Finally!! The Joy of Cheese Spring Events

After spending nearly three months getting Gastronomie 491's Cheese and Charcuterie department up and running, the Joy of Cheese tastings will spend the spring coming back up to full speed. There's stuff all over town in April and May.

April 19 at 7 at the 92nd St. Y Uptown (92 & Lexington) Better Than Wine

8 rare beers, 8 special cheeses, 90 minutes of information comprise the left side of the equation. Lotsa fun is on the other side of the equal sign. $40. For more information visit http://www.92y.org/Uptown/Event/BetterThanWine-Beer-CheesePair-1.aspx

April 24 at 7:30 at Kupersmith, 49 Clinton St. The Great Return

It's been a while, no? In our first public event at Kupersmith since January, this tasting will showcase some of the newer cheeses to hit the NYC marketplace during our absence. Expect fantastic camemberts, exceptional goat's milk cheeses and maybe, just maybe Winnimere. We'll investigate nine cheeses overall. Tickets are $25; you pay for your beverages separately. For more information visit, http://www.brownpapertickets.com/event/242387

May 1, 8, and 15 at 7:30 at Gastronomie 491, 491 Columbus Ave (83rd-84th) Gastronomie 491 Presents The Joy of Cheese Miniatures

Great cheese, superb wine, knowledge on each, and a comfortable setting. These are all cornerstones of The Joy of Cheese events for seven years, but on three Tuesdays in May, the 1st, 8th, and 15th, we'll offer a new twist. You can *buy* the cheeses afterward. Please join us for one or more of these short events that run from 7:30-8:15. We'll present four cheese and wine pairings (and yeah, there will be a mystery cheese). I'll discuss the cheeses and noted expert Michael Whidden will regale us with information about the wines. Tickets are $20; the fun is unlimited. For more information, visit http://www.brownpapertickets.com/event/242394

May 3rd at the 92nd St. Y (Uptown, 92 & Lex) Cheese and Tequila

Yes, maybe we've finally lost our minds, but this seemed like an irresistible challenge. Find a bunch of cheese and tequila pairings. Dave Herman, the Grand Tsar of Malt (he co-led our wildly successful cheese and whiskey classes) and I will preside over this 90 minute-two hour exploration. This event will feature at least four cheese and tequila pairings (we were originally going to do a wine pairing and a beer pairing but we may just do six tequilas, who knows). Tickets are $40 and available from the Y's site, http://www.92y.org/Uptown/Event/Cheese-and-Tequila-Pairing.aspx

For more information in general about public and private Joy of Cheese events, contact me at thejoyofcheese@gmail.com

The Joy of Cheese January Events

January 17 at 7:30 at Kupersmith, 49 Clinton St. (bet Stanton and Rivington): Kind of Blue

It's a Joy of Cheese January tradition, the blue tasting. There will be firm crumbly blues and oozy, creamy blues. There will be easygoing blues and mouth-numbing blues. We'll cover all bases with seven blues and two non blues for some semblance of balance. Tickets are $25 and you pay for your beverages separately. Tickets are available via Brown Paper Tickets, https://www.brownpapertickets.com/event/218884

January 25 at 7 pm the 92nd St. Y Uptown (92nd & Lexington): A Cheese and Wine Class

I love the 92Y's droll titles. Here's the deal: 8 awesome cheeses paired with 8 amazing wines. I'll discuss the cheeses and Beau Rapier of Uva Wines and Spirits will talk about the wine. Fun will ensue. Tickets are $50 and available via the 92nd St. Y, http://www.92y.org/Uptown/Event/Wine-And-Cheese-Pairing.aspx

For more details, try me on thejoyofcheese@gmail.com

The Joy of Cheese December Events

The Joy of Cheese has a busy December in the works.

