Rosters: Rieslings and Cheese, 92Y 07.31.14

EtudeCheeses and Rieslings

92Y July 31, 2014

Instructors: Martin Johnson (Gastronomie 491 & The Joy of Cheese) and Michael Whidden (AI Selections)


Cheese: Berkswell (raw sheep’s milk, England): a buttery, nutty sheep’s milk cheese that splits the difference between the Italian and the Basque traditions.

Wine: Katharina Wechsler Trocken Riesling 2013 (Rheinhessen)

An intense nose of peach with hints of brioche. Crisp green apple and wet pebbles on the palate.


Cheese: Etude (raw goat’s milk, California), a firm, sweet cheese from America’s best cheesemaker.

Dr Wehrheim “Buntstuck” Riesling 2013 (Pralz)

Overtones include citrus, lime zest and green apple.


Cheese : Alpe Lach, (raw cow’s milk, Austria), a classic Alpine cheese.

Van Volxem Saar Riesling 2011

The palate is dry with lovely mineral, citrus, pear and baked apple character. Very precise with a a spicy, mineral core.  It’s generous and ripe but with good acidity and a dry finish.


Cheese: Brebirousse D’Agrental (raw sheep’s milk, France), a washed rind sheep cheese from the Auvergne.

Bellwether “A&D” Riesling 2012 (Finger Lakes)

Kaffir lime, green apple, wet slate and gun flint on the nose carrying onto the textured palate with brioche and chalky minerality.


Cheese: Blauschimmel, (raw cow’s milk, Germany) a super buttery blue.

Mac Forbes RS16 Riesling 2013 (Yarra Valley, Australia)

The nose offers intense thistle, white/green melon with kaffir lime leaf, basil, citrus pith and white blossom. Distinct hoppy undertones on the palate, plush but focused with driving purity and length. The palate is almost gravelly, reflecting the fine granitic soils, tightening the finish and carrying the residual sugar. Lime and sulphur combine with herbs of basil and kaffir lime with fresh lemon juice on the finish


The cheeses are available at Bedford Cheese Shop, 67 Irving Place.

Ask Michael about the availability of the wines, but I’m a fan of

Next Class:  The Cheese Pairing Showdown: Beer v. Wine.  09.18

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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