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7 Rules for Every Cheese Lover

Wednesday, April 20th, 2016

french cheese

Here are 7 key rules that every dedicated cheese lover should live by.

Don’t freeze fresh cheese

After just one day, fresh cheese will lose start to lose its moisture

Use a different utensil for each cheese

When serving cheese have a utensil for each type of cheese. You don’t want your Brie to taste like Saint Agur do you?

Don’t put unwrapped cheese in the fridge

This is easy. IF you leave cheese unwrapped it will dry out, harden and become uneatable.

Try not to wrap cheese in cling film

Although this is a widely accepted method, try using cheese paper or parchment paper. These papers allow the cheese to breathe better so it won’t drop out.

Don’t serve cheese straight out of the fridge

Serving cheese cold ruins the flavors, aromas and textures. Cheese should be pulled out of the fridge an hour before serving to achieve the best possible cheese experience.

Keep the cheese a wedge for as long as possible

When serving a cheese board keep the cheese in a wedge for as possible, don’t pre-slice. This will keep cheese from drying out. Also, the flavor of the cheese is best at the center, so let everyone experience this by keeping it in a wedge.

Quatre Tips for a Cheese Board

Monday, April 4th, 2016

When it comes to designing a cheese board 4 words should come to mind; tangy, creamy, funky and salty. This 4 categories will help you take your palette on a magical journey of cheese.

goat

Tangy

Think: goat cheese. Your first bite on a cheese board should be fresh. Ile de France Goat cheese is slightly salty, a bit tangy and above all – fresh tasting, with a rich texture.

chaumes

Creamy

Think: soft and supple. You could go with a classic Brie or Camembert here but why not change it up. Try Chaumes. Chaumes has a soft, springy but creamy texture. It is rich in fruity aromatics but has an hazelnut after taste.

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Funky

Think: something you haven’t tried before. We love Etorki. It is a sheep’s milk cheese from the French Basque region. Etorki has a smooth, velvety texture and rich, hazelnut, almost burnt caramel-like flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. It pairs very well with pickles, olives and cured meats.

blue

Salty

Think: blue cheese. Our Saint Agur is a perfectly sinful, blue cheese to add to your cheese board. It entices you with its naked butteriness and delicate sharpness. It is slightly less salty than other blues but has 60% buttercream making delectably sinful. Pair this blue and others with honey, fruits and nuts!

Gooey Camembert Bake

Friday, March 25th, 2016

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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.

Ingredients:

1 Wheel of Ile de France Camembert

4 tbsp honey

Craisins

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

Directions:

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

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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

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

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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.

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

Directions:
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.

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

Directions:
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.

Ingredients:
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.

Melted Chaumes Heaven

Tuesday, February 23rd, 2016

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Chaumes is a soft-ripened cheese with a distinct bright orange rind. The inside is a rich, creamy paste, which makes it perfect for grilled cheese, adding a rich, nutty flavor.

Use chaumes as you would in any other grilled cheese then add tomatoes, avocado, bacon, mixed greens or any other vegetable or meat you enjoy! For a gourmet twist, try adding raspberry jam to the grilled cheese with some bacon!

Zucchini Pasta

Wednesday, January 20th, 2016

Zucchini is a great, easy alternative to regular grain pasta. It’s light, delicious and easily compliments the other flavors. There are many ways you could cut your zucchini, but we used a  mandolin made specifically to julienne vegetables. If don’t have a mandolin, and you can either use a vegetable peeler or a knife. The peeler method will give you long flat noodles, and if using a knife, just cut the zucchini into thin slices, stack up, and cut again lengthwise into little thin sticks. You do not need to pre-blanch the zucchini however, if cutting them yourself you may want to or the zucchini may be a little crunchier due to the larger size.  We like to toss our zucchini in a garlic oil with baby tomatoes, fresh red chili pepper, goat cheese and a squeeze of fresh lemon juice.

