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.