We’re thrilled to have some rounds of the first goat cheese of the season from Blue Ledge Farms in Vermont. Join us on Wednesday, March 17 from 5-7pm at the Brooklyn wine store to sample this cheese along with Valencay, a french goat cheese, both paired with our Sauvignon Blanc from Yellow + Blue wines. The wine will be poured by the founder of Yellow + Blue, Matthew Cain!
Goats naturally produce milk after they kid in February, which means that one of the first harbingers of spring for us is the first arrival of these fresh goat cheeses. Lake’s Edge is mold-ripened goat’s milk cheese, aged three weeks in a 1.5+ lb wheel. This cheese is wonderfully tart and creamy. We’re especially thrilled to taste it paired with wine as it was named one of “100 Best” Cheeses by Wine Spectator magazine in 2008.
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Juni Cheese « The Greene Grape – Food and wine you will enjoy – 718.233.2700 – 212.406.9463
March 25, 2010 at 9:39 am
[...] With the arrival of the first fresh local goat cheeses of the season, it’s been hard to focus on anything else at Fort Cheese. However, Laura pulled us aside the [...]
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