Cheese and Rieslings
Instructors: Martin Johnson (Gastronomie 491 and The Joy of Cheese) Michael Whidden (AI Selections)
Cheese: Berkswell, a nutty, buttery, gently sweet sheep cheese from England.
Wine: Proidl Rameln Riesling 2012 (Kremstal, Austria)
Cheese: La Tur, a supple Piedmontese blend of goat, cow and sheep’s milk.
Wine: Proidl Ehrenfels Riesling 2011 (Kremstal, Austria)
Cheese: Scharfer Maxx, a sweet, cow’s milk cheese from Switzerland.
Wine: Katarina Wechsler Riesling Trocken 2012 (Rheinhessen, Germany)
Cheese: Montgomery’s Cheddar, one of the cornerstone traditional English cheddars.
Wine: Van Volxem Saar Riesling 2012 (Saar, Germany)
Cheese: Grayson, a washed rind cow’s milk cheese from Virginia.
Wine: Van Volxem Wiltinger Braunfels 2012 (Saar, Germany)
Cheese: Monte Enebro: a Spanish goat’s milk cheese with an exterior rubbed in blue mold.
Wine: Dr Wehrheim Kanstanienbusch GG 2011 (Pfalz, Germany)
The cheeses are available at Gastronomie 491.
For information on the wines visit www.wine-searcher.com
Next 92Y event: September 12: Funkilicious. Offbeat wines and cheeses to match.