Hi everyone, Bandit Monkey Brown here.

I’ve officially been living with Todd and Monica for about a month now, and from what I understand I had some very big paws to fill. A lot of you knew and loved Otis, and I hear he was a pretty legendary guy.

I’m doing my best.

So far I’ve been working very hard at my main responsibilities: being cute, causing a little mischief, giving smooshes, and making sure Todd and Monica smile as much as possible. The humans say it’s been a tough start to the year for them with the loss of Rhoda and then Otis not long after. But I think they’re doing okay… especially when I sit on their feet or fall asleep next to them. For those of you asking about my progress: I’m now pushing 25 pounds, which Todd says is about one-third of a wheel of Parmigiano Reggiano. Apparently that’s how they measure things around here.

I’ve also been told that many of you have been sending love, gifts, and support. The humans say thank you. I say thank you too… especially if any of those gifts involve treats. They also keep telling me I’m a gift from Rhoda and Otis. I’m not exactly sure how that works, but I’ll do my best to live up to it.

Good news though — I’ve recently been promoted and will now be writing my very own column in the 109 newsletter, where I’ll be sharing important updates about life, cheese, and other things I discover while supervising the humans.

So if you see me around the shop, please say hello. I accept belly rubs, ear scratches, and compliments about how handsome I am.

And remember — if you need a friendly face, a puppy smoosh, or a little cheese and wine therapy… it must be 109 time.

Bandit Monkey Brown

Assistant Cheesemonger / Director of Smooshes / Newsletter Columnist

We really do love cheese and wine — not just as products on our shelves, but as a way of living. They’ve shaped our

days, our table, and the life we’ve built together.

We cook side by side, share meals as a family, and hold deep respect for the winemakers, cheesemakers, and charcuterie artisans whose work brings so much joy to so many tables. At the heart of it all is something simple: gathering people we care about, pulling up chairs, and sharing a little piece of life together.

If you’ve spent time with us — in our home or in the shops — you know how much we value balance. Life is busy, work is full, but the best moments happen when you slow down and enjoy what you love with the people who matter most.

So come by. Say hello. Spend a little time talking food, wine, and the small, meaningful moments that connect us all.

Let’s keep things easy. Keep them joyful. Keep them genuine.

A little kindness and honesty can carry us a long way.

We’d love to see you — and those smiles.

Bandit would too.

Monica, Todd & Bandit

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!

It’s another Nor’Eater! The weather folks say we’re going to get, and I quote, “walloped” Sunday night into Monday morning — which sounds like the perfect excuse to stock up and stay cozy.
Come by and grab the most perfect provisions for a proper snow day — beautiful cheeses, comforting soups, gourmet goodies, appetizers, and of course, great wine waiting for you in Ridgefield. In Kent, we’ve got cheese, fresh soups, gourmet treats, and fresh fish ready for a cozy night in.

Bandit will be right there with us (and likely by the fire when he can), fully embracing the cozy snow-day mood — and honestly, that’s exactly the vibe. Good food, a warm fire, and nowhere to be but home.

If you’re going to get snowed in,

do it the right way… with 109.

Rispens Artisan Sheep’s Milk Cheese is crafted by the Rispens family and hand-selected for Essex Cheese by l’Amuse. Made from the milk of their own well-tended sheep, this beautiful farmstead cheese has a warm, nutty character that’s incredibly easy to fall for. It brings a little European farmhouse romance right to your table