Monthly Archives: August 2010

Fromage of the Day, 08.31.10: Harbourne Blue

Fromage of the Day, 08.31.10: Harbourne Blue.  Potent, sprawling and complex, this goat’s milk blue is from England.  It pairs well with sweeter beverages of all stripes and has the presence to stand up to a Barleywine ale.  If it … Continue reading

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The Joy of Cheese September Events

The Joy of Cheese Announces a Sheepy September Sheep’s milk cheeses are among the most readily overlooked culinary delights.  Part of it is that the two best known sheep’s milk cheeses are the very salty Romano and the very peppery … Continue reading

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Fromage of the Day, 08.30.10: Lamb Chopper

Fromage of the Day, 08.30.10: Lamb Chopper. Sweet, smooth and balanced, this sheep’s milk gouda is made in Holland to the specifications of Mary Keehn and distributed by her Cypress Grove Creamery in northern California.   It pairs well with bone … Continue reading

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Fromage of the Day, 08.29.10: Pleasant Ridge Reserve

Fromage of the Day, 08.29.10: Pleasant Ridge Reserve.  Nutty, smooth and exceptionally well balanced, this Wisconsin gem just won Best in Show at American Cheese Society for a 3rd time.  It pairs with a good Pinot Noir, Saison Dupont and … Continue reading

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Fromage of the Day, 08.28.10: Hubbardston Blue Logs

Fromage of the Day, 08.28.10: Hubbardston Blue Logs.  Tangy, sprawling and deeply floral in the finish, these lovely goat’s milk cheeses are made in Massachusetts.  They pair well with off dry whites, Ommegang’s Hennepin, and other artfully sweet beverages.  If … Continue reading

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Fromage of the Day, 08.27.10: Tewksbury

Fromage of the Day, 08.27.10: Tewksbury.  Nutty, smooth and direct, this blend of sheep and cow’s milk  is made by Valley Shepherd Farms in New Jersey.  It pairs well with a wide range of red wines, drier, minerally whites, and … Continue reading

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Fromage of the Day, 08.26.10: Sally Jackson Guernsey Cow

Fromage of the Day, 08.26.10:  Sally Jackson Guernsey Cow.  Buttery, herbal and complex, this chestnut leaf-wrapped cheese is made in eastern Washington.  It pairs nicely with fruitier red wines, white wines with a tad of residual sugar and porters, stouts … Continue reading

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