Page 9 - Valley Table - Summer 2023

rarely work in retail,” says Stone. “It was important to offer things that real chefs use and that are not overpriced or complicated. We’ve tapped into our network to get custom oils, maple syrups, spices, and more.”
A self-serve olive oil station has been a huge hit, and the cheese and charcuterie section is a cocktail hour go-to. Some offerings are local, like the peppers and plums from
a farm down the road, but other items have well- stamped passports. The wagyu beef comes from New Mexico, the Kas apple soda (Danielle’s favorite) from Spain, and the Comté cheese hails from France.
Chef Stone suggests customers make a beeline for the yuzu olive oil and the Pyscis tinned seafood, which he deems “a no-brainer.
It’s the purest essence of a Spanish ‘conserva,’” (or the canned seafood delicacies that are a world away from the sardines and tuna we know here).
Rounding out the wares are home goods that Danielle and Ely collect. She admits to not being able to pass up a good vintage picnic basket, which are stocked next to well-curated cutlery, pepper grinders, and geometric- patterned potholders, as well as some personal-care items.
While the team behind Paracasa clearly has elevated tastes, there is something for everyone. The shop aims to be a Hensonville hub. “It’s wonderful to be right on the main street of a small town, and see how everyone here has adopted us, watched us work, and cheered us on,” says Danielle. “Whatever you need, even if it’s just coffee and a cookie—we’re here for you.”
Cheese, Please!
Your summer picnics and charcuterie boards are about to level up, thanks to these delicious recs from local fromage experts. BY FRANCESCA FUREY
CHEESE PRO Ellen Waggett Co-owner of Bimi’s Cheese Shop in Chatham
Blue Cheese
Type Blue Yonder from Lively Run Dairy in Interlaken (Finger Lakes). Best paired with A beef hot dog. Pile it high with thin-sliced red onions, green and spicy piparras
(Spanish peppers), and crumbled
blue cheese. “It’s colorful, fun, festive, and so yummy!”
Cheddar
Type 2-Year Cheddar from Shelburne Farms (Vermont).
Best paired with Sliced ripe plums and a dollop of Sidehill Farm plum paste. Waggett says the cheddar also goes great with cornbread, BBQ chicken, and beer.
Marinated Feta
Type Marinated sheep and goat cheese from Meredith Dairy (Australia).
Best paired with Watermelon and mint salad. Cube the watermelon, toss in crumbled cheese, and chiffonade the mint. “Be sure to drizzle a little bit of the marinade oil from the jar over it all. Swoon!”
Taleggio
Type Pasteurized cow’s milk cheese from Lombardia, Italy. Best paired with “Fudgy,
slightly stinky Taleggio is so good over a hot-grilled burger with caramelized onions, mustard, and arugula.” Use a brioche bun for optimal flavor.
Grilled Halloumi
Type Semi-soft, cow’s, sheep’s, and goat’s milk halloumi from Kynthos (Cyprus).
Best paired with Throw halloumi
and peaches on the grill at the same time and sprinkle fresh thyme before serving for a quick and easy appetizer or over salad greens.
CHEESE PRO Andy Koechling
Cheese department manager of Talbott & Arding in Hudson
Goat Cheese
Type Tradicional Semi Curado from Quesos La Cabazuela (Spain). Best paired with A mild honey. “A light sweetness illuminates the more subtle flavors of the goat’s milk. Add some chorizo seco from Charlito’s Cocina.”
Hooligan
Type A ripe washed-rined cow’s milk cheese from Cato Corner Farm (Connecticut).
Best paired with Rose Hill Farm’s (Red Hook) pét-nat cider Kitchen Sink. “The bubbles play on the rich, fatty quality of Hooligan, and the lively citrus notes of the cider play off the funk beautifully—a perfect combination for warmer weather!”
Quesos La
Cabazuela sources milk from local shepherds who raise Guadarrama goats, a heritage breed that is near extinction.
Italian Taleggio cheese.
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PHOTO BY PICTURE PARTNERS/ADOBE STOCK
Bimi’s Canteen—a new eatery featuring local ingredients and cheese- forward dishes—is due to open next door to
the cheese shop over Memorial Day Weekend.