Monthly Archives: May 2012

Fromage of the Day, 05.10.12: L’Amuse

Fromage of the Day, 05.10.12: L’Amuse.  Tangy, sweet, and salty, this cow’s milk cheese is from Holland; Beemster never had it so good.  It pairs with your favorite Gavi di Gavi, an Evil Twin Yang, a very dry cider or … Continue reading

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Fromage of the Day, 05.09.12: Cinerino

Fromage of the Day, 05.09.12: Cinerino.  Herbal, buttery and ashy, this Italian sheep’s milk cheese is rubbed with the ashes of burnt myrtle trees.  It pairs nicely with your favorite Chianti Classico, a Schneider Aventinus, an Elmer T. Lee, or … Continue reading

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Rosters: May 8 at Gastronomie 491

The Joy of Cheese/Gastronomie Minatures Better Red Than Dead: An Express Set of Pairings Martin Johnson (Gastronomie 491) Michael Whidden (AI Selections) Cheese: Kunik: A super creamy goat’s milk cheese from the southern Adirondacks. Wine: Lambrusco (Emilio Romagna) Cheese:  Ossau Iraty: a … Continue reading

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Fromage of the Day, 05.07.12: Ossau Iraty

Fromage of the Day, 05.07.12: Ossau Iraty.  Balanced, distinctive and gently sweet, this sheep’s milk cheese is from France.  As Eric Asimov noted on Wednesday in the New York Times, it pairs wonderfully with many red wines;  I’d say it … Continue reading

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Rosters Tequila and Cheese, 92Y (Uptown) May 3rd 2012

Tequila & Cheese Instructors: Martin Johnson (Gastronomie 491, The Joy of Cheese) and Dave Herman (The Grand Tsar of Malt) Cheese:  Cannestrato Madaio, a nutty pecorino from Casa Madaio in Castelcivita. Corazón de Agave Tequila Blanco – Distillery Tequila San … Continue reading

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Fromage of the Day, 05.03.12: Point Reyes Blue

Fromage of the Day, 05.03.12:  Point Reyes Blue.  Easygoing, citrusey, and smooth, this blue cheese isn’t very blue.  It pairs nicely with your favorite unoaked Chardonnay, a Hof ten Dormaal Blond, the Van Winkle that you can afford, or a … Continue reading

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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 … Continue reading

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