In my February column, I addressed several questions that are frequently asked when customers visit the shop. Those questions pertained to the dietary topics of low-fat, low-salt and lactose-free cheeses. In this column, I answer several more questions that are
The following questions are frequently asked, so here are some answers for all to see. These are based on information and experience gathered over fifty-one years in the specialty food business, and they are the opinion of the Cheese Shop.
I am always impressed when a customer requests a whole wheel of Raclette, or even a half wheel. These requests are rare when you consider that this cheese is hardly ever sold as just an eating cheese. Raclette cheese’s main function is to be melted and served as the dish called Raclette. What, then, is Raclette?
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.
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
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
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
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
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
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,
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 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 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 I have seen a lot of farms in my day, but none compare with the overall beauty and cleanliness of Arethusa in Litchfield, CT. My wife and I spent a most enjoyable
By Paul Partica, The Cheese Shop Of Centerbrook When summer arrives, along with all the heat and humidity, I’m always reminded of last year’s July 4th barbecue. I have to admit; barbecuing is one of my favorite things to do,