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    Dutch Epicure Shop

    4.7 (26 reviews)
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    Arethusa Farm

    Arethusa Farm

    4.6
    (667 reviews)
    32.9 mi
    $$

    Arethusa Farm Dairy is easily one of the top ice cream spots I have ever tasted in my life. It is…read moresome of the creamiest, smoothest, and most refreshing ice cream I've ever had, without even a hint of artificial taste. According to their story, it's all naturally produced from the milk of their 300 cows housed at Arethusa Farm in Litchfield, CT. The menu is packed with delicious and interesting flavors, and taste-testing is gladly allowed. My daughter got a cup of the mint chip, while I opted for a waffle cone with sweet cream and chocolate. Both were absolutely delicious. The ambiance is that of an upscale ice cream spot. The interior features a bright, clean, and welcoming black-and-white design, with framed photos of their farm cows lining the walls. There is no traditional table seating inside--just two benches and some standing room--so it is mostly an order-to-go setup. It is also conveniently located right around the corner from the Yale University campus, making it a perfect treat to enjoy while walking. The service can be a little on the slow side, but that's likely because they graciously let everyone sample flavors. The employees are incredibly friendly, engaging, and informative about the shop's most popular scoops. An absolute must-visit in New Haven.

    An ice cream shop near Yale Old Campus, sourcing dairy products from a local farm that originated…read morein 1868. Peach: A seasonal flavor, my absolute favorite. Late July is peach season, and the sweet aroma of peaches blends beautifully with the natural richness of milk. The first taste is the sweet and sour peach, with fruit pieces bursting like popping boba, followed by a rich and mellow fruity aroma that instantly transports you to an orchard. All of this is built on a rich and natural milk base. Butter Pecan: A spontaneous choice. Overall, it's slightly salty within the milky flavor, with pecan nuts as a topping, making it a rather full-bodied one. Fortunately, it's not too sweet, so it's not cloying, and the slight saltiness adds a nice touch. I thought it was just okay, but my parents loved it. Sweet Cream Chocolate Chip: Apparently their signature flavor. The sweet cream wasn't actually too sweet, but the cream was very rich and fragrant; the real sweetness came from the chocolate chips, which burst in your mouth with every chew, and even just a sample was slightly cloying. The staff were very friendly, proactively offering recommendations and samples. Taking a break with ice cream while strolling around campus and the art gallery is definitely a great experience.

    Photos
    Cow phot and ice cream
    Cow phot and ice cream
    Waffle Cone with Toasted Coconut Almond
    Waffle Cone with Toasted Coconut Almond
    Inside

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    Inside
    New Curds on the Block

    New Curds on the Block

    4.4
    (5 reviews)
    11.6 mi

    "Give me one second, I'll pose for your picture Like cheese,…read morecheese, cheese, cheese" (Snoop Dogg) We registered for and attended a "Meet the Maker" seminar at the Simsbury Library with Kate Truini-Redin of New Curds on the Block. (What a super cool name, don't you agree?) Kate is a "cheese monger", an awesome name for a cheese expert, and she shares her expertise of the New England cheese industry through educational appearances and her own cheese and seafood store in Oakville. So, if you want an expertly made cheese board and shrimp cocktails for your next party, look no further than a trip to Oakville. Kate was a delight. A very gifted, funny, and knowledgeable speaker who shared a ton of information on tasting, pairing, buying, and entertaining with cheese. We sampled five types of cheese and enjoyed Kate's information all five. #1 was a Milky White from Rowland Farms in Oxford, CT. It was in the "Fresh Cheese" family and was soft, spreadable, and without a rind. It was very mild and seemed like it would go with just about any food or drink. Kate warned us that these "Fresh Cheeses" have a very short shelf life, so use them up quickly. #2 was a Crema Alpina from Highlawn Farms in Lee, MA, and was an example of the "Washed Rind" cheese family. That means its orange rind is "washed" to discourage mold growth. It had a strong scent and taste, leading to some funny comments from the crowd - "Smells like a barnyard, stinky foot, and a gym bag" It had a savory earthy taste, and Kate recommended serving with cured meats. #3 was a very popular semi-firm Cornerstone from Cato Corner Farm in Colchester, CT. Kate told us that the cheese's gold color is a direct result of the kerotene ingested by the grazing cows in Cato's grass pastures. #4 was a Gray cheese. Those are a hard, firm, and crumbly cheese made in the style of old-time British cheddars. Some of the tasting noted from the audience included "nutty and butterscotch" #5 was the most polarizing sample of the night, because Blue Cheese is not universally loved. We sampled Middlebury Blue from the Blue Ledge Farm in Salisbury, Vermont. We learned that... yes, the blue veins in the cheese and on the rind are indeed evidence of mold. The comments from the crowd were hysterical - "it smells like the inside of a taxicab", "it smells like a lost pair of headphones", and it tastes like "chewing on a cigarette". Personally, I like blue cheese and though the Middlebury Blue ranked fairly high on the "strong meter", I enjoyed my sample and the one my wife passed to me. We can't wait to visit her store and order a cheese platter for Thanksgiving 2025.

    Kate, it's a tremendous pleasure to have met you! What a phenomenal shop!! Thanks for introducing…read moreme to your Black Ledge Blue, the 3 Milk Gouda and the scrumptious Cachal...o-something, I cant recall the name but your suggestion was on point for my tastes!! I wish you endless success and hope this review reaches the other wine and cheese loving masses. New Curds has my highest recommendation! 10/10 will shop here again!!!

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    New Curds on the Block
    New Curds on the Block
    New Curds on the Block

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    Dutch Epicure Shop - bakeries - Updated August 2026

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