109 Cheese Market / Kent

10/09/2026

Good Friends, Great Roads & a Little Storm Preparation
We just can't say enough good things about the Petrolicious team and how much fun we had during those days of filming.
The second half of our adventure will be out soon, featuring our visit to Klocke Estates in Hudson, NY, followed by a pretty amazing picnic with some great friends and one of those sunsets that makes you stop, take a deep breath and appreciate just how good life can be.
Jacob, our director, was wonderful to work with, and he also took the photograph featured in this week's email. I think it captures that little moment in time perfectly.
Good food, good w**e, great friends and a little time to enjoy it all.
That's what it's really about.
Meanwhile, back here in Connecticut, current day, it looks like we may have some weather heading our way Sunday afternoon into Monday.
And Monday is a holiday, so...
Pajama day!!!!
But Saturday is supposed to be beautiful!
So get out, enjoy the day and stop by to say hi!
We'll be tasting Montgomery Cheddar at both cheese shops, and Gary will be pouring three w**es at 109 W**e in Ridgefield from 12–5.
More on those below.
And while you're here, maybe pick up a few provisions for Sunday and Monday.
Cheese, w**e, 109 pizzas, soups and appetizers.
Okay, maybe some batteries and flashlights too. Just in case.
Stay safe, enjoy a little time at home and hopefully we'll all be back out enjoying the fall weather before long.
And remember, a well-stocked cheese board doesn't require electricity. Just a little imagination, good company and maybe a candle.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Good Friends, Great Roads & a Little Storm Preparation We just can't say enough good things about the Petrolicious team

10/02/2026

we had a great time with the guys from Petrolicious driving and doing cheesy things! Enjoy your Friday everyone

09/25/2026

Looks Like a Nor'eater!
Okay, so they're calling for a Nor'easter.
We think this is a perfect excuse to relax and enjoy a little hunker-down time.
Bandit would like to remind everyone that he's seen worse. A lot worse. And he's not even a year old yet! Photo above was from his first CT storm in February of 2026.
Around here, though, we don't prepare for a nor'easter.
We prepare for a NOR'EATER.
We've been doing this for years, and in case you've forgotten, the best way to weather a storm is to hunker down with some great 109 provisions.
This one looks like it's going to be a little all over the place, and we'll be here to help regardless of which side of the storm you find yourself on.
Or it may just peter out.
Sorry to all the Peters out there.
If you're coastal, load up a little more. Then go home, put your feet up and settle in front of the fire, the TV—or both.
We prefer a little Chet Baker or Miles Davis, but it all works when your board is full of cheese and charcuterie and your glass is full of something good.
BTW, if you head out on Saturday, stop by our w**e shop in Ridgefield, say hi to Gary and taste his two weekly w**e favorites.
And if you're up around Kent?
Good news. You probably won't have to water the mums.
One of our go-to stars for any proper Nor'eater is our 109 Mac & Cheese.
Fill your glass, turn up the Miles and let it rain.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Looks Like a Nor'eater! Okay, so they're calling for a Nor'easter. We think this is a perfect excuse to relax and enjoy

09/11/2026

September 11th
I took this photograph yesterday while Monica, Bandit and I were driving around Kansas, where we're visiting family for a nice visit as Mildred likes to say.
I wasn't thinking about September 11th when I took it. We were just driving along and something about the scene made us stop.
The sunflowers. The old windmill. The open fields and endless sky.
It felt peaceful. Simple. Kind.
And then I woke up this morning and realized why I wanted to share it today.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order September 11th I took this photograph yesterday while Monica, Bandit and I were driving around Kansas, where we're visit