Ingredients

4 Medium zucchini

1/4 Cup olive oil

3 Garlic cloves, chopped

1 1/2 Cup baby tomatoes, sliced in half

1 Red chili pepper, sliced (can be substituted for red pepper flakes)

1/3 cup Ile de France goat cheese, crumbled.

Salt and Pepper

Cut zucchini using a mandolin or one of the other methods described above.

Heat a saute pan with the olive oil over medium – low.

Saute garlic in olive oil until lightly browned and fragrant.

Turn off heat and put the zucchini noodles, tomatoes and red chili pepper in pan. Season with salt and pepper to taste and toss to combine.

Remove from pan and put in serving bowl or individual bowls.

Top with goat cheese crumbles and lemon juice.

 

 

New Year, New You

Wednesday, December 30th, 2015

2015 is coming to a close which means everyone will be making and talking about their New Year’s resolutions. For most people this includes eating healthier. One of the hardest parts about eating healthier is trying to avoid bad snacks especially if you have kids. So we put together 3 of our easy, delicious and healthy cheesy snacks for you.

Brie with Pomegranate Seeds

Simply place a slice of our creamy brie on your favorite cracker and top with delicious in-season pomegranate seeds. You can either pit the pomegranate yourself or buy the seeds separately.

Saint Agur with Honey and Walnuts

Top crackers with our Saint Agur, a little drizzle of honey and some chopped walnuts! The honey compliments the mild saltiness of this blue cheese and walnuts add a much needed crunch.

Brie spread on Apples or Pears

This last one is the easiest to prepare but that does not mean it is not delicious. Take our brie cheese and spread on slices of apples or juicy in-season pears. The creamy, rich texture of the cheese compliments the juicy fruit. This is a great snack to bring to the office! Especially with our mini – bries.

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Crunchy, Creamy and Sweet Appetizer

Tuesday, December 22nd, 2015

Brie cheese and cranberry sauce wrapped in wonton wrappers makes for a creamy, sweet appetizer that is perfect for any party. It’s simple to make with only 3 ingredients and will have your party guests begging for the recipe. Wonton wrappers can be found in most grocery stores, however you may have to go to a more specialty grocery store to find them if you know yours does not carry it.

Ingredients:

3 oz Ile de France Brie

1 can Cranberry Sauce

1 package Wonton Wrappers

Directions:

Preheat oven to 400. Cut brie cheese to small squares. It should yield about 18 squares. If you will need to make more than 18 wontons, you should purchase 4 – 5 oz of Brie. You’ll want to spray a large baking sheet or 2 with cooking spray. Then remove wontons from packaging and place a dampened paper over them to keep them from drying out. You’ll want to have a small bowl with water for sealing the wontons. Remove a wonton wrapper from beneath the paper towel and place on baking sheet. Place a piece of brie and a dollop of the cranberry sauce in the middle. Dip your fingers in the water and then rub it along the sides of the wonton wrapper. Fold wrapper so it makes a triangle. Dip your finger in a little more water then press to seal. Continue until no wonton wrappers remain. Spray wontons heavily with cooking spray. Bake for 8-10mins in the 400 degree oven. Then remove and flip the wontons and bake for another 8-10mins. Serve hot.

 

Brie and Apple Butter Pairing

Tuesday, December 8th, 2015

Brie and apples are a classic pairing. The tartness of the apples perfectly compliments the sweetness of brie cheese. For a spin on this classic pairing, we decided to pair it with apple butter. Apple butter is produced by slow cooking apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. It’s very similar to apple sauce but with a smoother texture and sweeter flavor. You can make your own apple butter or purchase it in your local grocery store.

Ingredients:

1 French baguette sliced

1 cup Apple Butter

10oz Ile de France Brie Cheese, sliced

Preheat oven to 375 F. Place sliced baguette on a baking sheet and bake for 5 minutes until baguette is lightly browned. Then top each baguette with a slice of brie cheese and a dollop of apple butter. Return to oven for an additional 2-3 minutes until warmed.  Serve immediately.

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