Monthly Archives: April 2012

Fromage of the Day, 04.30.12: Tomme Crayeuse

Fromage of the Day, 04.30.12: Tomme Crayeuse.  Buttery, earthy, and complex, this cow’s milk cheese is from Savoie.  It pairs well with your favorite Torrontes, a Allagash White, a dry cider, or a Templeton Rye.  If it was a Rickie … Continue reading

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Presenting The Joy of Cheese/Gastronomie 491 Miniatures

May 1, 8, and 15 at 7:30 at Gastronomie 491, 491 Columbus Ave (83rd-84th)  Gastronomie 491 Presents The Joy of Cheese Miniatures Great cheese, superb wine, knowledge on each, and a comfortable setting.  These are all cornerstones of The Joy … Continue reading

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Fromage of the Day, 04.26.12: Persille De Tignes

Fromage of the Day, 04.26.12:  Persille De Tignes.  Musty, earthy to the extreme, and slightly sweet, this cheese is made from a blend of goat and cow’s milk in the Savoie.  It pairs with your favorite Crozes-Hermitage, a Mikkeller Baltic … Continue reading

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Fromage of the Day, 04.25.12: Casatica di Bufala

Fromage of the Day, 04.25.12: Casatica di Bufala.  Creamy, gamey, and complex, this bloomy rind cheese is made from the milk of water buffalo in Italy.  It pairs well with your favorite Toscano Bianco, a Hof Ten Dormaal Amber, a … Continue reading

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Rosters: April 24 at Kupersmith

The Joy of Cheese The Great Return Salvatore Smokey: The best ricotta is from Brooklyn and some of it is smoked. Bear Hill:  A new sheep’s milk cheese from Grafton Village, the renowned Vermont cheddar maker. Tomme De Savoie (D’Alos):  Earthy, buttery … Continue reading

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Fromage of the Day, 04.21.12: Cannestrato (Madaio)

Fromage of the Day, 04.21.12: Cannestrato (Madaio).  Buttery, herbal, and tangy, this firm sheep’s milk cheese looks like it was aged in a wicker basket and it hails from Italy.   It pairs nicely with your favorite Nebbiolo, a Brooklyn … Continue reading

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Fromage of the Day, 04.20.12: Salvatore Smokey Ricotta

Fromage of the Day, 04.20.12: Salvatore Smokey Ricotta.  Incredibly smooth, luscious and yes with a hint of smoke in the finish, this cow’s milk cheese is made in Brooklyn, yes, Brooklyn.  It pairs nicely with your favorite Chablis, a Stillwater … Continue reading

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