Monthly Archives: July 2010

Fromage of the Day, 07.31.10: Valley Thunder

Fromage of the Day, 07.31.10: Valley Thunder.  Wooly, dense and sharp, this firm sheep and cow’s milk cheese is made in New Jersey.  It pairs well with fruity red wines, porters and stouts, and slightly sweet Rieslings and Chenin Blancs.  … Continue reading

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Fromage of the Day, 07.30.10: Pecorino Rosso

Fromage of the Day, 07.30.10: Pecorino Rosso.  Sweet, buttery and vegetal, this Tuscan sheep cheese is rubbed with tomatoes and olive oil.  It pairs well with complex red wines, crisp ales, and a few sparkling beverages.  If it was a … Continue reading

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Fromage of the Day, 07.29.10: Gubbeen

Fromage of the Day, 07.29.10: Gubbeen.  Buttery, herbacious and just a tad funky, this wonderful washed rind cow’s milk cheese is made in County Cork Ireland.  It pairs well with sweeter white wines, darker ales and lagers and of course, … Continue reading

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Fromage of the Day, 07.28.10: Tomme D’Aquitaine

Fromage of the Day, 07.28.10: Tomme D’Aquitaine.  Nutty, balanced and herbacious, this firm Loire goat is aged by Jean D’Alos.  It pairs well with a Saison (hint, hint), and the usual suspects (sweet white wines, fruitier reds).  If it was … Continue reading

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The Official Announcement: The August Joy of Cheese Events

The Joy of Cheese August Events: Soften It does seem that instead of a summer punctuated by heat waves, we’re having a heat wave punctuated by occasional summer weather.  So let’s beat the heat and soften.  In an especially ambitious … Continue reading

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Fromage of the Day, 07.27.10: Chartreux

Fromage of the Day, 07.27.10: Chartreux.  Earthy, mineral-ey, and balanced, this French alpine style cheese is from Bordeaux.  It pairs nicely with reds of many different intensities, farmhouse ciders, and a proper stout.  If it was a jazz saxophonist, it … Continue reading

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Fromage of the Day, 07.26.10: Monte Enebro

Fromage of the Day, 07.26.10: Monte Enebro.  Floral, lean and tangy, this oblong cylinder of Spanish goat’s milk cheese has blue mold on the rind.  It pairs with the usual suspects and any cocktail on the sweet side.  If it … Continue reading

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