Author Archives: jmartin437

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.

Fromage of the Day, 01.10.14: Bayley Hazen Blue

Fromage of the Day, 01.10.14: Bayley Hazen Blue.  Peppery and earthy in large doses, this wonderful cow’s milk blue is from Jasper Hill Farms in Vermont.  It pairs nicely with an Evil Twin Imperial Biscotti Break, your favorite Vouvray, Sheep … Continue reading

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Fromage of the Day, 01.09.14: Rogue River Blue

Fromage of the Day, 01.09.14: Rogue River Blue.  Earthy, fruity and peppery, this leaf wrapped, award-winning, cow’s milk blue cheese is from Oregon.  More than a few cheese aficionados believe that this is the finest American made cheese.  It pairs … Continue reading

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Fromage of the Day, 01.07.14: Fourme Aux Moelleux

Fromage of the Day, 01.07.14:  Fourme Aux Moelleux.  Buttery, earthy and sweet, this French cow’s milk cheese is an iteration of the classic Fourme D’Ambert that has been soaked in Vouvray; oh, that Rodolph Le Meunier! What will he think … Continue reading

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Fromage of the Day, 01.06.14: Stichelton

Fromage of the Day, 01.06.14: Stichelton.  Fudgy, peppery and very very earthy, this cheese is made according to the original recipe of Stilton with raw milk and traditional rennet in Nottinghamshire England.  It takes its name from the medieval name … Continue reading

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Fromage of the Day, 01.04.14: Colston Bassett Stilton

Fromage of the Day, 01.04.14: Colston Bassett Stilton.  Earthy, peppery and oh so buttery, this classic blue is made from cow’s milk in Nottinghamshire England.  It pairs nicely with your favorite Tawny Port, an Elmer T. Lee bourbon, a Stone … Continue reading

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Fromage of the Day 01.03.14: Cabot Clothbound Cheddar

Fromage of the Day 01.03.14: Cabot Clothbound Cheddar.  Sharp, crumbly and nutty, this traditional yet contemporary cheddar is made from cow’s milk in Vermont.  It pairs nicely with your favorite Asturian cider, a Mahr’s Christmas Bock, just about every Chianti … Continue reading

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Fromage of the Day, 01.02.14: Winnimere

Fromage of the Day, 01.02.14: Winnimere.  Goopy, gamey and here for a limited time, this amazing cow’s milk cheese won Best in Show at the 2013 American Cheese Society convention.  It is coming on the market now; don’t delay.  It … Continue reading

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Fromage of the Day, 01.01.14: Vacherin Mont D’Or

Fromage of the Day, 01.01.14: Vacherin Mont D’Or.  Goopy, mushroomey and well, ecstasy inducing, this cheese is a seasonal wonder made at the end of the harvest in France and Switzerland.  It pairs nicely with your favorite Islay Single Malt … Continue reading

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Another Shameless Plug: The Gastronomie 491 Cheese and Charcuterie Baskets

As you may know, I have a demanding nine to five as Cheese, Charcuterie and Beer Manager for an upscale retail market and cafe on the Upper West Side called Gastronomie 491.  I won’t be spending much time here in … Continue reading

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Shameless Plug: The Gastronomie 491 Beer Basket

As you may know, I have a demanding nine to five as Cheese, Charcuterie and Beer Manager for an upscale retail market and cafe on the Upper West Side called Gastronomie 491.  I won’t be spending much time here in … Continue reading

Posted in beer, cheese, culinary, food, foodie, gourmet, news, whiskey, wine | Leave a comment