The exquisite flavors of French cheese deliver an extraordinary culinary journey

The "Europe Full of Character: Savor Cheeses of France" campaign has returned to Indonesia, bringing a delightful culinary experience to both Jakarta and Bali. Organized by the Centre National Interprofessionnel de l'Economie Laitière (CNIEL) with support from the European Union, this campaign aims to introduce French cheeses while pairing them with Indonesia’s vibrant local spices. Focused on showcasing the uniqueness of European dairy products, the event has attracted restaurant owners, culinary students, and food lovers alike.

French cheeses are renowned worldwide for their exceptional quality, diverse flavors, and textures. The event highlighted this uniqueness, especially the role of terroir—the influence of climate and soil on each cheese-producing region. This distinct character gives French cheeses their unparalleled taste, whether it’s the creamy, soft cheeses from Normandy or the bolder, stronger cheeses from the Alpine mountains.

The array of flavors offered by French cheeses is impressive, from the smooth and creamy Brie to the nutty and fruity Comté, and the light, fresh Fromage Blanc. These cheeses cater to all tastes, offering a range of textures from fresh and creamy to aged varieties with more complex flavors.

A special highlight of the event was the presence of François Robin, a renowned cheesemonger from France. François led interactive sessions that explored French cheese-making techniques and their potential applications in Indonesian and Asian cuisines. In Jakarta, the event was held at Vong Kitchen, and in Bali, it took place at Léon Brasserie, with over 40 participants in each city. Attendees, including top chefs, importers, distributors, and food industry professionals, were treated to the unique fusion of French cheeses and Indonesian spices like turmeric, star anise, and black pepper.

Additionally, over 150 culinary students from the Academy of Pastry and Culinary Arts (APCA) in Jakarta and Bali Culinary Pastry School (BCPS) participated in the exclusive French Cheese 101 workshop. The workshop taught participants how to incorporate French cheeses into dishes with local spices while also learning the centuries-old art of cheese-making. A memorable moment from the workshop was when participants made gougères—cheese choux pastry puffs—infused with local spices.

Through this campaign, CNIEL aims to inspire Indonesia's younger generation, especially culinary students, to refine their skills in creating high-quality dishes using French cheeses. The event also reflects the growing trend of incorporating gourmet ingredients into fusion cuisine, a movement gaining popularity among Indonesian consumers. Chef Agung from Jakarta and student Vesya from BCPS highlighted how French cheeses, particularly blue cheese, are becoming more widely appreciated by Indonesian diners, both in restaurants and home cooking.

This year’s campaign featured six premium French cheeses: Emmental, Brie, Camembert, Cream Cheese, Fourme d’Ambert, and Bleu d’Auvergne. Each cheese offers a distinctive taste and texture, representing not only the exceptional quality of French dairy products but also the rich culinary traditions and lifestyle of France.

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