Along came a snifter

[shunn]

We didn't originally mean it to be a substitute for our Valentine's Day jazz-and-wine date. It just worked out that way, since I was stuck in Dallas all day on the 14th trying to get home to New York. (And unable to post to LiveJournal from a Neptune Networks kiosk, because for some unfathomable reason they consider this LiveJournal page to contain adult content. Not all of LiveJournal, mind you. Just the posting page. But that adventure is another story.)

So on Monday night, Laura and I ended up doing two things we've always wanted to do, and got them both done at the same time: taking a cheese class from Artisanal, and taking a spirits class from Brandy Library. The two birds were killed with a single stone called "Scotch Whiskey & Whey" at the Artisanal Premium Cheese Center at Tenth Avenue and 37th Street.

The instructors were Jon Lundbom from Artisanal and Ethan Kelley from Brandy Library. They were both excellent, engaging teachers, and they had selected a set of six pairings of scotch and cheese for us each to sample at our little benches. For some of you, reading this list will make your eyes glaze over; for the rest of you, reading this list will make your eyes glaze over, if you know what I mean.

1. Berkswell, Great Britain, sheep's milk
   Balblair 16 yr., Northern Highlands
   
2. Livarot, France, cow's milk
   Bunnahabhain 12 yr., Islay
   
3. Gouda, Netherlands, cow's milk
   Bruichladdich 15 yr., Sauterne cask, Islay
   
4. Isle of Mull Cheddar, Scotland, cow's milk
   Ledaig Sherry Cask, Isle of Mull (probably 4 yr.)
   
5. Valdeon, Spain, mixed milk (cow/goat)
   Cragganmore 13 yr., Distiller's Edition, Port Pipe Finish, Speyside
   
6. Bayley Hazen Blue, Vermont, cow's milk
   Ardbeg Uigeadail, Cask Strength, Islay (probably 8 yr.)

All the pairings were interesting at the very least, and it would not be hyperbole to call some of them revelatory. Looking over my notes, it seems that my favorite pairing was #5, though with the port finish that makes me feel uncomfortably close to a wine-and-cheese taster. #3 was a terrific pairing too.

Some of you know that Ardbeg Uigeadail is my very favorite scotch, so I was amused when Mr. Kelley warned everyone how violent the final pairing would be. According to my notes, when I went to record my impression of pairing #6, I couldn't even remember what the cheese tasted like. This may be because the Ardbeg was so powerful. It might also be because it was my sixth taste of whisky.

But we had a terrific time at the class, and we'd strongly urge you to save your pennies and try a class at either or both establishment. (And for our bourbon-drinking friends, we'll note that Artisanal has an "American Whiskey & Artisanal Cheese" class coming up at the end of May.)

I know I was only recently urging you to visit St. Andrews near Times Square, but now you will be as likely to find us lapping up knowledge at the feet (literally) of Ethan Kelley at Brandy Library. Possibly even at their upcoming calvados class! (Mmmm, calvados!)

Comments

[readwrite.livejournal.com]

St. Andrews is indeed quite an interesting place. I've been there three times how. I was introduced to it when we went there after closing the issue at [magazine supplement to great metropolitan daily]. Anytime you want to meet up there for a drink, let me know!

From Laura

[(Anonymous)]

My favorite pairng was number 4. I actually (briefly) considered snathching Bill's cheese off of his plate, and might have done so if I had enough whiskey left in my glass for a second helping. I didn't, so I restrained myself. That cheddar was a thing of beauty. I'd highly recommend it to any cheese-heads...it was NOTHING like the cheddar I've eaten before, even the "specialty" cabots.

Finally, Bill acutally drank 7 glasses of scotch, just to clarify. I passed on my Ardbeg because I was already kinda plowed, and because, well, I just don't like it much.

A FANTASTIC evening, expensive, and well-worth it for a special treat!!

[roadnotes.livejournal.com]

I burst out laughing when I read this, because we popped into Barbes for the first time in months on Monday, and Jeffrey has acquired a bottle of Ardbeg Uigealdail, which Soren decided to try. (I was drinking Bowmore Darkest.)

Wow.

We'd never had it before, but that's a scotch that, well, lets you know it's there. (Must try it again.)

Thank You!

[(Anonymous)]

Thank you so much for the good word! Believe me, we really appreciate the feedback, and I am very glad you enjoyed the class - I thought it was a good one. For pairing, #4 was my favorite; for everyday consumption, it's #1 or #3 for me. Hope to see you again soon!

- Jon Lundbom, Artisanal Premium Cheese

Re: Thank You!

[shunn.livejournal.com]

Our pleasure! We'll be back for more classes, no fear.

We've been impressed clicking around your web site (http://www.jonlundbom.com), too.