Archive for March, 2016

Gooey Camembert Bake

Friday, March 25th, 2016


Baked Camembert is a snack made for cheese lovers. It is ooey-gooey and full of cheese flavor. This bake makes a great appetizer for your next party or just a snack for you and your family. Our Camembert Bake has only 4 ingredients and takes only 15 minutes to bake.


1 Wheel of Ile de France Camembert

4 tbsp honey


Assorted nuts and seeds. We chose almonds, cashews and pumpkin seeds.


Preheat your oven to 375F. Take your Camembert wheel and place it on a sheet of tinfoil. Then take a knife and make diagnol shallow cuts on the cheese. Similar to scoring meet. Then top the cheese with the honey, then craisins and nuts. Bake for 15min until ooey and gooey. Serve with sliced French baguette.

Spring Time Cheese: Keep it Fresh

Thursday, March 17th, 2016


Spring starts on March 20th and it has us thinking of fresh, young cheese that is made shortly after the milk is collected. Spring is the time to eat all the young, fresh cheeses that you can possibly fit on your cheese plate, salads and desserts. It’s the time when  cheese-milking animals are out munching some of the best grass they’ll ever get to enjoy. The newly sprouted grass and flowers add a unique, fresh flavor to the cheese that may not be present in other months. Assemble a cheese plate with fresh cheeses and pair with in-season strawberries and almonds!

Spring Cheeseboard

Ile de France Brie

Ile de France Camembert

Ile de France Goat Cheese

Strawberries, sliced

Un-salted Almonds

Organic Honey

About an hour to 2 hours before serving, remove the cheeses from the fridge to allow them to come to room temperature. Then slice a wedge of the brie and camembert and place on the your serving board. Then arrange the goat cheese, strawberries and almonds on the board as well. Place the organic honey in a bowl and have a small spoon, so you can easily drizzle the honey on top. Enjoy with plain crackers or baguette.


Chevremousse is a whipped goat cheese that is made from freshly collected goats milk. It has a texture close to whipped cream cheese and can be enjoyed in many of the same ways. It’s fresh and light so try dipping fresh fruits in it. It’s also great on toast with some jam!

Cocktail Hour with Cheese

Wednesday, March 9th, 2016


With cheese, the obvious, go-to alcoholic beverage is wine. So much so that you probably never thought you could have something else. Cocktails, however, make a great accompaniment to cheese. Cocktails allow you to really embrace and complement the flavors of the cheese you are indulging in. Here are 3 of our favorite cocktail and cheese pairings:

Manhattan with Saint Agur
The richy, woody flavor of the Manhattan compliments the rich, salty flavor of the blue cheese.

2 dashes bitters
1 ounce sweet vermouth
2 1/2 ounces bourbon
1 maraschino cherry

Fill a short glass 2/3 full with ice. Add bitters, vermouth, and bourbon. Add cherry and smash against the side of the glass. Stir to combine.

American Collins with Ile de France Goat Cheese
The herbaceous flavor of gin and sweetness from fresh fruit compliment the salty and tangy flavor of goat cheese.

1 1/2 ounces gin
3/4 ounce simple syrup
1/2 ounce fresh lemon juice
4 bing cherries, pitted
8 blueberries
Club soda

Muddle the fruit on the bottom of a glass. If you do not have a muddler, you can use a spoon or other kitchen utensil to mash up the fruit. Add in gin and ice. Stir to combine. Then top with club soda.

The Hemingway and St. André
Lime and grapefruit juice help cut the butteriness of this ‘heavenly’ cheese.

2 oz rum
3/4 oz lime juice
1/2 oz maraschino liqueur
1/2 oz grapefruit juice

Combine rum, lime juice, maraschino liqueur, and grapefruit juice in a cocktail shaker. Add ice and shake until chilled. Strain into a cocktail glass.