The Joy of Cheese Presents Martini Madness
I was chatting with Max McCalman of Artisanal one night and he offhandedly said, you can’t pair cheeses with vodka, can you?
I took it as a challenge, not a decree. The more I thought about it the more I liked the idea. Find 12 cheeses that don’t have a strong funky finish, but are still distinctive, intriguing and flow well together. After thinking about the matter for a few minutes, I had 30 possibilities.
The next step was to figure out when to schedule the tasting. I chose the dead of winter because, well, it’s the dead of winter. Martinis and great cheese seem like the perfect way to brighten the dull days between Valentine’s Day and the arrival of spring.
So please join us for a tasting that will roll through some JoC faves like Doddington and Ascutney Mount as well as many other cheddar, gruyere, manchego, percorino and aged gouda variants. Although this menu will be heavily titled toward firm cheeses—and we’ll discuss how the production of each varies--there will be a few softies. I doubt we’ll have any blues (but you never know). Of course, there will be dark chocolate, fruit and a couple of mystery cheeses.
I’ve pegged these cheeses to classic gin and vodka martinis, but if that isn’t your drink, cosmos, sweet white wines or a pinot noir will also pair well.
Tuesdays March 6th, 13th, 20th, and 27th as well as Thursday March 15th and 29th from 7-8:30 at 10 Degrees, 121 St. Mark’s Place, 212-358-8600.
10 Degrees is a stellar wine and upscale spirits bar that opened in May.
Tickets are $30; you pay for your drinks separately.
To reserve space contact me at firstname.lastname@example.org
I hope to see you there!