December 6 at 7:30 at Kupersmith, 49 Clinton St.: The Best of 2011

It's time for end of the year wrap ups, so why not sample the nine most interesting cheeses of 2011 that are available presently. Please join us Tuesday December 6 at 7:30 at Kupersmith (the gastropub formerly known as Clerkenwell), 49 Clinton St., for The Best of 2011 (I know, I know, not the most original title). Tickets are $25 and you pay for your drinks separately. Highlights should include Rush Creek, Rogue River Blue, some fantastic Belgian goat cheeses and much much more. Tickets are available via this link, http://www.brownpapertickets.com/event/213097

December 7 at 7 at the 92nd St. Y, 92nd and Lexington: Cheese and Wine

It's that simple, eight phenomenal cheeses eight stellar wines, two hours of discussion about each separately and the eight pairings we choose. Tickets are $50 and available via the 92Y site, http://www.92y.org/tickets/production.aspx?pid=72983

December 15 at 7 at the 92nd St. Y, 92nd and Lexington: Cheese and Whiskey

Hey, why not live a little dangerously? At this event, we will offer one cheese and beer pairing, one cheese and wine pairing and four cheese and whiskey pairings. You've been warned. Tickets are $40 and available at the 92Y site, http://www.92y.org/tickets/production.aspx?pid=73106

The Joy of Cheese October Events

Lots to report. Here’s the rundown.

October 5, 5-7:30 Cheesy Happy Hour at In Vino, 215 E. 4^th St.,

In Vino is bringing back the concept of the fromagier for a day, or well, for a Happy Hour. Starting October 5^th from 5-730 and hopefully becoming a regular event, we are starting a Cheese Plate Happy Hour. Cheese Plates of 3 will be half off, and I’ll be around to sample and discuss delights off of our fantastic list of Italian and contemporary American cheeses (I’ll probably hand out a few surprise cheeses too).

October 18 at 7:30 at The Clerkenwell, 49 Clinton St. The New Stuff.

What’s new? Please join us October 18 at The Clerkenwell, 49 Clinton St., as we will answer that question with nine of the most interesting cheeses that are new to the New York City market. Some will be domestic and others will be from Europe; all will be outstanding. Tickets are $25 and you pay for your drinks as you go. Tickets can be purchased at Brown Paper Tickets, https://www.brownpapertickets.com/event/203833

October 19 at 7 at Premier Cru, 1163 Madison Avenue. The Cornerstones

Please join us October 19 at 7 at Premier Cru, 1163 Madison, for a wine and cheese event called The Best Gruyere Ever and Five Other Cornerstone Cheeses. This tasting nwill focus attention on the work of leading European affineurs (masters at aging cheese) and the difference they make in familiar cheeses like Gruyere, Parmigiano-Reggiano, Stilton and others; for those unfamiliar with the work of Rolf Beeler, Marcel Petite, Neal’s Yard and others, it will be like having these cheeses for the first time again. We will sample and discuss six cheeses and they will be paired with six superb wines chosen by Premier Cru owner Michael Eigen. Tickets are $45 and available via Premier Cru, 212-534-6709.

October 26 at 7:30 at Breukelen Bier Merchants, 182 Grand St. Beer and Cheese Rules

The complex flavors and salty finishes of great, hand-crafted cheeses are a perfect match for the cane like sweetness that underpin so many of the best Belgian beers. Multiply those matches times seven and you have a very lucky evening. Please join us Wednesday October 26 at 7:30 at Breukelen Bier Merchants, 182 Grand St. in Williamsburg for a very special tasting featuring cheese from The Joy of Cheese and beer from 12% Imports. The Joy of Cheese is Martin Johnson’s roving cheese party; since 2005, he has held events all around the tri state area that focus on the wonders of the new wave of hand crafted cheese that is available to New Yorkers. Maggie Fuller from 12% Imports is one of the leading authorities on beer. She is a graduate of the University of California at Davis Brewmasters program and her company focuses on the work small producer Belgian and Scandinavian breweries. Tickets are $30 and available at Brown Paper Tickets, http://www.brownpapertickets.com/event/203767

Three for Three: The Joy of Cheese September Events

Three for Three: The Joy of Cheese September Events

After a quiet late summer, The Joy of Cheese will launch headlong into the fall season with three events on consecutive nights.

