Though it will provide the most exquisite goods and treats for your Thursdays Aperitifs and Sunday Brunches, the French Cheese Board is also a destination featuring exclusive programming that blends art, design and food in innovative forms that appeal to both the connoisseurs and the curious in search of the mystique and passion that surround French cheese. The French Cheese Board is an ambassador of the French cheese experience and also serves as a platform for conversations and debates.
Last Thursday night, March 7th, The French Cheese Board hosted a closed event bringing four great G. Rozelieures and Fromage pairings. The opening one was a Tomme Pinot Gris matched with a Single Malt Rare Collection, two products natives of the same region of France, the Lorraine. It was followed by a Chabichou du Poitou and a Single Malt Origin Collection, and then by a Bleu d’Auvergne and a Single Malt Peated Collection. Finally, to finish the night on a note of delightful robustness, the last pairing was a Single Malt Smoked Collection and an Époisses.
Once again the event was a big success as both Whiskies and Cheeses hit the spots and the guests enjoyed excellent food and liquor pairings for the rest of the night.
| Fromage | Whisky | Notes |
| Tomme Pinot Gris Type: Cow |
Single Malt Rare Collection | The cheese and whisky are both from the Alsace-Lorraine region of France, and both products share fruity, wooded flavors that charachterize this woodlandarea of North-East France, which is home to a rich gastronomic terroir. |
| Chabichou du Poitou Type: Goat |
Single Malt Origin Collection | This is what happens when a classic whisky meets a classic French cheese. The Single Malt Origin was the first whisky to be produced in Lorraine, and the Chabichou du Poitou is one of the most symbolic French goat cheeses. The creamy goat flavor matches the intensity of the whisky’s long finish. |
| Bleu d’Auvergne Type: Cow |
Single Malt Peated Collection | Single Malt Peated Collection and Bleu d’Auvergne: Both of them are powerful and they are both balanced. The intensity of this peated whisky needed a strong counterpart to bring up the best of its flavor, and the Bleu d’Auvergne, one of the most recognized and yet exceptional strong blue French cheeses, was the ideal product for the job. |
| Époisses Type: Cow |
Single Malt Smoked Collection | What would be a whisky and cheese pairing without a washed rind cheese than Époisses to bring its robustness and creaminess to complete the smoked whisky. |
The Guy Corner NYC 
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