Brooklyn Sorachi Ace with Tomme Dolce (photo: sfgate.com). Smooth, buttery, and gently sweet, this firm goat’s milk cheese is from Soyoung Scanlan of Andante Dairy in Petaluma, California, one of America’s very best cheesemakers. The cheese is rubbed in plum brandy and plum preserves. Its subtle hints of sweetness will offset the light hops of the Sorachi Ace nicely.
Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings held at several venues around Manhattan and Brooklyn; he blogs about cheese daily at www.thejoyofcheese.com.
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