January 20th, 2016
Zucchini is a great, easy alternative to regular grain pasta. It’s light, delicious and easily compliments the other flavors. There are many ways you could cut your zucchini, but we used a mandolin made specifically to julienne vegetables. If don’t have a mandolin, and you can either use a vegetable peeler or a knife. The peeler method will give you long flat noodles, and if using a knife, just cut the zucchini into thin slices, stack up, and cut again lengthwise into little thin sticks. You do not need to pre-blanch the zucchini however, if cutting them yourself you may want to or the zucchini may be a little crunchier due to the larger size. We like to toss our zucchini in a garlic oil with baby tomatoes, fresh red chili pepper, goat cheese and a squeeze of fresh lemon juice.
4 Medium zucchini
1/4 Cup olive oil
3 Garlic cloves, chopped
1 1/2 Cup baby tomatoes, sliced in half
1 Red chili pepper, sliced (can be substituted for red pepper flakes)
1/3 cup Ile de France goat cheese, crumbled.
Salt and Pepper
Cut zucchini using a mandolin or one of the other methods described above.
Heat a saute pan with the olive oil over medium – low.
Saute garlic in olive oil until lightly browned and fragrant.
Turn off heat and put the zucchini noodles, tomatoes and red chili pepper in pan. Season with salt and pepper to taste and toss to combine.
Remove from pan and put in serving bowl or individual bowls.
Top with goat cheese crumbles and lemon juice.
December 30th, 2015
2015 is coming to a close which means everyone will be making and talking about their New Year’s resolutions. For most people this includes eating healthier. One of the hardest parts about eating healthier is trying to avoid bad snacks especially if you have kids. So we put together 3 of our easy, delicious and healthy cheesy snacks for you.
Brie with Pomegranate Seeds
Simply place a slice of our creamy brie on your favorite cracker and top with delicious in-season pomegranate seeds. You can either pit the pomegranate yourself or buy the seeds separately.
Saint Agur with Honey and Walnuts
Top crackers with our Saint Agur, a little drizzle of honey and some chopped walnuts! The honey compliments the mild saltiness of this blue cheese and walnuts add a much needed crunch.
Brie spread on Apples or Pears
This last one is the easiest to prepare but that does not mean it is not delicious. Take our brie cheese and spread on slices of apples or juicy in-season pears. The creamy, rich texture of the cheese compliments the juicy fruit. This is a great snack to bring to the office! Especially with our mini – bries.
December 22nd, 2015
Brie cheese and cranberry sauce wrapped in wonton wrappers makes for a creamy, sweet appetizer that is perfect for any party. It’s simple to make with only 3 ingredients and will have your party guests begging for the recipe. Wonton wrappers can be found in most grocery stores, however you may have to go to a more specialty grocery store to find them if you know yours does not carry it.
3 oz Ile de France Brie
1 can Cranberry Sauce
1 package Wonton Wrappers
Preheat oven to 400. Cut brie cheese to small squares. It should yield about 18 squares. If you will need to make more than 18 wontons, you should purchase 4 – 5 oz of Brie. You’ll want to spray a large baking sheet or 2 with cooking spray. Then remove wontons from packaging and place a dampened paper over them to keep them from drying out. You’ll want to have a small bowl with water for sealing the wontons. Remove a wonton wrapper from beneath the paper towel and place on baking sheet. Place a piece of brie and a dollop of the cranberry sauce in the middle. Dip your fingers in the water and then rub it along the sides of the wonton wrapper. Fold wrapper so it makes a triangle. Dip your finger in a little more water then press to seal. Continue until no wonton wrappers remain. Spray wontons heavily with cooking spray. Bake for 8-10mins in the 400 degree oven. Then remove and flip the wontons and bake for another 8-10mins. Serve hot.
December 8th, 2015
Brie and apples are a classic pairing. The tartness of the apples perfectly compliments the sweetness of brie cheese. For a spin on this classic pairing, we decided to pair it with apple butter. Apple butter is produced by slow cooking apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. It’s very similar to apple sauce but with a smoother texture and sweeter flavor. You can make your own apple butter or purchase it in your local grocery store.
1 French baguette sliced
1 cup Apple Butter
10oz Ile de France Brie Cheese, sliced
Preheat oven to 375 F. Place sliced baguette on a baking sheet and bake for 5 minutes until baguette is lightly browned. Then top each baguette with a slice of brie cheese and a dollop of apple butter. Return to oven for an additional 2-3 minutes until warmed. Serve immediately.
November 24th, 2015
Brie en Croute is a classic. It’s simply a wheel of brie cheese wrapped in pastry and baked. We like to add some raspberry preserve to ours but it can be served either way. Brie en Croute is a great last minute appetizer because of how simple it is. There are only 3 ingredients! We can’t think of something easier to make.
1 wheel of Ile de France Brie Cheese
1 Sheet Frozen Puff Pastry
1/2 Cup Raspberry Jam
1 egg and 1 tsp of water, combined in a small dish
Preheat oven to 375. Roll out puff pastry dough on a floured surface into a 14 inch square. Place brie in center of dough. Spread a good layer of jam over the brie. Then take the egg wash and brush along the edges of the puff pastry. Bring the puff pastry up to the top to wrap over the brie. Lightly press to seal. (Some of the jam may ooze out but that’s okay!) Then brush more egg wash over the puff pastry to help seal. Bake in the oven for 25-30 minutes or until golden brown. Let cool for 10 minutes before serving. Serve with crackers and sliced apples!
