For The Love of Cheese With Francois Robin

For The Love of Cheese With Francois Robin

After graduating from the French Cheesemonger School in Paris in 2008, Francois Robin headed the cheese department at the world-renowned Parisian luxury grocer Fauchon and worked with pastry chefs Christophe Adam and Benoit Couvrand. His vast knowledge and expertise earned him the coveted title of Meilleurs Ouvriers de France in 2011. Robin went on to share his expertise as an instructor for the French Dairy Interbranch. HN caught up with Robin during his Cheeses of Europe webinar to discuss his love of cheese.

 

  1. What is a Cheesemonger? Can you tell us about your role as a cheese consultant?

A cheesemonger is a cheese specialist whose job is to help you navigate your tastes and desires by selecting the best cheeses to tickle your palate. As a tradesperson specialized in cheese, a cheesemonger works in a haven of cheeses: a cheese shop. As a cheese consultant, I travel the world and train cheesemongers, educating and encouraging them to promote French cheeses to customers and gourmets.

  1. What should an everyday buyer look for when selecting a cheese?

I recommend looking for the P.D.O. label (Protected Designation of Origin). The acronym is assigned to some important traditional Italian cheeses as it refers to the region and production area of a specific cheese, whose characteristics are strictly related to a geographic area. It ensures an origin and production method.

 

You can also opt for cheeses originating in France or Europe to guaranty quality. On the other hand, you can simply trust your instincts; smell or touch the package, and imagine what the cheese will taste like.

  1. What makes French cheese different from other cheeses?

France is renowned for its astounding cheese selection. It boasts over a thousand varieties of delicious cheeses. The variable weather and soil conditions, as well as how the cows roam free on the farm, is at the core of the cheese’s quality. The daily consumption of cheese in France is the highest in the world.

 

  1. 4. In your daily life, how and when do you consume cheese?

I am a cheese addict; I eat cheese all day long. My selection depends on my mood, but whatever meal I am having, cheese is an intrinsic component. Whether it is milder cheeses for breakfast or stronger cheeses for dinner, cheese is always on my menu. You can really eat cheese anytime, anywhere!

 

  1. What is your favorite cheese and why?

I am always exploring new cheeses and experimenting with old ones. My love of cheese knows no bounds, especially that there are plenty of cheeses in the world. Nevertheless, the cheeses I always keep in my fridge are Comté and Saint-Nectaire.

 

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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