Monthly Archives: February 2011

Fromage of the Day, 02.21.11: Persille du Malzieu

Fromage of the Day, 02.21.11: Persille du Malzieu.  Earthy, aggressively peppery, and slightly sweet, this French sheep’s milk blue is made not far from Roquefort.  It pairs well with a Brooklyn Black Chocolate Stout, any unabashedly sweet Riesling and maybe … Continue reading

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What a Whole Lotta Cheese: The Joy of Cheese Mid-Winter Update

What a Whole Lotta of Cheese: The Joy of Cheese Mid-Winter Update A few days ago I wondered about the wisdom of calling this a midwinter update. Well mother nature set the record straight about that. Cheese tastings are still … Continue reading

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Fromage of the Day, 02.20.11: Adelegger

Fromage of the Day, 02.20.11: Adelegger.  Nutty, dense and concise, this German alpine cheese is made of cow’s milk and aged 14 months.  It pairs well with your favorite northern Italian red wine, Smuttynose Baltic Porter, or a Basque Farmhouse … Continue reading

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The Good Word from Consider Bardwell

http://www.foodsystemsnyc.org/articles/raw-milk-cheese-miller

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Fromage of the Day, 02.19.11: Marieke Aged Gouda

Fromage of the Day, 02.19.11: Marieke Aged Gouda.  Tangy, salty and sweet in that order, this crunchy aged gouda is of cow’s milk and made in Wisconsin.  It pairs well with a Brooklyn Brewery Sorachi Ace or your favorite saison, … Continue reading

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Fromage of the Day, 02.18.11: Wilde Weide

Fromage of the Day, 02.18.11: Wilde Weide.  Crumbly, sweet and intense, this aged gouda is from cow’s milk and made in Holland.  It pairs well with a Pretty Things Saint Botolph’s Town, almost any barleywine ale, and your favorite acidic … Continue reading

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Fromage of the Day, 02.17.11 Brillat Savarin

Fromage of the Day, 02.17.11 Brillat Savarin.  Lush, tangy and sinful, this triple cream is from French’s cow’s milk.  It pairs nicely with your favorite Chablis, anything even remotely bubbly or a lambic.  If it was a Sade song (is … Continue reading

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Fromage of the Day, 02.16.11: Dante

Fromage of the Day, 02.16.11: Dante.  Crumbly, sweet and direct, this pecorino-like cheese is made of sheep’s milk in Wisconsin.  It pairs nicely with your favorite Nebbiolo, Ommegang Rare Vos or a dry cider.  If it was a Cannonball Adderley … Continue reading

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This Week at The Joy of Cheese

Free Cheese.  Yep, free cheese. Thursday night after 9ish, I’m going to hang out at Boxcar Lounge on Avenue B between 10th and 11th and hand out free cheese to promote our upcoming event on the 23rd. Then Friday late … Continue reading

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Fromage of the Day, 02.15.11: Juniper Grove Buche

Fromage of the Day, 02.15.11: Juniper Grove Buche.  Tangy, wonderfully dense, and herbal, this log of goat’s milk cheese with a stick of hay in the middle is made in Oregon.  It pairs well with a good Sauvignon Blanc, Doc’s … Continue reading

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