Fromage of the Day, 01.20.14: L’Amuse

L'AmuseFromage of the Day, 01.20.14: L’Amuse.  Tangy, salty and sweet, this aged gouda is from Santaport du Noord Holland.  It pairs with your favorite  Single Malt Scotch from Islay,  an Omnipollo Fatamorgana, a Vincent Sauvestre Chablis, or a Castanon Cider.  The next Joy of Cheese event is a cheese and wine pairing at Premier Cru on the 21st.  Details are here, http://www.localwineevents.com/events/detail/514271.

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Fromage of the Day, 01.16.14: Montgomery’s Cheddar

montgomerycutFromage of the Day, 01.16.14: Montgomery’s Cheddar.  Complex, earthy and sharp, this is one of THE cornerstone classic cheddar from England.  It could make you forget that Americans make cheddar.  Monty’s pairs with your favorite Nebbiolo, an Evil Twin Christmas Eve in a New York City Hotel Room, a Four Roses Small Batch, or a Farnum Hill Dry Cider.  If it was a Rolling Stones tune it would “Satisfaction,” yeah it’s that fundamental.  The next Joy of Cheese event is a cheese and wine pairing at Premier Cru on the 21st.  Details are here, http://www.localwineevents.com/events/detail/514271.

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Fromage of the Day, 01.14.14: Blu del Moncenisio

blu di MoncenisioFromage of the Day, 01.14.14: Blu del Moncenisio.  Creamy, smooth and earthy, this cow’s milk blue is from far northern Italy.  It pairs well with your favorite Chianti Classico, a Tournay Trippel, an Elmer T. Lee, or an Eve’s Cidery cider.  If it was a Tortoise recording, it would be TNT, bright and diverse.  The next Joy of Cheese event Thursday the 16th at the 92nd St. Y.  It will feature particularly strong beers and great cheeses to match.  For ticket information, visit http://www.92y.org/tickets/production.aspx?performanceNumber=99854&utm_source=92Y_HP&utm_medium=cal_buy&utm_campaign=Institutional

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Fromage of the Day, 01.10.14: Bayley Hazen Blue

bayley thumbFromage 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 Dip Whiskey, or a Farnum Hill Dry Cider.   If it was a Max Roach recording, it would be The Long March, his 1979 duet with Archie Shepp.  The next Joy of Cheese event Thursday the 16th at the 92nd St. Y.  It will feature particularly strong beers and great cheeses to match.  For ticket information, visit http://www.92y.org/tickets/production.aspx?performanceNumber=99854&utm_source=92Y_HP&utm_medium=cal_buy&utm_campaign=Institutional

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Fromage of the Day, 01.09.14: Rogue River Blue

RogueRiverBlue_2008Fromage 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 nicely with your favorite small batch bourbon, a Brooklyn Black Ops, a Hermann Wiemer Riesling, or a Fox Barrel Pear Cider.  The next Joy of Cheese event Thursday the 16th at the 92nd St. Y.  It will feature particularly strong beers and great cheeses to match.  For ticket information, visit http://www.92y.org/tickets/production.aspx?performanceNumber=99854&utm_source=92Y_HP&utm_medium=cal_buy&utm_campaign=Institutional

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Fromage of the Day, 01.07.14: Fourme Aux Moelleux

Pre Vouvray

Pre Vouvray

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 of next?  It pairs nicely with your favorite Vouvray (but a Chenin Blanc will do), a Hof Ten Dormaal Amber, a Slyboro Hidden Star Cider, or a Templeton Rye.  The Joy of Cheese January Events begin January 9 at 92nd St. Y with a Cider and Cheese pairing.  For details visit http://www.92y.org/tickets/production.aspx?pid=99850

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Fromage of the Day, 01.06.14: Stichelton

sticheltonFromage 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 for the village of Stilton.  It pairs nicely with your favorite Chenin Blanc, a Stillwater Existent, a Samuel Smith’s cider, or a Four Roses Bourbon.  If it was a Hank Mobley album, it would be “No Room for Squares,”  gritty and addictive.  The Joy of Cheese January Events begin January 9 at 92nd St. Y with a Cider and Cheese pairing.  For details visit http://www.92y.org/tickets/production.aspx?pid=99850

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