109 Cheese Market / Kent

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

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 wine.
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 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.

07/24/2026

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

07/18/2026

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!

07/02/2026

The Fourth of July is almost here!
On Saturday, July 4th, both stores will be closing at 4:00 pm so our incredible team can head home and enjoy the holiday with their own family and friends. We know how important those moments are because they're the very same moments we celebrate with all of you.
Thank you, as always, for letting us be part of your traditions. Now let's make this Fourth of July one to remember.

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Email from 109 Cheese and WIne Cheese, Wine and the Drive but not in that order The Fourth of July is almost here! On Saturday, July 4th, both stores will be closing at 4:00 pm so our incredible team

06/27/2026

From Our Cheese Case
One of our favorite parts of summer is helping people put together a great cheese board.
Nothing fancy. Just a few really good cheeses, a fresh baguette, maybe some fruit, a bottle of wine, and a table full of family, friends... and if Bandit has anything to say about it, a few four-legged friends too.
With the Fourth of July just around the corner, we thought we'd feature two cheeses that couldn't be more different, but belong together on the same board.
Capriole Julianna is a beautiful goat's milk cheese from Indiana that's lightly dusted with herbs and wildflowers. It's fresh, creamy, and one of those cheeses that makes people stop and ask, "What is that? I need more."
Next to it is Amarelo Beira Baixa DOP, a traditional Portuguese sheep's milk cheese that's rich, buttery, and quietly delicious. It's the one that somehow keeps disappearing while everyone is standing around talking.
We'd love to cut you a taste this weekend.
Who knows... one of these may become the cheese everyone asks you to bring to every gathering this summer.
After all, the best cheese boards aren't measured by how many cheeses are on them. They're measured by how many people gather around them.
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Email from 109 Cheese and WIne Cheese, Wine and the Drive but not in that order The 109 Wine Down Hour Summer has a way of changing our priorities. The days get a little longer, dinner gets a little l

06/12/2026

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Cars & Cheese is pretty informal around here.
Let's do this Saturday 4-6 in Kent!
Anytime you feel like taking a drive, stop in and say hi.
Let's talk cars. Great roads. Vintage vehicles. New projects. Detailing products. Rallys. Road trips. The best route you discovered by accident. Or just about anything that involves happy times behind the wheel.
Grab some lunch, enjoy a little cheese, maybe a glass of rosé, and spend some time with fellow enthusiasts.
At WKNDDRVR and 109 Cheese Kent, it's never really about the destination anyway. It's about the drive, the people you meet along the way, and finding your way back again.

Email from 109 Cheese and WIne Cheese, Wine and the Drive but not in that order Gross National Happiness I recently listened to a TED Talk by Chip Conley that got me thinking. The talk touched on the

06/06/2026

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Bandit’s Corner
Assistant Cheesemonger 109 Cheese & Wine

Hi friends,
Bandit Monkey Brown here.

I've been thinking...
Maybe we've all been taking life a little too seriously.
The weather is finally warming up. The boat is in the water. The lake is calling. The cheese cases are full. The wine racks are stocked.
So I have a proposal.
Let's do a little dance.
Make a little love.
And get down tonight.
At least that's what I've been doing.
One minute I'm standing perfectly still, looking majestic and thoughtful.
The next minute I'm dancing on the boat, chasing the breeze, wagging my tail, and wondering if someone dropped a piece of cheese.
It's all about balance.
I've learned that the best days aren't usually the complicated ones.
They're the days with good people.
Good food.
A little sunshine.
A boat ride if you're lucky.
And something delicious waiting when you get home.
So this weekend, take a page from my playbook.
Dance when the music comes on.
Take the long way home.
Open a bottle you've been saving. (Yes Ed, this is for you)
Share a cheese board with friends.
Tell somebody you love them.
And if the moment feels right...
Get the zoomies.
Life moves pretty fast for all of us. Even for a six-month-old puppy.
Might as well enjoy the ride.
See you at 109.
With a happy soul, questionable dance moves, and unlimited enthusiasm,
Bandit Monkey Brown
Assistant Cheesemonger
Newly appointed Chief Dance Floor Supervisor at 109 Cheese & Wine

Email from 109 Cheese and WIne Cheese, Wine and the Drive but not in that order We love cheese and wine. We live it every day. Owning and operating a small retail business isn't always easy, but it is