Monday, January 7, 2008
The series continues, February 26, 28 and March 4 with Pasteur's Delight, a tasting focused on the very best cheeses NOT made from raw milk and a discussion of the Pasteurization laws.
Winter ends with The Local: the cheeses of NY, NJ, and Connecticut, March 25, 27, and April 1.
The Joy of Cheese Presents It’s Better to be Blue
Blue cheeses are thought to be one thing: strong. Yet there are many different levels and degrees of strength and pepperiness (yes that’s a word I just made up) as well as a broad array of overtones to be enjoyed from blue cheeses.
In our second annual survey of blues, It’s Better to be Blue, the Joy of Cheese will explore many different blues, balanced by other cheeses that pair well with ports and sweet white wines. We’ll investigate at least 12 and probably more cheeses and I promise, your palette won’t be exhausted by .
There will be dark chocolate, fruit and two mystery cheeses. I am happy to answer questions about these cheeses and about cheese in general.
The tastings are Tuesdays January 22nd and 29th as well as Thursday January 24th
As always the tastings run from just after 7 until around at 10 Degrees, the wonderful wine and high end spirits bar at
Reservations are a must. Contact me at firstname.lastname@example.org
The Joy of Cheese blog is up at http://thejoyofcheese.blogspot.com
Next tastings: February 26, 28 and March 4: the Pasteur’s Delight, a tasting of cheeses that are NOT made from raw milk