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!
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 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!
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:
- How she grills the peaches
- 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
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!
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.
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!
February 25th, 2015
When you’re served a beautiful buttery brie, which of the following sounds like your reaction:
- Lunge for it to get the gooey sides first
- Wait for someone more cultured (pun intended) to make the first incision
- 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…
February 23rd, 2015
This #MeltyMonday, we’re featuring a super easy, melty, gourmet lunch idea from Becca, writer and recipe developer behind the food blog Amuse Your Bouche! This is her awesome recipe for Roasted garlic mushrooms with melty brie. We just love Brie and we’ll take any opportunity to add it to our meals!
Becca’s food blog is on Facebook , Twitter, Instagram, Pinterest, and even Google+, so keep up with her on your social media of choice!
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!
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+