Come and discover all kinds of cheeses and surprising combinations to make during our workshops in the Experts' Agora!
Parmesan tomme cheese

Discovering the varieties of Parmigiano Reggiano

Sunday 25 February from 1.30 to 2.15 pm

Guided and interactive tasting of Parmigiano Reggiano of cow breeds (Vacca Rossa, Vacca Bruna, Vacca Bianca..) long-aged, Mountain Product..

The world of Pa,rmigiano Reggiano is rich in great bio diversity; geographical environments, forage species, cattle breeds...and passionate artisan cheese makers, who determine so many Parmesans and sensory profiles to discover.

The art of Caseology

Sunday 25 February from 2.30 to 3.30 pm

Behind this neologism hides simply the art of cheese tasting, all the techniques to know to fully explore a cheese and perceive its qualities. An ideal moment for beginners or curious amateurs, an initiation that will allow you to fully enjoy the many tastings to come at all exhibitors. This one-hour workshop will be conducted in English and French by François Robin, One of the Best Cheesemonger of France, and will be punctuated by several guided but interactive tastings.
Cheese platter displayed with a flower.
The art of cutting, in the form of a diagram showing the different cuts of round, pointed...

The art of cutting cheese

Sunday 25 February from 4.00 to 4.45 pm

To fully appreciate all the qualities of a cheese - smell, colour, flavour, consistency, etc. - it must be perfectly matured and served at the right temperature. - it must be perfectly ripe and served at the right temperature. Above all, the cheese must be cut impeccably. This is a real art that brings out all its qualities and highlights the work of the producer. Cheese isn't cut just any old way, or with just anything! Cutting cheese is an art and must be perfectly mastered by professionals.

Cheese and Champagne : when daring leads to the finest pairings !

Monday 26 February from 11.30 am to 12.15pm

Cheese used to be associated with red wine, now with white wine, so why not with champagne?

Sometimes you have to dare to make original combinations to get the best matches. But how do you marry cheese and champagne? Or rather, which cheese goes with which champagne? Faustine and Marc Konrat, 4th generation winemakers at Champagne Konrat, take you on a journey into uncharted territory to discover how their terroir champagnes are made for gourmet consumption. You'll discover the similarities between these two natural products, which reveal their full potential over time, both simple and complex, ideal for creating a warm, festive and convivial atmosphere, and celebrating great events. The finesse, minerality and aromatic charm of their champagnes, matured naturally and by plot, in oak barrels and terracotta amphorae, will meet a variety of cheeses to sketch out some answers... Which cheese for which blend or grape variety? Which cheeses for which dosage? Which cheeses for a champagne aged in wood?
Logo of Champagne Konrat.
Logo of Italian Trade Agency.

Italian cheeses, a good choice anytime, 535 ways to say it

Monday 26 Feburary from 1.30pm to 2.15pm

ICE, the Italian Foreign Trade Agency, invites you to discover the wealth of Italian cheeses at a friendly tasting workshop led by François Robin, Meilleur Ouvrier de France Fromager.

Gin and cheeses, unusual alliance

Monday 26 February from 4.30 to 5.30pm

Over the past few years, gin, a spirit with no great reputation in France, has completely exploded worldwide with a myriad of fragrant, surprising, subtle or dynamic, spicy or floral productions. All distilleries are getting in on the act, and it's now possible to find surprising pairings with cheeses, including different forms of consumption. This workshop, in French and English, led by François Robin, one of France's Best Cheesemonger, will introduce you to a number of pairings with French and international cheeses.
Black background with a glass of gin.
Bottle of olive oil with olives around it.

Olive and cheeses, unusual alliance by France Olive 

Tuesday 27 February from 10.30 to 11.15 am

France is famous for the diversity of its cheeses, which vary endlessly in taste, texture, colour and smell. The same is true of olive oils (and olives), whose aromas and tastes vary according to variety (over a hundred in France), terroir and know-how. These are highly distinctive products to be discovered or rediscovered as a matter of urgency! In France, 56 cheeses, 9 olive oils and 6 olives have the AOP - Appellation d'Origine Protégée - label. The label recognises the close link between each cheese and its terroir, and the skills and know-how of the people involved. During a Masterclass, we invite you to discover these exceptional products by tasting them together for surprising and delicious combinations!

On the programme:

  • Cheeses, olive oils and PDO olives from different French regions and a moment of gourmet sharing...
  • Taste each product on its own and then with its partner, with explanations and advice from Alexandra Paris (France Olive).
  • Discover the wide variety of flavours offered by French olive oils and olives, combined with French cheeses, and enter a rich sensory world.
  • Learn how to use olive oils and marry them in your cooking, particularly with your favourite cheeses, to bring a touch of originality to your cheese platter and to the end of your meal!

Tasting of the winning products from the Coups de coeur competition

Sunday 25 February from 6.00 to 6.45pm
Monday 26 February from 5.45 to 6 :30pm
Tuesday 27 February from 11.30am to 12.15pm

Some of the 20 or so judges who met in December to choose the 9 "Coups de Cœur" products of the year are inviting you to come and taste them with them.
Logo of the Coups de Coeur contest.
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