#WBC18: Wine and Cheese Pairing with Cheeses of Europe

Cheeses of Europe is a campaign led by the dairy farmers and cheese producers of France. Ever wonder why some cheeses are cave-aged? Or perhaps you would like to taste a cheese that’s so rich, it was once used as currency in 18th century Europe? From the salty breezes of Normandie to the wild flowers of the Rhone-Alpes, explore the flavor and tradition of French Cheeses and learn the secrets of how to make any dish, recipe or occasion manifique from the Cheese Twins!  Find out more by visiting www.cheesesofeurope.com or @cheesesofeurope.

Transcript

1. The content of this advertisement represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made of the information contained therein.
2. As Twins, We Know a Thing or Two About Pairing
3. Brie or Triple Crème SPARKLING
4. SECRET de FROMAGE Brie and Triple Creme bond over bubbles. Try both with sparkling wine to make any evening magnifique.
5. • With young cheese, the paste is typically mild with a hint of tartness • Ripens into an “ooey gooey goodness” • Long and rich finish with mushroomy undertones
6. • Rich, mold ripened cheeses tend to compliment sparkling wines. • Sparkling wine pairs well because the carbonation cuts fats • Wine laces finish with subtle notes of stone fruit
7. Camembert CHARDONNAY
8. SECRET de FROMAGE Opposites attract. A creamy, rich Camembert and a subtle Chardonnay should be enjoyed together everyday.
9. • Normandy is known for its apple brandy, cider, and Camembert. • Chardonnay is versatile and acidic • Camembert not actually double or triple creme
10. Comté CHARDONNAY
11. SECRET de FROMAGE Chardonnay and an aged Comté are similar in acidity and intensity of flavor, which makes for a perfect pair to savor.
12. • Flavor varies with cheesemaker, affineur (ager of cheese), and the time of year • Comté has 83 descriptors to describe its flavors and aromas • Our favorite descriptors: roasted cauliflower, brown butter, dry hazelnuts, and brioche.
13. • The texture is firm and melts as one chews • Chardonnay and aged Comté are similar in acidity and intensity of flavor, which allows for playful mingling of savory flavors.
14. Bleu d’Auvergne PINOT
15. SECRET de FROMAGE The secret to making Bleu d’Auvergne pop is Pinot Noir.
16. • Not just a single type of cheese, but a category • Creamy or brittle, zingy or dry, sweet or savory • Bleu d’Auvergne: fudgy and zesty with a light tang
17. • Pairs well with peppery salads with dark fruit • Jammy notes of Pinot Noir a fruity relief to the arugula while its soft tannings play the creamy body of the Bleu d’Auvergne
18. ?
19. #WBCfromage #makeitmagnifique #secretsdefromage cheesesofeurope.com The content of this advertisement represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made of the information contained therein.