Cheese enthusiast creation

Mini Brie Popovers

Friday, December 17th, 2010

Mini Brie Popovers make a delicious appetizer. This yummy recipe was created by Cory from Culinary Cory using Ile de France Camembert Cheese!

5202960751_983f09dbb9

The ingredients are:

2 eggs
1 cup flour
1 cup milk
1 tsp. sugar
½ tsp. salt
½ lb. Camembert or Brie cheese

It is that simple, and easy to make!!

Checkout the baking instructions from Cory by visiting his post.

Camembert Stuffed Sliders

Monday, December 13th, 2010

Deb from Kahakai Kitchen created these wonderful Sliders stuffed our new Camembert cheese!

Camembertsliders1

These sliders were handmade.

camembertslider2

To quote Deb “These sliders were full of oozy, cheesy goodness. Because it is a soft cheese, the Camembert sort of melts into the center of the burger and infuses the cheese flavor throughout.”

camembertsliders3

Awesome Recipe, Deb!

Checkout Deb’s blog today!

Camembert Cheesy Shell Pasta

Friday, December 3rd, 2010

Jane from Little Corner of Mine whipped up a brand new recipe for cheesy pasta, just from the ingredients in her fridge and pantry.

011

Jane used our Brand New Camembert Cheese to make it Cheesy, and her daughter Edda said the pasta tastes like Chicken Alfredo.

Visit Jane’s post for the full recipe and cooking directions
.

Fig and Camembert Cheese Pizzelle Sandwich

Friday, November 19th, 2010

Steph over at Steph Chows made a unique and yummy-looking sandwich with our new camembert!

camembert

I had some pumpkin pizzelles left over from my luxury dinner party and was looking around to see what I could have as a snack. After spotting the also leftover figs and Camembert (compliments of Ile De France) I couldn’t resist making a little sandwich.

What you’ll need:
Pumpkin pizzelles
Camembert Cheese
Dried Figs – sliced

YUM!

Check out the full recipe post at Steph’s blog (and her other delicious concoctions!)

Toasts Two Ways: Sauteed Mushrooms with Camembert

Friday, November 12th, 2010

Harissa, Artichoke, and Mozzarella also go into this incredible delicious-looking recipe from Lisa over at Lisa is Cooking.

ToastsTwoWays_500mushroom

“This (is) a camembert with character, a red wine kind of cheese, and mushrooms were the right choice to go with it,” Lisa said.

Check out the full recipe! – IT won’t disappoint!

The New Camembert Recipe on Mini Tarts with Melted Chocolate

Thursday, November 4th, 2010

Natasha – whose fabulous blog is called the Five Star Foodie- recently tried the new Ile de France Normandie Camember and created this delightful mini tarts recipe:

Camembert Chocolate Tart_7174

Ile De France_7141

Recently, I received a sample of a new Camembert cheese from Ile De France. The new recipe is made exclusively with milk from herds that graze in the famous Normadie Region of France. The milk is transformed within 48 hours of milking to ensure absolute freshness. It’s delicious and creamy, with hints of nuttiness and wild mushrooms. This Camembert is a great addition to any cheese tasting and is also terrific to use in cooking.

Camembert_7143

I decided to pair the Camembert with chocolate and made these delicious little puff pastry tarts.

Camembert Chocolate Tart_7173

I baked the puff pastry rounds until just starting to get golden, then placed the thinly sliced Camembert on top and baked a little more until the edges of puff pastry were golden brown and the cheese was starting to melt. Then I topped the tarts with chocolate, melted in a double boiler with a little cream and sugar, and garnished the tarts with fresh strawberry slices. This was a delightful dessert that was very easy and quick to make.

– Natasha

Cherry preserves and Ile de France Brie

Friday, October 15th, 2010

DSC07080

Simple and delicious, this EZ snack was featured on our guest blogger Monique Rodriguez’s blog I Are the Food Snob. The blog is filled with delish recipes!