September 20 at 7:30 at Culturefix, 9 Clinton St (near Houston): Cheese and Beer Rules!

Cheeses and beers pair exceptionally well together, but what are some rules of thumb for matching them? What cheese balances the hoppiness of an IPA ,or what beer goes best with a earthiness and pepper of a classic blue? Please join us September 20^th at 7:30 at Culturefix, 9 Clinton St., as we celebrate the marriage of grains and curds with six wonderful cheeses accompanied by six New York state beers. This New York City Craft Beer Week event starts at 7:30. Tickets are $25; for tickets please visit http://www.brownpapertickets.com/event/196694

September 21 at 7 at Premier Cru, 1163 Madison Avenue (86^th St.): The New, New World Classics

The exceptional quality of American cheeses like Humboldt Fog, Rogue River Blue, and Pleasant Ridge Reserve are old news by now. What are the next great American made cheeses? Please join us at 7 at Premier Cru, the exceptional wine shop on the Upper East Side; In the first of a three part monthly series, I'll sample and discuss six cheeses from America and perhaps Canada and down under. Premier Cru owner Michael Eigen will pair these six cheeses with six wines from his shop's stellar inventory. Tickets are $45 and available via Premier Cru, 212-534-6709.

September 22 at 7 at The 92^nd St. Y (92 & Lex): Better Than Wine, a Cheese and Beer Pairing.

Cheeses are often a good match for Belgian beers, and at this event Maggie Fuller of 12% Imports, a company that specializes in small producer Belgian and Scandinavian beer will pair eight of her favorite beers with eight of my favorite cheeses. We'll discuss the fromage and brews individually and why they work together. Tickets are $40 and available via the 92^nd St. Y box office, http://www.92y.org/Uptown/Event/BetterThanWine-Beer-CheesePair-1.aspx

The current Joy of Cheese schedule is always up at thejoyofcheese.blogspot.com and my daily musings on cheese including Fromage of the Day is at thejoyofcheese.wordpress.com

Any questions, feel free to contact me at thejoyofcheese@gmail.com

August at The Joy of Cheese

Tribute and Choice: The Joy of Cheese August Events

In two August events, the Joy of Cheese will range the spectrum of emotions. One event is a tribute to a recently deceased colleague; the other will be programmed by requests made at the Joy of Cheese Facebook page. Both will be interesting.

August 2 at 7:30 at d.b.a Brooklyn: Summer cheeses and Beers

It’s simple; shortly before this event, I’m going to buy the eight best cheeses I can find; we’ll pair them with four superb beers (all four will be favorites of Ray Deter in tribute to our fallen pal) and we’re going to do a tasting. Join us, it’s fun. Tickets are $25; for tickets please visit https://www.brownpapertickets.com/event/185911

August 16 at 7:30 at Clerkenwell: By Request!

All Joy of Cheese events have a mystery cheese, but at this one the audience participation level will go way higher. I'm allowing people to choose the themes by posting what they'd like to investigate at The Joy of Cheese Facebook Page. Once I settle on the themes, it will be my task to make a logical sequence of the cheeses and an intelligent presentation. It should be fun. Tickets are $25 and available via Brown Paper Tickets,https://www.brownpapertickets.com/event/189159

By all means attendees are welcome to attend these events without advance purchase, I just that they e-mail me to alert me of their intentions at thejoyofcheese@gmail.com.

The current Joy of Cheese schedule is always up at thejoyofcheese.blogspot.com and my daily musings on cheese including Fromage of the Day is at thejoyofcheese.wordpress.com

Any questions, feel free to contact me at thejoyofcheese@gmail.com

May at The Joy of Cheese

The theme for May is Funkee!!

Yes, two e's and two exclamation points. Fans of strong smelly stuff, this is the moment you've been waiting for.

