Smoked Salmon on Crostini makes it mark with seasonally fresh dill and chives, along with briny capers, blended into a cream cheese and sour cream combination. This recipe is perfect for spring or summer entertaining. Thank you to Roberta Lombardi
On December 6, 2013, Paul taught to a full house at the Essex Library. We had a delicious time sampling cheeses from 12 different “families,” and learning about the differences between each. Click here for photos from that night.
By Paul Partica, The Cheese Shop Of Centerbrook As seen in Ink Magazine I recently had the good fortune of meeting Brian Civitello. Brian currently works as a technical consultant for CheezSorce, the leading consulting group for artisan cheese makers