Cheese enthusiast creation
There have been studies that show:
– People perceive food as more enjoyable when eaten off heavier plates and heavier cutlery
– Round plate emphasizes sweetness while angular plates tend to bring out bitterness
– People tend to eat less when their dishes are in sharp color-contrast to their food
– Cheeses are rated as saltier when eaten off a knife compared to a toothpick, spoon or fork
It’s interesting to relate these findings to the dining experience. When you imagine ordering a dark chocolate dessert, does the server bring it on a square plate in your mind’s eye?
One practical takeaway from this article is that one might eat less when their dishes are in color contrast to the food. Perhaps this tidbit of info could be added to a dieting strategy to cover all your bases. It does beg the question, how many different sets plates would one have to collect?
The most burning question of all would be how to get your guests to start eating cheese from a knife? Do Skewers count? Here’s a recipe for Vegetable Skewers with Saint Albray.
Check out the full NPR article here:
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!
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.)
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.)
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.
Coincidentally enough, ‘Stressed’ spelled backwards becomes ‘Desserts’. So if you’re feeling stressed, why not take it as a sign to indulge on some deliciously sweet treats! We love talking about the scrumptious dessert recipes that are even more flavorful just because it is made with Ile de France Cheese. Try our Ile de France Goat and Cream Cheesecake, our Strawberry Chipotle Brie en Croute or our Amaretto & Goat Cheese Stuffed Pears for a cheesy and sweet twist!
If you’re a cheese lover, this may be the best time of the year for you. Grilled Cheese sandwich is a true classic that is enjoyed by people of all ages. The crispy outer texture blending in perfectly with the oozing melted cheese can take you to heaven and back with one bite. Take advantage of this cheese fan-favorite delight during the month where it is highly appreciated!
Looking to make that unforgettable Grilled Cheese sandwich? Take a look at our wonderful tips & ideas for the perfect crispy melted cheese delight!
If you’re looking to get creative with your Grilled Cheese, try our sensational Fol Epi Grilled Cheese sandwich with Caramelized Onion, Apple & Walnut or our Gourmet Comté Grilled Cheese and Ham Sandwich with Fried Egg!
If you’re like many people who choose not to eat Meat on Fridays leading up to Easter Sunday, we have some magnificent meatless dishes featuring Ile de France Cheese for you to try.
Whether you’re hosting a formal dinner party or a casual get-together, our Gourmet Goat
Cheeseballs are easy to make, flavorful and look fabulous when presented on cute serving trays. For a meatless entrée, make our Squash & Fol Epi Cheese Casserole that is sure to have your guests going for seconds!
Our salads with cheese recipes feature many great meatless options, too!
If you have ever had a croquette as an appetizer at a dinner party or as a finger food at a get-together, you know how scrumptious they can be! The crispy, delightful bites make for a fun plate with enough flavors to have guests reaching for seconds. So whether you’re a cheese lover, croquette fan, or a willing foodie, serve these deliciously creamy bites with your favorite Ile de France Cheese.
This week’s cheese pairing recommendation is from wok star and fellow cheese lover, Eleanor Hoh (@wokstar):
“As a wok cooking teacher and Wok Star , I’m always finding new foods to cook in my wok! My husband and I like to experiment with new ways to make omelets interesting and there’s nothing better than adding cheese. Cheese gives omelets another flavor dimension and oompf! Two of our favorites are soft or hard goat cheese and ones that melt like Emmental. This is probably sacrilegious to the French but we slather chili sauce all over our cheese omelets, yum. We like to pair Asian foods with Champagne, Francois Montand sparkling wine because it’s light and not too sweet. When I serve this pairing in my Wok Workshops, people always enjoy it. I also like Vouvray wine, again not too sweet to overwhelm my dishes.”
Be sure to check out our previous wine & cheese suggestions from previous featured followers!
Have a favorite wine pairing? Tell us why you love to savor it! Contact us on Twitter, Facebook or in an email to email@example.com – we’d love to feature you and your favorite wine pairing!
Our returning guest blogger, Monique from Food Snob, came back and created her very first risotto with Ile de France Camembert Cheese!
First, she put the ingredients into her skillet:
salt and pepper to taste
1 1/2 cups sliced mushrooms (sauteed)
1 cup Arborio rice
5 cups Chicken stock
1 cup grated Parmesan cheese