Fromage of the Day, 04.11.13: Bleu Mont

bleu montFromage of the Day, 04.11.13: Bleu Mont.  Caramelly, smoky, and yes, sharp, this fantastic cheddar is made in Wisconsin.  It pairs nicely with your favorite Oregonian Pinot Noir, an Evil Twin Yin, a Naked Flock Cider or a Sheep Dip scotch.  If it was a film director, it would be Oliver Stone, loud and proud of it.  The next Joy of Cheese event is the Gastronomie 9, nine amazing cheeses at Gastronomie 491, 491 Columbus Avenue, April 24 at 7.  For ticket information visit Brown Paper Tickets,

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, Upcoming Events, whiskey, wine. Bookmark the permalink.

2 Responses to Fromage of the Day, 04.11.13: Bleu Mont

  1. One of my favorites from this maker and one of our booming artisan movement’s bet cheddars o be sure.

  2. napperscompanion says:

    What a great blog! Thanks for sharing your knowledge, though I’m afraid of what will happen when I start sampling artisan cheeses. I might be in big trouble.

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