A Cheese Course

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Join Adam Jay Moskowitz, third-generation cheese importer and New York's most passionate cheese evangelist, as he sits down with fascinating guests over expertly curated cheese courses.

03/04/2026

Let's dig into course 2 of episode 6 with Allison Hooper of Vermont Creamery. ⁠Link in comments to watch the episode!
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🧀 Alpage Gruyère⁠
🧑‍🌾 Producer: Capriole Goat Cheese | Greenville, Indiana⁠⁠⁠⁠
📓 Cheese Profile: A semisoft paste with a gentle, creamy, slightly acidic flavor⁠
🍽️ Pairing: Honeycomb⁠
😋 Taste: Simple pairings are honestly the best. To highlight the quality of the goat milk in the cheese, this pairing utilizes the sweetness of honey to balance the lactic tang of the paste while adding some light floral qualities to the overall finish.





03/03/2026

🐐🧀 Goat Cheese with THE G.O.A.T! Link in comments to watch the full episode⁠!
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Whether you're a devoted goat cheese fan or just goat cheese curious, Episode 6 is your episode. Allison Hooper, founder of Vermont Creamery, joins us to share how goat cheese found its way to America, how she built a beloved creamery from the ground up, and the delicious science behind what makes goat cheese taste so distinctly — "goaty".

02/03/2026

"Gooey little lactic guys" and "fragile little weirdos"...we couldn't love more how Kat Craddock, owner and editor at SAVEUR Magazine, describes her favorite cheeses. Once a cheesemonger herself, we get down with Kat in episode 4 on keeping print alive and how to work interesting cheeses into your vocab and food. 📺 Link in comments to watch full episode!

01/30/2026

We are beyond excited to announce The Big Cheese Documentary Film is part of the official selection for the Santa Barbra Independent Film Fest . Please congratulate them on their continued passion and work to bring great cheese to the masses! 🎉 🧀

01/29/2026

Michael Bolton, Ron Pope, and Cheese. Trust us, it all comes together in Episode 3! 📺️ Link in comments to watch!

Ron Pope
Michael Bolton

01/28/2026

Course 1: Episode 3 with
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🧀 Ubriaco del Piave⁠
🧑‍🌾 Producer: .formaggi | Italy⁠
📓 Cheese Profile: firm, Italian-style, latteria cheese⁠
🍽️ Granny Smith Apple and Lemon Curd⁠
😋 Light acidity and light astringency cuts through the dense buttery paste. Floral, bright with a supporting nuttiness and light peppery finish.⁠
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📺 Link in comments to watch the full episode!

01/27/2026

In Episode 3, we sit down with musician and recording artist to explore the ✨️ magic that happens when passion creates meaningful connections—expanding our worlds and deepening our love for what we do.⁠
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Link in comments to see the full episode! 📺️

01/22/2026

🧀 Swallow Tail Tomme⁠ ⁠
🧑‍🌾 | Fairfield, Vermont⁠ ⁠
📓 creamy/butter texture, French farmhouse style ⁠
🍽️ Paired with Pistachio, Dried Ramps, Maple Syrup⁠ ⁠
😋 Fresh earth, brown butter and a smooth nuttiness meets both spring and fall in Northeast Vermont. The dried ramps mimic the distinct aroma of the rind while maple syrup invokes a feeling of pancakes on Sunday morning. Topping it all off is a crumble of peppery Ziba baby pistachios for a pleasant crunch. ⁠
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📺 Link in comments to watch the full episode with Abby Kirn!

01/21/2026

Nearly 1 year since the wild fire events of 2025, Abby Kirn reflects on her family's olive oil farm. 📺 Link in comments to watch the full episode!

01/20/2026

Get in touch with your olive oil in Episode 2 with chef and olive oil producer Abby Kirn. 📺 Link in comments to watch the full episode!

Early cheesemakers used uncontrolled cave-aging that allowed for natural cracks to form in the cheese. These cracks allo...
01/19/2026

Early cheesemakers used uncontrolled cave-aging that allowed for natural cracks to form in the cheese. These cracks allowed oxygen to enter, causing the mold to grow along the internal surfaces.

Over time, cheese producers learned to replicate this, and eventually, they began actively "spiking" or piercing the cheese wheels with metal rods or needles thus creating the signature veins we see today.🧀

01/16/2026

Root Beer and washed rind cheeses! Bailey Hazen Blue and Mounds candy bars! Our pairing experts back up Gen Z cheese influencer Madelyn Varela on her "unhinged" pairing choices. 📺 Link in comments to watch the full episode.

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New York, NY

Website

http://www.acheesecourse.com/

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