Rosters: Rieslings and Cheese, 92Y 07.31.14

EtudeCheeses and Rieslings

92Y July 31, 2014

Instructors: Martin Johnson (Gastronomie 491 & The Joy of Cheese) and Michael Whidden (AI Selections)

 

Cheese: Berkswell (raw sheep’s milk, England): a buttery, nutty sheep’s milk cheese that splits the difference between the Italian and the Basque traditions.

Wine: Katharina Wechsler Trocken Riesling 2013 (Rheinhessen)

An intense nose of peach with hints of brioche. Crisp green apple and wet pebbles on the palate.

 

Cheese: Etude (raw goat’s milk, California), a firm, sweet cheese from America’s best cheesemaker.

Dr Wehrheim “Buntstuck” Riesling 2013 (Pralz)

Overtones include citrus, lime zest and green apple.

 

Cheese : Alpe Lach, (raw cow’s milk, Austria), a classic Alpine cheese.

Van Volxem Saar Riesling 2011

The palate is dry with lovely mineral, citrus, pear and baked apple character. Very precise with a a spicy, mineral core.  It’s generous and ripe but with good acidity and a dry finish.

 

Cheese: Brebirousse D’Agrental (raw sheep’s milk, France), a washed rind sheep cheese from the Auvergne.

Bellwether “A&D” Riesling 2012 (Finger Lakes)

Kaffir lime, green apple, wet slate and gun flint on the nose carrying onto the textured palate with brioche and chalky minerality.

 

Cheese: Blauschimmel, (raw cow’s milk, Germany) a super buttery blue.

Mac Forbes RS16 Riesling 2013 (Yarra Valley, Australia)

The nose offers intense thistle, white/green melon with kaffir lime leaf, basil, citrus pith and white blossom. Distinct hoppy undertones on the palate, plush but focused with driving purity and length. The palate is almost gravelly, reflecting the fine granitic soils, tightening the finish and carrying the residual sugar. Lime and sulphur combine with herbs of basil and kaffir lime with fresh lemon juice on the finish

 

The cheeses are available at Bedford Cheese Shop, 67 Irving Place.

Ask Michael about the availability of the wines, but I’m a fan of www.wine-searcher.com

Next Class:  The Cheese Pairing Showdown: Beer v. Wine.  09.18

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Fall Preview: Cheese and Alcoholic Beverage Classes This Autumn at the 92nd St. Y

Yes, it's Rogue River Blue!

Yes, it’s Rogue River Blue!

September 18:  The Cheese Pairing Showdown:  Beer vs. Wine

Martin Johnson with Maggie Fuller (beer expert) and Michael Whidden (wine authority)

Which beverage pairs better with cheese, beer or wine?  Join us as we explore the issue by pairing five cheeses with a beer and a wine and vote on the winner.

 

October 23: Bubbles Bubbles Bubbles and cheese.

Martin Johnson with Michael Whidden

Sparkling wines go wonderfully with rich creamy cheeses.  Please join us as we explore six pairings.

 

 October 30: Cheese and Whiskey

Martin Johnson with Dave Herman

Please join us for a sampling of whiskeys with a wide range of flavors and cheeses chose to match.

November 6:  Only the Strong Survive: Beers with high ABV and cheeses to match

Martin Johnson with Maggie Fuller

Is it a post mid term election celebration or a salve?  Either way, this class will pair several of the most exotic and yes, strong beers, with cheeses to match.

 

November 13: The All-American

Martin Johnson with Dave Herman

There’s a lot more to American spirits than bourbon and there’s a lot more to American cheesemaking than Pleasant Ridge Reserve.  Please join us as we showcase the new delights.

 December 4:  The Cheese Pairing Showdown:  Beer vs. Wine

Martin Johnson with Maggie Fuller (beer expert) and Michael Whidden (wine authority)

Which beverage pairs better with cheese, beer or wine?  Join us as we explore the issue by pairing five cheeses with a beer and a wine and vote on the winner.

December 11:  How Sweet It Is!

Martin Johnson with Michael Whidden

Moscato, Amabile Lambrusco, dessert wines, off dry Rieslings and Grüners highlight this survey of wines on the sweet side with potent cheeses to match.

