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Mother’s Day — Let’s Talk About Moms
As many of you know, I lost my mom on December 29, 2025.
For me, she was Rhoda — we all called her that… unless we were in trouble.
She was a creative and kind soul. She loved animals, art, and nature (as long as it didn’t involve bugs or camping), and she had a way of appreciating almost anything that was fun or a little different.
She was many things — an artist, a politician’s wife, a dancer, a dog mom, a gardener… and a friend to just about everyone she met.
I miss her.
And in a small way, she’s still here with us.
Rhoda’s chicken soup at 109… that’s hers.
I’m also fortunate to have a wonderful mother-in-law. A mom to many, a kind and steady presence, and a rancher’s wife who has lived a life full of strength and care. She’ll be celebrating her 91st birthday in early June — something we’re all really looking forward to.
I know where Monica gets her drive and compassion from, and I’m grateful to know and love Mildred.
Mother’s Day has a way of bringing all of this to the surface — the love, the memories, the gratitude.
And if there’s one thing we’ve learned, it’s this…
Moms don’t need anything complicated.
Sometimes the best gift is simply taking the time — sitting together, sharing a meal, opening a bottle of wine… and letting her enjoy it without having to do it all herself.
That’s where we can help.
We’re putting together beautiful gift baskets and boards for Mother’s Day — filled with cheeses, wine, and all the good things that make it easy to show up with something thoughtful.
Whether it’s a gift in hand or something you share around the table, it’s really about the moment.
So this year, take a little time.
Cook for her.
Sit with her.
Raise a glass to her.
They deserve it.
Tomme de la Châtaigneraie
Tomme de la Châtaigneraie
We love this one! It’s one those cheeses that quietly wins people over.
Tomme de la Châtaigneraie is a French goat’s milk cheese with a rustic, natural rind and the perfect balance of flavor. It’s creamy but still has a structure, with a gentle tang, soft nuttiness, and that clean, earthy finish that makes goat cheese so good. It’s approachable, but not boring, exactly the kind of cheese we love putting on our cheese board.
This week, we’re pairing it with two wines Gary is pouring that pair perfectly.
Poggio al Sole 2025 brings freshness and lift, playing off the cheese’s tang and creaminess.
Roseblood Rosé 2025 leans into the Spring feeling. It’s light, refreshing, and perfect with a piece of this cheese on the porch, patio, or wherever the day takes you.
Simple, bright, and really easy to love.
A little play on cars & coffee—but a little more our speed.
Finish the lap… then head to 109 Cheese and WKNDDRVR in Kent, CT
for Cars & Cheese 4-6pm
Saturday May 2
Saturday May 23
Saturday June 13
Saturday July 18
Saturday August 22
Stop by for an apéritif
After the perfect day of driving relax on our patio with a little cheese and more.
We are the perfect way to cool down and unwind
A little play on cars & coffee—but a little more our speed.
Bring whatever you love to drive. Old, new, two wheels, four… it doesn’t matter. If you love the road, you’re in the right place.
We’ll have the cheese flowing, great food coming out of the kitchen, and a space to slow down for a bit after a good drive. Walk the lot, check out the cars, wander through WKNDDRVR, and spend some time with like-minded people.
Plenty of parking.
A beautiful patio.
No rush.
Come for the cars… stay for the cheese.
A Little Alfa Love…
A Little Alfa Love…
There’s something about our 1967 Alfa Romeo Giulia Sprint GT Veloce that just feels right. The lines, the stance, the sound—it all comes together in a way that reminds you why you fell in love with driving in the first place.
Ours, finished simply and honestly, with a rare Golde sunroof, is the kind of car that makes you look for reasons to go out. Not because you have to… but because you want to. Windows open, sunroof back, a winding road ahead—it doesn’t take much more than that.
What makes it even better is the story behind the design. The Giulia Sprint GT was penned by a young Giorgetto Giugiaro while he was working at Bertone—just in his mid-20s at the time. There’s something about that youthful confidence that shows up in the car… clean lines, balanced proportions, nothing overdone.
It’s simple, but not easy.
With Alfa Romeo being honored at this year’s Lime Rock Historics, it feels like the perfect time to celebrate what these cars are all about. From the elegance to the edge, they’ve always carried a little bit of both.
And if you’re heading out for a drive… point it toward Kent. WKNDDRVR at 109 Cheese is the kind of place you build a route around—or the perfect place to end one. Either way, we hope you find your way here… and then back again.
Drive with intention and always take the long winding road.
Front of the Boat Cheese & Wine
Front of the Boat Cheese & Wine
Some days the porch turns into the front of the boat… and you don’t ask questions, you just go with it.
