Brooklyn Pilsner with Adelegger. Nutty and concise, this Bavarian alpine cheese is made of cow’s milk. Its gentle, well-articulated sweetness will pair nicely with the complexity of the Pilsner.
Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs TheJoyOfCheese.com.Back to all blog posts