A, C, E at 34th St.-Penn Station
Picholine and Artisanal restaurateur Chef Terrance Brennan founded this cheese mecca to "make the world's finest cheeses available nationwide as never before." In support of his goal, his like-minded staff tends to more than 300 cheeses in the process of affinage - a fancy name for the aging process. But it's not enough to have cultivated cheese without cultured consumers; on-site courses expound on milks, examine textures, and present pairings with wines or beers. As to his legacy, Brennan has launched an internship program to ripen his own future fromagiers.Extra
Artisanal cheeses, jams, and Brennen's beloved gougères are for sale on the center's Website.