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
Great Cheese Pairings with Blake Hill
National Fondue Day
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
Frequently Asked Questions: Part II
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
Frequent Asked Questions: Part I
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 with Angelini Wines
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…
Best Buys 2018
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.
100 years of Local: Sankow’s Beaver Brook Farm
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…
Learning About Cheese: A Glossary of Terms
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.
Have Cheese, Will Travel
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
Stilton and Friends
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…
Great Wine and Cheese Pairings
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
Not All Cheeses are Created Equal
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
Everything You Need to Know About Fondue
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
I Forgot the Name of that Cheese…
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 for the Holidays – 2017 Edition
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
Best Buys 2017
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
A Revisit to Holland’s Beemster Cheeses
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 of Our Most Frequently Asked Questions
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
All About Alp Blossom and Appenzeller
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,