If you think buying local is a new trend, consider again. Sankow’s Beaver Brook Farm recently celebrated 100 years of being just that. At this local business, one can buy cheese, meat, milk – and even wool socks, sweaters, vests and blankets – to help keep one warm on a cold New England night. Situated on 175 acres, Sankow’s Beaver Brook Farm is…
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
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
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
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, The Cheese Shop Of Centerbrook I think there may be very few people who dislike cheese. I even know people who say they do not like it but paradoxically eat pizza. Where would we be without it?
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 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
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