Franklin Avenue Cheese Shop Garners Praise from NYT

It's always a pleasure when outsiders recognize the wonders of the Prospect Heights and Crow Hill neighborhoods. Last week it happened twice, in the same publication.

In the last weekend's (May 3) Real Estate section, Classon Avenue's P.S. 705 was held up as an example of promising school in an up-and-coming neighborhood. 

Then on Thursday (May 9), Wedge, Little Zelda's new cheese and provisions store got a very nice write-up by the New York Times' Florence Fabricant. 

After joking that the tiny storefront would better be named "Sliver," the veteran food writer went on to praise the two-day-old store for offering "some real finds" including goat’s milk ricotta from Edgwick Farm and an organic Parmigiano-Reggiano from Italy. 

Wedge also sells breads, charcuterie and such grilled cheese sandwiches using their wares to make such sandwiches as the $9 Mortadella, Pecorino Fiore Sardo, Empire Mayo, and Pickle, on Rye and Sunflower bread.

This week the shop launched its "Wedge-ucation" classes, kicking off tomorrow (May 13). Here are the details, from Wedge's Facebook page:

Tuesday, 5pm: "Origins of Cheese" - we'll taste our way through the classics and talk about why we started making cheese, why we continue to, and how that has changed over time. 
Tuesday, 7pm: "On the Tip of Your Tongue" - we are going to taste a wide spectrum of products so that we can discuss the vocabulary of taste & texture to break down that language barrier across the cheese counter.

Both require a $20 food fee and offer an educational "pay-what-you-can" fee based on whatever you feel you can afford. E-mail us by 5 pm tomorrow at wedgeonfranklin@gmail.com to sign up. 10 seats available per class.