The Cheeses of France has opened its first international event space – the French Cheese Board – located in Midtown Manhattan. The French Cheese Board blends the culinary arts with contemporary art installations, meshing lifestyle, art, cheese and more.
“We’ve been looking for the perfect space for a while now, and we couldn’t be more pleased with our new location on West 39th Street,” states Charles Duque, managing director of the French Cheese Board/CNIEL Americas. “More importantly, however, we finally have the opportunity to showcase the Cheeses of France in a beautiful setting, via cutting-edge art exhibits, educational workshops, tasting parties, special events, and more.”
Upon entering the space, event people will be greeted with a gallery of images from photographer Thomas Laisné. Featured in the collection are les Filles à Fromages, a group of women who combine elegance with a passion for gourmet cheese. A “behind-the-scenes” video of the photo shoot will be aired in conjunction with the exhibit. http://en.lamilkfactory.com/gallery/previous-exhibitions/exposition/les-filles-a-fromages/.
With the support of the European Union, CNIEL (The French Dairy Board, whose mission is to promote cheeses of France world-wide), recently introduced their new marketing and communications campaign– MAKE IT MAGNIFIQUE – as well as the new Cheeses of Europe website.
To promote the new campaign, 20 unique 2-minute recipe videos were shot featuring celebrity chefs Angelo Sosa, Candice Kumai and Camille Becerra. In the videos, the chefs showcase their favorite recipes utilizing the Cheeses of France, such as Mac and Mimolette, Grilled Steak with Fourme d’Ambert, Grilled Cheese with Emmental and Comté, Baked Camembert, Red Onion and Raclette Pizza and Ham and Brie Quiche. These videos will be broadcast over the course of the event.
“The main goal of the ‘Make it Magnifique’ campaign is to demonstrate to US consumers that the Cheeses of France can easily be incorporated into their dishes at home,” states Laurent Damiens, communications cirector at CNIEL, the French Dairy Inter-Branch Organization. “French cheeses may be consumed at any time of the day, are absolutely adaptable to American cuisine, and turn a simple meal into something magnifique.”