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.
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.
Successful Soufflés By Paul Partica and Kirsten Carbone I knew it was getting close to my deadline for the next Ink article, but having just been the lucky recipient of a total knee replacement and finding this a good excuse
There’s nothing like the comfort of a gratin in winter to warm you head-to-toe. This simple recipe, courtesy of Chef Amanda Cushman, delivers all of the satisfaction and flavor you could crave in a hot, baked dish. Gruyere and cream
By Paul Partica, The Cheese Shop Of Centerbrook 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