A new space in New York, French Cheese Board, La Maison du Fromage wants to open minds and palates of consumers and food professionals alike on the diversity of French cheeses.
If you can't make the trek to New York, their website offers concise fact sheets with wine pairings on cheeses from Abondance to Salers…
Here's their cheat sheet for Abondance:
ABONDANCE
(ah bon DAHNS)
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Type: Cow's Milk
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Origin: Savoie
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Production & Aging: Molded and pressed, aging varies from 3 to 9 months
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Appearance: Hard, golden-brown rind with a pale yellow paste
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Texture & Taste: A smooth, medium-hard paste and a complex, fruity flavor with hints of nuts Wine pairing suggestions: Chablis, Gamay or Pinot Noir
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Wine Paring Suggestions: Chablis, Gamay, Pinot Noir
A somewhat smaller wheel than its cousins Comté and Beaufort, Abondance has a similar grassy aroma and a sharp, nutty flavor. On a grilled cheese sandwich or in fondue, Abondance goes well with dry white or fruity red wines.
And cheat sheet for Salers
SALERS
(sah LAIRS)
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Type: Cow's Milk
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Origin: Auvergne
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Production & Aging: Uncooked and pressed, aged up to 18 months
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Appearance: Thick, gray rind and yellow paste
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Texture & Taste: Firm texture and a strong, complex flavor
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Wine Paring Suggestions: Chardonnay, Grenache Noir, Languedoc Syrah
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Similar Cheeses: Cantal
The strong, unique flavor of Salers comes from the wildflowers and grasses the cows graze on all summer long. Try it melted on bread or in fondue and enjoy Salers with a bold red or well-balanced white wine.
Fromage!
(* Photo of French Cheese Board vitrine from their Facebook page)