French Cheese Fundamentals – Cheese Boards

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Date(s) - December 19, 2020
8:00 pm - 9:30 pm


Mastering the art of the French cheese board

I have this crazy passion for French cheese and I want to share that passion with you!

My goal is to demystify the delicious, sometimes smelly, sometimes intimidating world of fromage. These virtual workshops will broaden your knowledge and give you the confidence to taste, purchase, pair, serve, slice, and understand French cheese.

French Cheese Fundamentals is offered in three parts.

  • Part one is The Basics which covers history, terminology and understanding the French cheese families
  • Part two, this segment, is all about purchasing, tasting and creating appetizing Cheese Boards
  • Part three offers all of my tips for Pairing cheese with wine, other beverages and with food

Depending upon your interests, you can take just one or all three, as each segment offers unique and detailed information.

During this informative and entertaining workshop you will learn:

  • Tips and tricks for creating cheese boards
  • Serving and slicing correctly
  • How much to serve?
  • Suggestions on tasting
  • Key flavors in the different cheese families
  • Can you eat the rind?
  • How to get the best cheese, whether you’re at a supermarket or a cheese counter

You will come away from this Cheese Board Workshop with a wealth of knowledge and inspiration to create your own, one-of-a-kind boards, you’ll feel confident in choosing the best cheeses at the shops, and you will learn to correctly portion different shapes and wedges of French fromage without committing any faux pas!

If you’d like to have some cheese to taste while I talk, I recommend picking up any or all of the following:

  • A goat cheese such as French Valençay or Crottin
  • A triple cream such as Brillat Savarin, Délice de Bourgogne or Saint-André
  • A wedge of Comté (Gruyère if there’s no Comté available)
  • A sheep milk cheese from the Pyrénées such as P’tit Basque, Ossau-Iraty or Ardi Gasna
  • A blue such as Roquefort (the strongest) or Bleu d’Auvergne, Bresse Bleu, Fourme d’Ambert or Bleu des Causses

If you’d like to have a glass of wine (or more) as well, I recommend:

  • a crisp Sauvignon Blanc with the goat cheese
  • a glass of Brut Champagne with the triple cream and/or Comté
  • the sheep milk cheese would be great with a glass of fruity, light red wine like a Beaujolais
  • blue cheese loves sweet wine!

Having cheese is absolutely not necessary, so don’t worry if you don’t have the time to buy any or prefer to just attend and try your hand at creating a cheese board later.

Please note that the workshop begins at 8pm, Paris time. So that will be 11am on the west coast of the US and 2pm on the east coast.

These workshops are hosted on Zoom. Please download Zoom ahead of the class, so you don’t run into any connection or other issues on the day. You will receive an automated email from Zoom during the week of the tasting. If you do not receive the email, please check your spam folder.

Am I able to ask questions during the workshop? Yes. During the tasting you will be able to put your questions in the chat or ask them during the presentation breaks.

I am a cheese educator based in Paris and over the last five years I have shared my knowledge of French cheese with thousands of hungry guests at small group tastings. I have a personal project to taste each and every one of France’s almost 1500 cheeses which has led me to spend hours and hours tasting, studying and contemplating this delicious subject.

Any other questions? Please contact me at: