Posts Written ByAaron Estes

A Trio of New York Cheeses Impress at NYCR Wines of the Year Tasting

By Aaron Estes, Cheese Editor Photo by Morgan Dawson Photography As you know by now, the NYCR team gathered  a couple weeks ago for the 2010 Wines of the Year tasting. As a member of the editorial team, I was fortunate enough to be a part of the group this year. In addition to the wine, several beers were put forth for a Beer of the Year tasting. It was a great assortment of flavors and styles which provided a perfect vehicle for some cheese pairings. That's where I come in. As I've mentioned before, I think that beer and cheese is…

The Fabulous Beekman Boys: Beekman 1802 Blaak

By Aaron Estes, Cheese Editor At this point I think everyone has heard about the hit reality show “The Fabulous Beekman Boys” that airs on the Planet Green network. But, for those of you who are not familiar, it follows the lives of two men — Josh and his partner Brent — who decide to lead the lives of farmers, explore the merits of sustainability, and develop their various products and lifestyle brand of Beekman 1802.  On a working farm in Sharon Springs, NY, Josh and Brent are raising a dozen chickens, a couple of pigs and approximately 80 goats.…

Byebrook Farm’s Raw Milk Gouda

By Aaron Estes, Cheese Editor I was not familiar with Byebrook Farms or its location, Bloomville, NY (in Delaware County) prior to this past weekend. However, after tasting one of their cheeses, I would like to learn more about it. After doing a quick Google map search, I saw that it is to the southeast of Oneonta, right in the middle of the Catskills. There are quite a few farms up that way, and several of these dairy farms are figuring out ways earn more money for their milk.  The price that dairy farmers are paid for a gallon of milk, as…

Catapano Dairy Farm Fresh Chevre

One of the things I look forward to the most during the in spring and summer months is the abundance of fresh chevre that is available. The bright and creamy texture coupled with basil, heirloom tomatoes, and a grind of fresh black pepper… it doesn’t get much better than that in my book. Conversely, there is a part of me that is always a little sad as we move into late fall and winter, the goats move into the barn, and that fantastic cheese is taken away for another year.  Goats generally mate during the September and October months, and…

Two Cheeses From Sprout Creek Farms

By Aaron Estes, Cheese Editor As I mentioned in my last post about a positive addition to the Rhinebeck beer and cheese scene, I used the opportunity to try a couple of New York cheeses that I was unfamiliar with. Having lived in the Hudson Valley for quite a while, I can attest that most people are familiar with Sprout Creek Farms. Located right within the heart of Poughkeepsie, this working farm provides education for children and adults with a specific focus on connecting the people with the land, animals and seasonality.  One of the primary methods by which this…

Grand Cru Beer & Cheese Market: Great Beers. Good Start for Cheese.

By Aaron Estes, Cheese Editor Having lived in the Hudson Valley, I can attest that it is somewhat difficult to find shops that offer a quality cheese selection. The places that do have carry cheese beyond your normal supermarket variety do not necessarily specialize in promoting local, artisanal cheese. But, a friend sent me an email that mentioned about a New York-focused beer and cheese shop that had just opened up in Rhinebeck, NY. Rhinebeck, for those of you not familiar, is a beautiful historic area on the banks of the Hudson River in Northern Dutchess County that serves as…

New York Cheese: Ewe’s Blue

By Aaron Estes, Cheese Editor As a part-time cheesemonger, I am routinely asked for my recommendations for cheeses. Composing a cheese plate for a party, pairing with a specific wine and making an addition or substitution for a recipe are all issues that I handle in a typical day when standing behind the counter.  And, as we move into the summer months, more and more people are grilling outside and looking for that perfect blue cheese to top their steak, melt over their burger or even toss with a salad of field greens.  Invariably, my first suggestion is “Ewe’s Blue”…