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How Do You Fondue? Video Recipe

Thursday, April 16th, 2015

Our gourmet chef shows you how to make authentic French Fondue Savoyarde.

Fondue is a gooey delight that is both fun to eat and wildly delicious. Combining Fol Epi, Comte, and Beaufort cheeses, this gourmet fondue is full of bold, complex flavor. Dip French baguette, fruit, or cured meats into gooey cheese delight. Perfect or parties or date night, this hot and melty dish is sure to please!

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Also, we’re hosting a Fondue Fun Giveaway!  We’re celebrating the timeless flavor of fondue with a special giveaway – enter to WIN one Norpro Stainless Steel 10 Piece Fondue Set and savor the cheese lover’s classic. Ends May 7th, 2015 12pm EST.

#MeltyMonday: Nuts About Figs

Monday, March 2nd, 2015

This #MeltyMonday, we’re featuring a recipe that we’re just nuts over (plus it calls for one of our fave cheeses, Camembert!) We just had to share the recipe idea from Caroline, foodblogger at Pickled Plum. She gives us the play-by-play on how to recreate this sweet and savory melty medley! Don’t let the simplicity fool you- it’s got a subtle, yet intentional mix of flavors, perfect for even the most discerning and sophisticated palette! Camembert Bread with Fig and Onion Jam makes for an upscale rustic appetizer! Caroline has been a professional working model for almost 20 years and has amassed tips on makeup, beauty, and diet that she shares with us! Find her on Facebook, Twitter, Pinterest, Google+ and Youtube!

 

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How to Cut These 9 Shapes of Cheeses

Wednesday, February 25th, 2015

When you’re served a beautiful buttery brie, which of the following sounds like your reaction:

  1. Lunge for it to get the gooey sides first
  2. Wait for someone more cultured (pun intended) to make the first incision
  3. Politely help yourself and correctly cut your favorite part of the cheese

We’re sharing our tips on how to cut cheese (the French way)! Here are the 5 most popular shapes and our tips on how to slice:

  • Small wheels of cheeses (ex: Camembert) are to be sliced like a cake from the center outward.
  • Wedges of soft cheeses (ex: Brie) are to be sliced the long way from the front point to the back of the cheese (many people will start by cutting the tip horizontally, but that’s a no-no-no).
  • Wedges of blue cheeses (ex: Roquefort) are to be sliced by beginning at the front center point and cut in several diagonals (starting with the leftmost and rightmost diagonals and working your way in).
  • Hard-textured cheeses (ex: Comté) are to be sliced horizontally starting from the front, and finally vertically once the back the cheese is reached.
  • Cylindrical cheeses (ex: Goat Cheese) are to be sliced horizontally, facing the front.

Now you know how to slice cheese, but we also know what you’re thinking and we’re not going to make the pun that’s on your mind…just…can’t…help…it…

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#MeltyMonday: Almost Croque-Madame

Monday, February 9th, 2015

On this MeltyMonday, Marissa’s blog Pinch and Swirl is where we found our inspiration. Her recipe for Almost Croque-Madame is almost to die for! She artfully uses the cheese Comte and is a perfect example of a melt-in-your-mouth cheese experience.

For more awesome recipes, check Marissa out on: Facebook, Twitter, Instagram, Pinterest, Google+

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Happy 2015!

Monday, January 5th, 2015

Hey Cheeselovers!

We have it on pretty good authority that 2015 is going be the best year yet. But what fun would it be without prizes? From new recipes to giveaways and contests, we’ve got a lot in store!

 

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#CheeseTip: Cheese for Health

Tuesday, November 25th, 2014

Hey Cheese Buffs, we’re sharing a weekly cheese tip to help you store and savor your cheese! How well do you know your cheese facts?

#CheeseTip Q: True or False, firm cheeses contain more calcium than soft cheeses.

cheese crackers and fruit spread

A:  True. Firm cheeses contain more calcium than soft cheeses. On average, a 1-ounce serving of natural mild cheddar cheese has 20% of the adult daily recommended nutritional intake of calcium. The calcium content of cheese depends on the variety and upon the manufacturing process.

#CheeseTip: Dine with Cheese and Wine

Tuesday, November 18th, 2014

Hey Cheese Buffs, we’re sharing a weekly cheese tip to help you store and savor your cheese! How well do you know your cheese facts?

Q: Open the wines and let them breath for __ minutes before serving.

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A: 15-20 minutes before serving to maximize flavor.

#CheeseTips: Rind or No Rind

Tuesday, November 11th, 2014

Hey Cheese Buffs, we’re sharing a weekly cheese tip to help you store and savor your cheese! How well do you know your cheese facts?

Q: True or False, the rinds of Emmental and Comté cheeses are edible!

 

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A: Wrong. For fromages like Emmental and Comté, the rind is not edible, but for others, it’s all a matter of perspective.

#CheeseTip: Best Cutting Practices

Tuesday, November 4th, 2014

Hey Cheese Buffs, we’re sharing a weekly cheese tip to help you store and savor your cheese! How well do you know your cheese facts?

#CheeseTip: T or F, sharing cutting knives between cheeses doesn’t change the taste of the cheese.

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A: False. Use one clean knife per cheese, and never use the same knife for several cheeses. Cheese is very sensitive and can adopt the aroma and flavors of other cheeses.

#CheeseTip: Caring for Your Cheese

Tuesday, October 28th, 2014

Hey Cheese Buffs, we’re sharing a weekly cheese tip to help you store and savor your cheese! How well do you know your cheese facts?

#CheeseTip: T or F: Storing cheese in the freezer doesn’t change the behavior of the cheese.

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A: False.

However you choose to store your cheese, it is not recommended to freeze it! Though your cheese will keep in the fridge, provided that you’ve stored it properly, it won’t last forever. Check the cheese regularly, touching and smelling it to see how it’s behaving.