Brooklyn Pennant Ale with Dante. Sweet, buttery and salty in the finish, this sheep’s milk cheese is made in Wisconsin. It’s buttery/salty combination will pair nicely with the hoppy sweetness of the Pennant Ale.
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.
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