Rosters: Cheese and Riesling, 92Y July 30

Cheeses &


July 30, 2015; 92nd St. Y

Instructors: Martin Johnson (The Joy of Cheese and Westside Market, East Village) and Michael Whidden (Banville Wine Merchants)

Cheese: Cabot Clothbound Cheddar (pasteurized cow’s milk, Vermont): the new gold standard for American cheddar.

Wine: Gehrs Riesling 2011 (Mosel): The residual sugar of 2½% comes across on the palate as more “fruity” than “sweet”, much as the taste of fresh, tree-ripe fruit does.

Cheese: Nancy’s Hudson Valley Camembert (pasteurized sheep’s milk, Chatham, NY): a rich, buttery delight.

Wine: Dr Lippold “Empress Josephine” Riesling 2013 (Mosel): This wine offers a rich mouthfeel with delicious tropical and stone fruit notes.

Cheese: Marcel Petite Comte (raw cow’s milk, France): delicate and fruity, this French classic is distinctly nutty.

Wine: Basserman-Jordan Feinherb 2012 (Pfalz); What a wonderfully balanced half-dry Riesling should be. Orchard fruits of apple and pear combine with citrus on the palate. The taste at the front and mid-palate is fruity, but the finish is dry without a hint of sweetness.

Cheese: Chevre du Haute Beran (raw goat’s milk, France), a firm, grassy goat’s milk cheese.

Wine: Basserman-Jordan Trocken 2014 (Pfalz); Flowers on the nose. Bright apples and pears on the palate with well-balanced acidity. Refreshing.

Cheese: Winnimere (raw cow’s milk cheese, Vermont): the best washed rind cheese in the U.S.

Wine: Moser “Gebling” 2013 (Kremstal); Aromas of intense stone fruits, fine honey, fresh mandarin peel, delicate herbs and spices such as sage, juniper and nutmeg. Well defined on the palate. Solid, crisp, a lighter-styled Riesling showing purity with a lively core. Tight minerality.

Cheese: Cayuga Blue (pasteurized goat’s milk, Interlaken, NY), a peppery, herbal goat blue.

Wine: Dr Lippold Sparkling Riesling 2011 (Mosel); There’s a little apple & grapefruit in the nose, it’s a touch on the dry side and has just enough acidity to make it a very food friendly wine.

Contact Martin at

Next class: October 15: Better Red Than Dead



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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