On March 28th, The French Cheese Board was delighted to welcome for the second year in a row representatives from the Ardbeg distillery based in Scotland. The event allowed guests to discover this very unique, top of the notch Scotch Whisky, while tasting exceptional and delicious cheeses imported from the finest dairy farms of France.
Throughout the event, all of our guests had the privilege to taste four very distinct whiskys of Scotland. For each whisky, the French Cheese Board team prepared two French cheeses that would go well, complement or balance the strength and aromas of the liquor. The following pairings have been created specifically for this exclusive event:
- Ardberg Ten Years Old + Beaufort & Camembert: The flowery and herbal aromas of Beaufort, as well as the creaminess and mushroom notes of our Camembert Fermier turned out to be the ideal combination to balance the sweetness of the malt and the peat of the whisky.
- Ardbeg An Oa + Bleu des Causses and Secret de Compostelle: Bleu des Causses is a blue-veined cheese from the Languedoc region in the south of France. Like the majority of blue cheeses, Bleu des Causses is creamy in texture with a strong tangy taste. The Secret de Compostelle is a semi-hard sheep milk’s cheese that is mild in flavor and buttery in texture (it melts in your mouth!). These two cheeses, while opposed to each other, both highlighted the flavors of chocolate, tea leaves and orange owned by the Ardbeg An Oa whisky.
- Ardbeg Uigeadail + Cantalet & Pont l’Eveque: A smaller version of the 88 lb. Cantal wheel, Cantalet, was present alongside Pont l’Eveque, a creamy washed-rind cheese from the Normandy region. The subtle nutty aromas of Cantalet, paired with the pungent flavor of Pont l’Eveque complemented the dark and mysterious character of the Uigeadail very effectively.
- Ardbeg Corryvreckan + Le Pico & Delice de Bourgogne: Le Pico is a surprisingly creamy goat milk’s cheese from the Aquitaine region of France. Delice de Bourgogne is a triple-cream, bloomy rind cheese from Normandy. Despite their similarities texture-wise , they are quite unique in taste mainly due to the different milks that were used. Both cheeses did a great job mitigating the fire and fury of the Corryvreckan (57.1%) while enhancing its peppery taste.
Overall, a great educative and enriching night at the French Cheese Board!