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 its flavor. In fact it can handle any
Reprinted from the December issue of Ink Magazine I always seem to talk about the same things at the Holidays, but isn’t that the way it is? The Holidays are about tradition and it’s the same memories you look forward
Re-Printed from the November 2019 issue of Ink Magazine It seems hardly the time to be writing about best Cheese buys when at the time of writing this the United States cheese purveyors are about to be hit with a
Reprinted from the October issue of Ink Magazine This article is a continuation of an effort to help answer the question, what cheeses should I choose for a tray selection? Once you’ve determined the amount of cheese you need based
We have been publishing blog articles on all things cheese since 2012, but how much do you really know about the subject? Test your cheese knowledge with our fun Cheese Shop quiz.
When it comes to the blues, there does not seem to be any middle ground. Either you love them, or you really dislike them. Fortunately for me, I love them.
Let’s put the number one appetizer to work for the summer. We know how easy and how enjoyable cheese is the rest of the year.
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
Until recent years I used to be a purist when it came to my cheese. I wanted nothing to interfere with the taste, much like a coffee taster who wouldn’t think of adding cream to his coffee. Then we traveled
It just so happens that one of my favorite foods has its own holiday. April 11th is National Fondue Day. How good is that? I have enjoyed making and eating fondue for over fifty years. Now it has its own
In my February column, I addressed several questions that are frequently asked when customers visit the shop. Those questions pertained to the dietary topics of low-fat, low-salt and lactose-free cheeses. In this column, I answer several more questions that are
The following questions are frequently asked, so here are some answers for all to see. These are based on information and experience gathered over fifty-one years in the specialty food business, and they are the opinion of the Cheese Shop.
Cheese for the holidays, what could be better? Add a bottle of wine from Angelini Wines for perfection.
Angelini Wines, Ltd. is not just a local supplier of wines, they are a local supplier of imported wines from Europe, as well as their own family wines, which just happen to…
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.
If you think buying local is a new trend, consider again. Sankow’s Beaver Brook Farm recently celebrated 100 years of being just that. At this local business, one can buy cheese, meat, milk – and even wool socks, sweaters, vests and blankets – to help keep one warm on a cold New England night. Situated on 175 acres, Sankow’s Beaver Brook Farm is…
We are always asked questions about cheese, and we really try to answer to the best of our ability. However, I often catch a puzzled look on a customer’s face when answering a question. For example, I am frequently asked what Brie is. My answer, that Brie is a soft-ripening cheese from France, sometimes results in a telling head nod. The customer may have no idea what the term “soft-ripening” means. The following glossary may help with those less-than-perfect answers.
Outdoor time is finally here. That means picnicking, sports, hiking, fishing, boating and maybe even the beach. And the first priority in preparation for these activities is usually the food. No matter should you should forget the bait, the walking
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