Monthly Archives: April 2010

Fromage of the Day 04.30.10: Emmenthal Beeler

Fromage of the Day` 04.30.10: Emmenthal Beeler.  Minerally, potent and nutty, this is no ordinary “swiss cheese.”  It pairs well with a white wine heavy on the residual sugar or a red with a lot of fruit. Dark lagers, stouts, … Continue reading

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Fromage of the Day 04.29.10: Dorset

Fromage of the Day, 04.29.10: Dorset. Smooth, herbacious, and complex, this washed rind cheese is made at Consider Bardwell Farms in Vermont. It pairs well with darker ales and lagers, sweeter white wines, and fruitier reds. If it was a … Continue reading

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Up Next: Hard Italian Cheeses and Craft Beers to match

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The upcoming events

The Joy of Cheese Turns 5 and Celebrates with Italian Cheese 2005 seems like a looong time ago, but that Memorial Day weekend, I packed some cheeses, some wooden boards, my knives, a dozen copies of program notes I’d written, … Continue reading

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Fromage of the Day 04.28.10: Vacherin Fribourgeios

Fromage of the Day, 04.28.10:  Vacherin Fribourgeois.  Grassy, nutty and intense, this classic Swiss alpine makes a kickin’ fondue.  It pairs well with sweeter white wines and darker ales and lagers.  If it was a singer, it would be Otis … Continue reading

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Fromage of the Day 04.27.10: Dante

Fromage of the Day, 04.27.10: Dante.  Sweet, citrus-ey, and crumbly, this aged sheep’s milk cheese is from Wisconsin.  It pairs well with big red wines, minerally whites, real lambics, and barleywine ales.  If it was guitar sound, it’s a bottleneck … Continue reading

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Fromage of the Day 04.26.10: Gorwydd Caerphilly

Fromage of the Day, 04.26.10: Gorwydd Caerphilly. Crumbly and creamy, herbacious and a tad earthy, the Gorwydd is a farmstead edition of the Welsh classic. It pairs well with sweeter white wines, lighter, fruitier reds, classic English bitters, and well … Continue reading

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