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Bandit, our personal Easter Bunny and honorary Matzoh Ball, along with Monica and I, want to wish you all a very happy Easter and Passover.
We hope your tables are full, your glasses are raised, and you’re surrounded by the people who matter most.
Both stores and our gallery will be closed Easter Sunday so our team can spend time with family.
Thank You,
Todd, Monica and Bandit 
Assistant Cheesemonger, Director of Smooshes, 109 Cheese & Wine
Some cheeses don’t whisper… they make an entrance.
Moliterno al Tartufo is one of those.
A firm sheep’s milk cheese from Italy, aged and then infused with ribbons of black truffle running through the paste. Rich, savory, and deeply aromatic — every bite delivers that unmistakable earthy truffle flavor.
Shave it over pasta, fold it into a warm risotto, add it to a board, or just break off a piece and let it do its thing.
This is a “stop what you’re doing and taste this” kind of cheese.
WKNDDRVR lives inside 109 Cheese & Wine in Kent, but it’s really about what happens before you get here.
It’s about the drive.
The kind where you don’t rush. Where the road matters as much as the destination. Where you roll the windows down, take the long way, and let your mind settle into the rhythm of it all. Two wheels, three wheels, four… old or new, it doesn’t matter. If you love to drive, you’re one of us.
We created WKNDDRVR as a space for people who feel that pull. A place to land after a meaningful drive. A place to connect with others who understand that sometimes the best reset in life is a good road, a great machine, and a little time.
And when you get here… take a look around.
The walls tell stories.
Moments in motion. Quiet roadside scenes. Machines and memories from days gone by.
Our current collection includes the work of Richard James—what we like to call “roadside views you may have missed”—alongside continuing works from Chuck Queener, Steve Klucik, Bryan McCarthy, and Lans Christensen. Each piece captures a different part of the drive… the stillness, the movement, the feeling you can’t quite put into words but always recognize.
And of course, there’s food.
109 Cheese offers a full lunch menu built around the same idea—simple, thoughtful, and worth slowing down for. Whether you’re pulling in solo or arriving with a group, we can also put together custom breakfast or lunch spreads for fellow enthusiasts. Good drives deserve good food.
There’s plenty of parking—because sometimes the drive turns into a gathering.
WKNDDRVR isn’t just a gallery. It’s a mindset.
Drive with intention. Arrive with purpose. Stay for a bit.
This Saturday March 14th, we’re heading out to the beautiful Willamette Valley of Oregon for our Second Saturdays tasting with Sarah and Bernard from à table. We’ll be pouring two wonderful organically farmed wines that are perfect companions for cheese and charcuterie.
First up is the 2022 Illahe Pinot Gris. Illahe is a small, family-run winery known for doing things a little differently. The vineyards are farmed organically, horses are used in place of tractors, and the winery itself operates without electricity in the cellar — relying on gravity, pedal power, and daylight to craft their wines in a thoughtful, old-world way. The wine itself is bright and lively with fresh pear, citrus, and a hint of melon. Crisp and refreshing, but with enough texture to stand up to food. This is exactly the kind of white that loves creamy cheeses like our French triple crèmes, fresh goat cheeses like the Buchette, and a slice or two of prosciutto. Then we’ll move into the 2023 Crowley Pinot Noir from the Willamette Valley, another organically farmed wine that shows just how graceful Oregon Pinot can be. It’s silky and elegant with notes of red cherry, raspberry, and a touch of earthiness that makes Pinot Noir such a natural partner for cheese and charcuterie. Balanced, approachable, and incredibly food-friendly.
Both wines highlight what we love about Oregon — thoughtful farming, beautiful balance, and wines that shine brightest when enjoyed around the table with good food and good company.
Stop by, grab a taste, and spend a little time with us. Great wine, wonderful cheeses, and the always delicious bites from à table — a perfect Saturday afternoon in Ridgefield.
Gary will be pouring, and if we’re lucky, Bandit may make an appearance too.
In case you were wondering….The first day of spring in the Northern Hemisphere in 2026 is Friday, March 20. This date marks the astronomical vernal equinox, which occurs at 10:46 a.m. EDT (9:46 a.m. CT), when the sun is directly above the equator. Yay! |
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Front porch and al fresco dining days are intermittent right now, so grab them when you can. Roc des Boutires Bourgogne Blanc is a beautiful expression of white Burgundy made from Chardonnay — bright and graceful, with fresh orchard fruit, gentle citrus, and a soft touch of creaminess, all carried by lively acidity and subtle minerality. Elegant but easygoing, it’s the kind of wine that invites you to slow down and savor the front porch moment.There’s something special about a glass of Burgundy, rosé, or really any beverage outdoors — sunshine warming your face, cool air still lingering, and that quiet sense that spring is finally on its way. Snowbanks slowly shrinking, longer days returning, and our puppy Bandit already dreaming of lake time (even though he has no idea yet what that means), green grass, and all the adventures waiting for us when winter finally melts away. Until then, we sip, we sit close, and we savor the season as it changes. And of course… cheese always belongs in moments like this.Thanks @bantamtileworks for the awesome table! |
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A recent EatingWell article explored what the “healthiest” cheese for everyday eating might be, and the takeaway was refreshingly simple — cheese absolutely can be part of a balanced lifestyle when enjoyed thoughtfully. Dietitians highlighted that cheeses like feta stand out not because they’re perfect nutritionally, but because their bold flavor, satisfying texture, and versatility make it easier to enjoy smaller portions while still getting benefits like protein and calcium. We have two great feta cheeses at 109. Bulgarian sheep’s milk feta and Greek feta from the Isle of Lesbos are both classic, traditional brined cheeses, each with their own beautiful character. Bulgarian sheep’s milk feta is rich, creamy, and slightly more supple, with a smooth tang and a rounded, comforting finish that works effortlessly in salads, warm dishes, or simply with good bread and olive oil. Feta from the Isle of Lesbos is firmer and more vibrant, with bright acidity, a clean saline edge, and that unmistakable Mediterranean minerality that pairs perfectly with tomatoes, olives, and fresh herbs.
We’re proud to carry both at 109 Cheese — two authentic, soulful fetas that show just how expressive and delicious real sheep’s milk cheese can be.
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The bigger message in our opinion, It’s not about cutting out cheese — it’s about choosing quality, enjoying it in moderation, and pairing it with real, wholesome foods. In other words, a little great cheese on a beautiful plate with fresh ingredients isn’t just indulgent… it’s part of a joyful, sustainable way of eating.
The takeaway: it’s not about eliminating cheese, it’s about choosing flavorful, quality cheeses and enjoying them thoughtfully as part of a balanced, joyful plate and we agree! 
