Brooklyn Sorachi Ace with Crème de Citeaux. Rich, luscious and well, kinda divine, this French triple crème is from Rodolph Le Meunier, one of the leading new affineurs. Its creamy textures will pair nicely with the effervescence of the Sorachi.
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.