A winter fondue party with the author of That Cheese Plate Wants to Party
Fondue season is upon us—are you prepared? On a brisk December evening in New York City, we hosted a warm and bubbling fondue party and Fromage From Europe cheese tasting at Murray’s Cheese. The event was hosted by cheese expert Marissa Mullen, author of That Cheese Plate Wants to Party. Marissa was joined by TASTE editor in chief Matt Rodbard and Charles Duque, managing director of the French Dairy Board for the Americas. Duque spoke about the diversity of cheese in France, the characteristics of the many regions, and the terroir which yield over 1,200 unique cheeses in France alone, some with protected status.
The evening, attended by media and influencers, presented a curated selection of cow and goat’s milk cheeses, including Triple Crème with black winter truffle, Mimolette, Bleu d’Auvergne PDO, Époisses PDO, Langres PDO, and fresh Chèvre log. The event concluded with Marissa’s expert take on French-style fondue (she had just returned from the Alps, specifically the Haute-Savoie department in the Auvergne-Rhône-Alpes region in Southeastern France) and had a new take on the classic recipe, as well as some expert cheese pulls. Marissa’s recent trip unlocked some exciting ways to extend the holiday cheese board celebration into piping hot fondue or raclette. Here are some scenes from the evening—and look out for Marissa’s French fondue recipe.
A selection of cheese from Fromage From Europe
Marissa Mullen
Mullen and TASTE editor in chief Matt Rodbard
Mullen tasting European cheese with guests
Charles Duque (center), managing director of the French Dairy Board for the Americas
About Fromage From Europe | Cheeses of France
The Fromage from Europe Marketing Council is composed of French dairy farmers and cheese firms. It is led by The French Dairy Inter-Branch Organization (CNIEL) and by The French Goat Milk Producers and Processors Association (ANICAP). The Council’s mission is to create awareness about the variety of European and French cheese available on the US market and the multiple ways that American consumers can incorporate them into their diets, their recipes and their lifestyles.
The council develops national and regional programs to build awareness and demand for European and French cheese throughout the United States and the world. Their goal is to create an appealing impression of imported Fromage from Europe that sets them apart as a unique group and strengthens their competitive position in the growing specialty cheese category.
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