Knowledge boosts confidence and education has been at the core of everything we do and will continue to do.” The second part of that mission was to teach people about them, “says Laura of the company’s popular Cheese School they have built over the last 10 years, “We realized that people were intimidated by cheese and cheese shops. “In the beginning, the goal was to bring the best artisan cheese and specialty foods to the Fairfield community. The formula proved successful, and thus, Greenwich Cheese Company opened in December of 2014. Their mission was clear to offer the area’s best selection of cut-to-order, artisanal and farmstead cheese from both here and abroad, in addition to an array of small batch handmade charcuterie and specialty food accompaniments. In May of 2009, armed with a passion for cheese, a retail and a catering background, and a desire to fill a void in the local food landscape, Laura and Chris introduced Fairfield Cheese Company at 2090 Post Road in Fairfield, serendipitously adjacent to Harry’s Wine & Liquor Market.
They will also be celebrating with some great cheese-centric classes in early May. Mateo Kehler, who makes a dozen different cheeses at Jasper Hill Farm in Greensboro, VT, wrote the foreword, which proclaims "that the United States is leading the resurgence of artisan cheese and is the fastest growing market for specialty cheese on the planet", and goes on to ask: "Can we Americans be the saviors of French terroir?" (De Gaulle's 246 cheeses.Laura Downey and Chris Palumbo, co-owners of the popular Fairfield and Greenwich Cheese Company shops, reflect upon their 10-year journey in the cheese biz, their accomplishments, and how far consumers have come in their appreciation for delectable fromage. This tome ought, perhaps, to have been "The Vermont Companion to Cheese", Vermont being the home state of the editor, Catherine Donnelly, and of a good number of her contributors. The problem is akin to terroir as defined by the Companion: "factors said to give particular characteristics to foods historically made in this area, conferring the taste of their terroir".
Does the new Oxford Companion to Cheese belong on the same shelf?Īlmost.
It is a reflection on the state of our foodie culture, my tablemates and I agreed, that the purpose of their authoritative presence was obviously to settle bets. 40 (US $65).ĭining at a smart, new London restaurant recently, I noticed near our table a bookshelf with only three volumes, a Larousse gastronomique, The Oxford Companion to Food and The Oxford Companion to Wine.
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