 

 

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Self Portrait

Martin Johnson

thejoyofcheese@gmail.com

 

Goal: I want to employ my editorial, merchandising, social media and point of sale skills to make artisanal, small producer cheese, beer, cured meats and wine accessible to the highbrow culinary mainstream.

 

Press Coverage

NY Times Dining In Section Cover Story: http://nyti.ms/WfyzRv

New York Magazine Eight Page Feature: http://grb.st/1c4QnJx

 

Editorial Experience

Wall St. Journal: http://on.wsj.com/1hu52gH

Columnist, Huffington Post, 2011-‘12

Columnist Serious Eats, 2010-‘11

 

Retail Experience

Gastronomie 491: Cheese, Charcuterie and Beer Program Manager 2011-

Alphabet City Wine Company: Weekend Manager 2011 – ‘13

Bedford Cheese Shop: Lead Cheesemonger 2004 – ‘11

Garden of Eden: Lead Cheesemonger 2003 – ‘04

Butterfield Market: Lead Cheesemonger 1994-‘98

Canard & Company: Cheesemonger 1994

Neumann & Bogdonoff: Cheese Department Manager 1992 – ‘94

Likitsakos Market: Cheese Department Manager 1991 – ‘92

Petak’s: Cheese Department Manager 1986 – ‘91

Bloomingdales: Cheesemonger 1984 –‘86

 

Teaching Experience

New York University: Food Journalism Classes 2013 –

92nd St. Y: Cheese and Beverage Classes –2008 –

The Joy of Cheese: Informal Cheese Classes 2004 -

 

Education: Columbia College at Columbia University, Class of 1982

 

 

 

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The Biggest Threat to the Artisanal Cheese Movement Yet

Landaff VaultIf the FDA has its way, cheese as we love it will be gone.

http://www.forbes.com/sites/gregorymcneal/2014/06/09/fda-may-destroy-american-artisan-cheese-industry/

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Upcoming! Sipping Rums and Cheeses to Match at 92Y May 15

Rum has gotten a terrible reputation thanks to fruity drinks & mixing with copious amounts of cola. But well-made rum rivals whiskey and brandy for depth of flavor, complexity and ability to match with bold foods. And it goes beautifully with artisanal cheese. Join me and Dave Herman from Dave’s Drinks as we show off some rums an cheeses that will open your mind alongside cheese that will delight your tastebuds.

For tickets & info, click here:
http://www.92y.org/tickets/production.aspx?performanceNumber=103817&utm_source=92Y_HP&utm_medium=cal_buy&utm_campaign=Institutional

Posted in beer, cheese, culinary, food, foodie, Fromage of the Day FoD, gourmet, news, Upcoming Events, whiskey, wine | Leave a comment

Fromage of the Day, 03.25.14: Andante Minuet

Andante MinuetFromage of the Day, 03.25.14: Andante Minuet.  Silken, buttery and overwhelming, this goat’s milk triple cream is made in California.  It pairs nicely with your favorite Cava, a Brooklyn Sorachi Ace or Freigeist Abraxxxas, or a Slyboro Hidden Star Cider.  If it was a jazz trumpet great, it would be Clifford Brown, smooth and potent.  There will be Joy of Cheese events in April.  I just have to confirm them.

Posted in beer, cheese, culinary, food, foodie, Fromage of the Day FoD, Upcoming Events, whiskey, wine | 1 Comment

Fromage of the Day, 03.18.14: Red Hawk

OLYMPUS DIGITAL CAMERAFromage of the Day, 03.18.14:  Red Hawk.  Funky, creamy and seductive, this cow’s milk cheese is from California.  It pairs nicely with your favorite Riesling, a T’Gaverhopke Extra, a Four Roses Small Batch or a Naked Flock Cider.  If it was a Secret Society tune it would “The Neighborhood,” driving and straightforward with an edge.  The Joy of Cheese returns with events in late April and early May, watch this space for details.

Posted in beer, cheese, culinary, food, foodie, Fromage of the Day FoD, gourmet, Upcoming Events, whiskey, wine | Leave a comment