Terroir is an indefinable authenticity, a combination of land specificity and human savoir-faire. And Cheese is a true expression of this concept. Everything within a region, from the animals, climate, vegetation, water and soil, has an effect on the milk which is the nascence of all cheeses. Combine these factors with the production techniques specific to each cheese, the traditions transmitted down through generations and the quality of the final affinage, and only then can one finally begin to understand the meaning of terroir.
Normandy is a region known for its rolling hills, fruitful orchards, and rich cheeses. Production of outstanding milk and dairy products began in the 10th century. Normandy has obtained various PDO (Protected Designation of Origin) for these original cheeses: Camembert, Livarot, Pont L’Evêque, Neufchâtel… This system protects cultural and gastronomic heritage and guarantees the product’s origin and uniqueness.
Stop by the French Cheese Board for daily tastings of the region’s best flavors, as well one-day cheese pairing pop-pop on Sept. 30th from 12 to 6pm.
WHEN: Pop-up on September 30
TIME: noon to 6 p.m. (event is open to the general public)
WHERE: French Cheese Board; 26 West 39th Street, New York, NY 10018