozzarella, both made mere blocks away) and a range of international gems aged to perfect pungency in its own aging room.<\/p>\n Stinky Bklyn<\/a><\/strong> 261 Smith Street (between Douglass & Degraw) Cobble Hill, NY 718.522.7425<\/em><\/p>\n One of Brooklyn’s great delights is mozzarella that’s never seen the inside of a refrigerator. As many delis and grocers make their own, a comprehensive list would take year to build; here are three worth the trip.<\/p>\n Fresh Mozzarella<\/p><\/div>\n The rule at Caputo\u2019s, opened by Puglian expat Joe Caputo in 1976, is that the mozzarella never gets wrapped or refrigerated. This, of course, necessitates making the cheese many times over the course of the day, so when you get it\u2014 scooped from a metal pan of milky water and given a quick dip in salted water, if requested\u2014it\u2019s so tender that it oozes immediately into the shape of its container. All it needs is a splash of good olive oil and a loaf of crusty bread\u2014available at the counter, or, if they\u2019ve run out, down the block at Brooklyn Bread.<\/p>\n Caputo\u2019s<\/strong> 460 Court Street (between 3rd & 4th Places.) Carroll Gardens, NY 718.855.8852<\/em><\/p>\n The guys around the card table might be slow to serve you when a game is tense, but stand there long enough and they will sell you a ball (or 30). Don\u2019t expect them to do anything with that ball, however; that\u2019s what the sandwich shop at the other end of the block is for. With 139 sandwich selections\u201490 percent of them starring fresh mozzarella (there\u2019s a separate menu for smoked)\u2014there\u2019s plenty to keep you amused until your turn. Or pick a roll from the bread bins and ask for straight mozzarella dressed only with a little olive oil, salt, and pepper. Heaven, to go.<\/p>\n Lioni Latticini<\/a><\/strong> 7819 15th Avenue Dyker Heights, NY 718.232.7852<\/em><\/p>\n It might look like any other bodega in the nabe, but this tiny store\u2014the Brooklyn branch of an East Village shop opened in 1908\u2014is packed with Italian delicacies, from jars of Italian tuna and liters of olive oil to a wall of fresh, house-made pastas. The big draw, however, is kept up at the counter, next to the stuffed artichokes, fried eggplant slices, and sandwich fixings: baseball-sized rounds of mozzarella, a bit saltier and firmer than moStreet They may be tightly wrapped in cling-wrap, but it\u2019s safe to assume from the high rate of turnover that they haven\u2019t been that way for long.<\/p>\n Russo\u2019s Mozzarella & Pasta<\/strong> 363 7th Avenue (between 10th & 11th Streets) Park Slope, NY 718.369.2874<\/em><\/p>\n The Flea draws great antiques; all sorts of cool, modern, artsy stuff; and crowds of cute hipsters, but the real reason to make repeated trips is the food. In the cooler months, Bedford Cheese Shop sets up a booth; sometimes Salvatore Bklyn sells their creamy ricotta, straight up or slightly sweetened and stuffed into crisp cannoli shells. Follow the sound of a roaring fire to PizzaMoto, a wood-fired oven on wheels, or stop by Milk Truck Grilled Cheese for a warming sandwich. Then there are the cheese accoutrements\u2014Rick\u2019s Picks and McClure\u2019s Pickles; fat, chewy pretzels at Sigmund Pretzelshop; tantalizing loaves from SCRATCHbread. . .The selection is always in flux, but rest assured: you\u2019ll never go hungry\u2014or cheeseless.