Brooklyn Radius with Abbaye de Belloc. Firm, herbal, nutty and slightly sweet, this sheep’s milk cheese is from France; its various overtones of subdued sweetness will pair nicely with the Radius’s drier hoppy aspects.
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.