08/28/2026

Labor Day Is Coming… Kids Are Back in School.
We know, we're not quite there yet—on the calendar or in our own heads—but Labor Day weekend is next weekend.
While many of you will hopefully be relaxing with family and friends, we'll be laboring away, like we love to, making sure you've got everything you need.
And we're good with that.
So, before the weekend sneaks up on all of us, this is my reminder to you to get those 109 cheese and charcuterie platter orders in. You know we'll always do our best to make it work, regardless of your foresight.
Having a few friends over? Family coming for the weekend? Drinks on the porch that almost always turn into dinner? Tell us what you're doing and how many people are coming. We'll take it from there.
We'll have our appetizers and flatbread pizzas ready to go too, because sometimes the best entertaining plan is simply putting a bunch of really good things on the table and letting everyone help themselves.
And now that the kids are back in school, don't forget about the freezer. Our grilled cheese 4-packs have saved more than a few afternoons around here. Quick snack, easy dinner, hungry kid—or hungry adult. We're not judging.
Of course, we're already thinking about what we're going to eat.
And for us, Labor Day weekend is a burger-required weekend.
Everyone else can debate the burger itself. We're cheesemongers.
We want to discuss all of the accoutrements.
Starting, of course, with the cheese.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Labor Day Is Coming… Kids Are Back in School. We know, we're not quite there yet—on the calendar or in our own heads—but

08/09/2026

When the Heat is On... Build Your Board Accordingly or put your head out the sunroof
Mother Nature has certainly turned up the thermostat this weekend. The good news? Cheese has been enjoyed outdoors for centuries—you just need to know which ones are happiest in the summer heat.
When we're putting together a picnic, heading to the lake, or packing the boat, we naturally reach for firmer cheeses. Parmigiano Reggiano, aged Goudas, alpine cheeses, and well-aged cheddars all hold their shape beautifully and actually become even more expressive as they gently warm to ambient temperature.
Young sheep's milk cheeses, like this week's Featured Pecorino Pugliese, behave a little differently. As the temperature rises, they begin to glisten, releasing their natural butterfat and becoming softer and even more aromatic. That's not a flaw—it's exactly what they're supposed to do. Give them a few minutes out of the cooler and you'll be rewarded with a richer texture and fuller flavor.
Triple crèmes, despite their luxurious richness, are also wonderful summer companions. While they soften quickly, they're happiest when enjoyed just as they begin to lose their chill. A wheel of Harbison, Crémeux des Cîteaux, or Délice de Bourgogne set on the table with a baguette and a knife has a way of bringing everyone together.
The key isn't keeping cheese ice cold. It's treating it with a little respect. Keep it cool while you travel, then let it come to life before serving. Cheese, like w**e, tells its best story when it's given a chance to breathe.
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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order When the Heat is On... Build Your Board Accordingly or put your head out the sunroof Mother Nature has certainly turned

08/01/2026

A Tale of Two Sheep's Milk Cheeses
This Saturday we're tasting two of Italy's most iconic sheep's milk cheeses, and while they share the same milk, they couldn't be more different.
Brunelli Pecorino Romano is the cheese most people know. Made near Rome using centuries-old traditions, it's firm, crumbly, and beautifully savory with notes of toasted nuts, sweet cream, and that unmistakable salty finish. It's legendary grated over pasta, folded into a Caesar dressing, or shaved onto roasted vegetables—but it's equally satisfying broken into chunks and enjoyed with a glass of w**e.
Travel a little farther south to the island of Sardinia and you'll discover Bianco Sardo. Also made from sheep's milk, it offers a gentler personality with a firm yet surprisingly creamy texture. You'll find flavors of sweet grass, wild herbs, toasted nuts, sea salt, and a bright hint of lemon that makes it just as comfortable on a cheese board as it is grated over pasta or vegetables.
Two cheeses.
One milk.
Two islands of Italian tradition.
Stop by the cheese counter this Saturday and taste them side by side. It's one of the best ways to discover how place, tradition, and craftsmanship can create two completely different expressions from the very same ingredient.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Let's Get Analog I remember when I was working in the music industry and the shift from analog to digital was happening.

