Fromage of the Day, 05.02.12: Fourme Aux Molleux

Fromage of the Day, 05.02.12: Fourme Aux Molleux.  Sweet, earthy, and creamy, this iteration of Fourme D’Ambert has been washed, soaked really in Vouvray.  Wow!  Just Wow!  It pairs well with your favorite Flemish Red Ale, a Templeton Rye, or a dry-ish cider.  This is also that rare blue that I’d put with a wine that isn’t particularly sweet, perhaps a Gavi di Gavi.  If it was a Everything But the Girl song, it would be “The Future of the Future,”  the sweet parts overwhelm the earthy ones.  The Joy of Cheese/Gastronomie 491 Miniatures continue May 8th.  Details 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.
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