Author Archives: jmartin437

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 thejoyofcheese.blogspot.com. 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 www.theroot.com. 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.

Fromage of the Day, 05.03.22: Ascutney Mountain

Nutty, sweet, and complex, this cow’s milk cheese is made at Cobb Hill Cheese in Hartland,Vermont.  It pairs well with your favorite Barbera, a West Coast IPA of some sort or another, or a dry cider. If it was a … Continue reading

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Fromage of the Day, 04.28.22: Tarentaise

Nutty, smooth and almost silken in mouthfeel, this cow’s milk cheese is made in Vermont.  It is one of two Vermonter takes on the classic French alpine cheese Tomme D’Abondance.  It pairs nicely with your favorite Picpoul de Pinet, a … Continue reading

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Fromage of the Day, 04.27.22: Blu di Moncenisio

Creamy, smooth and earthy, this cow’s milk blue is from far northern Italy.  It pairs well with your favorite Chianti Classico, a Belgian Trippel, an Elmer T. Lee, or an off dry cider.  If it was a Tortoise recording, it … Continue reading

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Fromage of the Day, 04.25.22: Fourme D’Ambert

Buttery, earthy and peppery, this lovely cylinder of blue is from the Auvergne.  It pairs well with sweeter beverages be they of the grape or the grain.  If it was a Public Image Ltd recording, it would be Second Edition … Continue reading

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Fromage of the Day, 04.23.22: Roquefort Mons

Intense, sweet, earthy, and peppery, this French sheep’s milk classic is one of the best cheeses I’ve ever tasted.  It pairs well with your favorite Sauternes, a Minky Boodle, a Templeton Rye, or a Bordelet Sidre.  If it was a … Continue reading

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Fromage of the Day, 04.14.22: Gubbeen

Buttery, gamey, and a little funky, this cow’s milk lovely is from County Cork Ireland.  It the Bono to the Edge of your favorite Chenin Blanc, a proper Hefeweizen, an Elmer T. Lee, or an Oliver’s Classic Perry.  If it … Continue reading

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Fromage of the Day, 04.12.22: Canestrato

Floral, wooly and highlighted by a finishing note of buttered popcorn, this sheep’s milk cheese is from Italy. It’s the Ornette to the Don Cherry of your favorite Aglianico, a dry Farmhouse ale, or a Basque Cidre. If it was … Continue reading

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Fromage of the Day, 04.10.22: Pantaleo

Sweet, floral and direct, this firm goat’s milk cheese is from Sardinia.  It pairs well with your favorite Gavi di Gavi, a West Coast IPA, a Whistle Pig Rye or an Basque Cider.  If it was a track from Zooid, … Continue reading

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Fromage of the Day, 04.08.22: Kirkham’s Lancashire

Buttery, crumbly and ever so slightly sharp, this cheese is from England. It is the John to the Yoko of your favorite Pinot Noir, a Dark Mild, or a smooth Scotch Whiskey. If it was a PJ Harvey recording, it … Continue reading

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Fromage of the Day, 04.06.22: Etorki

Smooth, slightly sweet and direct, this firm sheep cheese is made in the Basque regions of France.  It the Miles to the Trane of your favorite Sauvignon Blanc, a Kolsch, or in today’s edition of what grows together goes together, … Continue reading

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