The Official Joy of Cheese Intro

I’ve needed to do this for a while.

The Joy of Cheese is a fantastic and fun way to taste and learn about the amazing world of hand crafted cheeses that are available to New Yorkers. These cheeses aren’t merely strong or mild, they have distinctive overtones and a full narrative to their flavor (for instance, a cheese like Dante, a firm sheep cheese from Wisconsin might start out buttery, continue with herbal notes and finish with a touch of sea salt). Our public events feature between seven and nine astonishingly good cheeses (private ones feature more), plus there is a mystery cheese (sort of like a midterm but without the anxiety), program notes and chocolate at the end. Some events also feature beer included in the price of admission others involve buying wine from a list that includes recommendations to match the cheese. The goal is to provide an affordable way to people to learn about cheese, connect the dots between what they like and why they like it, and feel more comfortable and confident when ordering cheese at a shop or in a restaurant or wine bar. It’s also a great way to meet New Yorkers who share a passion for fine food.

Launched in 2005, the Joy of Cheese is Martin Johnson’s brainchild. He has worked in and around specialty cheese since 1984. During that time he has managed the cheese departments at several leading retailers and worked at several others. In addition to conducting Joy of Cheese events, he teaches cheese and beverage pairing classes at the 92nd St. Y and he runs two blogs. One of them, always features an up to date schedule of upcoming public events. The other, is Martin’s cheese information blog; it hosts a daily feature called Fromage of the Day, in which he takes a high caliber cheese, defines it in a sentence, recommends beverage pairings, and compares it to a piece of music (which is linked in via youtube). He is also the cheese columnist for The Huffington Post Food Section. For more information on Joy of Cheese events, contact Martin at

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 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 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.
This entry was posted in beer, cheese, culinary, food, Fromage of the Day FoD, gourmet, wine. Bookmark the permalink.

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