Brooklyn Dry Irish Stout with Dante. Buttery, minty, and slightly sweet, this sheep’s milk cheese is made in Wisconsin. It’s texture will balance the lean flavor of the Dry Irish Stout.
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 at www.thejoyofcheese.comBack to all blog posts