The French Cheese Board

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.

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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:

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Pretty interesting. And this chart of cow breeds shows which cheeses come from which cows:

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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.

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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.

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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.

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They served us some nice wines that went with the cheeses, and even put together some plated cheese hors d’oeuvres.

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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

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