The sked breaks out like this:

May 3rd: Funk and Beer at d.b.a Brooklyn

May 17th Funk Classics at Clerkenwell

May 18th American Funk at Culturefix

Aside from the funky classes, there will be a One Night Stand (date tba) where we will bring the 8 best cheeses at that moment.

And I'll be teaching cheese and beer class May 12 and cheese and wine May 25 at the 92nd St. Y.

More on all of this soon.

What A Whole Lotta Cheese: The Joy of Cheese Mid-Winter Update

What a Whole Lotta of Cheese: The Joy of Cheese Mid-Winter Update

A few days ago I wondered about the wisdom of calling this a midwinter update. Well mother nature set the record straight about that. Cheese tastings are still one of the best reasons to venture out into the chill and there are a whole lotta tastings coming up.

Here are the details

February 23^rd at 7:30 at Boxcar Lounge, 168 Avenue B

Wednesday night at 7:30, The Joy of Cheese, Martin Johnson’s five year old series of informal cheese tastings makes its first visit to Boxcar Lounge, 168 Avenue B. Please join us as we’ll sample and discuss eight of the finest cheeses available in New York. There will be showstoppingly dense and nutty alpine cheeses, buttery, sweet pecorinos, lean, herbaceous goat’s milk cheeses. Some of the cheeses will be from Europe and some from elsewhere. I’ll discuss the cheeses in terms of their flavor profile, geography and production techniques. It will enable you to become an informed shopper for these cheeses either at a retail counter or when surveying the cheese course at a restaurant. Tickets are $25 and attendees can purchase beers, wines and other spirits of their choice from the well chosen and abundant Boxcar list. For more information and ticket sales please visit Brown Paper Tickets, https://www.brownpapertickets.com/event/154183

February 24 at 7:30 at Culturefix, 9 Clinton St., The Joy of Cheese Presents Red, White and Beer.

Alpine cheeses and pecorinos are especially versatile cheeses and in this edition of The Joy of Cheese Red White and Beer comparison series, we will take six (maybe more) fantastic cheeses, including some amazing sheep cheese from northern Italy and dense nutty cheeses both from Switzerland and the United States (and maybe France) and compare them to see what pairs best with what. It all gets going Thursday February 24 at 7:30 Tickets are $30 ($24 if you buy online at and enter the password Serious) and available at Brown Paper Tickets, https://www.brownpapertickets.com/onsite/event/154017.

Attendees can buy tickets with cash at the door (there is no “Serious” discount) just alert me of your plans at thejoyofcheese@gmail.com.

March 1^st at 7:30 at d.b.a Brooklyn, 113 N. 7^th St: The Hard Italians

The Italians have a way with formaggio. Their cheeses almost always feature distinctive flavors and melodic finishes. The firm ones are often highlighted by a clear note of salt. The Italians aren’t known for their brewing but their hard cheeses make excellent companions to ales, lagers and many more brewed delights. Please join us Tuesday March 1 at 7:30 as we pair seven wonderful hard Italian cheeses and seven amazing beers. I’ll present the cheese; Ray Deter will discuss the beer. You will show up and we will all be very happy by evening’s end. Tickets are $25 and available at Brown Paper Tickets, https://www.brownpapertickets.com/event/158973

March 8^th at 7:30 at The Clerkenwell, 49 Clinton St.: The Soft Italians

Ooozy, goupy, luxurious and delicious. Those are the first four words that occur to me when I think of soft Italian cheeses and if they don’t occur to you at the thought of Tallegio, Brescianella, Quadrello et al, then you owe it to your taste buds to join us at 7:30 Tuesday March 8 at Clerkenwell, 49 Clinton St. for a tasting of eight fantastic soft Italian cheeses. Tickets are $25 and you pay for your drinks separately. For more information, please visit BPT at https://www.brownpapertickets.com/event/158979

March 14^th at 7:30 at Custom American Wine Bar, 644 Driggs

The second edition of One Night Stand takes place at Custom American Wine Bar. As the name implies Custom specializes in small producer American wines, beers and bourbons. Our selection of eight cheeses will focus on those from the domestic artisan producers. Custom will offer a special flight of wines designed to match the cheeses. Tickets are $25 and attendees pay for their beverages separately. For more information, please visit Brown Paper Tickets, http://www.brownpapertickets.com/event/156155.

