92nd St. Y, 06.07.12
Instructors: Martin Johnson (The Joy of Cheese, Gastronomie 491) and Michael Whidden (AI Selections)
L’Amuse: A crumbly, tangy, small producer aged gouda aged by Betty Koster in Holland.
Wine: -Mosca Bianca Langhe Arneis ’10 (Piedmont, IT; Arneis 100%)
Sharp, light and bright with soft citrus and floral notes.
Bethmale Chevre: A firm, slightly sweet goat’s milk cheese from France.
Wine: Conte Leopardi “Calcare” ’10 (La Marche IT; Sauvignon Blanc 100%)
Structured and balanced, peach and tropical fruits with floral aromatics.
Tomme Vaudoise: A bloomy rind, raw milk cow’s milk cheese from Switzerland.
Wine: Massican “Sauvignon” ’11 (Napa Valley US; Sauvignon Blanc 100%)
Aromatic, very crisp; tangerine with honey, almond and hint of lavender.
Scharfe Maxx: Sweet, nutty, grassy alpine cheese from Switzerland.
Wine: Domaine du Pre Semele Sancerre Rosé ’11 (Loire Valley FR; Pinot Noir 100%)
Racy but with voluptuous red fruit and bracing minerality.
Dante: Dense, nutty and crisp, this sheep cheese is from Wicsonsin. (BCS, WF, M)
Wine: Scala Ciro Rosato ’11 (Calabria IT; Gaglioppo 100%)
Elegant and bright with fresh fruit and red flowers notes.
Isle of Mull Cheddar: This Scottish cheddar is good reflection of its land.
Wine: Terre Gaie Prosecco NV (Veneto IT; Prosecco 100%)
Fresh and delicate bouquet with fruity aromas and hints of apple.
Fourme aux Molleux: A French blue soaked in Vouvray.
Wine: Opera Lambrusco Amabile ’09 (Emilia-Romagna IT: Lambrusco Grasparossa 80%, Lambrusco Sorbara 20%) Fruity and persistent; juicy with full body and aromas of black cherry.