Love cheese? Besides the usual ways of having cheese on your pizzas and in your sandwiches, trammels out these Brie-lliantly innovative ideas that will not only surprise your tastebuds, but moreover possibly make you the most popular guest at potluck gatherings.
Cheese Pairing Workshop by François Robin
After showing us how to pair French cheese with Asian ingredients like kaya and Chinese new year goodies, cheese expert François Robin, winner of the prestigious Un des Meilleurs Ouvriers de France (Best French Craftsman) in the field of cheese, is when to share increasingly cheesy ideas with us at the “Europe, Home of Cheese” workshop!
To portray the versatility of the French cheeses, François Robin demonstrated how the cheeses, whether hard, soft, semi-hard, blue, washed rind or processed, can be paired deliciously with worldwide and outlandish ingredients alike.
Brie in Spring Roll
If you are familiar with the Vietnamese Spring Roll, you mustn’t miss this. We wrapped Brie, together with vermicelli, mint, coriander, and vegetables. The spring roll is so easy to prepare, and the Brie gave it a super soft and linty texture leaving everyone at the table fascinated and hungry for more.
Customizable Baked Camembert
We tried the Camembert baked over hot grill. It’s so soft, cheesy, and delicious. Earthy and mushroomy in flavor, this makes a perfect picnic or waterfront snack!
You can plane customize the Camembert to your liking surpassing sultry it. From honey and kaya to spring onions, mixed nuts, and zestless local fruits, the possibilities are endless.
All teams at the event moreover participated in the cheeseboard competition. We had to create a cheese workbench using Emmental, Triple Crème, Bresse Blue, Mimolette, as well as some traditional snacks.
My team simply let our creativity spritz and created the whilom cheeseboard with much love- see the heart shape Bak Kwa? (P.S. We won the best-decorated cheeseboard!)
Different Types of French Cheese & What to Pair Them With!
About French Cheese
Did you know that France boasts scrutinizingly 1,600 unshared varieties of cheese? A vast majority of which are only misogynist locally in the region that it is produced in, linked to the distinctive features of their regions of origin, including climate, soil and undersoil.
Lush untried meadows and fields are the understructure for the French dairy industry, as most French cheese are made from cow’s milk. Each cheese producing region in France has ripened its own particular savoir-faire or ‘know-how’ for dairy farming and processing, culminating in cheese with its own distinctive qualities. Packaged in wheels, slabs, squares or slices, every piece of French cheese is a proud symbol of the famous French art de vivre.