When it comes to the blues, there does not seem to be any middle ground. Either you love them, or you really dislike them. Fortunately for me, I love them.
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, 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
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
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
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
By Paul Partica A soft ripening cheese (Brie or Camembert, for example) is a very young cheese often sold between 30 and 60 days old. As the name implies, a soft ripening cheese softens as it ages from the outside
We are pleased to have Beltane Farm’s award-winning fresh Chevre back on our shelves again. This Chevre is an artisanal, farmstead goat milk cheese made locally at Beltane Farms in Lebanon, and only available seasonally.