Heaptalk, Jakarta — The Centre National Interprofessionnel de l’Economie Laitière (CNIEL), a major entity in the French dairy industry, has launched the ‘Europe Full of Character: Spice Eat Up’ campaign to introduce French cheese to Indonesia. Supported by the European Union, this campaign highlights the pairing of French cheese with Indonesian spices.
As part of this campaign, CNIEL held two events at Vong Kitchen in Jakarta and Léon Brasserie in Bali, each attended by more than 40 participants, including renowned chefs, importers, distributors, and food industry professionals. They enjoyed combinations of French cheeses such as Mimolette, Comté, and Brie with local spices like turmeric, star anise, and black pepper, showcasing French cheese as a top choice for special moments that align with local flavors.
Cheesemonger François Robin came directly from France for the event and guided various activities, discussing French cheese-making techniques and their potential in Indonesian and broader Asian cuisines. Participants gained insights into the French dairy industry, including blending a long cheese-making tradition with France’s unique climate and soil, or terroir, which contributes to diverse flavors and textures.
Developing appreciation for French cheese
Additionally, CNIEL hosted exclusive French Cheese 101 workshops, attended by more than 150 culinary students from the Academy of Pastry and Culinary Arts (APCA) in Jakarta and the Bali Culinary Pastry School (BCPS). This initiative aims to nurture young Indonesian culinary talent passionate about creating quality cuisine and encourages them to develop an appreciation for French cheese.
Agung, a chef from Jakarta, voiced, “I see a growing trend in using gourmet products, like French cheese, in traditional Indonesian recipes.” Vesya, a student from BCPS, added, “Local consumers are becoming more adventurous with various dishes, not only due to the influx of tourists in Bali but also because French cheese, especially blue cheese, is increasingly popular as an ingredient in fusion cuisine.”
The uniqueness of French cheese stems from the dairy industry, which is tied to the characteristics of its cheese-producing regions and various aging processes. This cheese offers a taste experience and a glimpse into French history and lifestyle, marked by a profound love for culinary diversity. This year, CNIEL showcases six types of French cheese: Emmental, Brie, Camembert, Cream cheese, Fourme d’Ambert, and Bleu d’Auvergne, each embodying the French way of life.
