Bridging Cultures with French Cheese and Southeast Asia Flavours

The second edition of the French cheese campaign “Europe Full of Character” brought together key professionals and cheese enthusiasts in a series of engaging events that showcase the finest European cheeses in Singapore.

Unlike last year’s sensory-focused event, this year focused on the Spice Eat Up! theme. Participants were invited to engaging trade and press events, and students attended culinary workshops which offered a unique perspective on French cheese production and culinary artistry with a spicy twist.

The trade event on 10 September held at Saveur Bistro, drew 45 key participants from the B2B sector including chefs, importers, and retailers. These professionals were introduced to the world of French cheeses, with a special emphasis on their role in creative culinary applications.

Renowned cheesemonger François Robin, Meilleur Ouvrier de France, led the events by highlighting the key assets of French cheeses, from traditional production methods to their versatility in pairing with local spices. The attendees learnt about the versatility of integrating French cheeses into their menus and product portfolios.

Art & Cheese: A Perfect Pairing of Taste and Creativity

A Celebration of Art and Cheese gathered over 40 food influencers and media representatives, offering them a unique experience of French cheeses. The event featured a stunning buffet, arranged as an artistic masterpiece, where French cheeses were creatively paired with local ingredients such as chilli peanuts and tamarind paste.

The highlight of the event was an ‘Art Gourmet Workshop’ led by François Robin. Attendees received one-on-one guidance on cheese-cutting techniques for products like Brie, Emmental, and Comté. They also had the chance to create their own ‘cheese art canvas’ to take home. Furthermore, a musical cheese-tasting workshop showcased how music can enhance the perception of flavours, creating a fully immersive experience.

Chef Francois also conducted workshops for students at leading culinary schools, SHATEC and At-Sunrice. François educated them on the uniqueness of European cheeses and how to creatively incorporate them into local dishes. The hands-on sessions allowed the future chefs to prepare Comté cheese gougères with their own choice of local herbs and spices. This presented them the opportunity to appreciate the versatility and richness of French cheeses in their daily cuisine. Additionally, the session inspired them to add a twist: French cheese with Southeast Asian flavours.

Learning About French Cheese Production

At each event, participants were introduced to the artisanal methods behind French cheese production, emphasising the importance of terroir and traditional recipes that give these cheeses their unique flavour profiles. With nearly 1,900 varieties, French cheeses represent the heart of French agricultural heritage. From cow’s milk cheeses like Brie and Camembert to hard cheeses like Comté and Mimolette, the diversity of textures and flavours showcases centuries of savoir-faire passed down through generations​.

This year’s events not only celebrated the culinary excellence of French cheeses but also educated attendees on how these cheeses can be integrated into local dishes, while expanding the horizon for culinary professionals in Singapore.

To find out more, go to  @cheesycharacters_sghttp://@cheesycharacters_sg