The Cheese Shop’s Top Ten Cheeses are determined by volume sold, which means they have great customer satisfaction, heavy repeat business, and they have stood the test of time. Although there is a vast selection sold of excellent popular small
It is time once again for another edition of our best buys list. My definition of a best buy is simple. The cheese must be of great quality and at a good price. Some of this year’s selections have been here before and some are new.
Many of us have long adored a well-known cheese called Stilton. It has been a favorite of mine since first introduced to me in the late sixties. At that time, Stilton had the reputation of being the “King of Cheese.” Brie was the Queen. Stilton defies its first impression of rough, textured rind and crumbly texture to become quite creamy and spreadable when allowed to sit at room temperature for a while. This is the magic…
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
Oftentimes, a customer tastes a cheese and falls in love with it. But a problem can arise when that same customer tries to buy that same cheese again. The new purchase simply may not taste the same. The reason for
By Paul Partica, The Cheese Shop of Centerbrook It is time once again for our annual fan favorite, the 2017 edition of Best Buys, where we publish the current best bargains in cheese that are available in our shop right
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
By Paul Partica, The Cheese Shop Of Centerbrook One of the most popular cheeses in our store is Fromage D’Affinois Double Crème (60% butterfat) cheese. Of all the soft-ripening cheeses, it is one of the most consistent in quality, providing
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 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 One of the most common and well-known cheeses in the world originated in England, in the village of Cheddar in Somerset. Cheddar still represents about half of the cheese consumption in England,
By Paul Partica One of the most popular of all cheese families, and probably the most misunderstood, is the soft-ripening type. Often, when describing a certain cheese to a customer as “soft-ripening,” many nod their head in polite agreement but
By Paul Partica There is really no concrete evidence as to when or where the first cheese was made. The art of cheese-making dates back thousands of years, long before recorded history. It is also not known whether it started
By Paul Partica (as seen in the August issue of Ink Magazine) I’m not sure that we have fully recovered from our annual visit to the huge international food show called Fancy Food, and I know I’m still a few
We were excited when we came across a great recipe from The Elegant Occasion. Originally posted on their blog as a component to a romantic dinner, we think it also makes an “elegant” side dish for Easter, or any special occasion,
By Paul Partica, The Cheese Shop Of Centerbrook I remember my first taste of Appenzeller some forty plus years ago. I thought it was so interesting that the cheese production method included a 10-day bath made up of herbs and
By Paul Partica, The Cheese Shop Of Centerbrook Gruyere is one of my favorite cheeses. The reason is simple: few cheeses come close to the versatility of Gruyere. It gives fondue its body, onion soup its elegance, and Quiche Lorraine
-By Paul Partica Harbison is certainly at the top of the list of the many cheeses that I can describe as really extra special, festive, made for that perfect occasion and so forth. It’s the cheese to go with that