No. 109 Cheese & Wine

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 WIne Cheese, Wine 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 wine, tells its best story when it's given a chance to breathe.
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Email from 109 Cheese and WIne Cheese, Wine 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 wine 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 wine 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 WIne Cheese, Wine 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!!

07/29/2026

We are hiring!! Who loves cheese, great food and more! We are looking for full and part time so send us a note or come on run and say hi!

07/24/2026

Wine 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 wine 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 WIne Cheese, Wine 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

07/22/2026

We are looking for a monger!!! Full and part time. Give us a call and let’s talk cheese!

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 WIne Cheese, Wine 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 WIne Cheese, Wine and the Drive but not in that order Come spend a little time with us in Ridgefield or Kent. Let's talk cheese, wine, good food, and whatever else is on your

07/04/2026

Have a wonderful and safe 4th of July Celebration of 250 years of this great country. We are open today until 4pm and open tomorrow 10-4. We have fresh bread, amazing cheese and gourmet products and Gary is pouring some amazing wines and also pouring margaritas because who doesn't love a great margarita on the 4th!