Brooklyn Local 2 with Spring Brook Raclette. Nutty, buttery, grassy, and just a little funky, this washed rind cheese is made in Reading Vermont. The farmhouse notes in its flavor will pair nicely with the sophisticated sweetness of the Local 2.
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 TheJoyOfcheese.com.
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