The Joy of Cheese
The Great Return
Salvatore Smokey: The best ricotta is from Brooklyn and some of it is smoked.
Bear Hill: A new sheep’s milk cheese from Grafton Village, the renowned Vermont cheddar maker.
Tomme De Savoie (D’Alos): Earthy, buttery goodness from the French master.
L’Amuse: The leading aged gouda is from Northern Holland.
Spring Brook Raclette: A new one from Reading Vt; soft, grassy, and sweet.
Grafton Clothbound: The latest entry into the old school cheddar sweepstakes
Brescianella Stagionata: A super goopy northern Italian cow’s milk cheese.
Mystery Cheese: Cow or sheep?
Seaver Brook Blue: A funky Vermont sheep’s milk blue.
These cheeses are available for retail sale at Gastronomie 491, 491 Columbus Avenue. Other fine shops include the Bedford Cheese Shop, 229 Bedford Avenue in Williamsburg, Eataly in the Flatiron District, Murray’s on Bleecker St. or in Grand Central Terminal, Saxelby Cheesemongers and Formaggio Essex in the Essex Market and Whole Foods Tribeca. .
Next Kupersmith tasting: early June