Cheeses of France Unveils Manhattan Event Space

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Cheeses of France Unveils Manhattan Event Space

By Meg Major, EnsembleIQ - 07/18/2014

Cheeses of France is shining brightly in its new midtown Manhattan international event space.

“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,” explained 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.

With the support of the European Union, CNIEL – the French Dairy Board, whose mission is to promote cheeses of France world-wide – recently introduced its new marketing and communications campaign – Make It Magnifique – as well as the new Cheeses of Europe website.

To promote the new campaign, 20 unique, two-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. The videos are broadcast during the course of the event.

“The main goal of the ‘Make it Magnifique’ campaign is to demonstrate to U.S. consumers that the Cheeses of France can easily be incorporated into their dishes at home,” said Laurent Damiens, communications director 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.”