Paul Partica, Author at

Learning About Cheese: A Glossary of Terms

We are always asked questions about cheese, and we really try to answer to the best of our ability. However, I often catch a puzzled look on a customer’s face when answering a question. For example, I am frequently asked what Brie is. My answer, that Brie is a soft-ripening cheese from France, sometimes results in a telling head nod. The customer may have no idea what the term “soft-ripening” means. The following glossary may help with those less-than-perfect answers.

A Great New Find: Kaaslands Kanaal

After fifty-one years in the specialty food business, one might think I would not find a new cheese all that exciting. But I have even managed to surprise myself. We just received our first shipment of a gouda-style cheese from

Our 2018 Top 10 List

It is never easy to pick my top ten cheeses. (Should I expand to twenty or forty?) That said, here is the updated list for 2018, ranked by my thoughts at the moment and not in any particular order. Most

Have Cheese, Will Travel

Outdoor time is finally here. That means picnicking, sports, hiking, fishing, boating and maybe even the beach. And the first priority in preparation for these activities is usually the food. No matter should you should forget the bait, the walking

Stilton and Friends

Many of us have long adored a well-known cheese called Stilton. It has been a favorite of mine since first introduced to me in the late sixties. At that time, Stilton had the reputation of being the “King of Cheese.” Brie was the Queen. Stilton defies its first impression of rough, textured rind and crumbly texture to become quite creamy and spreadable when allowed to sit at room temperature for a while. This is the magic…

Great Wine and Cheese Pairings

One might think that the subject of pairing wine with cheese would be an easy subject to address, but it seems to be a rather controversial one. In addition to my own opinion, I researched what other connoisseurs find to

Not All Cheeses are Created Equal

Oftentimes, a customer tastes a cheese and falls in love with it. But a problem can arise when that same customer tries to buy that same cheese again. The new purchase simply may not taste the same. The reason for

Everything You Need to Know About Fondue

By Paul Partica, Cheese Shop of Centerbrook “I hear fondue is coming back,” people say of late. In my home, it never left. We make fondue every New Year’s Day, a tradition started many years ago. And we make it

I Forgot the Name of that Cheese…

By Paul Partica, Cheese Shop of Centerbrook I thought I would start the New Year off with a little help to all retailing Cheese Mongers. Considering the known number of cheeses now topping 12,000, it’s difficult to reply to a

Cheese for the Holidays – 2017 Edition

Cheese is still one of the best appetizers you can serve. You can buy it in advance. It keeps well. It’s easy to serve. It requires little, if any, attention once served. It can stay out for hours. It requires

Best Buys 2017

By Paul Partica, The Cheese Shop Of Centerbrook It is time once again for our annual fan favorite, the 2017 edition of Best Buys, where we publish the current best bargains in cheese that are available in our shop right

The Best Ways to Cut Cheese

One does not really cut cheese, and that is why a sharp knife is seldom needed. If you think about it, with almost any cheese you are wedging, a dull butter knife will do the trick. That is why we

A Revisit to Holland’s Beemster Cheeses

I wrote a column on Beemster cheeses for Ink Magazine in the spring of 2011. Since that time, approximately 1,000 wheels later, Beemster cheeses have soared in popularity in our shop. For those of you who do not know Beemster

Did You Know? Some of Our Most Frequently Asked Questions

Some topics seem to come up so often I thought they might be worth discussing in this column. A few of my most frequently asked questions follow. Perhaps I might answer one of yours. The Origins of Cheese Originally, one

Our Top Ten for 2017

By Paul Partica, The Cheese Shop Of Centerbrook Every year around this time I revisit my favorites. Another year has passed and it is once again time for this year’s Top Ten choices. Over the past year many new cheeses

The Stag

A few months back, I received a sample of The Stag from one of my vendors. I have been somewhat disappointed with cheddars as of late, so I was not particularly excited to taste it. I am so glad I

All About Alp Blossom and Appenzeller

Alp Blossom What a perfect match for spring. This beautifully garnished cheese is covered with an aromatic combination of dried and pressed herbs and flowers, including rose petals, cornflower, marigold, lavender, parsley, marjoram, celery herb, oregano, lovage, savory, chive, fennel,

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Author: Paul Partica