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
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
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.
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 It’s always surprising to hear how many people have never tried coffee brewed from a French press, yet this unique method of brewing has been around for a long time. Undoubtedly, this
Some cheeses are really meant just for eating, while others are meant for cooking. Here are a few that do a great job at both. Mozzarella You can’t mention a group of cooking cheeses without listing Mozzarella. Along with cheddar,
There’s nothing like the comfort of a gratin in winter to warm you head-to-toe. This simple recipe, courtesy of Chef Amanda Cushman, delivers all of the satisfaction and flavor you could crave in a hot, baked dish. Gruyere and cream
By Paul Partica, The Cheese Shop Of Centerbrook This is a tough topic, but I thought it was worth a shot. Many of us, including me, can find it difficult to choose the right words to describe something they wish
2014 was a great year for us, and many of you were a part of it. Here’s a look at some of the fun. Thanks for the memories!
By Paul Partica, The Cheese Shop Of Centerbrook Here comes the time of year when entertaining is at its peak. The list is endless: dinner parties, luncheons, holiday parties, small gatherings and so forth. It matters not the occasion; food
Occasionally we receive great recipes from notable chefs in the area. Here’s Chef Amanda Cushman‘s Stuffed Acorn Squash with Parsley Walnut Pesto, a recipe that entertains beautifully anytime, but especially around Thanksgiving. Not only impressive to look at, this dish is
By Paul Partica, The Cheese Shop Of Centerbrook If you do a general comparison, you will find that domestic cheeses are generally more expensive than their European counterparts. The amount can vary anywhere from six to twelve dollars per pound
By Paul Partica Have you ever opened a wedge of cheese, cut a small piece off, then rolled the remaining wedge back into the same wrap and returned it to the fridge? If you answered yes, you are in great