{"id":3421,"date":"2023-09-28T03:05:50","date_gmt":"2023-09-28T03:05:50","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-fairfield-greenwich-cheese-company\/"},"modified":"2023-09-28T03:05:50","modified_gmt":"2023-09-28T03:05:50","slug":"cheese-shops-we-love-fairfield-greenwich-cheese-company","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-fairfield-greenwich-cheese-company\/","title":{"rendered":"Cheese Shops We Love: Fairfield & Greenwich Cheese Company"},"content":{"rendered":"
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Cheese Shops We Love: Fairfield & Greenwich Cheese Company<\/p>\n

Location<\/h2>\n

2090 Post Rd, Fairfield, CT 06824<\/p>\n

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Fairfield Cheese staff Laura Downey, Matthew Rose, Chris Palumbo photo credit New England Food and Farm<\/p>\n<\/figcaption><\/figure>\n

Knowledgeable Staff and a Curated Selection of Cheese<\/h2>\n

Cheesemonger Laura Downey opened Fairfield Cheese Company<\/a> in 2009 after noticing the community lacked a proper cheese shop. With an appreciation for artisan cheese, Downey wanted to bring a cut to order concept that would help differentiate her from others in the area.<\/p>\n

Good customer service and proper education has also been important to Downey when it came to opening the store. \u201cWe realized in order to sell artisan and farmstead cheeses, we would need to educate ourselves and pass that education on to our customers,\u201d said Downey. \u201cWe found most people in the United States don\u2019t really understand cheese and what makes artisan cheese different from industrial cheese, so we set out to educate from the beginning.\u201d<\/p>\n

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Fairfield cheese class<\/p>\n<\/figcaption><\/figure>\n

Downey and her team have done this in many ways, including offering classes to the public at its cheese school. Customers can learn anything from pairings to cheesemaking, while mingling with cheesemongers and other professionals certified in cheese.<\/p>\n

The cheese shop has changed a lot over the years. Once a space that only offered 15 cheeses in its small case, now it has roughly 65 cheeses to choose from, closer to 80 during the holidays, and a much larger case to go with it. In 2014, a second location opened in Greenwich, Connecticut with a similar set up and cheese selections. Then in 2017, the Cheesemonger Box<\/a> launched, which is the company\u2019s e-commerce store that brings the shop\u2019s cut to order cheeses to customers worldwide via subscriptions and curated collections.<\/p>\n

The mission behind this shop has always been to provide quality artisan cheese to its customers and doing so by continuing to offer cut to order service. \u201cCut to order is at the heart of what we do,\u201d said Downey. \u201cWe have stuck to what we set out to do, which was to sell great cheese.\u201d<\/p>\n

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Fairfield cheese counter<\/p>\n<\/figcaption><\/figure>\n

The Store<\/h2>\n

Tucked away in a small plaza in Fairfield, Connecticut, you\u2019ll find this bright and airy cheese shop that is surprisingly spacious. Step inside, and you\u2019ll instantly see the large glass case that holds the many varieties of cheeses. Shelves are lined throughout the store with various accompaniments, such as jams, fried fruit, crackers, and nuts. There is also an olive bar with a vast selection to choose from. It\u2019s cozy and clean, with everything put in its place for easy finding.<\/p>\n

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Top-Selling Cheeses<\/h2>\n
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Alpha Tolman photo credit Fairfield Cheese <\/p>\n<\/figcaption><\/figure>\n

Alpha Tolman<\/a><\/p>\n

This raw cow\u2019s milk cheese from Jasper Hill Farm in Greensboro, Vermont is an easy favorite among the customers in the shop. Aged for roughly 8-12 months, this cheese is firm and dense and exceptionally pleasing. \u201cPeople love the smooth texture,\u201d according to Downey. \u201cAnd the rich, nutty flavors.\u201d<\/p>\n

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Kirkham’s Lancashire photo credit Fairfield Cheese<\/p>\n<\/figcaption><\/figure>\n

Kirkham\u2019s Lancashire<\/a><\/p>\n

Another popular raw cow\u2019s milk cheese, Lancashire comes from England and uses its own Holstein Friesian cows to make it. With a lemony flavor and crumbly texture, it\u2019s no wonder customers reach for it time and time again. \u201cLancashire is easy to love,\u201d says Downey. \u201cIt\u2019s satisfying when you are hungry.\u201d<\/p>\n

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Lindeline photo credit Fairfield Cheese<\/p>\n<\/figcaption><\/figure>\n

Lindeline<\/a><\/p>\n

Downey says just about any cheese from Blakesville Creamery <\/a>is a best seller, including the Linedeline. Even though this goat dairy farm is relevantly new in Port Washington, Wisconsin, it knows what it\u2019s doing with this light ash-coated goat\u2019s milk cheese. Aged for 2 months, this cheese has a super soft texture that is rich in flavors (think: a hint of citrus and truffle). \u201cWe can\u2019t keep Blakesville Creamery in the case,\u201d said Downey.<\/p>\n

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Fairfield charcuterie board<\/p>\n<\/figcaption><\/figure>\n

Also look for<\/h2>\n

Fairfield Cheese Company is all about the cheese, but let\u2019s not forget its equally impressive charcuterie. With cured meats from Italy and Spain, there is a lot of quality here, including salami, ham, sausage, and prosciutto. You can even choose to have a small, medium, or large charcuterie platter made for a special gathering that\u2019s the ideal pairing to go with the cheese.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Cheese Shops We Love: Fairfield & Greenwich Cheese Company Location 2090 Post Rd, Fairfield, CT 06824 Fairfield Cheese staff Laura Downey, Matthew Rose, Chris Palumbo photo credit New England Food and Farm Knowledgeable Staff and a Curated Selection of Cheese Cheesemonger Laura Downey opened Fairfield Cheese Company in 2009 after noticing the community lacked a … Okumaya devam et “Cheese Shops We Love: Fairfield & Greenwich Cheese Company”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3421","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3421"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3421\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}