Bonjour friends! This new post is all about one of my favorite foods…French Cheese. When I travel to Paris, I love to rent short term apartments instead of staying in a hotel for several reasons – budget, added space and one of the biggest reasons is so I can visit a few of my favorite Paris cheese shops and stock the fridge with varieties that I can’t buy in the US. Not only does my book BRIGHT LIGHTS PARIS include a few of my favorite cheese shops but I also wrote a special cheese and wine pairing feature on page 96.
When I’m home, shopping for French cheese is not an everyday occasion but more of a special treat for us. One of my favorite cheese shops in NYC is the FRENCH CHEESE BOARD. Located downtown in Nolita, The French Cheese Board is a great location to not only purchase some amazing French cheese and butter but also a great resource to learn about the types of cheese made in different regions in France. They also host fantastic cheese classes and special events to celebrate you guessed it, “French Cheese.” Even if you don’t live in NYC, you should definitely check out their site and follow them on instagram. #MakeItMagnifique
FRENCH CHEESE BOARDS
A cheese board is easy to prepare and whether a date night at home or small gathering with friends is always a crowd pleaser. This time, I decided not to use 1 giant platter and instead prepared the smorgasbord onto a few smaller boards both wood and white porcelain. It’s fun to use a mix but setting it up on any type of plates or platters works fine.
SETTING UP YOUR CHEESE BOARD
I wanted to share some ideas and tips for what you can include in your French Cheese Board. Once you’re all set up, let your guests mix and match the cheese and accompaniments and ask them to share their favorite pairings.
- Offer 3-5 kinds of cheese and in a variety of textures including washed rind, soft, semi-soft, hard, semi-hard, and/or a blue cheese.
- Have a couple of different bread options. Keep it French with a fresh baguette and stick with milder breads so the cheese is the star of each bite.
- Slice the baguette into approximately ½ inch rounds. I left half of them as is and soft and I baked the other half to make herbed crostini.
- Charcuterie for a little something salty and to layer with the cheese and crostini: My favorites are sliced prosciutto and salami
- Specialty French Mustard: My favorite is Maille Mustard. Their site has SO many good recipes and some have been created by one of my favorite lifestyle + food bloggers, Alyssa of Runway Chef. Her photography and food styling is always so gorgeous!
- French Honey: La Maison du Miel makes my favorite honey to bring home from Paris. Their shop in Paris opened in 1905 and is preserved as a historic monument. My favorites include their Sage Honey, Saffron Honey and Truffle Honey. In addition to other gourmet items, they also have a full selection of beauty products made of honey.
- You can also include a selection of nuts, cornichons, olives, fresh fruit like sliced figs or apples, grapes, raspberries, and it never hurts to have a little jam.
- To make the crostini: Brush one side with herbed olive oil (stir Herbes de Provence into EVOO) and bake in a 350 oven until golden brown, about 15 minutes
- Take the cheese out at least 30 minutes before serving and if possible arrange them in order of mildest to most pungent.
- Include 1 utensil for each cheese and accompaniment whether a butter knife, cheese pairing or spoon.
ALL ABOUT THE CHEESE
The staff at the French Cheese Board are the ultimate experts and selected an incredible assortment for us to enjoy. It was my first time trying Chabichou which I was especially excited to taste.
TOMME DE SAVOIE
Tomme de Savoie is a semi-soft cow milk cheese from the Rhône-Alpes region. It pairs well with a Syrah red wine. A few days after our cheese board party we used the extra cheese to make epic grilled cheese sandwiches.
OSSAU-IRATY
The Ossau-Iraty is from the Basque region in South West France. This sheep milk cheese has notes of hazelnut which are brought out especially well with a crisp French Chardonnay
CHABICHOU
A goat cheese from Poitou-Charentes, this unique cheese is mild + creamy and may have been my favorite cheese to spread on the herbed crostini. Chabichou is the most famous type of goat cheese made in this region and is thought to have first been made as far back as the 8th century. It’s wrinkled rind and bright white cheesy insides makes it a stand-out for entertaining.
BUCHERON
The Bucheron goat cheese from the Loire Valley reminded me of the French holiday cake, Bûche de Noël. It was the first goat cheese exported to the US and is known for its flavorful creamy center. Enjoy with a light Pinot Noir.
FROMAGER d’AFFINOIS
This double-crème cheese from the Rhône-Alpes is just heavenly. The longer you let it soften up, the creamier it gets. Chenin Blanc and Champagne pair perfectly.
BRILLAT SAVARIN
Saving the best for last with the Brillat Savarin. I think the first word that comes to mind when describing this triple-crème is speechless. It’s just that good and gets better every day. Instead of cutting this with a knife, it’s best to use a spoon and start scooping from the center and then work your way outward towards the rind. I often dream about this cheese and can’t wait to pick up another in the near future.
The Bourgogone Blanc in the above images has become one of my favorite French Chardonnay wines. I first found it at our neighborhood gem, Brooklyn Wine Exchange. Louis Chenu is a family owned winery located in Beaune, Burgandy and has been producing wine for five generations. It is currently run by sisters Juliette and Caroline. It was the perfect pairing for all of the cheeses at our French Cheese soirée for two. Find out my favorite white wines and best rosé for summer.
If you’re looking for a great gourmet e-com shop to order your French cheese + accompaniments, then definitely check out Murray’s Cheese Shop.
I can’t wait to visit the French Cheese Board shop again soon to learn about some other new cheeses to try. I would also love to see the cheese boards you create at home so be sure to share on Instagram and tag me @LaVieAnnRose + @FrenchCheeseBoard.
French Cheese Board – 41 Spring Street (between Mulberry St and Mott St) in New York City
xx, Angie
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