An insider's view of the Connecticut dining scene
Nov 13, 2013
09:49 AMThe Connecticut Table
Caseus in New Haven, Cheese Shop in Berkshires Make Food Republic's Top 10 List
Litchfield County Times
A scene inside Rubiner's Cheesemongers & Grocers in Great Barrington, Mass., about 20 minutes from residents of northwest Connecicut.
Food Republic, a website "for men who want to eat and drink well" that "explores the culture of food through stories, interviews, global conversations, and experiences" has named two establishments within reach of Connecticut residents to its list of "The 10 Best Cheese Shops in America."
Making the grade are Caseus Fromagerie & Bistro in New Haven and Rubiner's Cheesemonger's & Grocers, located in Great Barrington, Mass., about a 20-minute ride for residents of northern Litchfield County. Caseus checked in at number three and Rubiner's at number 10.
Here's what Food Republic had to say about Caseus Fromagerie: New Haven native Jason Sobocinski’s epicurean empire encompasses an incredible cheese retailer, popular restaurant with an epic grilled cheese, and an award-winning food truck. The cellar-level fromagerie sells over 100 cheeses, plus locally sourced preserves, pickled products from a Yale graduate and bake sale-worthy brownies, individually wrapped and studded with tangy chevre. Mercy. 93 Whitney Avenue, 203-6-CHEESE
And about Rubiner's: This small but mighty shop in the Southern Berkshires counts David Bouley, Alfred Portale and Dan Barber among its customers. Dedicated to perfectly ripened cheese, former CIA analyst (not a typo) Matthew Rubiner sources from dairies and creameries throughout the United States and Europe, and has been honored with cheesemongering awards from Queens, New York to Tours, France. 264 Main Street, 413-528-0488
The number one cheese shop in America, according to Food Republic, is The Calf & Kid in Seattle, Wash.: Brooklyn expat Sheri Lavigne opened this ode to the wheel in Capitol Hill in 2010, specializing in small producers from Washington State. Finds like Yarmuth Farms Dylan — made with raw goat’s milk — and Gothberg Farms’ fresh chevre sit alongside fresh breads from nearby Macrina Bakery. Last month, Lavigne launched a Kickstarter campaign to raise funds to open a cheese bar, where she will pair local lactose with Pacific Northwestern beers and wines. 1531 Melrose Avenue, 206-467-5447