NEW YORK, June 27, 2019 /PRNewswire-PRWeb/ -- Picnics are quite literally a French invention, so it's only natural for picnics to include cheeses of Europe. The simplest picnics are just cheese, bread, fruit and charcuterie. But it doesn't stop there. Cheese is great in salads, sandwiches, as an appetizer or dessert.
Tour de France
Laura Werlin, a James Beard award-winning author of Laura Werlin's Cheese Essentials, says go regional. "The vast variety of styles available for all palates as well as the skill that goes into French cheesemaking is unparalleled. Want something cool and light? Then look no further than the lemony, tangy and buttery goat cheeses of the Loire Valley. Want something heartier? Head to the Jura Mountains for the unparalleled Comté. And, of course, look to the land of butter and cream – Normandy – for Camembert."
Better on a Baguette
Charles Duque, Director, The French Dairy Board for the Americas, says baguettes are traditional with cheese for good reason: "The neutral flavor doesn't compete with the cheese and the crusty texture is just right for smearing soft cheeses such as Triple Crème or topping with slices of firmer cheeses such as Emmental."
In her recently released Cru Oyster Bar Nantucket Cookbook, chef and author Erin Zircher offers a recipe for Ham and Brie Baguette with Arugula and Radishes. It's a great sandwich to take on picnics says Zircher, as it's better left at room temperature. The radishes and arugula add a spicy bite to the sandwich. For vegetarians, consider a pear and Camembert tartine sandwich instead.
Perk up your Salads
Blue cheese is a must on wedge salads but it's also great on hearty picnic salads. Even if you're buying deli salads, consider dressing them up with crumbled Bleu d'Auvergne. Crumbled blue cheese will add tang and creaminess to coleslaw, potato salad, chicken salad with grapes or even fresh tomato salad. Another option is a sturdy green salad that uses frisée or Belgian endive such as the Mimolette Salad with Walnuts, from Leite's Culinaria.
Think about your Drink
Summer picnics require a cooler filled with beverages. Skip the sodas and pick something more sophisticated. Kristin Jackson of the blog It's Not You, It's Brie has pairing suggestions. She says, "Comté is one of the easiest cheeses to pair with wine! And since it's summer and picnic season, I'd pair it with rosé, either a classic Provence blush, or a Jura crémant. Époisses could be my favorite funky cheese. It's sweet, it oozes in all the right places, and its beautiful tangerine-colored rind lights up a cheese plate. I serve this washed-rind with richer golden beers like Belgian dubbels or quad whose sweetness can stand up to the cheese's often-bold flavor. With sultry cheese, sultry wine; I love serving Mimolette with a bold Syrah from the northern Rhone that matches the cheese's bacon and smoky notes, or a peppery Zinfandel from the Dry Creek Valley."
About The Cheeses of Europe:
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and funded in part by the European Union, was designed to create awareness for the variety of European cheeses available in the U.S. market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign's goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.
THE CONTENT OF THIS ADVERTISEMENT REPRESENTS THE AUTHOR'S POINT OF VIEW ONLY AND IS THE SOLE RESPONSIBILITY OF THE AUTHOR. THE EUROPEAN COMMISSION IS NOT RESPONSIBLE FOR ANY USE THAT MAY BE MADE OF THE INFORMATION CONTAINED THEREIN.
# # #
For more information:
Laura Baddish
lbaddish(at)baddishgroup(dot)com
SOURCE Cheeses of Europe
Share this article