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Bon Fromage! A Virtual Cheese Festival And A French Cheesemonger’s Expert Cheese Tips

For the first time ever, the highly anticipated Bon Fromage Festival of European Cheeses will be held online, bringing the wonderful world of French cheese in to homes across Australia. A celebration of Frances’ finest fromage, the virtual cheese festival will launch online and run for a week, between Saturday 21st November through to Sunday 29th November.

The festival will offer cheese lovers a selection of four Gourmet Tasting Packs containing half a kilo of high-quality French cheese and free access to a series of curated online masterclasses. The fun and interactive demonstrations will take Aussies on a gastronomical journey to Europe to master the art of French cheese – all from the comfort of your own home.

Recognised as one of France’s best Cheesemongers, Bon Fromage Ambassador and French cheesemonger, François Robin, will lead Bon Fromage, sharing his passion and extensive knowledge of French cheese. François will share the (virtual) stage with some of Australia’s best cheese and drink purveyors, including Maker and Monger’s Anthony Femia.

We spoke with François to get the lowdown on everything there is to know about cheese – from perfecting the cheeseboard to storing your cheese.

What are your tips for creating a delicious cheeseboard?

Always start with your favourite cheeses, but don’t be afraid to experiment with a couple of new varieties each time as well. When it comes to choosing your cheese, play with different milks (cow, goat, sheep), textures (from creamy to hard) and intensities (from mild to intense). Whilst it can be tempting, don’t just go for blue cheese. There are so many great cheese and food pairings and to find your favourite ones, it’s just a process of trial and error. Always remember to add condiments such as crackers, fruits, dried fruits and jams to create a more unique tasting experience.

How should we store our cheese?

Wrapping your cheese in baking paper and placing it in your fridge is certainly the best option. Using cling film is not recommended, because it will not allow the cheese to breathe. Don’t forget it’s a living food and storing it incorrectly can keep humidity on the surface and bring bitterness to the cheese. Top tip, the original packaging has been produced to maintain the best qualities of the cheese so you can always re-use the packaging once you’ve opened it.

If you could only eat one cheese variety for the rest of your life what would it be?

What a hard question! The world would be too sad with only one kind of cheese ! We all have different tastes so that’s why there are an infinite variety of cheeses. But if I really had to pick one, I’d say a hard cheese like Comté.

For more information and the festival program visit

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