Monthly Archives: April 2011

Fromage of the Day will return Monday May 2

Posted on April 30, 2011 by

It just needed a break.

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Fromage of the Day, 04.22.11: Despearado

Posted on April 24, 2011 by

Fromage of the Day, 04.22.11: Despearado.  Sprawling, aggressive, and sweet, this washed rind cow’s milk cheese is made at Cato’s Corner Farm in Connecticut. It takes the name as the wash includes a pear eau de vie.   It pairs … Continue reading →

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Fromage of the Day, 04.21.11: Lamb Chopper

Posted on April 22, 2011 by

Fromage of the Day, 04.21.11: Lamb Chopper.  Sweet, balanced, and easygoing, this sheep’s milk cheese is from Cypress Grove Chevre in northern California.  It pairs well with your favorite hoppy, west coast IPA, a bone dry white wine, or a … Continue reading →

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Funkee!! The Joy of Cheese May Events

Posted on April 21, 2011 by

Funkee!! The Joy of Cheese May Events Note the two e’s and more importantly the two exclamation marks. May is not a month for shy, subtle and gentle cheese.  It’s the month when the sun becomes a regular part of … Continue reading →

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Fromage of the Day, 04.20.11: Monje

Posted on April 20, 2011 by

Fromage of the Day, 04.20.11: Monje.  Aggressive, mouth numbing, and intense, this blue cheese is made from cow’s milk in Spain.  It pairs well with absolutely sweetest beverages your palate can handle; it will overwhelm anything else.  If it was … Continue reading →

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Fromage of the Day, 04.19.11: Salvatore Ricotta

Posted on April 19, 2011 by

Fromage of the Day, 04.19.11: Salvatore Ricotta.  Dense, denser, and densest and seductively sweet, this luscious cow’s milk cheese is made in Brooklyn.  Perched on a sweet bread, it pairs nicely with your favorite dry Rose, a Duvel, or a … Continue reading →

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Fromage of the Day, 04.18.11: Bra Duro

Posted on April 19, 2011 by

Fromage of the Day, 04.18.11: Bra Duro.  Earthy, sweet and lean, this cow’s milk cheese is from Italy.  It pairs nicely with your favorite Nebbiolo (hey sometimes, just sometimes what grows together goes together), a Pinot Grigio, or a Belgian … Continue reading →

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