92 Y Uptown 10.25.12
Instructors Kat Kelly (Communal Brands) Martin Johnson (The Joy of Cheese, Gastronomie 491)
Cheese: L’Amuse, an aged gouda from northern Holland with sweet overtones.
Wine: Stopbanks Gruner Veltliner- New Zealand
Light, high acid white with savory notes and white pepper finish.
Cheese: Caprotto, A firm goat’s milk cheese with a citrus-ey finish.
Wine: Empordalia Sinols Blanco, Spain
Fat wintery white, low acid, meaty and round, dry but with slight nuttiness.
Cheese: Camembert Jouvence, a thermalized camembert from France.
Wine: Flama Roja Rosat Cava Brut, Spain
Sparkling cleansing rose, with notes of strawberry and cranberry and a hint of mint, Dry finish.
Cheese: Adelegger, A Bavarian alpine cheese with an almost crisp nuttiness.
Wine: Grapesmith and Crusher Pinot Noir, Oregon
Light juicy Pinot Noir with decent acid and a hint of earth
Cheese: Berghamkase: a washed rind alpine from Switzerland.
Wine: Chateau de Bragues Bordeaux, France
Smooth, earthy, juicy round Bordeaux. Easy drinking, but classical style.
Cheese: Essex Manchego, buttery and very very herbal, this is the best Manchego.
Wine: Marotti Campi ‘Orgiolo’ Lacrima di Morro d’Alba Superiore, Italy
Lacrima is super floral with scents of rose. This has been aged in oak, so it has intense savory notes as well- like sage. It has a lot going on!
Cheese: Grayson, one of the leading American washed rind cheeses.
Wine: Tenuta Monteti Caburnio, Italy
Delicious, but not too heavy Super Tuscan. Deep, dark and smooth with dense brambly notes
Cheese: Fourme Aux Molleux, a classic French blue, Fourme D’Ambert rinsed thoroughly in Vouvray.
Wine: Eden Calville Ice Cider, Vermont
Pure apple sweetness with highly acidic finish.
These cheeses are available at Gastronomie 491, 491 Columbus Avenue (between 83rd and 84th). For information on the wines visit www.wine-searcher.com
More cheese information is available at thejoyofcheese.wordpress.com
Next 92Y classes
November 15: Cheese and Beer with Chris Munsey
November 29: Cheese and Sparkling Wines
December 6: Cheese and Whiskey
January 10: Fortified: Ports, Sherries, Madeiras and cheeses to match.