By all means you’re welcome to attend these events without advance purchase, just e-mail me to alert me of your intentions and I’ll reserve space for you.

And beyond these?

March 16 An Italian tasting of some sort or another at Culturefix

March 17 Cheese and Beer at 92^nd St. Y with me and Ray Deter

Any questions, feel free to contact me at thejoyofcheese@gmail.com

Next Week at The Joy of Cheese

February 23^rd at 7:30 at Boxcar Lounge, 168 Avenue B

Wednesday night at 7:30, The Joy of Cheese, Martin Johnson's five year old series of informal cheese tastings makes its first visit to Boxcar Lounge, 168 Avenue B. Please join us as we'll sample and discuss eight of the finest cheeses available in New York. There will be showstoppingly dense and nutty alpine cheeses, buttery, sweet pecorinos, lean, herbaceous goat's milk cheeses. Some of the cheeses will be from Europe and some from elsewhere. I'll discuss the cheeses in terms of their flavor profile, geography and production techniques. It will enable you to become an informed shopper for these cheeses either at a retail counter or when surveying the cheese course at a restaurant. Tickets are $25 and attendees can purchase beers, wines and other spirits of their choice from the well chosen and abundant Boxcar list. For more information and ticket sales please visit Brown Paper Tickets, https://www.brownpapertickets.com/event/154183

February 24 at 7:30 at Culturefix, 9 Clinton St., The Joy of Cheese Presents Red, White and Beer.

Alpine cheeses and pecorinos are especially versatile cheeses and in this edition of The Joy of Cheese Red White and Beer comparison series, we will take six (maybe more) fantastic cheeses, including some amazing sheep cheese from northern Italy and dense nutty cheeses both from Switzerland and the United States (and maybe France) and compare them to see what pairs best with what. It all gets going Thursday February 24 at 7:30 Tickets are $30 ($24 if you buy online at and enter the password Serious) and available at Brown Paper Tickets, https://www.brownpapertickets.com/onsite/event/154017.

Attendees can buy tickets with cash at the door (there is no “Serious” discount) just alert me of your plans at thejoyofcheese@gmail.com.

February at The Joy of Cheese

In three February events The Joy of Cheese will celebrate the best hard cheeses in New York City. Cheddars, aged goudas, alpine cheeses, pecorinos and other fine examples of expertly aged cheeses paired with superb wine or craft-brewed beers. Here are the details.

February 1 at 7:30 at d.b.a Brooklyn 113 North 7th St, The Joy of Cheese Presents Crunchy! Fine Hard Cheese & Great Beers to Match

The very best firm cheeses have distinct tangy flavors and pleasantly salty finishes; they are almost perfectly suited to pair with a variety of beers. At this event, I’ll present seven cheeses and Ray Deter, owner of d.b.a and host of Beer Sessions on Heritage Radio Network will present seven beers chosen to specifically the cheese. Good times will ensue. Tickets are $25 ($20 if you enter the password Serious when buying online) at Brown Paper Tickets, https://www.brownpapertickets.com/onsite/event/145253

February 8 at 7:30 at The Clerkenwell, 49 Clinton St. The Joy of Cheese & The Classics at Clerkenwell Present Red, Red Wine.

Yes, actually, you can pair red wines with cheese. It is harder to pair cheese with red wine than white ones due to the richness and complexity of flavors in most reds, but it can be done. Please join us February 8 at 7:30 at Clerkenwell as we explore eight cornerstone hard cheeses that pair well with red wines. I’ll discuss each cheese in terms of its geography, flavor profile, production style and of course why it pairs well with red wine. Tickets are $25 ($20 if you buy online and enter the password Serious) and available at Brown Paper Tickets, https://www.brownpapertickets.com/onsite/event/154010.

