The Beach Club at the Pullman Pattaya Hotel G once again welcomed master cheese-maker Gerard Poulard on Tuesday the 17th and Wednesday 18th of June.
Gerard had previously visited Pattaya about a year ago and this time he came back armed with even more cheeses, with a particular focus on goat’s cheese.
Cheese in Thailand is regarded as something of a luxury and like wine, it also comes at a cost, so it was a delight to be able to sample so many fine cheeses accompanied by a selection of wines courtesy of Siam Winery.
Chef Gerard Poulard explains the different cheeses as media relations & social manager Melanie Sirachindabhirom translates for the Thai diners.
Gerard hails from France, a country where cheese is widely enjoyed and taken seriously. Gerard has been working with cheese for over 20 years and started by studying herbal botanics for 5 years so that he could identify and understand the feeling of the cow’s milk, and trace the origin of the animal, region, producer and the maturing of the cheese.
Master cheese maker chef Poulard shows one particular goats cheese that is shaped like a cork with a snippet of grape stem
He spent time explaining the different cheeses and how to tell the difference between the cheeses that are made from the milk of cows, sheep and goats, in that both sheep and goats always produce cheese which is white in colour, while cow’s milk produces yellow colour shades and that the grass that cows eat contains carotene which creates the brownish colour of the cheese. Gerard also mentioned that goat’s cheese is the healthiest to eat.
On this occasion he brought a full variety of cheese, some in the shape of a cork, others shaped like a bell, some with figs inside, one that was like a miniature mountain white on the top and black down below and one that had dried lavender.
Master cheese maker Gerard Poulard poses for the camera with his trusty knife that can cut the cheeses without leaving the slightest residue on the blade.
The full list of cheeses were as follows: Figou Fermier, Banon, Bouchon Serment D’Amour, Buchette De Banon Sariette, Monventoux, Perail Des Cabasses, Petit Paul De Ventadour, St Domnin De Providence Petit Garbon, Rogotte De Condrieux, Barstte Aff Chevenet, Cathare, Crottin Bleu Dubois, Langres Saulxures Shertenleib, Pont L’eveque Suzerin LC AOC, Pechegos, Pelardon Fer Mounier AOC and Ami Chamnertin.
The vast selection of cheese available at the cheese dinner.
Gerard served these starting with the mildest through to the strongest, some of which had a surprising kick.
Guests could choose from 3 different kinds of cheese at 550 baht, 5 for 750 baht or 8 for 1,100 baht and these were perfectly paired with a chardonnay, a Syrah, a Cabernet Sauvignon and a Merlot, all Grande Reserves from the Famile Castel label from Siam Winery.
This offered fantastic value as the price would cover the cost of the wines alone.
The Pullman Pattaya Hotel G has held a number of events, with guest chefs from Bangkok and the likes of Gerard Poulard. You can keep up to date with forthcoming events on their popular facebook page: www.facebook.com/thebeachclub.pattaya.
(L to R) Siam Winery Sommelier Surachet Poungkrasae and Koonlapatporn Intarasing, Key Account Specialist (Horeca) with Siam Winery join Paul Strachan from PMTV and Elfi Seitz from Pattaya Blatt.
French wines from Siam Winery accompanied the cheese dinner.
