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Martin Johnson
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Entries by Martin Johnson

Cheese And Beer Rules!

(7) Comments | Posted March 21, 2012 | 2:12 PM

About a year ago, a good friend inquired about the cheese and wine classes I teach at the 92nd St. Y in Manhattan, and I told her that the next class there would be cheese and beer.

"Really," she asked, a skeptical eyebrow cocked.

...

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Getting The Blues

(0) Comments | Posted January 12, 2012 | 3:19 PM

Yes, absolutely, a blue cheese is going to be strong, but that ain't the half of it.

A well made strong cheese should communicate much more than an impact to your palate, and in the last five to seven years or so, the American marketplace has...

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The Sea Salt Caramel Of Cheese

(4) Comments | Posted December 27, 2011 | 9:25 AM

Without breaking much of a sweat, I could make a pretty solid case that aged Gouda is the world's most underrated cheese. That case rests on the following premises.

1. The flavor combines two of the best traits of two of the best known and loved hard cheeses. It has...

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5 American Cheeses To Highlight Thanksgiving

(2) Comments | Posted November 22, 2011 | 8:37 AM

It wouldn't be un-American to serve a cheese plate in the traditional time -- after the meal, before dessert -- on Thanksgiving, but it wouldn't be very prudent either. Thanksgiving is about overeating and few folks I know will want anything coming between them and some sweets after a big...

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5 Ways To Jazz Up Your Fondue

(6) Comments | Posted November 18, 2011 | 12:31 PM

In general, one of the best rules of thumb when shopping for cheese is to use the more economical varieties for cooking and to splurge when purchasing for a cheese plate. Fondue is the exception to that rule, and it's easy to understand why: Except for the kirsch (of if...

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Cheddars of the Cloth

(3) Comments | Posted November 15, 2011 | 11:58 AM

The big change among cheese enthusiasts in America during the past 10 years is an awareness that how well a cheese is aged matters more than how long, and nowhere is that more evident than in recent trends in cheddar.

Even though cheddar is an English cheese (there's a...

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An Age-Old Debate

(4) Comments | Posted November 1, 2011 | 10:33 PM

About a month ago, this story ran in the New York Times and fur is still flying in the demimonde of cheese enthusiasts. This isn't unusual; in every tight knit community hackles go up at a moment's notice, and often stay there. Had the New York Times run...

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