February 24 at 7:30 at Culturefix, 9 Clinton St., The Joy of Cheese Presents Red, White and Beer.

Alpine cheeses and pecorinos are especially versatile cheeses and in this edition of The Joy of Cheese Red White and Beer comparison series, we will take six (maybe more) fantastic cheeses, including some amazing sheep cheese from northern Italy and dense nutty cheeses both from Switzerland and the United States (and maybe France) and compare them to see what pairs best with what. It all gets going Thursday February 24 at 7:30 Tickets are $30 ($24 if you buy online at and enter the password Serious) and available at Brown Paper Tickets, https://www.brownpapertickets.com/onsite/event/154017.

You can buy tickets with cash at the door (there is no “Serious” discount) just alert me of your plans at thejoyofcheese@gmail.com.

I hope to see you over some cheese.

-Martin

Blue: The Joy of Cheese January Events

Every January The Joy of Cheese rings in the new year with a monthlong celebration of those most peppery and earthy cheeses—the blues. As winter wonderland slips into winter doldrums, we fight back, offering the finest Roqueforts, Stiltons, and Gorgonzolas (say nothing of Rogue River Blues, Fourme D’Amberts, and Sticheltons). It’s a good time for big beers and sweet wines, and these are the cheeses to match them. We will hold three tastings devoted to this theme.

Here are the details.

January 4 at 7:30 at d.b.a Bklyn, 113 North 7^th St. (between Berry and Wythe): The New Blues and Brews to Match.

Hey Blue, what’s new? At this event we will sample and discuss seven phenomenal blue cheeses that are relatively new to the New York City market. In addition we’ll pair those seven new blues with seven superb beers. I’ll discuss the cheeses, and Ray Deter will discourse on the beer. Tickets are $25 and available via Brown Paper Tickets, https://www.brownpapertickets.com/event/142602

Attendees can pay cash at the door, I just ask that they alert me of their intention at thejoyofcheese@gmail.com

January 18 at 7:30 at The Clerkenwell, 49 Clinton St. (between Stanton and Rivington): Classic Blues.

There is a canon of cheese and for the next few months at The Clerkenwell we will explore it. Our investigation begins with the finest Roqueforts, Gorgonzolas, Stiltons, et al. At this event we will sample and discuss eight phenomenal blue cheeses and why these particular varieties are superior to others in the marketplace. Tickets are $25 (attendees pay for their drinks separately) and available via Brown Paper Tickets, https://www.brownpapertickets.com/event/142611

Attendees can pay cash at the door; I just ask that they alert me of their intention at thejoyofcheese@gmail.com

January 20 at 7:30 at Culturefix, 9 Clinton St. (between Stanton and Houston): Old World vs. Our World

In what will surely be our bluest tasting yet, we will sample ten different blue cheeses, five from the northeast and five from Europe. We will discuss them thoroughly and beyond parsing them, we will vote on where the better blues come from on that evening. In other words, it will be earthy, peppery fun. Tickets are $25 (attendees pay for their drinks separately) and available via Brown Paper Tickets, https://www.brownpapertickets.com/event/142614

Attendees can pay cash at the door; I just ask that they alert me of their intention at thejoyofcheese@gmail.com

Questions? I’m at thejoyofcheese@gmail.com.

cheese

Cheese can be many things. For instance, it can be grassy, dense, sweet, salty, nutty, light, vegetal (in many variations), fruity (in many variations), funky, barnyard-ey, concise, and well you get the idea.
Cheese isn't the following: strong or mild. There's too much to a cheese's personality to sum it up so simply.
If you're shopping at a place where the cheesefolk routinely describe cheese in such a reductionist manner, then either A. they don't know cheese, or B. they don't know english. Neither is a good situation.
There are at least 300 great cheeses available to New Yorkers and they should be purchased from folks who can tell you whether they're grassy, nutty, etc. and whether they pair better with a Pinot Noir or a Riesling.
People with a binary undestanding of cheese flavor probably aren't cheese lovers and they certainly aren't doing their cheeses justice.

-MJ