#MeltyMonday: Melty Brie on a Teenie Crostini

February 16th, 2015

It’s Monday, cheeselovers! For us, that means it’s a day to take the time and show gratitude for a nicely melted cheese dish! This week’s gooey goodness comes from Molly who blogs at  Peanut Butter & Dill Pickles! Her recipe for Apple and Honeycomb on Crostini is especially delicious for five reasons:

1) It’s quick

2) It’s easy

3) It’s tasty

4) It uses Brie

5) And… It’s beautiful!

Keep up with Molly’s awesome recipes (with a touch of sarcasm on the side) and find her on Facebook, Twitter and Pinterest!



#MeltyMonday: Almost Croque-Madame

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+






#MeltyMonday: Turkey Zucchini Burgers That Will Make You Melt

February 2nd, 2015

Some of us cheeselovers are being served a generous helping of snow (seconds and thirds too!). While we wait for the snow to melt, we can at least enjoy melting our cheese!

Sarah from the awesome blog Real Food & Ice Cream  (yes, we know it’s winter, but stay with us here) is a food-loving MD from Ohio, who blogs about her balanced approach to healthy eating! Who doesn’t want a doctor’s take on yummy foods! She’s got a super healthy recipe for Turkey Zucchini Burgers with Caramelized Onions, Apples and Brie that has our mouth watering! It’s just too good not to share, since, you know how much we love Brie!

Sarah makes a great connection with her readers and the blog is really worth checking out! You can keep up with her on Facebook, Twitter, Instagram, Pinterest, and even Google+!


#MeltyMonday: Comté Blessings

January 26th, 2015

Hey cheese lovers! Winter is in full swing and #MeltyMonday is back! Each Monday, we bring you a recipe that features a deliciously gooey cheese dish!

This week, we’re sharing an amazing recipe from Tash, food blogger at Food I Fancy. Her Comté, Goats Cheese and Onion Tart recipe is perfect for all seasons, especially as a comfort food in the winter! It uses two great cheeses we carry: Comté and goat cheese!

Her food blog, Food I Fancyshowcases all her favorite recipes for fish, meat/poultry, vegetarian diets, as well as recipes for savory sauces!

You can find Tash on Facebook, Twitter, and Pinterest!

Until next week!


Happy 2015!

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!




Our Annual Ile de France Recipe Contest is Back!

December 15th, 2014

Hey Cheeselovers!

Our recipe contest is back! You could win up to $1,000 or other prizes like cash or gourmet prizes by Boska Holland. For more info, click here:http://bit.ly/1aBgeVo

Make any dish that includes cheese and send us the recipe and a picture of the finished dish for a chance to win fabulous gourmet prizes and cash:

Grand Prize: $1,000
Runner Up: $250
3rd Place: $250
Best Appetizer: Boska Holland Gourmet Prize
Best Main Course: Boska Holland Gourmet Prize
Best Dessert: Boska Holland Gourmet Prize

A panel of culinary experts and cheese industry professionals will judge entries based on originality, presentation, creativity and use of cheese.

To participate, simply send us a recipe and picture that features at least one cheese featured on www.IledeFranceCheese and is suitable to serve at a holiday gathering. Send all entries to contest@iledefrancecheese.com

Entries must include a cheese on the Ile de France website or won’t be considered. Entries without a picture won’t be considered. Participants may submit multiple entries. Judges reserve the right – at their sole discretion – to disqualify any entry.


IDF Recipe Contest

#CheeseTip: Cheese for Health

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

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.

red wine pour

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

#MeltyMonday: Brie-ing you our Favorite Melty Cheese Recipes

November 17th, 2014

It’s the most wonderful time of the year… food takes front and center before the holiday shopping madness! Thanksgiving may only be one day out of the year, but starting in autumn, we can savor comfort foods all throughout the chilly months. We’ll especially be enjoying the melty goodness of… CHEESE!

Every Monday, we’re bringing you our favorite recipes from the most creative, cheese-loving bloggers around! This #MeltyMonday, we’re featuring Tieghan from Halfbakedharvest. Her recipe features the melty goodness of Brie with a gourmet touch of sweetness. Curious yet? Check out her Spinach Artichoke and Brie Crepe with Sweet Honey Sauce and let us know what you think! This looks perfect for an indulgent yet healthy lunch, or an appetizer!

For more of Tieghan’s creations, follow her on Facebook, Twitter, Pinterest, and also Instagram!



#CheeseTips: Rind or No Rind

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!



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