<\/p>\n Brooklyn Flea<\/a><\/strong> Saturdays and Sundays throughout winter at 1 Hanson Place (at Flatbush Avenue)<\/em><\/p>\n It\u2019s easy to forget just how close New York City is to fertile farmland until you visit one of the city\u2019s Greenmarkets. These outdoor farmers\u2019 markets are devoted solely to the people who raise the vegetables or protein or artisanal products they are selling\u2014including cheese. Some markets take a hiatus over winter, but the year-round markets at Grand Army Plaza and Fort Greene on Saturdays yield aged, raw cow\u2019s milk cheeses from Cato Corner Farm in Colchester, Conn.; McCarren Park and Borough Hall offer goat cheese from Lynnhaven Dairy in Pine Bush, N.Y., and sheep\u2019s milk cheese from Valley Shepherd Creamery in Long Valley, N.J.; and McCarren Park also features selections from Consider Bardwell Farm in Pawlet, Vt. (which also sells on Sundays at Cortelyou Road in Kensington).<\/p>\n \ufffcBorough Hall<\/strong> Court Street & Montague Street Brooklyn, NY<\/em> This small, elegant space offers one of the borough\u2019s best bangs for the buck: a $25 three-course menu that is anything but pub grub. It also boasts one of the most exciting beer lists in the city, a tightly edited selection highlighting micro-batch brews and obscure international offerings on draft, from cask, or by the bottle. Frequent special events, from hops seminars to cheese tastings, offer extra incentive to stop by often, as does the ever-changing cheese plate, a $15 selection of three local, beer-friendly cheeses.<\/p>\n Beer Table<\/a><\/strong> 427B 7th Avenue (between 14th & 15th Streets) Park Slope, NY 718.965.1196<\/em><\/p>\n Buttermilk fried chicken<\/p><\/div>\n This two-year-old restaurant in Carroll Gardens may be most known for its fried chicken, but cheese lovers know the secret is really the cheddar waffle it sits on. Named for the channel that runs between Brooklyn and Governor\u2019s Island, where a strong current used to threaten to turn the island\u2019s milk to butter on its ferry ride to the mainland, the restaurant\u2019s focus is decidedly local. Mozzarella comes from Caputo\u2019s, just down the street; goat cheese from Lively Run in the Finger Lakes region upstate; and a stellar cheese plate from neighbor Anne Saxelby, who spends her days in Manhattan running the all-American Saxelby Cheesemongers. Who needs \u00c9poisses, anyway?<\/p>\n Buttermilk Channel<\/a><\/strong> 524 Court Street Carroll Gardens, NY 718.852.8490<\/em><\/p>\n After stints in several Manhattan restaurants and Brooklyn wine stores, Doria Paci opened this sleek space on an industrial block of Williamsburg last spring. Her wine list attracts hardcore wine geeks with its selection of traditionally made, small-production wines. It\u2019s perfectly pitched to the like-minded cheese and salumi plates, curated with the help of nearby Bedford Cheese Shop.<\/p>\n The Counting Room<\/strong> 44 Berry Street (at N. 11th Street) Williamsburg, NY 718.599.1860<\/em><\/p>\nBlue Apron Foods<\/h3>\n
<\/a>Brooklyn Larder<\/h3>\n
D. Coluccio & Sons<\/h3>\n
Grab Specialty Foods<\/h3>\n
<\/a>Stinky Bklyn<\/h3>\n
<\/a>Fresh Mozzarella<\/h2>\n
<\/a>Caputo\u2019s<\/h3>\n
Lioni Latticini<\/h3>\n
Russo\u2019s Mozzarella & Pasta<\/h3>\n
Markets<\/h2>\n
Brooklyn Flea<\/h3>\n
NYC Greenmarket<\/h3>\n
FIND A MARKET:<\/h3>\n
\nCortelyou Road<\/strong> (between Argyle & Rugby) Kensington, NY<\/em>
\nFort Greene<\/strong> Washington Park (between DeKalb & Willoughby) Fort Greene, NY<\/em>
\nGrand Army Plaza<\/strong> Prospect Park West & Flatbush Avenue Park Slope, NY<\/em>
\nMcCarren Park<\/strong> Union Avenue (between Driggs & N. 12th Streets) Greenpoint, NY<\/em><\/p>\nRestaurants<\/h2>\n
Beer Table<\/h3>\n
Buttermilk Channel<\/h3>\n
<\/a>The Counting Room<\/h3>\n
The Jake Walk<\/h3>\n