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
DID YOU KNOW?
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
THE STAG
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 AND APPENZELLER
Alp Blossom My first impression of this cheese is what a perfect match for spring! This beautifully garnished cheese is covered in rose petals, cornflower, marigold, lavender, parsley, marjoram, celery herb, oregano, lovage, savory, chive, fennel, chervil, onion and, let’s
Introducing Award-Winning Collina Veneta
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
The 12 Families of Cheese – Part 2
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
The 12 Families of Cheese – Part 1
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
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
Milk and the Cows that Produce It
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?
Summertime Cheese
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,