Fromage of the Day, 02.18.12: Spring Brook Tarentaise

Fromage of the Day, 02.18.12: Spring Brook Tarentaise.  Nutty, smooth and almost silken in mouthfeel, this cow’s milk cheese is made in Vermont.  It is one of two Vermonter takes on the classic French alpine cheese Tomme D’Abondance.  It pairs nicely with your favorite Picpoul de Pinet, a Pilsner Urquell, a dry cider or a the rye of your choosing.  If it was a Johnny Griffin tune, it would be “63rd St. Theme,” deep and soulful.  One highlight of the Joy of Cheese Late Winter Events is a Cheese and Beer pairing at the 92nd St. Y Uptown branch February 23.  For details visit


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.
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