By Aude
I am so French, I cannot help it. And I love cheese. But I must confess that between Welcome’s parmigiano (which has a lot of processed cheeses but funnily enough majority of them have nothing to do with parmigiano), the camembert from Fusion that tastes more like plastic than camembert (and believe me, I am French so I know quite a big deal about camembert) and all those other cheeses that either have nothing to do with real cheese or cost half a salary, when it is not both together, I have been dealing with a cheesy depression.
Lucky me, I found the perfect place to cheer me up! Are you ready for a cheese feast?
Head off to Central, all the way up to the Wet Market and on Gage Street find the green shop. Don’t be afraid and push the door. Welcome to gourmet wonderland! Feather & Bone is not only about cheese, no it is not: Iberico ham, French veal, artisanal yogurts, champagne, Corsican clementine …. Ok, let’s focus! Today we are here for cheese, and for cheese only.
But not any cheese … Oh no guys. Cheeses selected by Rodolphe Le Meunier, Crowned Best Cheesemonger of France and World's Best Cheesemonger at the International Caseus Awards in 2007. Ain’t no good cheese when not selected by a World’s Best Cheesemonger, right?
Here are some tips for you to enjoy your cheese tasting: never start with the strongest one. You won’t taste anything else after that!
Cheese can definitely be enjoyed at the beginning of the meal but if you start with blue cheese … Then it will spoil the rest of your meal.
As much as it kills me to admit, French cheeses are not the only one worth being tasted. Thanks Rodolphe for initiating me to the fruity and savory taste of your Swiss Emmental!
Want a quick overview of the cheesy delights selected by Rodolphe Le Meunier for Feather & Bone? Crémeux des Citeaux aux truffes (Truffle cheese, I got nothing else to say), Brie de Meaux, Mont d’Or, Beaufort, Tomme …
Before meeting Rodolphe, I knew I was not a raclette kinda girl. Well, guess what? His raclette cheese is epic … tasty but not too strong, perfectly melty … Darling, I believe we have a raclette party this weekend!
Oh and did I mention that (and it is worth mentioning), prices at Feather & Bone are reasonable? Of courses products are excellent so you are paying quality but believe me for this quality in Hong Kong … this is what I call fair prices!
I am cheesy and I know it!
Feather & Bone
G/F, 18 Gage Street, Central
Mon – Sun 9-21
https://www.facebook.com/Feather-Bone-712944335477409/timeline
I am so French, I cannot help it. And I love cheese. But I must confess that between Welcome’s parmigiano (which has a lot of processed cheeses but funnily enough majority of them have nothing to do with parmigiano), the camembert from Fusion that tastes more like plastic than camembert (and believe me, I am French so I know quite a big deal about camembert) and all those other cheeses that either have nothing to do with real cheese or cost half a salary, when it is not both together, I have been dealing with a cheesy depression.
Lucky me, I found the perfect place to cheer me up! Are you ready for a cheese feast?
Head off to Central, all the way up to the Wet Market and on Gage Street find the green shop. Don’t be afraid and push the door. Welcome to gourmet wonderland! Feather & Bone is not only about cheese, no it is not: Iberico ham, French veal, artisanal yogurts, champagne, Corsican clementine …. Ok, let’s focus! Today we are here for cheese, and for cheese only.
But not any cheese … Oh no guys. Cheeses selected by Rodolphe Le Meunier, Crowned Best Cheesemonger of France and World's Best Cheesemonger at the International Caseus Awards in 2007. Ain’t no good cheese when not selected by a World’s Best Cheesemonger, right?
Here are some tips for you to enjoy your cheese tasting: never start with the strongest one. You won’t taste anything else after that!
Cheese can definitely be enjoyed at the beginning of the meal but if you start with blue cheese … Then it will spoil the rest of your meal.
As much as it kills me to admit, French cheeses are not the only one worth being tasted. Thanks Rodolphe for initiating me to the fruity and savory taste of your Swiss Emmental!
Want a quick overview of the cheesy delights selected by Rodolphe Le Meunier for Feather & Bone? Crémeux des Citeaux aux truffes (Truffle cheese, I got nothing else to say), Brie de Meaux, Mont d’Or, Beaufort, Tomme …
Before meeting Rodolphe, I knew I was not a raclette kinda girl. Well, guess what? His raclette cheese is epic … tasty but not too strong, perfectly melty … Darling, I believe we have a raclette party this weekend!
Oh and did I mention that (and it is worth mentioning), prices at Feather & Bone are reasonable? Of courses products are excellent so you are paying quality but believe me for this quality in Hong Kong … this is what I call fair prices!
I am cheesy and I know it!
Feather & Bone
G/F, 18 Gage Street, Central
Mon – Sun 9-21
https://www.facebook.com/Feather-Bone-712944335477409/timeline