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- view of Cheese making room from mezzanie with seating
- view of cheese making room from entrance of store
- street level cafe and store
- Display of Reserve Cheeses
- full upstairs cafe, seats 26
- employees/ beecher's creators in what will be the downstairs restaurant
- decorated column in restaurant cellar area
- bar area in downstairs cellar
- all american chacuterie
- flagship cheese: pasteurized and aged 20 months, raw, and pasteurized and aged 4 years
- Flagship/Flagsheep cheese, made inhouse
- cheese making room. cheese made 3x/day, 6000lbs a week