Archive for February, 2012

Video Recipe: Pocket of Brie Flambé

Wednesday, February 29th, 2012

Today we are happy to present you a delicious French bistro recipe that’s simple to make at home. So if you are ready to impress all your guests with an amazingly decadent dish check out our Pocket of Brie Flambé video recipe.

The only ingredients you need are :

Brie, bacon lean, apple ,oregano, thyme and  just about one soup spoon  of original maple syrup .

First, get your oven prepared by warming it up to 400°F .

Meanwhile, top the Brie with chopped apple, a pinch of oregano, and thyme then wrap the cheese in bacon.  Don’t forget to add just a little bit of maple syrup using a zigzag pattern:

Put the “Pocket” in a plate and bake it at 400°F for 10 minutes – then your fantastically delicious Pocket of Brie Flambé is ready to savor!

Serve it with French Baguette for even more delightful dish!
Bon appétit!

Low Fat Cheese benefits – myth or reality?

Wednesday, February 29th, 2012

Just about every piece of dietary advice you can find recommends low-fat or non-fat dairy. But a growing number of experts are arguing that it’s healthier to eat and drink dairy products with all the fat left in. The fat in dairy foods is roughly 50 to 60 percent saturated fat, but the idea that this is bad for your heart may be nothing more than a mistaken interpretation of the science.

Dr. Mercola, who is a famous health activist  at Chicago, and  is a founder of the natural health site, says:

“I think it’s safe to say that one of the biggest myths recently sabotaging many Americans’ diets is the idea that low-fat and fat-free foods are healthy. It first started in the ’50s and was largely a result of seriously flawed research by Ancel Keys. Fortunately most people are recognizing the fallacy of this myth, but many still believe it, even though natural fats, like the kind found in full-fat raw dairy, are very good for you….” Read more

Cheese Sculptures!

Friday, February 24th, 2012


Did you know carving cheese is becoming more and more common nowadays?  Almost any type of cheese is suitable for carving, and you don’t need strict temperature-controlled conditions for carving. Cheese sculptures are more long-term than butter or ice sculptures and, moreover they can be eaten after you are done showing them.

Sarah  Kaufmann is a famous artist who uses cheese to express her creativity, she is also well known as ‘the cheese lady!’ Her results are quite impressive; she has created cheese sculptures from ten and forty-pound blocks to 500-pound wheels and a whopping 12,500-pound cheddar mammoth!

For more details about ‘the cheese lady,’ her sculptures and future events visit her personal Blog The Cheese Lady”.

Video Recipe: Brie Membrillo and Asian Pear Crostini

Thursday, February 23rd, 2012

For those who want to impress their guests with simple and delicious appetizers we are happy to present a fabulous Brie Membrillo & Asian Pear Crostini video recipe!

Chef Jim Piano at Coquette Bistro in Philadelphia offers a step by step guide to make these incredibly delightful French appetizers at home.

The ingredients you need are: Baguette, Container Membrillo (also known as quince paste), Asian Pear and Brie Cheese.

1st step: Take a Baguette, slice it diagonally and grill with olive oil.

2nd step: Spread some Membrillo on one side of each sliced piece of warm grilled baguette.

3rd step: Top the Membrillo with a slice of Brie cheese.

4th step: Finish each Crostini with a crisp piece of Asian pear.


Just 4 simple steps + 5 minutes of your time and you are ready to savor these gourmet appetizers!

Bon appétit!

Surprisingly pairing: Whiskey and Cheese! What’s the secret?!

Thursday, February 23rd, 2012

Did you know whiskey and cheese are a popular pairing? You may find it surprising that the two harmonize well together. Whiskey enthusiast Oliver Klimek examined the combination recently on his blog Dramming!

His step by step analysis compares fermentation, aging and other production processes of both cheese and whiskey. He finds some intriguing similarities:

“Cheese and whiskey don’t only show some surprising team spirit in pleasing our taste buds. Looking closer at the production processes we can find some similarities and analogies that make them look like cousins in a way.”

“Some cheeses are made with special varieties of mould like camembert (white) and roquefort (blue), or they have a orange crust from special bacteria like munster. As these all grow during maturation, it is not too far-fetched to draw an analogy to the maturation of whiskey in differentcask types. Different cask types add different flavors to whiskey, just as different cultures do so with cheese,” he added.

For all interesting details and surprising conclusions of Oliver Klimek’s investigation please check out his article Whiskey And Cheese – Some Interesting Parallels.

February 21st is International Pancake Day!

Tuesday, February 21st, 2012

Did you know today is International Pancake Day?

What could be better then having hot and flavorful pancakes for breakfast? Soft and fluffy yet a bit crispy pancakes are delicious with many toppings – including cheese!

Try our Asparagus Pancakes with Fresh Goat Cheese. Light and healthy, this recipe undoubtedly will impress even the pickiest foodies at your party!

Have a tasty Pancake Day Cheese Lovers!



Video Recipe: Etorki Tartlettes from Frederick’s Bistro

Friday, February 17th, 2012

Today we are happy to show you another video recipe from Chef Gwen, who prepares one of his favorite recipes at Frederick’s Bistro in New York City.

Chef Gwen prepares for us a true French Etorki Tartlette. Someone would call it mini pizza, the only difference is we use French cheese instead of Mozzarella!

The recipe features sliced potatoes along with smooth, buttery sheep’s milk cheese with slices of steak on top! Serve it with a green salad or sliced cornichons  for even more delightful flavor!

Bon appétit!

Happy Valentine’s Day Cheese Lovers!

Tuesday, February 14th, 2012

Today is a Valentine’s Day!

So why not express your love of cheese by featuring different cheeses at each stage of your Valentine’s celebration: in a salad, main course, and dessert!

Interested? Check out our Valentine’s with Cheese tips and learn how to make a true cheese lover’s romantic dinner!

Happy Valentine’s Day Cheese Lovers!

Cheese Around the Web

Friday, February 10th, 2012


Join us each week for a look at the latest cheese news from across the web!

This week: “Drunken” Goat Grilled Cheese; Cheese of Kings; Baked Brie Cheese

Drunken Goat Grilled Cheese Sandwich with Tapenade Recipe via – Drunken Goat is a Spanish cheese that is soaked in wine during the cheesemaking process. It is a really popular cheese, partially because of the catchy name but also because the flavor is a real crowd pleaser.

Brie, cheese of kings via – Taking its name from the region from which it originates, this soft, yellow-white cheese is rightly called the Cheese of Kings anywhere.

The best baked Brie cheese recipe you will ever make via examiner . com – It’s a simple appetizer that will wow all of your guests with its flavor.

Life is Great; Cheese Makes It Better

Thursday, February 9th, 2012


Cheese shop mystery series writer Avery Aames adores cheese, and recently has discovered just how many other people share her feelings.

“Before writing A Cheese Shop Mystery series, I didn’t know how much I loved cheese. I had tasted the typical cheeses—Cheddar, Monterey Jack, Swiss—but I had never paid attention to exotic cheeses or cheeses that I thought were exotic.

A few months ago, I wrote “Life is great; cheese makes it better” in one of my newsletters. And suddenly people are tweeting the saying and posting it on websites. Why did I write it? For a variety of reasons… ”

For the full story about Avery Aames and her endless love go to this BlogHer article – and check out some of her books, like Clobbered by Camembert!