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!
