The Joy of Cheese/Gastronomie Miniatures
Martin Johnson (Gastronomie 491) Michael Whidden (AI Selections)
Cheese: Calcagno: a Sardinian Sheep Cheese with a big floral sweetness aged by Casa Madaio.
Wine: Reposo Blanco ’10 (Valencia)
Cheese: Persille de Tignes: a piquant blend of goat and cow’s milk made in Savoie and aged by Jacques and Jean Francois Paccard.
Wine: Domaine de Martinolles VDP Chardonnay ’10 (Languedoc)
Cheese: Beeler G: A Gruyere aged by Swiss master affineur Rolf Beeler.
Wine: Cotes Du Rhone, Domaine Les Ondines “La Buissonade” ’10
Cheese: Caveman Blue: A peppery, earthy blue from Oregon.
Wine: Nessa Albariño ’10 (Rias Baixas)
The Atlas of American Artisan Cheese by Jeffrey Roberts
Cheese: A Connoisseur’s Guide to the World’s Best by Max McCalman and David Gibbons
American Farmstead Cheese by Paul Kinstedt
Mastering Cheese by McCalman and Gibbons
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