{"id":20614,"date":"2026-09-14T11:32:07","date_gmt":"2026-09-14T09:32:07","guid":{"rendered":"https:\/\/www.tezdev.cilfa.fr\/wine-and-cheese-tasting-for-cilfa-students\/"},"modified":"2026-09-21T08:05:23","modified_gmt":"2026-09-21T06:05:23","slug":"wine-and-cheese-tasting-for-cilfa-students","status":"publish","type":"post","link":"https:\/\/www.tezdev.cilfa.fr\/en\/wine-and-cheese-tasting-for-cilfa-students\/","title":{"rendered":"Wine and Cheese Tasting for CILFA Students"},"content":{"rendered":"

Last week, CILFA students attended a Savoie wine and cheese tasting at their teacher Fr\u00e9d\u00e9ric’s house.<\/p>\n

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We started by talking about the French cheeses the students were familiar with. They knew quite a few! We marked them on a map of France that doubles as a cheese platter. We got plenty of practice with French as a foreign language because we also talked about local specialties: raclette, fondue, and tartiflette. Do you know them all? <\/p>\n

Next, we tasted some red wines from Savoie: a Gamay and a Mondeuse, which is a grape variety typical of Savoie. The students carefully followed the three steps of a proper wine tasting: observing the wine\u2019s color, smelling it, and then tasting it! There was also Evian water and fruit juice from the region. <\/p>\n

Finally, we tasted six cheeses with fresh baguettes from the neighborhood bakery: Emmental de Savoie, Tome des Bauges, Beaufort, Chevrotin, farmhouse Reblochon, and garlic-flavored Bornin.<\/p>\n

Five of them have AOP (Protected Designation of Origin) status: Abondance, Beaufort, Chevrotin, Reblochon, and Tome des Bauges.<\/p>\n

Three of them have PGI (Protected Geographical Indication) status: Emmental de Savoie, Raclette de Savoie, and Tomme de Savoie.<\/p>\n

We talked a lot about cheese and finished the tasting with some delicious strawberries.<\/p>\n

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Here are a few quotes:<\/p>\n

“As long as you’re not a piece of cheese, age doesn’t matter.” Jean-Loup Chiflet <\/p>\n

“Cheese. The adult stage of milk.” Richard Condon <\/p>\n

“A dessert without cheese is a beauty missing an eye.” \u2014 Anthelme Brillat-Savarin <\/p>\n

“Cheese is the finishing touch to a good meal and the complement to a bad one.” Eug\u00e8ne Briffault <\/p>\n

“How do you expect to govern a country where there are 258 varieties of cheese?” Charles de Gaulle <\/p>\n

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To learn more:<\/p>\n

http:\/\/www.marque-savoie.com\/produits-agrees-marque-savoie\/fromages-et-produits-laitiers\/fromages-de-savoie<\/a><\/p>\n

http:\/\/www.fromagesdesavoie.fr\/fr\/<\/a><\/p>\n

Another post on the CILFA blog about a past tasting: https:\/\/www.tezdev.cilfa.fr\/cilfa-degustation-fromages-professionnel\/<\/a><\/p>\n

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A look back in photos at the tasting on April 18 :<\/p>\n