No. 109 Cheese & Wine

10/30/2026

something we are now doing with our friends at Petrolicious as a contributor

Todd and Monica Brown take their 1970 Lancia Flavia to Churchtown Dairy for cheese caves, a newborn calf and a picnic. As seen in Petrolicious Post 009.

10/29/2026

Trick or Treat? How About a Little Cheese?
Meet our Halloween cheese, Mimolette!
Yes, it's really that orange. And no, thankfully it doesn't taste like pumpkin. Leave that to your lattes.
Mimolette is a French cow's milk cheese from northern France, traditionally associated with Lille. Its bright orange color comes from annatto, a natural coloring derived from the seeds of the achiote tree.
And here's one of my favorite things about its history.
Back in the 17th century, France was looking for a way to replace Dutch Edam, which had become difficult to import during a period of trade restrictions and conflict.
So what did the French do?
They made their own.
And, of course, they made it orange to distinguish it from the Dutch original.
I love that. When the French couldn't get the cheese they wanted, they simply decided to make it themselves. Vive la France!
As Mimolette ages, it develops a firm texture and wonderful nutty, slightly caramel-like flavors. The older it gets, the more concentrated those flavors become.
And that rough, cratered rind?
That's part of the aging process, traditionally involving tiny cheese mites that help create its distinctive surface.
Yes, mites. On the rind, not in your cheese.
Although you never know what a hungry mite might do.
Who knew?
We decided to give these two a little personality for Halloween. Judging by their expressions, I'm not sure I'd trust either one around an unattended cheese board.
Stop by 109 Cheese this weekend and have a taste of Mimolette.
No tricks. Just cheese. Maybe.
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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Halloween, Mac & Cheese and an Extra Hour of Sleep! Well, here we are again. I can't believe it's already our third Hall

10/22/2026

Say WHAT? Already?
I think Bandit just looked at the calendar.
Halloween is 10 days away, Thanksgiving is just over a month away, and dare I say it, Hanukkah, Christmas and New Year's are right behind.
WHAT? Already?
Thankfully, we're still out on Candlewood Lake trying to squeeze every last day out of boating season. The leaves are changing, the mornings are getting colder, and I'm still trying to convince myself we have plenty of time before the holidays.
And isn't daylight saving time just around the corner too?
Apparently, my plans and the calendar aren't exactly in agreement.
And judging by Bandit's expression, he's not buying any of it either.
Monica and I love this time of year. We love cooking, having friends over, opening a bottle of something we love and spending an evening around the table. Or in front of the fireplace. Sometimes both.
We almost always start with a little cheese. Call it habit or a casualty of the job, but a few cheeses, some bread, a little charcuterie and a glass of w**e, and we're good.
And somehow the kitchen becomes the gathering place. Again.
Sound familiar?
Of course, the holidays bring their own special kind of craziness. Who's coming? How many? What are we making? Does anyone have a food allergy? Do we have enough w**e?
We look at w**e as an integral part of the meal, just like potatoes. And you never want to run out of potatoes, do you?
We've been doing this at 109 for a long time, and one thing we've learned is that the best gatherings aren't necessarily the ones with the most elaborate menus or the most guests.
Sometimes it's a great cheese board, a few appetizers, something you throw together in the moment, and enough time to actually sit down with the people you invited.
That's the part we sometimes forget.
I have a rule. Spend 50% of your time with guests in the kitchen, and let the balance of the evening be a free-for-all. Find a happy place and go with it.
We're already thinking about holiday platters, our prepared foods, mac & cheese, soups, appetizers and, of course, the w**es to go with everything.
If you're planning something, come talk to us. We love figuring out menus, pairing cheeses and w**es, and helping you decide how much food you actually need.
After all, it's what we do. And we practice a lot.
Consider us the testing grounds.
I'm still hopeful we have maybe one more boat day and a few great drives in the old cars before everything gets packed up for the winter.
Let's do this together. One holiday at a time.

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Email from 109 Cheese and W**e Cheese, W**e and the Drive but not in that order Say WHAT? Already? I think Bandit just looked at the calendar. Halloween is 10 days away, Thanksgiving is just over a mo

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

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

Gary's Saturday Tasting
Saturday • 12–5 pm • Ridgefield
Some Saturdays are all about discovering something new. This one is about discovering how beautifully cheese and w**e belong together.
This week Gary will be pouring Umani Ronchi Pecorino 2025, a bright, lively white from Italy's Abruzzo region with fresh citrus, white peach, and beautiful minerality. Despite the name, it's not made from cheese—it's made from the ancient Pecorino grape, one of Italy's hidden treasures.
Alongside it, we'll be pouring Serge Laporte Sancerre Rosé 2025, an elegant Loire Valley rosé with vibrant red berry fruit, crisp acidity, and the kind of refreshing finish that makes it perfect for summer entertaining.
While you're here, wander over to our cheese case where Maribeth and our cheesemongers will be offering tastes of Pecorino Romano and Bianco Sardo. It's a fun opportunity to explore two classic Italian sheep's milk cheeses and discover why we love telling the stories behind the foods we bring into our shops.
Join us this Saturday from 12–5 pm in Ridgefield.
Every w**e has a story. Every cheese has one too. We'd love to share both with you.

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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.

07/30/2026

We love this guy!!