November 18th, 2015
Like most people, we love bacon! We especially love when bacon is paired with something sweet. There is nothing like combination of sweet and salty. One of our favorite ways to combine sweet and salty is with bacon wrapped cheese stuffed dates. The combination of the salty bacon with the sweet dates and creamy cheese is absolutely delicious. This recipe is great to share with friends and family during the upcoming holidays! There are only 3 ingredients to the recipe making it great for a last minute appetizer. We recommend using our goat cheese but our blue cheese would be equally as delicious!
1 pound dates
4 oz goat cheese
1 pound bacon
Preheat oven to 350. Prep the dates by slicing each date down the middle and removing the pit. To prep the bacon you’ll want to take the slices and cut them in half. Next, take the pitted dates and stuff with the goat cheese. Then wrap the date in the bacon strip and secure with a toothpick. Place finished dates seam side up on a baking sheet. Then place in oven for 10 minutes. Take them out and using the toothpicks, turn them to the other side. Continue baking for another 7-8 minutes or until your desired crispness.
The dates can be prepared 1 day in advance and then baked day of serving.
If you are looking for some sort of sauce or dressing, we recommend balsamic vinegar and olive oil drizzle lightly on top.
November 6th, 2015
November is finally here and that means the holidays are just around the corner. Thanksgiving is just 20 days away! It’s best to start planning now that way you aren’t overly stressed when the day finally gets here. The easiest appetizer to serve at Thanksgiving is a cheeseboard!
The first step in planning your cheeseboard is picking the cheese. We recommend choosing both hard and soft cheeses or cheeses that range from mild in flavor to pungent . Our Brie, Goat, Fol Epi and St. Agur are a fabulous combination. The brie is soft and mild. The goat is a little harder but tangy in flavor. Fol Epi has a nutty flavor and is similar to swiss cheese. Lastly, St. Agur is a creamy, rich blue cheese. There will surely be a cheese for everyone!
Next pick a variety of sides to pair with your cheese. Fruit and nuts are most popular. We recommend apples, grapes and a raspberry preserve. For nuts try walnuts and almonds.
Last, choose your bread and crackers. We recommend toasting some baguette while also providing a couple selections of crackers. The cheese plate should take minutes to prepare but will hopefully stick with your guests for a long time!
October 28th, 2015
Halloween is right around the corner and that means lots of sweets! Everyone loves a good, classic piece of chocolate candy but we have something that is a little more sophisticated. These Goat Cheese Chocolate candies are perfect for your grown-up Halloween party! They are easy to make and delicious — the kids may even like them too! For a fun Halloween twist, feel free to decorate the candies with festive sprinkles!
6 oz bittersweet chocolate
6 oz goat cheese
2 tbsp confectioners sugar
1/2 tsp vanilla extract
4-6oz semi-sweet chocolate chips or coating chocolate
In a double boiler or a glass bowl set over simmering water, melt the bittersweet chocolate. Stir until all chocolate is melted then set aside to cool slightly. In a mixing bowl whisk the goat chese, confectioners sugar and vanilla extract until light and fluffy. Then slowly mix in the melted bittersweet chocolate. Mix until well combined. Put mixture into a 12×9 pan. Place mixture in the fridge for 1 hour or until firm. Before removing mixture from fridge, line cookie sheets with wax paper. Then melt the chocolate chips or coating chocolate in the microwave. When melting chocolate in the microwave, set the time for 1 minute but every 15 – 20secs remove the chocolate and stir to prevent burning. Once the chocolate is fully melted remove from microwave. This should only take 30-45 seconds. Remove the mixture from the fridge and cut small rectangles or squares. Place each square in the melted chocolate to coat and then place on the parchment paper. Let the candies stand for 20min to set. Store the candies in the fridge in an airtight container between pieces of wax paper. Before serving, let the candies come to room temperature for optimal texture and flavor!
October 22nd, 2015
Fall is here and aside from crisper weather, apples, and leaves changing, it also means fall beer! Pumpkin beer has seen an increase in popularity mostly due to the recent infatuation with everything pumpkin flavored. Pumpkin beer can have a slight to strong pumpkin flavor with varying levels of spices that includes cinnamon, nutmeg and cloves. While pumpkin beer is great on its own why not beer it with some cheese! The sweet and spicy notes of the pumpkin beer are strong enough to pair well with the salty notes of our Roquefort Blue Cheese. It’s the perfect pairing to enjoy on cool fall evening after long day of work. You will hit all the areas of taste buds from spicy to sweet to salty. You’re mouth and stomach will thank you!
October 14th, 2015
This recipe is a twist on the traditional cheesecake brownies. The goat cheese adds more of a tang and sophisticated flavor to the brownies. Feel free to use a boxed brownie mix or make your own! We do suggest dark chocolate over milk though. The dark chocolate better compliments the flavors of the goat cheese.
8 oz Ile de France Goat Cheese
1/4 cup sugar
1 tsp vanilla extract
1 large egg
1 tbsp flour
1 box of dark chocolate brownie mix or homemade mix (recipe should make 24 brownies)
Preheat oven to 350 degrees F. Lightly grease an 9×9″ square nonstick baking pan.
Make goat cheese mixture by beating together the first five ingredients until smooth and well combined. Set aside.
Make the brownie base by mixing together the boxed mix or preparing your own. Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top. If desired, drag a knife through the pan for several strokes from end to end on the pan, which creates a bit of a ripped layer of goat cheese underneath.
Bake the brownies for about 35 minutes to 45 minutes. To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgey.