Fromagerie/bistro owner Jason Sobocinski of “The Big Cheese” made his debut on The Cooking Channel on May 1.
Additional air times for “The Big Cheese” are May 6 at 10 p.m. and 2 a.m.; May 7 at 9 a.m., May 8 at 5 p.m.; May 11 at 9.p.m. and 1 a.m.; May 15 at 7 a.m.; and May 16 at 8 p.m. and midnight.
Each week, “The Big Cheese” will feature Sobocinski visiting cheese makers and using their cheese, cooking alongside celebrated chefs.
During the course of the series, Sobocinski will trek his way across country, finally ending his odyssey in Wasilla, Alaska, at a farm that produces chevre and mozzarella.
Caseus, Sobocinski’s fromagerie and bistro in New Haven, Conn., offers 100 artisanal cheeses in addition to olive oils, spices and preserves from small local producers. He is involved in local charities, raising hundreds of thousands of dollars by preparing food for events such as Brady Smiles, The Connecticut Liver Foundation and the Common Ground School.
Source: KlingerVision Inc.