I was in the mood for a sweet and tart combo with the brie. I toasted some whole grain bread and then broiled the bread with some brie to melt it. – Monique

PIZZA CUPS!

Friday, October 8th, 2010

Pizza Cups!

Pizza Cups!

The CLB must say – what a FANTASTIC way to use cheese. Just in time for the weekend, too! Perfect weekend snack to munch on, serve friends or enjoy on the couch with your fav team’s game on. MMMMMM. Take it away Gertrude!

Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups. I just love the gooey and oozy brie when they just came out of the oven. They are simply divine. What a great alternative to the usual mozzarella cheese.

IMG_2442-a

1. Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.

2. In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.

3. In the meantime, combined cooked chicken, olives, onions, cheddar, pepper and marinara sauce in a mixing bowl. Mix well.

4. Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.

5. Fill it up with the fillings, and top it with a slice of brie. Bake in a pre-heated 375 degree oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it. Serve warm or at room temperature.

Pizza dough ingredients:

Basque-Style Grilled Cheese with ETORKI

Friday, September 24th, 2010

Etorki Cheese 3317

Etorki is a cheese from French Basque region of the Pyrénées. “Etorki” means “origin” and has been produced in the Basque country for over 4000 years. We received a sample of this excellent Basque cheese from Ile De France who distributes this cheese in the US.

This hard cheese is made of sheep’s milk and has a pretty orange rind. Inside, it is bright ivory with a rich buttery texture and a slightly sweet taste with a nutty finish.

Etorki is delicious with fresh crusty bread and cold cuts for a nice weekend lunch. It is also terrific when melted. Since April is a National Grilled Cheese Month, I decided to make a special Basque-style grilled cheese sandwich using Etorki cheese, roasted Piquillo pepper, and Basque-style chorizo.

A combination of these ingredients was fantastic, and we really enjoyed this delicious grilled cheese sandwich.

Ingredients: (1 large sandwich)

Butter or olive oil
2 large slices of Pain de campagne (French Country bread)
2 large slices of Etorki (the approximate size of the bread slices)
3 slices of Basque or Spanish-style chorizo
2 roasted Piquillo peppers, drained, seeds removed, patted dry

Directions:

Pre-heat the grill. Lightly butter the bread slices or brush them with oil. Grill on one side until lightly browned, then flip over. Place one slice of cheese on each slice of the bread. Grill for about a minute, then top one slice with peppers and chorizo. Cover with the other slice of bread. Grill until lightly browned on the bottom, flip over, and cook for a little bit longer until the cheese is melted.

Grilled Cheese 3395a

Brie Tuna Wantons

Thursday, September 2nd, 2010

Here’s Jane’s delicious-looking recipe for brie tuna wantons – perfect for parties!
Check out more of Jane’s recipes at her blog Little Corner of Mine!

032

This recipe came about when I decided to create a recipe for brie. Usually brie is best to serve it with crackers or even toasted English muffin or bagel but I wanted to think outside of the box. I wanted it a be a healthier combination and also delicious. So, I created this appetizer or finger food for party or any occasion.

My idea came from cheese wanton but totally different in a sense that I used canned tuna and a slice of brie and some seasoning. I wrapped it differently too. After I done deep-frying, it was the taste test time. I gathered my girls and asked them to try it. We all loved it and Edda thought it was pork as a filling, LOL! It’s slightly sweet and savory at the same time and brie and tuna came out well together. It’s hard to believe I was actually eating a tuna wanton.

I was at a friend’s house during a Chinese New Year Party and she was serving some crackers with Brie as an appetizer. That was the first time I had brie because I don’t normally had cheese in my house or tried any sort of cheeses out there in the market. My hubby and I were blown away at how creamy and delicious it was but when asked, the host forgot which brand of brie she bought. I tried one brand in the market and it was not it and tasted horrible. Then, I think I finally found it, it was this Ile De France Le Brie that she was serving at that time. This cheese was mild and creamy and totally yummy. This brand is awesome!