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
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…
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
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
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
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 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
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
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
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
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
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
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
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,
Unless you have traveled to Italy or parts of Europe recently, you likely have not tasted Collina Veneta. Only last week were we able to first savor this new arrival to the United States. We were quite pleased to receive
By Paul Partica I hope by now you were able to read my last month’s column, which was Part 1 of The 12 Families of Cheese. Together, these two parts make up the basis of my Cheese 101 class, which
There are approximately 12 families of cheese produced in the world – at least by my way of classification. By the term “family,” I refer to cheeses that are grouped by certain logical characteristics. For example, a cheese with blue
By Paul Partica, The Cheese Shop Of Centerbrook One of the most popular cheeses in our store is Fromage D’Affinois Double Crème (60% butterfat) cheese. Of all the soft-ripening cheeses, it is one of the most consistent in quality, providing
By Paul Partica, The Cheese Shop of Centerbrook Traditions are the things you look forward to year after year. The holidays are here once again, and in my world that means it is time once again for fondue, raclette, cheese
By Paul Partica, the Cheese Shop of Centerbrook Once again it is time for my annual Best Buys list. As I have stated in the past, my idea of a good deal is value – buying something of great quality