This bottle came along for the ride—Laura Aschero Pigato Riviera Ligure di Ponente—and it couldn’t have been a better call. Pigato from Liguria has this way of feeling both coastal and grounded at the same time. There’s a natural salinity to it, like a little whisper of the sea, layered with soft citrus, wild herbs, and that slightly textured, almost sun-warmed finish that makes you keep going back for another sip.
It’s not loud. It’s not trying too hard. It just fits… especially out here with a little breeze and nowhere to be.
And then there’s what we brought along…
Our house-made salmon spread—made with our smoked salmon (the one we chased down on that road trip), Kendall Farms crème fraîche, cream cheese, fresh chives, dill, and a little lemon zest to lift it all up. It’s rich, fresh, and just the right balance of smoke and brightness.
Paired with our Bakers Wife bagel chips for that perfect crunch, it all comes together in a way that feels pretty close to ideal—salty, creamy, crisp, and clean.
Bandit’s on watch, Monica’s got her feet up, and I’m thinking this might be one of those combinations we don’t mess with for a while.
If you’re heading out this weekend—boat, porch, backyard, wherever—this is the perfect place to start.
Bandit’s Corner
Bandit’s Corner
Assistant Cheesemonger 109 Cheese & Wine
Hi friends,
Bandit Monkey Brown here.
Well… my first day on the boat did not disappoint.
I decided pretty quickly to channel my inner Otis — you know, just step into it — and before long I was riding the waves up on the engine cover… somewhere between first mate and Keanu Reeves in Point Break.
(Only… I think I pull it off better in my collar.)
We made it to the beach and I have to say… it was close to perfection.
Sand, little waves, a nice breeze… I felt like I really found my place out there.
I even got what I believe was a mini paw-pedi, which I handled like a complete professional.
After all that hard work, I settled in and watched the parents enjoy a great bottle of wine. From what I hear, it’s so good that Gary is pouring it at Saturday’s tasting.
I will also be in attendance.
Hoping… very much… that I might get a taste of something.
(Not wine — I’ve been told I’m only 22 weeks old… but I’m open to options.)
All in all…
first voyage = success.
More to come.
With wind in my ears and a pretty strong sea leg developing,
Bandit Monkey Brown
Assistant Cheesemonger
109 Cheese & Wine
Wine Tasting This Weekend with Gary | Ridgefield 12–5
A little bit of everything… just like the weather.
Pigato (Liguria, Italy)
Fresh, coastal, and full of life — citrus, a little salinity, and that easygoing Mediterranean feel.
Great with: fresh chèvre, lighter cow’s milk cheeses, or anything with a little olive oil and lemon.
Christina Rosé (Austria)
Bright, playful, and just plain fun — fresh red berries, a little zip, and super refreshing.
Great with: Cabra al Gofio, mild cheeses, or a simple mixed board.
Domaine Chevrot Bourgogne Rouge (Burgundy, France)
Soft, elegant Pinot Noir — red fruit, a little earth, and just enough depth for when the sun dips and it cools off.
Great with: Soumaintrain, Alpine cheeses, or something a little richer on the board.
Landrauchschinken. “LAN-drowk-shin-ken”
We just got one of our favorites back in…
Landrauchschinken. “LAN-drowk-shin-ken”
A traditional Alpine-style smoked ham, made the old way — gently cured, lightly smoked over wood, and aged to develop that deep flavor and beautiful texture.
It’s rich but clean, with just the right balance of smoke and salt, and that silky, melt-on-your-tongue feel when it’s sliced thin.
This is the kind of charcuterie that doesn’t need much.
A piece of bread, a simple cheese, maybe a glass of wine… and you’re there.
It comes from a long tradition of preserving meats in the mountain regions of Austria and Germany — where time, air, and smoke do most of the work.
Simple, patient, and incredibly delicious.
Soumaintrain (Burgundy, France)
Soumaintrain (Burgundy, France)
Our featured cheese this week is Soumaintrain — one of those cheeses that naturally becomes the centerpiece of the table.
From the Burgundy region of France, this is a washed-rind cow’s milk cheese with a long tradition. It’s gently washed during aging (often with brine or local spirits), which helps develop that beautiful orange-tinted rind and gives the cheese its signature aroma and depth.
Inside, it’s soft, creamy, and spoonable as it warms up — rich without being overwhelming, with a balance of savory, slightly earthy notes and just enough “funk” to keep things interesting.
It’s the kind of cheese that draws people in… and then keeps them coming back for another bite.
Perfect with a simple baguette, a glass of wine, and a little time at the table.
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