{"id":30048,"date":"2017-04-18T12:00:10","date_gmt":"2017-04-18T16:00:10","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30048"},"modified":"2021-08-24T16:49:01","modified_gmt":"2021-08-24T20:49:01","slug":"shop-talk-newport-wine-cellar-gourmet-newport-rhode-island","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-newport-wine-cellar-gourmet-newport-rhode-island\/","title":{"rendered":"Shop Talk: Newport Wine Cellar & Gourmet in Newport, R.I."},"content":{"rendered":"

Former English literature professor Maria Chiancola envisioned a neighborhood food and wine shop where education and conversation could flourish. So in 2008 she opened Newport Wine Cellar<\/a>, adding a cut-to-order cheese counter, a specialty grocery, and a caf\u00e9 serving charcuterie plates and sandwiches over the next few years. (Today Newport Wine Cellar & Gourmet occupies two neighboring storefronts.) From the beginning Chiancola has held weekly courses and tastings to introduce customers to new products: \u201cThere\u2019s a lot of discomfort in the unknown,\u201d she says. \u201cGetting people to try something new is at the core of the classes.\u201d<\/p>\n

Chiancola also contributes to the local food community by relaying customer comments to makers. \u201cThe producers make these beautiful things\u2014these gorgeous cheeses\u2014and they don\u2019t often get to hear what the consumers have to say and the excitement they often express,\u201d she says. By creating a bridge between Ocean State gourmands and artisanal makers across the country, Chiancola has accomplished her dream.<\/p>\n

culture: What makes Newport Wine Cellar & Gourmet unique?<\/strong>
\n Maria Chiancola:<\/strong> I\u2019ve met a lot of the people who make the cheese, wine, and food that I sell. I think of the store as a conduit between the consumer and the producer.<\/p>\n

culture: Where do you find inspiration for your shop?<\/strong>
\n MC:<\/strong> No matter where I go, I stop in a wine store and a gourmet store because I want to learn about how other people do things and meet others who are equally excited about being in the field.<\/p>\n

culture: What cheese do you recommend the most?<\/strong>
\n MC:<\/strong> Pretty much any day of the week and twice on Sundays I\u2019ll show [someone] Caseificio dell\u2019Alta Langa La Tur<\/a>; I can\u2019t eat enough of that cheese. I tend to head toward softer, fresher cheeses\u2014and La Tur is such a crowd-pleaser! It\u2019s universally loved.<\/p>\n

culture: Name a cheesemaker you\u2019re excited about.<\/strong>
\n MC:<\/strong> I\u2019m particularly excited about Goat Lady Dairy<\/a>. Today I tasted Lindale, an aged goat gouda [from them], and it reminded me of T\u00eate de Moine<\/a>. It had this power and creamy meltiness on my tongue\u2014it was fantastic. At the [San Francisco] Cheese Fest there were a couple of things that aren\u2019t available here yet, like Stepladder Creamery<\/a>. Their cheese was beautiful.<\/p>\n

culture: What\u2019s the strangest request you\u2019ve ever received?<\/strong>
\n MC:<\/strong> I had a grown woman this summer ask me to cut the \u201cskin\u201d off her brie. We have a sandwich called the Oo la la [that features] Brie de Nangis. It\u2019s a beautiful brie; you need the rind on it. It\u2019s where the flavor is! Otherwise you have this wonderful buttery creaminess, but you don\u2019t have any of the earthy, mushroomy part that makes it interesting.<\/p>\n

culture: How do you explain the cost of artisanal cheese to customers?<\/strong>
\n MC:<\/strong> You can liken it to organic vegetables, organic meats, or pasture-raised meats\u2014[it\u2019s] the same thing. These products are more expensive because they are more costly to produce, and I think usually that\u2019s enough for my customers.<\/p>\n

Newport Wine Cellar & Gourmet<\/a>
\n11-13 Memorial Blvd.
\nNewport, RI
\n401.619.3966<\/a><\/p>\n

Mon.\u2013Sat. 10 a.m.\u20137 p.m.
\nSun. 10 a.m.\u20135 p.m.<\/p>\n

Feature Photo Credit: Ian McLellan<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Newport Wine Cellar & Gourmet’s Maria Chiancola talks about inspiration, cheesemakers she loves, and the one cheese she recommends most often<\/p>\n","protected":false},"author":82,"featured_media":30051,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2595],"tags":[17357,16144,13940,1051,17356,17352,17353,17355,17358,1758,1202,3992,17354],"coauthors":[906],"class_list":["post-30048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-brie-de-nangis","tag-caseificio-dellalta-langa-la-tur","tag-goat-lady-dairy","tag-gouda","tag-lindale","tag-maria-chiancola","tag-newport","tag-newport-wine-cellar","tag-newport-wine-cellar-gourmet","tag-rhode-island","tag-stepladder-creamery","tag-tete-de-moine","tag-wine-cellar"],"acf":[],"yoast_head":"\nShop Talk: Newport Wine Cellar & Gourmet in Newport, R.I. - 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