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.
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.
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…
By Paul Partica, The Cheese Shop Of Centerbrook Every year around this time I revisit my favorites. Another year has passed and it is once again time for this year’s Top Ten choices. Over the past year many new cheeses
By Paul Partica, The Cheese Shop Of Centerbrook (As seen in the July issue of Ink Magazine) Over the years there have been many special combinations of cheese and foods that have been consistent crowd-pleasers. It is always fun to