• All
  • *
  • Cocktails
  • Food
  • Lifestyle
  • Podcasts
  • Syndicate
  • Travel
  • Uncategorized
  • Videos
  • Wine
Soft, hard, fresh, aged, delicate, stinky....there are so many different kinds of cheeses from France. This week I got to taste a delicious selection of French cheeses at an event hosted by the French Dairy Board called "Fall in Love with Formage" and that is what I did. Hence, French cheeses are the Please The Palate pick of the week! With more than 1200 different French cheeses, many names which are hard to pronounce,  are accessible, affordable and delicious. The cheeses presented at the event came from the The Cheese Store of Beverly Hills which is one of my favorite stores to go to. Here are a few favorites: Brie Le Chatelain - A soft, bloomy-rind cow's milk cheese from the pastures of the Vosges Mountain region of France. This creamy, smooth brie was even better on top of a thick piece of fresh bread and a touch of olive oil on top.
21 October, 2017
Creamy, semi-soft, hard, cow, sheep, goat....so many cheeses to choose from! I love cheese. Who doesn't? And, like wine, when you have really good cheese, you can taste its terroir, where it is from. But, it can be intimidating or overwhelming when it comes to really understanding French cheese. There are 350-400 types of French cheese, and with many varieties within each type, there may be more than 1000 different types of French cheese. Cheeses of France Have no fear! Cheeses of Europe and the French Cheese Board are here to help. Their mission is to create awareness about the variety of the cheeses of France available on the US market and the multiple ways that American consumers can incorporate the cheeses into their diets, their recipes and their lifestyles. One of the ways they do this is by creating pop-up stores in cities, like they did recently in Santa Monica. An outdoor pop-up store was created in the center of Santa Monica Place and for one day consumers could taste cheese (for free) and buy cheese (at great prices). Here are some of the cheeses we tasted and learned about:
20 January, 2015
Copied!