Brooklyn Ridgy-Didge with Brillat Savarin. Luxuriantly rich and buttery, this is one the cornerstone French triple creams. Its buttery deliciousness will pair nicely with complex fruitiness of the Ridgy-Didge.
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