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
Soft-Ripening Cheeses and the New D’Affinois Triple Crème
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
Popular Sheep Cheeses – Part 2
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
Popular Sheep Cheeses – Part 1
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
My Top 10 – An Updated List
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
Chef Jay’s Starlight Gardens Spring Salad
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
Choosing Cheddars
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,
Bries and Other Soft-Ripening Cheeses
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
How Old is Cheese?
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
Our 47th Annual Trip to the Fancy Food Show
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