Brooklyn Local 1 with Shushan Snow. Buttery, gamey and sweet, this bloomy rind sheep’s milk cheese is made in upstate New York; its creamy complexity will pair nicely with the effervescent qualities of the Local 1.
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.