Monthly Archives: March 2012

Fromage of the Day, 03.27.12: Le Secrets des Lys

Fromage of the Day, 03.27.12:  Le Secrets des Lys.  Buttery, supple, and very very creamy, this triple creme is from France.  It pairs well with your favorite Sancerre, a Brooklyn Lager, a sweet cider, or a sherry.  If it was … Continue reading

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At Huffington Post on Cheese and Beer Rules

I wrote this a while ago, but it’s still relevant.  http://huff.to/GUDSzp The next Cheese and Beer class at 92Y is April 19th.  Details here, http://www.92y.org/Uptown/Event/BetterThanWine-Beer-CheesePair-1.aspx    

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And now Grub St./NY Magazine

http://newyork.grubstreet.com/2012/03/gastronomie-491-shop-photos-menus.html

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Time Out NY Chimes In!

http://newyork.timeout.com/restaurants-bars/restaurants/1840177/gastronomie- Oh yeah, Fromage of the Day will resume later this week.

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Finally, Word is Out

This article was nice to wake up to. http://dinersjournal.blogs.nytimes.com/2012/03/16/high-end-takeout-at-gastronomie-491/?scp=1&sq=Gastronomie%20491&st=cse And yes, that’s what I’ve been up to for the first quarter 2012. I think it’s a very Joy of Cheese style case. So far, the following affineurs are represented in the case: … Continue reading

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Fromage of the Day, 03.12.12: Blu di Moncenisio

Fromage of the Day, 03.12.12: Blu di Moncenisio.  Buttery, sweet, and peppery, this cow’s milk blue is from Italy; it’s more concise than most gorgonzolas I’ve had.  It pairs well with your favorite Dolcetto d’Alba, a Brooklyn Local One (St. … Continue reading

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Fromage of the Day, 03.11.12: Grayson

Fromage of the Day, 03.11.12: Grayson.  Soft, messy, aromatic, and sweet, this cow’s milk cheese is from Virginia.  I think it’s a good intro to washed rind cheeses, but it’ll please those already indoctrinated into the cult.  It pairs nicely … Continue reading

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