Rosters: Cheese and Beer, 92Y Uptown, 04.11.13

Cheese and Beer 101

Instructors: Martin Johnson (The Joy of Cheese/Gastronomie 491) and Maggie Fuller (12% Imports)


Cheese:  Ewephoria:  a sheep’s milk aged gouda from Holland.

Beer:  Leipziger Gose (Germany, Gose, 4.6% ABV)


Cheese:  Pantaleo: a big floral firm goat’s milk cheese from Sardinia.

Beer: Hof Ten Dormaal White Gold (Belgium, Wheat, 8.0% ABV)


Cheese: Scharfe Maxx 365, an alpine cheese with a washed rind for three months then nine additional months of ageing.

Beer: Valeir Divers (Belgium, Strong Pale Ale 8.5% ABV)


Cheese: Harbison: a bloomy rind cow’s milk cheese wrapped in spruce bark.

Beer: Strada S. Felice (Italy, ??, 8% ABV)


Cheese: Camembert Jouvence:  a thermalized edition of the French classic.

Beer: Stillwater Of Love and Regret (Maryland, ???, 7.2ABV)


Cheese: L’Amuse: a cow’s milk aged gouda aged in a new way.

Beer: Rumple IPA, (Colorado, India Pale Ale, 7.1% ABV)


Cheese: Mastorazio: a firm, nutty sheep’s milk cheese from Italy.

Beer: Stillwater Existent (Maryland, Saison 7.4% ABV)


Cheese: Brescianella Stagionata:  a super creamy Italian washed rind.

Beer: De Dochter van de Korenaar Embrasse (Belgian Strong Dark Ale, 9% ABV)


Cheese: Cornish Blue: a creamy, peppery cow’s milk blue from Cornwall.

Beer: Evil Twin Imperial Biscotti Break (Denmark, Imperial Stout, 11.5% ABV)


Sourcing:  The cheeses are from Gastronomie 491, 491 Columbus Avenue (83-84th St.); many of the beers are distributed by 12% Imports and probably available at Whole Beer, Bowery and Houston.



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.
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