Cheese Tasting at The French Cheese Board

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!  

 Milk Exhibit from Photographer Colombe Clier at The French Cheese Board

Milk Exhibit from Photographer Colombe Clier at The French Cheese Board

I went to a fantastic event at The French Cheese Board. This time, no pairing with tequila or bourbon: straight cheese tasting with more than twenty different European cheeses, in a new setting showcasing the work of photographer Colombe Clier, about milk. We were also honored by the presence of Max McCalman, a maître fromager with an incredible knowledge that I met in previous events, and Top Chef France contestant Valentin Néraudeau. 

I was all about cheese, eaten with or without bread, simply. Besides the beautiful photos from Colombe Clier, one of the master pieces was the cheese display, that was only for display, and made people rave about every cheeses on it.

 Cheese display  at The French Cheese Board

Cheese display at The French Cheese Board

 Gruyere at  at The French Cheese Board

Gruyere at at The French Cheese Board

  at The French Cheese Board

at The French Cheese Board

 Brie at  at The French Cheese Board

Brie at at The French Cheese Board

Some of the cheeses, being showcased with fruits or spreads.

 Dried orange  at The French Cheese Board

Dried orange at The French Cheese Board

 Kiwis  at The French Cheese Board

Kiwis at The French Cheese Board

 Dried orange  at The French Cheese Board

Dried orange at The French Cheese Board

And there was a lot of samples, from Fourme d'Ambert, French feta, brie, goat...

 Brie  at The French Cheese Board

Brie at The French Cheese Board

 Fourme d'Ambert  at The French Cheese Board

Fourme d'Ambert at The French Cheese Board

 Brie d'Isigny  at The French Cheese Board

Brie d'Isigny at The French Cheese Board

 Beurre d'Isigny  at The French Cheese Board

Beurre d'Isigny at The French Cheese Board

 French Feta  at The French Cheese Board

French Feta at The French Cheese Board

 Buche Soignon (goat)  at The French Cheese Board

Buche Soignon (goat) at The French Cheese Board

 Fourme d'Ambert  at The French Cheese Board

Fourme d'Ambert at The French Cheese Board

 Brie d'Isigny  at The French Cheese Board

Brie d'Isigny at The French Cheese Board

 Beurre d'Isigny  at The French Cheese Board

Beurre d'Isigny at The French Cheese Board

 Le Petit Basque  at The French Cheese Board

Le Petit Basque at The French Cheese Board

Then, Max McCalman and Chef Valentin Néraudeau talked about cheese, each of them helped by a cheese platter all of the attendees were eyeing with desire.

 Max McCalman and Chef Valentin Néraudeau  at The French Cheese Board

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

  Max Mc  Calman and Chef Valentin Néraudeau   at The French Cheese Board

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

The one from Max Mc Calman, was simply to talk about cheese, how to eat it, smell it, enjoy it.

  Cheese platter   at The French Cheese Board

Cheese platter at The French Cheese Board

  Cheese platter   at The French Cheese Board

Cheese platter at The French Cheese Board

At the same time, we got to sample the cheese he was talking about. 

  Brie   at The French Cheese Board

Brie at The French Cheese Board

 Mimolette    at The French Cheese Board

Mimolette at The French Cheese Board

 Comté    at The French Cheese Board

Comté at The French Cheese Board

 Pont-l'Évêque  at The French Cheese Board

Pont-l'Évêque at The French Cheese Board

Simultaneously, Chef Valentin Néraudeau explained how he is pairing cheese and presenting it, complementing flavors, such as brie and white truffle or pear and blue.

  Cheese platter   at The French Cheese Board

Cheese platter at The French Cheese Board

  Cheese platter   at The French Cheese Board

Cheese platter at The French Cheese Board

Then, the experts gave tips regarding cheese,  in response to twitter questions:

  • Cheese should be kept in the fridge, in a Tupperware or wax paper, at a temperature between 6 and 8 degrees Celsius. 
  • Keep the cheese at room temperature for an hour to an hour and a half before consumption. 
  • A cheese platter should have three to five different cheeses. Typically, restaurants consider a portion to be 60g per person. 
  • You can find raw milk cheese in the US: it just needs to be aged for more than 60 days. 
  • The best way to eat cheese is to have a progression in flavors, from mild to strong. 
  • If you do not like strong cheese, butter can help lower their aggressive taste. 
  Max Mc  Calma, Chef Valentin Néraudeau and Charles Duque   at The French Cheese Board

Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board

  Max Mc  Calman and Chef Valentin Néraudeau   at The French Cheese Board

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

This was another great event at The French Cheese Board. Thank you to them, The Cheeses Of Europe, Max McCalman and Chef Valentin Néraudeau for this wonderful evening. If you would like to see the exhibitor find some great European cheeses, I highly recommend this place.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

The French Cheese Board is a studio devoted to all things French Cheese. Conceived as an idea lab, it is a space for consumers & trade members to discover the diversity & richness that France has to offer through a series of interactive showings and events.
The new home of French Cheese in New York, we blend the culinary arts with contemporary art installations, meshing lifestyle, art, cheese & more. We put art & design at the forefront of modernity, development & innovation. We invite artists, designers, chefs & researchers to work together on projects related to French cheese & the nutrition of today & tomorrow.  The French Cheese Board provides a platform for the exchanging of ideas – for education & for the Celebration of French Cheese.