I was recently invited to the French Cheese Board by Peachonomics and The Baddish Group for a cheese tasting. I ended u learning a lot about cheeses, and since we were eating all cow’s milk cheeses, I figured it was worth a write-up on here.
I had no idea that certain cheeses were meant to be cut and eaten in specific ways depending on their shape and size. Check out these charts:
Pretty interesting. And this chart of cow breeds shows which cheeses come from which cows:
What I found interesting is that, much like our Beef Check-Off system here in the States, Cheeses of Europe acts as a marketing tool and advocacy arm of the cheese industry across the pond. They organized this event as a way to educate foodies in NYC about French cheeses. I’m actually looking forward to learning more about cow’s milk cheeses. Maybe one of these days I’ll organize a beef and cheese pairing event, as I’m sure certain cuts of beef or methods of preparation would pair nicely with certain cheeses.
Not only does the French Cheese Board sell cheese, but it also acts as an art gallery and food lab as well, where students can intern and learn about cheese.
We tried a bunch of really diverse cheeses. My two favorites were the Brillat Savarin and Pont I Eveque. Both were softer and creamier than Brie.
They served us some nice wines that went with the cheeses, and even put together some plated cheese hors d’oeuvres.
I definitely recommend hitting this spot to try out some cheeses. The prices are very reasonable.
THE FRENCH CHEESE BOARD
41 Spring St
New York, NY 10012