The better the cheese, the ‘Larder’ they come

The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Park Slope residents will be saying cheese when they visit Bklyn Larder — a new fromagerie that opened on Flatbush Avenue this week.

The cheesemongers promise that the store will boast more than 40 varieties of gourmet molds from the ubiquitous buffalo mozzarella to the obscure Swiss L’Etizaz.

“We have a mix from all over the world, but we have a particular affinity for the cheeses of Italy and Vermont,” said co-owner Francine Stephens, who is best known for Franny’s, the beloved (and tougher to get into) pizzeria on the other side of the avenue.

And it’s not just the sheer variety of cheeses that will put your grocer’s cooler to shame. Bklyn Larder boasts a special cheese room where the temperature and humidity are controlled for optimal rind storage (it was about 45 degrees with 50 percent humidity when The Brooklyn Paper sniffed out this story).

The shop also carries gourmet necessities like olive oil, pasta and chocolate, prepared foods like gelato, and an ever-changing selection of sandwiches (yes, grilled cheese is the only sandwich that Stephens said would always be on the menu).

Bklyn Larder [228 Flatbush Ave. between Sixth Avenue and Bergen Street in Park Slope, (718) 783-1250]. Open Tuesday to Saturday, 11 am to 9 pm; Sunday, 10 am to 6 pm.

Updated 5:13 pm, July 9, 2018
Today’s news:
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: