Live From the Après-Ski Celebration with Marissa Mullen and Fromage From Europe

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Fondue season is upon us– are you prepared? On a vigorous December night in New york city City, we hosted a warm and bubbling fondue celebration and Fromage From Europe cheese tasting at Murray’s Cheese. The occasion was hosted by cheese specialist Marissa Mullen, author of That Cheese Plate Wishes To Celebration Marissa was signed up with by TASTE editorial director Matt Rodbard and Charles Duque, handling director of the French Dairy Board for the Americas. Duque discussed the variety of cheese in France, the attributes of the lots of areas, and the terroir which yield over 1,200 distinct cheeses in France alone, some with safeguarded status.

The night, gone to by media and influencers, provided a curated choice of cow and goat’s milk cheeses, consisting of Triple Crème with black winter season truffle, Mimolette, Bleu d’Auvergne PDO, Époisses PDO, Langres PDO, and fresh Chèvre log The occasion concluded with Marissa’s specialist handle French-style fondue (she had actually simply returned from the Alps, particularly the Haute-Savoie department in the Auvergne-Rhône-Alpes area in Southeastern France) and had a brand-new take on the timeless recipe, along with some specialist cheese pulls. Marissa’s current journey opened some interesting methods to extend the vacation cheese board event into piping hot fondue or raclette. Here are some scenes from the night– and keep an eye out for Marissa’s French fondue recipe.

A choice of cheese from Fromage From Europe

Marissa Mullen

Mullen and TASTE editorial director Matt Rodbard

Mullen tasting European cheese with visitors

Charles Duque (center), handling director of the French Dairy Board for the Americas

About Fromage From Europe|Cheeses of France

The Fromage from Europe Marketing Council is made up of French dairy farmers and cheese companies. It is led by The French Dairy Inter-Branch Company (CNIEL) and by The French Goat Milk Manufacturers and Processors Association (ANICAP). The Council’s objective is to produce awareness about the range of European and French cheese offered on the United States market and the several manner ins which American customers can include them into their diet plans, their recipes and their way of lives.

The council establishes nationwide and local programs to develop awareness and need for European and French cheese throughout the United States and the world. Their objective is to produce an attractive impression of imported Fromage from Europe that sets them apart as a distinct group and reinforces their competitive position in the growing specialized cheese classification.

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