There may have been a time when the Asian palate didn't appreciate cheese, but that's certainly not the case any more - local fromage fans are eagerly awaiting a taste of the good stuff at the first Hong Kong Cheese Festival, a five-day event that starts on Wednesday.
French cheese refiners Philippe Marchand and Dominique Bouchait will attend a series of tastings, dinners and workshops, and will be selling their wares at a mock-up of a traditional French cheese market.
Co-organised by the French Ministry of Agriculture and several local firms, the festival, at 1881 Heritage (2A Canton Road, Tsim Sha Tsui), will present more than 200 cheeses rarely seen in Hong Kong, including Marchand's Wasabique - a goat's product flavoured with wasabi - and Bouchait's award-winning ewe cheese Napoleon.
Workshops, held by the refiners, chefs and sommeliers, will cover topics ranging from the history of cheese to cheese and wine pairing while the market, featuring 200-plus cheeses, will be open next Saturday and Sunday, from noon to 5pm.
Festival director and culinary designer Loic Serot says the event will pay 'homage to gastronomy and the wealth of a product filled with history, culture, life and character'.
To top off the festivities, Hullett House's Michelin-star chef Philippe Orrico will prepare two specially designed dinners: Raffinement (June 4), an eight-course dinner which explores the evolution and refinement of cheese, and Tannins (June 5), a six-course dinner which will study the taste and dimensions of various cheeses when paired with a selection of wine and other drinks.