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The Gracious Gourmet visits 109

Nancy Wekselbaum owner and chef of The Gracious Gourmet showed us simple but delicious appetizers using Flatbreads from Bernard’s and our own cheeses.

It is a great way to make amazing appetizers for guests or just throw a pizza party for the family.

If this doesn’t make you hungry than I don’t know what will.

Portobello and Brie Flatbread

Duck and Spiced Sour Cherry with Point Reyes Blue Flatbread

Serrano Ham, Cheddar with Rosemary Pear and Pecans Flatbread

Goat Cheese with Macadamia nuts, Pineapple, Mango and Papaya Flatbread

Artichoke Parmesan, Cherry Tomato and Feta Flatbread

Fig and Almond over Ricotta with a drizzle of Tawny Port

Hope to see everyone at our next event. Check our “News and Events” section for class schedules


Curds and Brew Class was amazing!

Sunday the 13th of November was our first Curds and Brew class of 2011 and the turnout was amazing!  The class was almost at capacity and the cheese and beers showed beautifully.

Captain Pilsner’s old brown dog had a dogfish head with a smutty nose that could have caused a stout nor’easter.  Good thing we had cheese!



Brooklyn Brewery Pilsner (NY)

Captain Lawrence Golden Delicious (NY)

Smuttynose Old Brown Dog Ale (NH)

Dogfish Head 90 minute IPA (DE)

Brooklyn Local 2 (NY)

Captain Lawrence Nor’ Easter (NY)

Lagunitas Imperial Stout (CA)


Rainbeau Ridge Chevre Lait Goat (NY)

Willow Hill Farms Alderbrook Sheep (VT)

Springbrook Farms Tarentaise Cow (VT)

Meadow Creek Dairy Grayson Cow (VA)

Cypress Grove Truffle Tremor Goat (CA)

Point Reyes Blue Cow (CA)

Beecher’s Flagship Reserve Cheddar Cow (WA)

Thanksgiving Rescue!

Thanksgiving just got a little easier, thanks to 109 Cheese & Wine Market & Bernard’s of Ridgefield Thanksgiving Rescue! An entertaining menu selection of hand-cut artisan cheeses, charcuterie, pâtés & hors d’Å“uvres, plus, Bernard’s salads, soups, and side dishes are all available to pre order for your no-fuss Holiday menu.

Just add turkey (or Bernard’s can do that too!).

Menu 2011 [pdf]

Look what’s new! Sandwich Menu

Cold $6.75

The Parisian

The Parisian reminds us of the simplest baguette sandwich you get anywhere in France and it was the best sandwich you ever ate.  Prosciutto, Gruyere, Butter and Arugula on a baguette

 Salami D’affinois what could be better than 3 great salami’s on a baguette smeared with the creamiest brie and a touch of arugula to give it a nice bite.  3 Salami’s (Creminelli Finocchiona, Salumeria Biellese Saucisson sec Basqueand Soppressata), D’Affinois (a double crème brie from France), olive oil and arugula

 Hot $7

Crostini’s – open face served warm on Ciabatta

The French Onion think of the best French onion soup you have ever had, sweet carmelized onions, gooey cheese and crisp crouton.  Two Italian Cheeses (Bra Tenero and Piave Vecchio) with a Balsamic Onion Tapenade

The French Onion

Special $8

Don Quixote a crazy spanish twist of serrano ham, creole mustard, colliers powerful welsh cheddar and fresh figs served on a baguette.

Hot and Cheesey    A blend of Gruyere and Cantal Cheese, warm and gooey..perfect for soup dipping, Add prosciutto for $1

“Will Drive 4 Food” Dinner @ Bernard’s


Join us for an enchanted evening of food, wine and conversation. Seated on one long table dressed with hydrangeas and sunflowers. Don't miss this enchanted autumn evening.

 Will Drive 4 Food Wine Dinner we will be co-hosted in the Garden at Bernard’s in Ridgefield on Sunday, September 18, 2011, kicking off Connecticut Chef to Farm week.The Menu is based on our passion for locally produced ingredients and some of the highlights from our journey across the country in  our ’63 Porsche – visiting farms, wineries & cheese producers on the west coast to fill our shop.  $150 per person included gratuity and tax, please call Bernard’s for Reservations: 203-438-8282   


Steak tartar / Westport aquaculture oysters on the half shell / ratatouille and herb cheese tart / Bernard’s Housemade Charcuterie

Wines:  Soter Rose Pinot Noir 2010 Williamette Valley OR & Millbrook Tocai 2010 Millbrook NY


Curry Cauliflower soup with roasted pine nuts and cauliflower florets

Wine: Tablas Creek Patelin de Tablas Blanc 2009 Paso RoblesCA

Line Caught Long Island Fish (TBD) served with a heirloom tomato salad

Wine: Cristom Vineyard Eileen Pinot Noir 2007 Williamette Valley OR

John Boy roasted Porchetta Pork Loin with rosemary roasted potatoes and grilled garden vegetables

Wine: Witness Tree Chainsaw Pinot Noir 2009 Williamette Valley OR

No. 109 Cheese Plate

Cowgirl Creamery Mt. Tam and Red Hawk Petaluma CA, Rainbeau Ridge Meridian Goat Cheese Bedford NY, Rogue Creamery Orgeonzola OR

Wine: Baileyana Grand Firepeak Cuvee Syrah 2005 Edna Valley CA


Arthusa Dairy Ice Cream Sandwich with Dipping Sauce

Featured Farms: Garden of Ideas / Westport Aquaculture / Rainbeau Ridge / John Boy/ Grey Ledge Farm / Ridgefield Farmers Market

New York Times: More Than a Name Suggests

We are beyond thrilled that the New York Times visited 109 Cheese & Wine recently for this “Quick Bite” review. We hope that you take their recommendation and stop in for yourself and see what we’re all about. Here’s what they had to say:

Sunday, July 17, 2011

Summer entertaining without having to use the oven or stove is much easier if you live in the vicinity of No. 109 Cheese and Wine. This handsome shop, with a stonework wall offset by a guacamole green color scheme, carries a wealth of gourmet treats in addition to some 150 varieties of cheese …”

Read the full New York Times Quick Bite, More Than a Name Suggests by Christopher Brooks.

Crispy Pancetta, Burrata and Tomato Sandwich

Thank you Bon Appetit for this great recipe for the summer.  Let us know how the recipe went, we love feed back. 



  • Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
  • Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

109 Classes & Events

RSVP for one of our upcoming cheese classes & events:

July 17: Bastille Day BBQ with Bernard’s
July 23: Cheese & Wine from Italy
July 31: Cheese 411
August 21: Will Drive 4 Food Dinner with Bernard’s

[more information]

Will Drive 4 Food: Monica & Todd Brown

Our recent road trip through California to Canada and back to Ridgefield in our vintage Porsche has been featured recently in Ridgefield & Litchfield Magazine [view the pdf] and will soon be live on!

Quick and Easy Entertaining

Bernard comes to the rescue with his selection of frozen hors d’oeuvres available exclusively at 109 Cheese and Wine Market.  Your party will be the talk of the town and it is so easy.

Hot, crispy and gooey truffle inside. Bernard's Truffle Risotto Balls

Truffle & Fontina Risotto Balls (15 pieces) $18.75

Risotto, parmesan cheese, fontina cheese, truffles and truffle oil

Chicken & Vegetable Spring Rolls (12 pieces) $14.00

Chicken, celery root, butternut squash, spinach, ginger, scallions, sesame oil

Vegetable Spring Rolls (6pieces) $12

Carrots, celery root, napa cabbage, scallions, ginger, sesame oil Read more