Fromage of the Day, 04.10.13: Avonlea

avonleaof the Day, 04.10.13: Avonlea.  Earthy, crumbly and sharp, this clothbound cheddar is from Canada.  It pairs with your favorite Chianti Classico, a Stillwater Existent, a Crispin Cider, or an Elmer T. Lee.  If it was a PJ recording, it would To Bring You My Love, rough and poetic.  The Joy of Cheese April Events begin on the 11th at the 92nd St. Y with a cheese and beer class.  Details are here,

About jmartin437

I've worked in and around the world of high end cheese for 27 years. I've been everything from a department manager who hired and fired and trained staffs to a weekend warrior who shows up ties on an apron the middle of a rush and talks to customers and cleans up the place. I enjoy it all, and I especially like my current situation conducting informal seminars about cheese at area bars and in class at the 92nd St. Y. The current schedule is always up at In addition I conduct private events that are perfect to lead off birthday parties for foodies and sommeliers and also they make great entertainment for corporate team building events and associates meetings at law firms. In addition, I've been a freelance journalist for 27 years. Currently my profiles of leading musicians and filmmakers appear in the Wall Street Journal and I also wrote about sports for the Root, and for five loooong years, which included the entirety of the Isiah Thomas Knicks era, I wrote about the NBA for the New York Sun. I enjoyed writing about basketball so much that I now do it here at rotations for free.
This entry was posted in beer, cheese, culinary, food, foodie, Fromage of the Day FoD, gourmet, news, Upcoming Events, whiskey, wine. Bookmark the permalink.

4 Responses to Fromage of the Day, 04.10.13: Avonlea

  1. Yum!! Is this cheese at all similar to the Cabot Creamery Vermont Clothbound Cheddar? That is one of my all-time favorites!

  2. jmartin437 says:

    My recollection of Avonlea is that it is not as nutty and a good bit more savory than the Cabot.

  3. Reblogged this on teachkitchenskillsand more and commented:
    I love cheese and there are sop many kinds

  4. Hi, its fastidious paragraph on the topic of media print, we all be
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