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 tried to research what other connoisseurs
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, Cheese Shop of Centerbrook “I hear fondue is coming back,” people say of late. In my home, it never left. We make fondue every New Year’s Day, a tradition started many years ago. And we make it
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
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
I wrote a column on Beemster cheeses for Ink Magazine in the spring of 2011. Since that time, approximately 1,000 wheels later, Beemster cheeses have soared in popularity in our shop. For those of you who do not know Beemster
Some topics seem to come up so often I thought they might be worth discussing in this column. A few of my most frequently asked questions follow. Perhaps I might answer one of yours. The Origins of Cheese Originally, one
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,
Unless you have traveled to Italy or parts of Europe recently, you likely have not tasted Collina Veneta. Only last week were we able to first savor this new arrival to the United States. We were quite pleased to receive
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 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 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 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,
By Paul Partica, The Cheese Shop Of Centerbrook Another year has passed since my last article on top ten choices. During the year many new cheeses have passed my way, as well as many old favorites. What’s my favorite? My
By Paul Partica, The Cheese Shop of Centerbrook Like many things in life, when you know the answer to something it seems simple to you. That may be why we often forget to explain things to others that we take
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 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.