On Tuesday, May 24th, Mansa Tea is partnering with the French Cheese Board to offer three different cheese and aged tea pairings. Held at the French Cheese Board's SoHo location from 6-8pm, the event has limited spots. Please email firstname.lastname@example.org to secure your spot!
Here is the list of confirmed pairings:
1. Mimolette 6 months & Fuding White Peony: Mimolette is a cow's milk cheese from Normandy matured for 6 months. It is hard cheese, slightly fruity and sweet as a semi-aged version. Paired with the Fuding White Peony, makes for a light pairing each complementing the light sweetness in both products.
2. Etorki & Wild Lao Raw Pu'er: Etorki is a semi-hard sheep's milk cheese from the Basque Region matured for 7 weeks. It has a smooth, buttery, and velvety texture and has slightly sweet caramel flavors, nutty, and savory. With the balanced smooth Wild Lao Raw Pu'er, the savory and nuttiness in both the tea and cheese become more pronounced.
3. Brillat Savarin & Menghai Old Tree Ripe Pu'er: Brillat Savarin is bloomy rind cow's milk cheese from Ile-de-France. It is a triple creme cheese that is luscious, creamy, and with heft with a slightly salty and buttery flavors and an aftertaste of mushrooms. Together with the Menghai Old Tree Ripe Pu'er, the warming quality and earthiness of the tea accentuates the heaviness in both products.
About the French Cheese Board
The French Cheese Board provides a new home to French cheese at the cultural epicenter of NYC. Though it will provide the most exquisite goods and treats for your Thursdays Aperitifs and Sunday Brunches, the French Cheese Board is also a destination featuring exclusive programming that blends art, design and food in innovative forms that appeal to both the connoisseurs and the curious in search of the mystique and passion that surround French cheese. The French Cheese Board is an ambassador of the French cheese experience and also serves as a platform for conversations and debates.
As an open venue, the French Cheese Board will feature events and exhibits where food becomes the centerpiece and topic for engaged communication. The space, designed by renowned French designers Ich&Kar, will serve as a beacon for chefs, artists, bloggers, foodies and cheese makers so they may explore dairy products and foods as a medium for development and innovation.
The French Cheese Board is also a fab lab of ideas, where people can participate in cooking lessons, wine and cheese pairings sessions, interactive presentations on how to indulge in French cheese, and improve their knowledge through playful and interactive displays dedicated to the art and craft of cheese. The boutique also offers a selection of cookware and accessories that is sure to appeal to the trendiest of guests.