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New Yorkers, prepare to get a little extra cheesy. From November 3 through 23, the city will once again become the capital of curds and whey for New York Cheese Week, a three-week celebration of all things gooey, melty and delicious.
Now in its seventh year, the festival (officially known as New York Cheese and Wine Week) brings together more than 15 complimentary tastings and 18 restaurants—including a few Michelin-starred heavyweights—for citywide events pairing cheese, wine and culinary artistry. Think of it as a progressive dinner party that stretches from Midtown to Murray’s.
This year’s culinary ambassador is none other than Jean-Georges Vongerichten, who’s bringing his signature finesse to the table.
“I am very happy to be an ambassador this year,” said Vongerichten. His restaurants—Nougatine, ABC Kitchen and Four Twenty Five—will spotlight exquisite cheese-centric menus, including a 12-month Entremont Comté cheese soufflé served with a glass of Domaine Guiberteau Saumur Blanc for $48.
The brain behind the festival, Jean-François Hesse, first launched Cheese Week in France back in 2016 before bringing the dairy-driven celebration stateside.
“When I created this event in France, I thought that no one would be interested in learning about cheese—I was wrong!” Hesse said. Clearly—because New Yorkers have since embraced it with open arms and empty plates.
Highlights this year include a De Gustibus Tasting School masterclass at Macy’s Herald Square on November 1, hosted by wine personality Anthony Giglio and Chef Claude Godard; a free Jarlsberg tasting at Murray’s Cheese on Broadway (November 21); and Entremont demos at Zabar’s (November 7 and 21). At O’Cabanon in Midtown, diners can indulge in a croque monsieur made with Emmental Entremont or a juicy Jarlsberg-topped burger.
The lineup is supported by Entremont and Jarlsberg, two European brands revered for their Alpine Emmental, nutty Gruyère and hole-speckled Norwegian classics.
Whether you’re a bona fide turophile or just cheese-curious, this is your chance to nibble your way through the city one rind at a time.