The Joy of Cheese Presents Goat v. Sheep
For nearly two years, The Joy of Cheese has engaged in survey courses of cheese from different regions and different styles of cheese making. Now, we’re going a tad deeper. .
In the debut of a six month series of comparisons and contrasts called Taking Sides (which isn’t entirely accurate, you can choose to like both), we will investigate pairs of similarly made cheeses from the same region with one key difference. One cheese in each pairing will be made of sheep’s milk and the other will be of goat’s milk. In this manner, I hope we can begin to gain a sense of the flavor properties that each region exerts on a cheese.
For instance we will feature a firm goat and a firm sheep from the French Pyrenees. We will also have leaf-wrapped fresh goat and sheep cheeses from
There will be dark chocolate (only one), fruit and two mystery cheeses (which will not be compared against one another). I am happy to answer questions about these cheeses and about cheese in general.
The tastings are Tuesdays April 22nd and 29th as well as Thursday April 24th
As always the tastings run from just after 7 until around at 10 Degrees, the wonderful wine and high end spirits bar at