BALI, Indonesia—Fame French cheese Breeder, Bernard Antony, will send his  fine artisan cheeses to Bali’s highland village of Ubud May 27 – 28 for a rare pairing event: “Du Pain, Du Vin, Dun Fromage” held at Petani restaurant in Alaya Resort Ubud.

Perfecting the art of maturing and “ripening” farmed cheeses at his “fromagerie” located in the quaint village of Vieux Ferrette in eastern France since 1979, Antony is regularly lauded by gourmands and chefs worldwide including 19 Michelin three star restaurants that feature his cheeses.

Opening the event, Indonesian culinary expert, restaurateur and TV figure, William Wongso, is no stranger to French cuisine. In 2001 Wongso received the Chevalier dans Ordre National du Merite from France’s Ministry of Agriculture (Antony would go on to receive the same award in 2008) for his role in promoting French gastronomy. “To have Bernard here at Petani imparting this age old tradition is something to truly appreciate,” said Wongso. “His cheeses are made with exacting balance and finesse, handmade from raw and unpasteurized milk, each variety embodies a distinctive flavour, complex and refined.”

Antony began crafting cheese in a modest épicerie before working under the tutelage of the legendary French cheese master Pierre Androuët, and since 1982 has run his own cheese cellar. First recognized by the great French chef Alain Ducasse, who bought Antony’s cheeses for his restaurants, he now prepares cheese for discerning connoisseurs around the world, including Queen Elizabeth II and former French President François Mitterrand.

Wongso says of Athony’s artisan cheeses: “Often handmade cheese can be strong and pungent but that’s not the case with ‘chez’ Antony. For example his two- and four-year-old Comté have an interesting depth of flavour, the two-year-old being fruitier while the four-year old cheese offering a mild nutty taste.”

An evening of pairing cheese with French wine and bread. Limited seats, reservations recommended IDR 1,195,000++.

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