Cheese-o-philes have been eagerly awaiting the opening of Beecher’s New York City location for both the obvious reason, and because Beecher’s was going to roll out a new cheese named Flatiron which, we concluded at an earlier tasting, is God’s gift to Audrey.

Flatiron, made from milk produced in upstate New York, is a crumbly, creamy, sui generis delight, and Beecher’s plans to sell it only in New York, ever. The first batch is supposed to go on sale there about two months after opening. (Here, Jet Blue.)

Just during the celebratory opening, Beecher’s had thought to sell a Seattle-made batch both in New York and in Seattle, as a way of letting locals in on the excitement, but after a taste test, owner Kurt Dammeier put the quality-control kibosh on that idea. Good cheese, but not what he had in mind as Flatiron. Since Beecher’s does not introduce a brand-new cheese very often these days, he’s not interested in “close enough.” The world will have to wait a little longer.

On the other hand, you don’t really need to wait to enjoy the Beecher’s cheeses that exist. Down at the Seattle Beecher’s, you can shop the whole line, as well as the Cheesemaker’s Corner label, for one-off cheeses with outlier flavor profiles or textures. If you catch our drift.