Fromage of the Day, 09.02.11: St. Nectaire

Fromage of the Day, 09.02.11:  St. Nectaire.  Earthy, buttery and grassy, this cow’s milk cheese is from France.  It pairs nicely with your favorite dark lager, a Picpoul de Pinet, or a sweet cider.  If it was a PJ Harvey recording, it would be Let England Shake, forceful and accessible.    The Joy of Cheese Autumn Events begin September 20 at Culturefix, continue the next night at Premier Cru, and then, the next evening, we visit the 92nd St. Y for a cheese and beer event.  Details are here.

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, Upcoming Events, wine. Bookmark the permalink.

2 Responses to Fromage of the Day, 09.02.11: St. Nectaire

  1. ceciliag says:

    I love a cheese that is described as earthy.. do you get to try each of these, what a magnificent job.. c

  2. jmartin437 says:

    Thanks! One of the goals of this blog is to expand the lexicon that applies to cheese. I work on Saturdays at one of New York City’s best cheese shops, The Bedford Cheese Shop in Brooklyn. I’ve worked there for seven years and worked in varying capacities at many other shops. Thus I’ve tried every Fromage of the Day, most of them I’ve tried more than a few times. OTOH, if a notable cheese hasn’t made Fromage of the Day, say the Vermont Butter and Cheese Co’s Bonne Bouche, it’s precisely because I *haven’t* tried it. Yet.

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