The Brooklyner Weisse with Evalon. Smooth, balanced and gently herbal, this firm goat’s milk cheese is made in Wisconsin. It’s subtle sweetness will pair off beautifully with the brisk lightness of the Weisse.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn Radius with Salvatore Smoked Ricotta. Rich, richer, and richest without being part of the 1%, this homemade Ricotta is made by two women in Brooklyn. Its luscious texture and gentle hints to smoke will pair wonderfully with the leanness of the Radius.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Photo by Amy Wilkinson
The sweet smell of baking (with eye candy in tow) came wafting over the wire of the World Wide Web last week courtesy of food blog CookBakeLove. Featured are homemade Oreos with chocolate beer ganache, but not just any old chocolate beer mind you. Not just any chocolate beer at all.
UPDATE As of the posting of this news, no one has yet baked us any of the aforementioned goodies. Until then…
Brooklyn Brown Ale with Mt. Tam. Luscious, creamy and fully of vegetal goodness, this triple cream cheese is made from cow’s milk in northern California. Its bright intense flavors and sumptuous texture will pair with the complex malt-iness and hoppy flavors of the Brown Ale.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn Lager with Wilde Weide. Intense, sweet and crunchy, this aged gouda is one of the best from Holland. There are caramel overtones in both that should serve as a platform for many other compatible flavors.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn XXXXX XXX with Jasper Hill Winnimere. Dense, goopy and funky, the Winnimere is a bark wrapped washed rind cheese made in the winter at Jasper Hill in Vermont. It’s big flavors will pair well with the bourbon-esque sweetness of the XXXXX XXX.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn Pennant Ale with Sweet Grass Dairy Green Hill. Creamy, rich, and vegetal, don’t tell your favorite Francophile, but southern Georgians are making a great camembert style cheese. Its lettuce-y bit will pair nicely with the toasted malt of the Pennant Ale.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn Local 2 with Hudson Red. Buttery, aromatic, and savory, the Hudson Red is made by Twin Maple Farms in Ghent, NY. It’s barnyardey aroma and root vegetable flavors will make a great match with the honeyed sweetness of the Local 2.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
Brooklyn Paper gave the newly launched Smorgasbrewery a bit of love in a recent roundup (“Finally, food at the Brooklyn Brewery) and Bill Roundy did us a solid with an amazing illustration of our Tasting Room in action. Would you look at all the detail?! We’ve got Monster prowling for dropped morsels, the wall of cases behind the food vendors, Hollywood renowned Dan Bittner behind the bar, and even an accurate draft list.
Brooklyn Monster Ale with Ardrahan. Aromatic, buttery and highlighted by overtones of pitted fruit and Irish whiskey, this washed rind cheese from Cork, is intense on the nose and subtle on the palette. It will pair nicely with the robust malt and caramel flavors of the Monster.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
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