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 Porter, or a sweet cider. I think it might overwhelm a whiskey. If it was a saxophonist, it would be Albert Ayler, an acquired taste, well worth the effort. These are The Joy of Cheese Spring Events (So Far); one highlight is a Cheese and Tequila pairing May 3 at the 92nd St. Y. For more information, visit http://www.92y.org/Uptown/Event/Cheese-and-Tequila-Pairing.aspx
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About jmartin437
I've worked in and around the world of high end cheese for 27 years. I've been everything from a department manager who hired and fired and trained staffs to a weekend warrior who shows up ties on an apron the middle of a rush and talks to customers and cleans up the place. I enjoy it all, and I especially like my current situation conducting informal seminars about cheese at area bars and in class at the 92nd St. Y. The current schedule is always up at thejoyofcheese.blogspot.com. In addition I conduct private events that are perfect to lead off birthday parties for foodies and sommeliers and also they make great entertainment for corporate team building events and associates meetings at law firms.
In addition, I've been a freelance journalist for 27 years. Currently my profiles of leading musicians and filmmakers appear in the Wall Street Journal and www.theroot.com. I also wrote about sports for the Root, and for five loooong years, which included the entirety of the Isiah Thomas Knicks era, I wrote about the NBA for the New York Sun. I enjoyed writing about basketball so much that I now do it here at rotations for free.
Someone told me that the Persille de Tignes was very similar (and much easier to find) than my favorite all time cheese: bleu de termignon. What say you? True? Blasphemous?
I don’t know. I’ve never had Bleu de termignon.