Mondial du Fromage – International Cheese, Tours – Loire Valley
From Sunday to Tuesday the 3 day Mondial du Fromage t in Tours, France has a lot to offer!
This biannual event is another big shot the cheese community can’t wait to happen again. There will be the world contest of the best cheesemonger as well as the international products competition, where in 2019 over all 952 cheeses from 25 countries were presented and in sum won 35 super gold medals.
But don’t worry – for non professionals there is of course lots to taste, see and talk about!
La Fête des Fromages de Savoie- 16 years of regional cheese!
For the 16th time “La Fête des Fromages de Savoie”will take place! This year (probably) on Saturday, June 5th and Sunday June6th in the little town of La Clusaz. Savoy is the birthplace of cheeses like AOP Beaufort or the renown Reblochon AOP! But I am certain you will also be able to get your hands on the other 6 signature cheeses of Savoy – AOP Abondance, AOP Chevrotin, IGP Emental de Savoie, AOP Tome des Bauges, IGP Tomme de Savoie and the youngest of the IGP group – the Raclette de Savoie.
It’s an event for the whole family and knowing the area I am quite positive that you will find plenty cheese-gems as well as other delicious foods and drinks.
On an area of ca. 1.300m2 the town of Pont-l’Évêque celebrates its famous cheese and also wine and gastronomy of the area. There will be tastings and competitions and other famous relatives like Camember, Livarot and Neufchâtel.
The past years Paris held workshops and cheese lunches. This probably won’t be the case this year. But you can just roam through the country –every shop and producer participating will have a poster so you know where to drop in for your – distanced – tasting.
Also want some cheese for your Sunday afternoon coffeeklatsch but are surrounded by grannies who clamor for sweets? Then goats milk *Chèvre Coeur Gourmand Marrons* by fromagerie Chêne Vert should be your pick of the day.
I don’t know how it is for you, but I sometimes get confused; there is a French *Vacherin Mont d’Or AOP* and a Swiss one. But what exactly is the difference and which one is the “real” one and is there even a “real” and a “non-real one”?