Everything you need to know about eating and cooking with curds
At Bedford Cheese Shop, the sandwich offerings change frequently. There is exactly one type of sandwich offered each day, and they are assembled in the mornings, wrapped in wax and stacked one on top of the other. No substitutions are allowed, but their combinations are consistently spot-on. A visit to the cheese shop last week paid off with a Wildspit Bio Sandwich ($9) on a fresh baguette from Amy's Bread (you can specify whether you want the end or center cut of the baguette). The bread is smeared with just enough mayo and Dijon mustard, before it's layered with paper-thin ribbons of culatello, sweet slices of the prized cured ham, along with cornichons halved lengthwise. But the highlight of the sandwich is the Wildspitz Bio, a nutty and bold semi-firm Swiss cheese made from both goat and raw cow's milk. It the cheese that ties in all the other components, making for one simple, no-frills, yet utterly delicious sandwich.