Fromage of the Day, 11.02.11: L’Amuse Goat Gouda

Fromage of the Day, 11.02.11: L’Amuse Goat Gouda.  Sweet, smooth and herbal, this aged goat’s milk gouda is from Holland.  It’s a step up from Midnight Moon and several levels better than Arina.  It pairs nicely with your favorite Sancerre, a Fullers ESB, or a dry cider. If it was a current working band in jazz, it would be the Brad Mehldau trio, dense and accessible.   These are The Joy of Cheese November Events; a featured event is a cheese and wine pairing focused on great cheeses for holiday entertaining at Premier Cru on November 9.  We also do private cheese  as well; they involve 8-10 cheeses and start at $300 for a group of 12; our larger events, corporate events for team building and like are also quite affordable.  Contact me at for more information.


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, Upcoming Events, wine. Bookmark the permalink.

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