NYxNY visits the French Cheese Board (4/11)

On April 11th, the French Cheese Board welcomed New York Magazine’s NYxNY members for a special wine and cheese pairing.

Buche de Lucay, a soft-ripened goat’s milk cheese from the Poitou-Charentes region was paired with Dr. Loosen Blue Slate, an elegant apéritif wine.

Ossau Iraty, a Basque style sheep’s milk cheese, with its creamy and buttery mouth was paired with Jadot Pinot Noir, a silky and powerful wine with complex aromas and subtle fruit flavors.

Brie de Meaux, a soft raw cow’s milk bloomy rind cheese from the town of Meaux in France was paired with Philippine de Saint Cryill, a rich, full-bodied, fruity wine.

Trou du Cru, a Marc de Bourgogne washed rind cheese from Burgundy often referred to as  “Petite Époisses”, was paired with Drouhin Saint-Veran, a dry white wine produced in Maconnais, Burgundy.

Bleu d’Auvergne, a creamy and rich blue-veined cheese cow’s milk cheese was paired with Guigal Blanc Côte du Rhone, a fresh white wine with rich and complex aromas, with subtle flavors of pear and kiwi.

NYxNY members enjoying the French Cheese Board’s interactive cheese map of France!

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