Archive for May, 2013

Health Benefits of Cheese

Thursday, May 30th, 2013

According to an article on Doctor Solve Blog,  there are positive health benefits of eating cheese regardless of what type of cheese you eat (cheese in a can and cheese whiz don’t count).

Some of the benefits include cavity prevention, cancer prevention, and bone strength & density. So next time you want to indulge in a delicious piece of cheese, don’t feel bad — you are doing your body good!

 

Image courtesy of doodlewutt.blogspot.com

Spice Up Your Memorial Day!

Sunday, May 26th, 2013

Looking for the perfect Memorial Day burger recipes?

Try our Jalapeno Chil Burger with Fol Epi! These smoky burgers marry well with the mild, nutty flavor of Fol Epi. The moderate heat from fresh jalapeño peppers add a suprising kick!

Ingredients:

* 3/4 lbs. lean (10% fat) ground beef
* 1 Tbsp. fresh chopped jalapeño (about 1/2 large jalapeño)
* 1/4 cup chopped cilantro
* 11/2 Tbsp. Worcestershire sauce
* 1 Tbsp. ancho chili powder
* 1 tsp. ground cumin
* 3/4 tsp. salt
* 8 Fol Epi® cheese, divided
* 2 medium tomatoes, sliced
* 6 bulkie rolls, split
* 1 large avocado, sliced

Methods:

* Preheat grill or grill pan over medium-high heat. Oil grates right before using. Shred approximately 3 oz. Fol Epi® into a large bowl (you should have about 3/4 cup), cut remaining Fol Epi® into 6 equal slices and set aside. Into the bowl with the shredded Fol Epi®, add beef, jalapeño, cilantro, Worcestershire, chili powder, cumin and salt, and mix just until combined. Shape into 6 patties, about 4″ in diameter.

* Grill burgers 5-7 minutes per side or until almost cooked through (temperature should read 160°°F on an instant read thermometer). Top each burger with a slice of Fol Epi®, turn off heat and let stand 3-5 minutes until cheese begins to melt.

* Place tomato slices and burgers on bottom halves of rolls. Top with avocado and remaining halves of rolls.

 Enjoy!!

Summer Cheeses

Thursday, May 23rd, 2013

For reasons unknown, cheese seems to be an afterthought or merely a garnish ingredient in summer cooking. For most, the summer diet is centered on the almighty grill and the fresh flavors of colorful fruits and vegetables. However, just because the weather is warming up doesn’t mean you have to stop eating cheese.

Two of the most versatile – not to mention delicious – summertime cheeses are Chevre and Brie. Both are ideal for warm weather eating!

 

1. Chevre

This slightly salty and fresh tasting cheese with a rich texture tastes great with mixed vegetables, crunchy greens, and sweet, citrus fruits. The tangy acidity pairs well with white wines such as, Pinot Grigio or Sauvignon Blanc. (Cobb Salad with Goat Cheese and Vinaigrette pictured.)

2. Brie

The fresh milky note and remarkably creamy texture of this cheese tastes delicious on its own and can also be enjoyed in several ways. Served with fruit compote, light summer pasta, or on top a grilled burger, this cheese will enhance any flavor profile. (Exotic Lamb Burger with Herbed Brie pictured.)

Camembert: Pasteurized vs Non-Pasteurized?

Thursday, May 2nd, 2013

 

 

 

 

 

 

 

 

 

 

According to an article from takepart.com, a new risk assessment from the FDA shows that if you recently purchased Camembert produced from non-pasteurized milk, your risk of listeriosis could be up to 160 times higher than if it was made from pasteurized milk. Taken from this website on bacteriology, Listeriosis is classified as a serious infection caused by eating food contaminated with the bacteria.

If you enjoy a creamy and nutty Camembert, make sure to diminish your risk of illness and go for Ile de France Camembert, made authentically fresh from pasteurized milk.