Thursday, February 14, 2008

The Joy of Cheese Presents Pasteur's Delight

It’s time to stop treating pasteurized cheeses as if they were uniformly dull.

Some of the best new cheeses are made from the Pasteurized milk as are some of the most reliable classics, and so are a few cheeses that we think are made from raw milk.

To pasteurize or not to pasteurize is an issue with both flavor and health consequences and we’ll discuss them in the next Joy of Cheese tasting. We’ll survey 12-14 cheeses not made from raw milk. In addition, to an alarming variety, you’ll be able to tell your expecting friends that there’s a whole lot more than aged gouda for them to eat.

But we’re going to have some amazing aged goudas too.

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 February 26th and March 4th as well as Thursday February 28th

As always the tastings run from just after 7 until around 8:30 at 10 Degrees, the wonderful wine and high end spirits bar at 121 St. Marks Place in the East Village. Admission to the tasting is $30 and you pay for your drinks as you go (but it’s 2-4-1 Happy Hour till 8).

Reservations are a must. Contact me at

The Joy of Cheese blog is up at

Next tastings: March 25, 27 and April 1: The Local, great hand-crafted cheeses of New York, Connecticut and New Jersey.