07/24/2026

W**e Down with Summer
"This food is the gift of the whole universe—the earth, the sky, and much hard work. May we live in a way that makes us worthy to receive it."
— Thích Nhất Hạnh
There is something quietly profound about those words.
Every bottle of w**e and every piece of cheese represents far more than what sits on our table. It carries the work of farmers who rise before dawn, vintners who wait patiently through the seasons, cheesemakers who have spent generations perfecting their craft, affineurs who guide each wheel to its peak, and countless hands that bring it all together.
In a world that seems to move a little faster every day, perhaps the greatest luxury isn't what we eat or drink—it's taking the time to appreciate where it came from and the people who made it possible.
Open the bottle. Cut the cheese. Put your phone away. Gather the people you love, tell a few stories, laugh a little louder, and let dinner last a little longer.
Some of life's greatest moments don't happen because of what's on the table—they happen because of who's around it.
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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order This Saturday in Ridgefield is Southwest Cafe's 5K run so the parking lot is going to get partially closed off and crazy

07/18/2026

We're Taking the Long Way...
For years, Monica and I have believed that some of life's best memories happen somewhere between the driveway and the dinner table.
Whether we're chasing a forgotten back road, discovering a family-run café, finding an artisan cheesemaker, or simply wandering into a place we never expected, we've always believed the journey is every bit as important as the destination.
We've been quietly working on something that's very close to our hearts—an opportunity to share the roads worth driving, the memorable meals worth stopping for, and the stories that happen somewhere in between. Of course, Bandit has already appointed himself Chief Co-Pilot and quality control for every stop along the way.
We're not quite ready to pull the cover off just yet, but we're excited to bring you along for the ride.
Until then... keep the tank full, the camera handy, and don't be afraid to take the scenic route.
The road is the point. The destination is the reward.
Stay tuned...
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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Being a cheesemonger is about much more than cutting cheese. It's understanding how every cheese is made, how it should

07/10/2026

This Week From Our Cheese Case
We love cheese. Who doesn't?
This week we thought we'd feature a few of our all-time favorites—cheeses that have become classics for a reason.
One of them may surprise you because you've probably seen it at your local grocery store.
Harbison.
For many people, Harbison was the cheese that opened the door to American artisan cheese. Made by Jasper Hill Farm in Vermont, it's a soft-ripened, bloomy rind cheese wrapped in a band of spruce harvested from the Northeast Kingdom. As it ripens, the center becomes wonderfully creamy and spoonable with rich flavors of cultured butter, sweet cream, mushrooms, and the gentle aroma of the forest from the spruce bark.
So what's the difference between buying it from a grocery store and buying it from a cheesemonger?
Care.
Cheese is alive. It continues to mature every day. We monitor it, taste it, and watch it closely so we know when it's at its absolute best. Sometimes that means encouraging you to enjoy it this weekend. Sometimes it means asking you to give it another week at home.
It's the same Harbison.....but it's a completely different experience.
Alongside Harbison, we're featuring another New England favorite, Into the Whale from Whaledale Farm in Mystic, Connecticut. Made with fresh cow's milk, it's smooth, buttery, and approachable with just enough personality to keep you coming back for another slice. It's become one of our favorite local cheeses and a wonderful example of the quality being made right here in Connecticut.
If you're looking for something with a little more bite, Stag Cheddar never disappoints. Rich, crumbly, and wonderfully sharp without being overpowering, it's the kind of cheddar that belongs on everything from burgers and grilled cheese to your favorite cheese board. It's one of those cheeses we always seem to come back to.
And finally, we're heading to Greece for one of the world's great feta cheeses. Essex Feta, made on the Isle of Le**os from sheep's milk, is creamy, tangy, and beautifully balanced. Forget the dry, crumbly feta you've had before—this is the real thing. Wonderful in salads, with watermelon, grilled vegetables, or simply drizzled with a little extra virgin olive oil and oregano.
Whether you're discovering one of these for the first time or coming back to an old favorite, stop by and let us cut you a taste.
That's still our favorite way to introduce someone to a great cheese.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Come spend a little time with us in Ridgefield or Kent. Let's talk cheese, w**e, good food, and whatever else is on your