CreatripTeam

Rodolphe Le Meunier, a French MOF-certified cheese master from the Loire region, held a tasting event at his Apgujeong shop in Seoul, introducing artisanal (artisan) aged cheeses to Korean consumers. Le Meunier—now bringing his 10-year-old son as the start of a fourth generation—said beginners should start with mild, clear cheeses like Comté (recommended: 6- and 24-month ages showcased) and progress to stronger, more characterful cheeses. He contrasted artisan cheeses—"living products" shaped by local pastures, seasons and the maker’s touch, with variable rinds, aromas and textures—with industrial cheeses that prioritize uniformity. He noted regional taste trends (e.g., Japan and Thailand favor milder flavors; goat cheese and smoked varieties are popular in parts of France) and emphasized presenting cheese as culture, education and enjoyment. Le Meunier will also present his cheeses at COEX Food Week through Nov. 1.