Buffalo Chicken Mac n Cheese

October 8th, 2015

Mac n cheese is warm, cheesey and a classic dish. It’s the perfect comfort food to make on those cold days or when you are looking for an easy meal to please the whole family. Buffalo chicken adds the perfect twist to a classic. The spiciness of the buffalo sauce mixed with the creaminess of cheese is perfect. Not to mention the addition of bleu cheese, which just melts in your month and the panko, which adds great texture to the dish. Try it out, we are sure it will become a staple for family dinner!


6 tbsp. unsalted butter, divided

Salt, to taste

1 tsp garlic powder

½ pound elbow macaroni

1½ cups shredded chicken, (rotisserie, canned or pre-cooked breasts)

¾ cup Frank’s hot sauce, divided

2 tbsp. flour

1 tsp. dry mustard powder

1 cup milk

¼ cup heavy cream

2¼ cup sharp cheddar cheese, shredded

1/2 cup crumbled bleu cheese

⅓ cup sour cream

½ cup panko bread crumbs


Preheat oven to 350 degrees and grease a large casserole dish.

Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente. Drain and set aside.

In the meantime, in a large skillet over medium high heat, melt 2 tbsp. of butter and stir in the chicken and garlic powder. Cook for a couple minutes then add ¼ cup of the hot sauce and mix it all together until well combined. Put the chicken mixture in a bowl and set aside. Rinse out your skillet and return to stove.

Comfort Food for Cold Weather

October 2nd, 2015

October is here, which means the weather is going to start to get colder. When the weather is colder, we crave warm, filling comfort foods. There is nothing like coming in from the cold outdoors to a warm meal inside. One of our favorite comfort foods to eat in the cold weather is mashed potatoes. When made right they are creamy, buttery, filling and most importantly cheesy! One of our favorite ways to put a twist on such a classic is to add in goat cheese. The goat cheese adds an additional creaminess and tang! The flavor is unreal. We feel warmed up already just thinking about it.


2 pounds russet potatoes, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
4 tablespoons butter
8 ounces goat cheese
Freshly ground black pepper
1/4 cup warm milk, if needed


In a large saucepan, combine potatoes and yams. Pour cold water over the potatoes until just covered, and season liberally with salt. Bring potatoes to a boil, and cook until potatoes are fork tender, about 15 to 20 minutes. Drain potatoes, and place in a stand mixer fitted with a whisk attachment. Add garlic, butter, and goat cheese, and mix on low until smooth, being careful not to overmix or they will become gummy. If potatoes are dry, mix in warm milk, 1 tablespoon at a time, until potatoes come together. Season to taste with salt and pepper. *Note you can also mash your potatoes by hand with either a fork or hand masher.


Fall is Here!

September 24th, 2015

Fall has finally arrived and it is one of our favorite times of the year! Fall gives us so many great ingredients that work with our Authentic French Cheeses from apples to pears to cinnamon and nutmeg to hearty root vegetables. These great ingredients also allow for great meals. We love a hearty soup or stew as well fun apple and pumpkin dishes. For now let’s keep it simple. Fall fruits like apples, grapes, pears and cranberries pair great with our French Cheeses. Try apples with our Brie. Cranberries with our Goat and grapes with our Blue!

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A Twist on a Classic: Guacamole

September 16th, 2015

Avocados have grown immensely in popularity over the past couple of years. They are flavorful, full of nutrients and versatile, which makes them extremely appealing to people. As mentioned, avocados are extremely versatile when it comes to eating and cooking with them. They make great additions to salad, tacos, breakfasts, toast among others but one of the most popular dishes to make with avocados is, of course, guacamole. Guacamole is traditionally made with avocados, onions, jalapenos and cilantro. However, there are many ways to add an exciting twist to your guac. Below is a recipe for one we really enjoy! It’s guacamole with goat cheese. The goat cheese adds an additional creaminess and tang to the guacamole.

3 avocados, cut into cubes
4 oz crumbled Ile de France Goat Cheese
4 tbsp chopped onion
1/2 medium size jalapeno, seeded and chopped
2 cloves minced garlic
1/4 tsp. salt and as needed
3 tbsp. lime juice

In a bowl mash avocados until slightly chunky. Add in chopped onion, jalapeno, garlic, lime juice and salt. Then, gently fold in crumbled goat cheese. Serve with pita chips or veggies!


Spice up your Weekend!

September 3rd, 2015

Spice up your weekend with this recipe for Buffalo Chicken Dip. Made with our Roquefort Bleu Cheese, this dip is creamy and rich with just enough kick! It’s perfect to serve for parties or to enjoy while watching your favorite team!

1/2c crumbled Ile de France Roquefort Bleu Cheese
2 cups of cooked, shredded chicken breast or 2 cans of chicken in water
1 package of cream cheese
1/2c sour cream
1/2c hot sauce
2oz mozzarella cheese

Preheat oven to 350 degrees F. Mix all ingredients together in a 9 inch dish. Bake for 20 minutes or until dip is hot and bubbling. Serve with tortilla chips, crackers or celery.


June is National Dairy Month

June 22nd, 2015

June is National Dairy Month and we’re celebrating with some fun facts about our favorite kind of dairy…CHEESE! It’s true that France leads the world in cheese consumption, but we know that here in the U.S., cheese is a national favorite as well, with iconic recipes like mac and cheese. Dairy is the number one agricultural business in many states, with California being the state that produces the most milk — 21 percent of U.S. production!

Did you know…

  • Cheeses have always been produced in the shape of a wheel to make transport easier. Rolling is the easiest way to transport since some cheeses are hundreds of pounds!
  • A cow is more valuable for it’s milk, cheese, butter, and yogurt, than beef
  • The most popular cheese recipe is the United States is “macaroni and cheese.”
  • There are over 2,000 varieties of cheeses.
  • At the Congress of Vienna in 1815, brie earned the nickname “Queen of Cheeses

Enjoy National Dairy Month, cheeselovers!



Peachy Keen on Salad Saturdays

June 6th, 2015

We just couldn’t get enough of food blogger Angela’s last salad recipe, blue cheese cole slaw,  so we’re excited to feature another cheese and salad pairing from her food blog Spinach Tiger!

She enjoys making her Grilled Peach Salad with Blue Cheese, Toasted Almonds, Peach Vinaigrette which, as you can see, is beautifully photographed here. She has prepared this salad about six times now and made it for a birthday dinner last week. We’ll bet this salad has been perfected and that the guest of honor couldn’t wait to savor! Don’t you just love that chandelier-style decorative stand? On her blog post, Angela shares her ingredients for the salad, like blue cheese, and also includes her two secrets to giving this salad the wow factor:

  1. How she grills the peaches
  2. How she makes the peach vinaigrette in a very special way!

Check out Angela’s blog post with tips on how to make this beautiful and savory salad for yourself! We know you’re curious about that peach vinaigrette!


Spinach Tiger's Grilled Peach Salad with Blue Cheese, Toasted Almonds, and Peach Vinaigrette

Spinach Tiger’s Grilled Peach Salad with Blue Cheese, Toasted Almonds, and Peach Vinaigrette

How Do You Fondue? Video Recipe

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

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!




How to Cut These 9 Shapes of Cheeses

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…