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#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.

Oktoberfest: A German tradition with a French Twist

Friday, October 24th, 2014

October may be coming to a close, but Oktoberfest is still going strong! This yearly celebration features plenty of delicious beer and friendly partying. When beer is in the mix, gourmet snacks are sure to follow! Cheese is an especially delicious pairing for Fall & Oktoberfest beers.

Wondering which beer to pair with Ile de France Brie or Roquefort? Make sure to check out our pairing tips for Oktoberfest & Fall Beers and French cheese here!

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#CheeseTip: Cutting The Cheese

Tuesday, October 21st, 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: Which kind of knife is best for cutting crumblier cheeses like Roquefort: Wide rectangular blade, narrow blade or tear-shaped blade?

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A: For crumblier cheeses, such as Roquefort and other blue cheese – use wide, rectangular knives for perfect slices.

#FallForCheese: Camembert tartles with pancetta and pine nuts

Friday, October 17th, 2014

Fall is Comfort food season and it’s one of things that makes us #FallForCheese! In honor of cheese in comfort food, we’re sharing some of our very favorite recipes in a weekly series called #FallForCheese!

We’re taking it to France this week with our featured blogger Chicho, of Chicho’s Kitchen, who is originally Lebanese but is currently living in the romantic city of Paris. Her love of French cheese began the first time she went to a fromagerie about 8 years ago when she moved to Paris. The cheese obsession continues and this recipe features one of our favorites, Camembert!

On to her Camembert tartles with pancetta and pine nuts! You may want to save this recipe for holiday get-togethers or Thanksgiving! This creation looks as beautiful as it does tasty! Add a French flavor to your list of bloggers to follow and find Chicho on Facebook and Twitter!

 

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#CheeseTip: Storing Your Cheese

Tuesday, October 14th, 2014

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

Q: Comté, Roquefort or Brie: which one lasts the longest after opening?

 

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A: Comté

#CheeseTip: Bringing out the Cheese

Tuesday, October 7th, 2014

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

#CheeseTip: Remove cheese from the fridge at least  __ minutes before serving. Can you guess the answer?

 

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A: Remove 30 minutes to an hour before serving.

#FallForCheese: Broccoli, Brie, and Walnut Rotini

Friday, October 3rd, 2014

Autumn’s in full swing and we’re sharing the cheesiest recipes in our #FallForCheese series. These are handpicked recipes from the most original food bloggers we could find!

This week’s blogger, Marissa, is from Oregon and is as handy with a hammer as she is with a kitchen knife (she enjoys restoration)! Marissa’s blog Pinch and Swirl is chock full of savory dishes and sweet ones too! Her recipe features the delectable Brie and it’s called: Broccoli, Brie and Walnut Rotini. We love this new spin on a standard rotini pasta. Don’t you just want to grab the brie right off the screen?

Check out her amazing recipe here: Broccoli, Brie and Walnut Rotini.

Pinch and Swirl can also be found on:

Facebook

Twitter

Instagram

Pinterest 

Google+

Every week this fall, we’ll be sharing a new recipe to make you #FallForCheese all over again. ‘Til then, connect and start cooking!

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#FlavorMeltdown Loaded Baked Potatoes with BBQ Brisket & Blue Cheese

Friday, September 19th, 2014

You’ll never look at baked potatoes the same again after trying this recipe from A Bachelor & His Grill!   Baked Potatoes are stuffed to the brim with homemade BBQ Brisket & plenty of blue cheese. If you want to recreate this dish at home, try using Ile de France Roquefort cheese to add a layer of complex, cheesy flavor.