We stopped in at New York’s Bedford Cheese Shop for a quick tutorial from cheesemonger Cat Pickei on how to properly cut and present soft, firm and hard cheeses.
Introductory offer: Subscribe to Wine Spectator for just $12! https://winesp.ec/2JTLzy1
Explore Wine Spectator’s free newsletters: https://winesp.ec/3kKrM1w
Find more Wine Spectator cheese coverage: https://www.winespectator.com/tags/cheese