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 Once again it is time for my annual Best Buys list. As I have stated in the past, my idea of a good deal is value – buying something of great quality
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.
By Paul Partica, The Cheese Shop Of Centerbrook Many food items spoil quickly if removed from the refrigerator and allowed to reach room temperature. Cheese is not one of them. Milk is one of them and this is how cheese
By Paul Partica, The Cheese Shop Of Centerbrook A state that allows the sale of both wine and cheese in the same retail location might just be heaven on earth to some. Unfortunately, Connecticut is not one of those states.
By Paul Partica, The Cheese Shop Of Centerbrook Here comes the time of year when entertaining is at its peak. The list is endless: dinner parties, luncheons, holiday parties, small gatherings and so forth. It matters not the occasion; food
By Paul Partica, The Cheese Shop Of Centerbrook If you do a general comparison, you will find that domestic cheeses are generally more expensive than their European counterparts. The amount can vary anywhere from six to twelve dollars per pound
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,
By Paul Partica Have you ever opened a wedge of cheese, cut a small piece off, then rolled the remaining wedge back into the same wrap and returned it to the fridge? If you answered yes, you are in great
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
By Paul Partica I’m sure that most of you, if asked, would likely say espresso was invented in Italy. You would be wrong. It was invented in France in 1822. It was, however, perfected in Italy soon after. The Italians
By Paul Partica, The Cheese Shop Of Centerbrook It’s been a long time since I addressed the subject of coffee, so I thought I would provide a few more tidbits of information concerning this all-important beverage. Although tea is the
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
By Paul Partica How does milk turn into cheese? The answer includes the use of starter cultures and rennet. Since I find a growing number of people interested in learning about the types of cheese cultures and rennet used in
By Paul Partica, The Cheese Shop Of Centerbrook It would not be a holiday for me without some kind of dish made with cheese. Cheese seems to be the universal medium in many cuisines from appetizers, entrées and snacks to