By Paul Partica, The Cheese Shop Of Centerbrook Another year has passed since my last article on top ten choices. During the year many new cheeses have passed my way, as well as many old favorites. What’s my favorite? My
By Paul Partica, The Cheese Shop of Centerbrook Like many things in life, when you know the answer to something it seems simple to you. That may be why we often forget to explain things to others that we take
It was another beautiful night at RiverFare 2016 in May – always a great night for a great cause. And we once again, as we have for the past five years, provided a table flourished with our best imported cheeses
By Paul Partica, The Cheese Shop Of Centerbrook In my previous blog post, I discussed some of the popular sheep cheeses from France and Holland. Part Two continues with Italy, Spain and the United States. For some of you, the
By Paul Partica, The Cheese Shop Of Centerbrook When I mention cheese made from sheep milk, I am often amazed that so many people still balk in fear of what they perceive as the taste and smell of nasty old
By Paul Partica, The Cheese Shop Of Centerbrook Of all the ways to display and serve cheese, I prefer slate or wood. Quite simply, both look great and show cheese beautifully. Both last forever and both are easy to clean.
By Paul Partica, The Cheese Shop Of Centerbrook Many food items spoil quickly if removed from the refrigerator and allowed to reach room temperature. Cheese is not one of them. Milk is one of them and this is how cheese
By Paul Partica, The Cheese Shop Of Centerbrook I made the mistake of cutting into a Cochran Farm soft-ripening goat cheese the other day. In the cheese business, we call this a quality control check. With the aid of a
Isn’t it great that the best appetizer you can serve for the Holidays requires no cooking? I refer to cheese. All you have to do is unwrap it, place it on a tray with a few condiments, give it an
By Paul Partica, The Cheese Shop Of Centerbrook It is once again time for our annual list of best buys. My definition of a good deal is value – buying something of great quality at a very good price. Cheese
By Paul Partica, The Cheese Shop Of Centerbrook I remember as a kid when my parents making comments like “Where did the years go?” “It seems like only yesterday,” or “Time flew by.” Those remarks meant little to me at
By Paul Partica, The Cheese Shop Of Centerbrook It was just a month or two ago when a young couple entered my store and introduced themselves. Andrew Plankis and his wife Asta Plankiene, both from Lithuania, had come in to
By Paul Partica, The Cheese Shop Of Centerbrook One of the top ten cheeses highlighted in my July, 2015 column in Ink Magazine was Oma. This cheese has been so popular I thought a little more information might be in
We had a great response from the last recipe (Starlight Gardens Spring Salad) that Jay Groton, Executive Chef of Gabrielle’s Restaurant, shared with our readers. So we asked for another one! This one is inspired by the flavors of Southern California.
By Paul Partica, The Cheese Shop Of Centerbrook It’s hard to believe that a whole year has gone by since my last article on “Top Ten Cheese Favorites.” So I believe it is time once again to put my taste
Back by popular request, on June 25, 2015 Paul taught an introductory cheese class to cheese at Homeworks home goods store to a packed house of 45 in attendance. Click here for the photos.
It was another great night at RiverFare 2015 on May 28th, and we were happy to help support the cause to continue the Connecticut River Museum’s mission to preserve the Connecticut River Valley. Click here for fun snaps from that
By Paul Partica, The Cheese Shop Of Centerbrook A state that allows the sale of both wine and cheese in the same retail location might just be heaven on earth to some. Unfortunately, Connecticut is not one of those states.
Successful Soufflés By Paul Partica and Kirsten Carbone I knew it was getting close to my deadline for the next Ink article, but having just been the lucky recipient of a total knee replacement and finding this a good excuse
Occasionally, guest chefs will share recipes with us for our readers. Here’s a great spring salad by Chef Jay Groton of nearby Gabrielle’s Restaurant that incorporates crumbled gorgonzola – a favorite cheese topping on salads – with Applewood smoked bacon