Monthly Archives: January 2011

Fromage of the Day, 01.31.11: Spring Brook Raclette

Fromage of the Day, 01.31.11: Spring Brook Raclette.  Grassy, nutty and complex, this Vermont spot on interpretation of the alpine classic is made from cow’s milk.  It pairs well with your favorite Nebbiolo, a good Baltic Porter, or the saison … Continue reading

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Janet Fletcher on Rush Creek Reserve

It’s nearly everyone’s choice for best new American cheese (though I must admit I”m fond of Spring Brook Raclette). Janet Fletcher of the SF Chronicle weighs in.  http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/01/28/FDTS1H4J1E.DTL

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This Week at The Joy of Cheese

On February 2nd, our monthlong celebration of hard cheese begins with an event called Crunchy!  Please join us at d.b.a Bklyn at 7:30 Tuesday night for a tasting of seven hard cheeses and seven beers chosen to match them.  I’ll … Continue reading

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Fromage of the Day, 01.30.11: Jura Montagne

Fromage of the Day, 01.30.11: Jura Montagne.  Delicate, nutty and complex, this cow’s milk delight is made on the Swiss side of the Jura and often thought of as Swiss Comte.  It pairs well with your favorite Malbec, a Schlenkerla … Continue reading

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Fromage of the Day 01.29.11: Fiore Sardo

Fromage of the Day 01.29.11: Fiore Sardo.  Smokey, crumbly and sweet, this sheep’s milk cheese is smoked and made in Sardinia.  It pairs with your favorite Doppelbock and most wines on the sweeter side of the spectrum.  If it was … Continue reading

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Fromage of the Day, 01.28.11: Dorset

Fromage of the Day, 01.28.11: Dorset.  Buttery, very grassy and complex, this semi-soft cow’s milk cheese is made at Consider Bardwell dairy in Vermont.  It pairs well with wines that are either on the fruity or sweet side or your … Continue reading

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Fromage of the Day, 01.27.11: Old Ford

Fromage of the Day, 01.27.11: Old Ford.  Tangy, crumbly, and sharp, this aged goat’s milk cheese is from England.  It pairs well with your favorite Muscat, a Fuller’s ESB or any cider.  If it was a Jeff Beck performance, it … Continue reading

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