Archive for March, 2012

March 23rd is National Chip and Dip Day

Friday, March 23rd, 2012

Did you know today is National Chip and Dip Day!?

It is a great time for taking a moment to relish your favorite chip and dip combination, whether it’s potato chips with a French onion dip, tortilla chips with an Artichoke dip or barbeque chips with a creamy Cheese dip. You can always find the best dip match to any chips of your choice!

If you’re still thinking about different possible dip-chip matches you could serve to friends, try this fresh and salty Goat cheese dip – it will make chips and crackers come alive!

For more gourmet dip recipes and serving suggestions go to:

Flavorful Cheese Dips page;

Fond of Fondue page.


What is your favorite chip-dip flavor combination?



Beer and cheese pairing from an expert’s point of view

Tuesday, March 20th, 2012

Beer and cheese are natural complements to each other. The flavors of beer and cheese – earthy, musty, rich, toasty – go together in a way that, in many cases, other beverages and cheese just can’t match. As with any pairing, of course, it is very important to be sure that one flavor doesn’t overpower the other.

“Nothing tastes better with cheese than beer” proclaims Garrett Oliver, author of The Brewmaster’s Table, an influential book about how to make beer-food relationships work. According to National Public Radio: “Oliver’s beer and cheese pairings have been honed by numerous competitions, in which he faces off with wine experts to see who can pick the best beverage to go with a variety of cheeses.” Read more at NPR.

French cheese is usually paired with wine but there are many excellent beer and cheese pairings to explore! So where do you start if you want to serve up steins of beer with slivers of cheese? Start with some common sense. A beer that is lighter in body and flavor (such as pilsner or wheat beer) would go well with a mild, mellow cheese; and conversely, a dark, rich ale would hold its own alongside a heavier, more pungent cheese. But a strong beer paired with an intense cheese also can overwhelm the palate. So choose your cheese carefully. For even more Beer and Cheese Pairing advices check out:

Fall seasonal beers and cheese

Winter beer and cheese pairings

Summer beer and cheese pairings

Refreshing beer and cheese


Mac & Cheese the ‘In’ Comfort Food

Thursday, March 15th, 2012

“Macaroni and cheese is the new ‘it’ side when it comes to comfort food – claims Tanji Patton at The rich creamy carb delight can now be found on just about any restaurant’s menu prepared in a variety of ways. There’s mac and cheese with crabmeat, truffled mac and cheese, green chili macaroni, macaroni and cheese balls … you get the idea! For full story and couple amazing mac an cheese recipes from Tanij Patton please go to  her yourhoustonnews page or personal blog.

Need some more delicious Mac and Cheese recipes? Check out our Macaroni & Cheese with Gourmet Cheeses Page!

Bon appétit!



Video recipe: Goat Cheese Chausson with Mango

Wednesday, March 14th, 2012

Today we’re happy to present you another recipe from our video collection. So if you are keen to treat your friends or family with some amazing dessert please take a look at this delightful Tangy Goat Cheese with Mango Chausson recipe prepared by Chef Philippe at Brasserie Julien in New York City.

Start out by cooking a Sweet-Sour Mango dressing.

Chop the shallot and sauté with coriander seeds and honey until lightly caramelized. Add some vinegar. Once evaporated, add some black pepper and finely chopped mango slices and cilantro. Mix well on the stove, but don’t cook any further.

Now it’s time to make the main and the most simple part of the dish – Chaussson. All you need are one mango, Goat cheese and phyllo dough.

So take 2 layers of the pastry. Brush each layer lightly with melted butter and fold in half. Place the sliced mango on the phyllo dough, atop it with goat cheese slices (1 or 2 slices), then cover with another layer of mango, fold up the corners, while brushing with butter, and once the pockets are shaped brush lightly again on top with butter.

Warm up the frying pan and place in the goat cheese chaussons, face down, until brown on one side, then turn over.

Serve on a bed of lettuce with the mango dressing on top.

Bon appétit!

The Art of Tasting Cheese

Thursday, March 8th, 2012

A real expert in tasting cheeses, Laura Werlin – author of The New American Cheese – shares tips that help us take the mystery out of a trip to the local cheese shop:

“There’s no substitute for putting it in your mouth,  Laura Werlin says. A simple glance at a cheese won’t help. You must taste it. Don’t be afraid to ask retailers for a sample. They’re usually ecstatic when a customer wants to learn more. But if you’re stymied about what to do with the cheese once it’s in your hands, here are a few hints:

– First, tell the retailer what style of cheese you like. Then ask for one or two recommendations.

– Try several cheeses in the same category. Don’t try a blue cheese and then a fresh goat cheese. Instead go from mild to strong, soft to hard, within the same category of cheeses..”.

For more tips from the amazing Laura Werlin go to her fabFood page or to Laura’s personal blog.

Video Recipe: La Quiche Gourmandise

Tuesday, March 6th, 2012

Cheese quiche is one of the easiest French brunch recipes. It starts with a simple cheese base and can include many ingredients and hundreds of combinations.

Today we are presenting you just one of the huge variety Cheese Quiche recipes.  So if you are ready to surprise all your friends with a truly French dish please take a look at our video recipe from Chef Bernard who creates a scrumptious and satisfying Quiche Gourmandise (click to view video) at his restaurant, Bistro des Amis in Houston, Texas.

Start out by preparing the dough and putting it in a tray.

In a separate bowl, whisk together eggs and cream, add some salt and white pepper if you wish

Put the grapes cut lengthwise, chopped mint  and gourmet Les Gourmandises  cheese onto the tart shell equally

Pour the egg mixture into the prepared quiche pastry crust

Bake in the oven for approximately 20 to 30 minutes, until the custard has set

Slice the quiche into portions and serve with a spring mix salad dressed with light olive oil and lime vinaigrette for even more delightful meal.

Bon appétit!

March is National Sauce Month

Monday, March 5th, 2012

Are you one of those people who puts a sauce on everything you eat? Then this is the month for you – March is National Sauce Month!

Sauces are mainly used for additional flavor or to enhance texture. Meat, potatoes, noodles, vegetables – everything is more delicious with the right sauce. You even can simply serve some of your favorite sauces with crusty bread and savor it – that’s the most traditional way to enjoy cheese sauces!

What is you favorite sauce? Sweet or spicy, picante or gentle, tomato or cheesy… It’s so easy to be lost in the huge variety of different sauce flavors and recipes.

To help you celebrate National Sauce Month we are happy to share with you a very  delicious, full-flavored Roquefort Porcini Sauce recipe! This gourmet sauce easily could be served with the main dish at your National Sauce Month dinner party!

Bon appétit!