Fortified: Ports, Sherrys, Etc with Cheese
92nd St. Y Uptown, 01.10.13
Instructors: Martin Johnson (The Joy of Cheese, Gastronomie 491) and Dave Herman (Grand Tsar of Malt)
Pagliareno: A nutty, sweet, buttery sheep’s milk cheese from Italy.
Sherry: Bodegas Grant “La Garrocha” Fino Sherry – Cádiz, Spain (15% abv)
Young & light Sherry made at a winery owned by the same family since opening in 1841.
Winnimere: A washed-rind, bark wrapped cheese from Vermont.
Sherry: Bodegas Grant “La Garrocha” Amontillado Sherry – Cádiz, Spain (18% abv) A longer time in the famed “Solera System” brings richness & oxidation to this wine.
Hoch Ybrig: A sweet, nutty alpine cheese that has been washed in white wine as it ripens.
Sherry: Bodegas Grant “La Garrocha” Oloroso Sherry – Cádiz, Spain (18% abv)
Oloroso Sherry is rich but not sweet, and when sweetened becomes Cream
Camembert Jouvence: A thermalized version of the French classic.
Madeira: Blandy’s 5-year-old Bual Madeira – Madeira, Portugal (19% abv)
The Blandy family was one of the original founders of the Madeira wine-making trade.
Colston Bassett Stilton: Buttery and earthy, this is the best English Stilton.
Port: Casa de Santa Eufemia Tawny Port – Duoro, Portugal (19.5% abv)
From one of the rare port producers that grows their own grapes, which can be a blend of up to 20 varietals.
Roquefort Rodolph Le Meunier: Smooth, yes, I said smooth and delicately well- articulated, this iteration of the classic French blue is from one of the leading new affineurs.
Port: Casa de Santa Eufemia 1999 Vintage Port – Duoro, Portugal (20% abv)
Vintage port is only made in stand-out years & is bottled between the second and third year after the harvest.
These cheeses are available for retail sale at Gastronomie 491, 491 Columbus Avenue. Other good fromageries include The Bedford Cheese Shop, 229 Bedford Avenue in Williamsburg and 67 Irving Place, Murray’s on Bleecker St. and in Grand Central, Whole Foods Tribeca, Saxelby Cheesemongers and Formaggio Essex in the Essex Market.
For more wonderful cheese information please visit thejoyofcheese.wordpress.com
Next 92nd St. Y classes: January 24: Belgian Beer Survey and Cheeses to Match with Martin Johnson and Maggie Fuller
February 7: Sparkling Wines and Cheese with Martin Johnson and Michael J. Whidden.
February 21: A Journey to the Dark Side: Darker Beers and Cheeses to Match with Martin Johnson and Dave Herman