If you notice an extra pungent odor in the air during the first week of June, don't point the finger at your neighbor. It's just the Hong Kong Cheese Festival running from 1-5 June 2011 at Hullett House, where cheese lovers will get to indulge in over 200 different types of cheese through a series of workshops, tastings, dinners and even a traditional French cheese market.
Two of France's best cheese refiners will be in town to present their cheeses, including Philippe Marchand of Maison Marchand, who created the rare Wasabique (a goat wasabi cheese), and Master of Cheese and Meilleur Ouvrier de France MOF finalist Dominique Bouchait, who is famous for his Napoleon ewe cheese that was praised by Alain Ducasse.
Philippe Marchand
The highlight of the festival is a luxurious 8-course dinner (HK$1,688 per person) on June 3rd called “Raffinement,” prepared by Hullett House’s Michelin-star Chef Philippe Orrico at St George, while "Tannins" (HK$1,288 per person) on June 4th is an exceptional 6-course dinner with unexpected beverage and wine pairings to bring out the dimension and tastes of both raw and cooked cheese.
Those looking to learn more about cheese should definitely sign up for the hour-long "I am a cheese refiner" and "How to make cheese?" workshops priced at HK$250 each. If anything, be sure to drop by the French Cheese Market on June 4-5 from 2-5pm to try some new and exciting varieties of cheese, some of which have never been tasted in Hong Kong before!
The "Cheese Refiners Days" opening party kicks off on June 1st with an exclusive VIP party at the beautiful Victorian garden of Hullett House (by invitation only). For the full festival programme, visit www.cheeserefinersdays.com.
