Posts Tagged ‘camembert cheese’

Camembert: Pasteurized vs Non-Pasteurized?

Thursday, May 2nd, 2013

 

 

 

 

 

 

 

 

 

 

According to an article from takepart.com, a new risk assessment from the FDA shows that if you recently purchased Camembert produced from non-pasteurized milk, your risk of listeriosis could be up to 160 times higher than if it was made from pasteurized milk. Taken from this website on bacteriology, Listeriosis is classified as a serious infection caused by eating food contaminated with the bacteria.

If you enjoy a creamy and nutty Camembert, make sure to diminish your risk of illness and go for Ile de France Camembert, made authentically fresh from pasteurized milk.

McCamembert Burger? Introducing Burgers with French Cheeses

Thursday, February 21st, 2013

 

 

 

 

 

 

 

 

 

 

 

According to the Huffington Post, McDonald’s in France are planning to introduce burgers with gourmet French cheeses. Now now cheese lovers. Before you go flying off to France to devour these “gourmet” burgers, know that the French are already unhappy with the idea of it; especially the Camembert producers from the famous cheese’s traditional home of Normandy “complaining that they feel used”.

Based on Australian reports, the Camembert cheese that will be used in these burgers is not even from the Normandy region and therefore will not taste like the original version. What are your thoughts on this? Would you prefer your burger with Ile de France Camembert made authentically from Normandy or some second-rate, cheaper version of it?

Is Your Favorite Foreign Cheese Not So Foreign?

Monday, November 19th, 2012

 

According to this interesting article on the Forbes, people in the US who enjoy eating Parmesan may rarely be actually consuming the popular Italian cheese. Larry Olmsted, a journalist and regular contributor on Forbes, states that when you buy it in America, “you could be getting anything” except the true version from Parma. Now that’s a cause for concern!

On a similar note, Ile de France cheeses such as Brie and Camembert are made authentically and naturally with freshly collected milk in France; though there are some substitute American versions that boast being gourmet and cheaper yet contain a lack of quality as well as less richness than the French Brie.

Pumpkin Mac and Cheese

Thursday, October 18th, 2012

 

Remembering that pumpkin is something we tend to associate with fall, we decided to delve more into that and found an awesome Pumpkin Mac and Cheese recipe on Detroit Free Press! From toddlers to senior adults, everyone loves some good Mac & Cheese; though sometimes, standard macaroni and cheese recipes can be a bit bland.

This Pumpkin Mac & Cheese recipe uses Gouda to give it a “mild, nutty” flavor but we think it’s even better with our Camembert! A creamy and soft-textured cheese, the versatile fromage can be enjoyed in a wide variety of dishes. Here are some tips and ideas on Macaroni & Cheese!

Cheese Around the Web

Friday, January 27th, 2012

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Join us each week for a look at the latest cheese news from across the web!

This week: A cheesemaking workshop, camembert rinds, macaroni and cheese and Brie tips

- Formaggio Kitchen in Massachusetts Offers Cheesemaking Workshop Series via culturecheesemag.com – Cheesemonger and cave manager Jess will demystify the process of making a wide variety of cheeses at home in this one-of-a-kind workshop series.

- What The Camembert Rind Does For The Cheese Inside via npr.org – Did you know Camembert’s rind not only allows the cheese’s deep flavor and aroma to mature, but also defends it against microorganisms that could spoil it.

- Tips and Tricks for the Best Macaroni and Cheese via southernfood.about.com – We all love to try different recipes, but there is usually an old favorite or family heirloom that we make time and time again.

- How to Eat Brie via wikihow.com – Check out useful tips on how to serve delicious savory Brie cheese.

Camembert Stuffed Sliders

Monday, December 13th, 2010

Deb from Kahakai Kitchen created these wonderful Sliders stuffed our new Camembert cheese!

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These sliders were handmade.

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To quote Deb “These sliders were full of oozy, cheesy goodness. Because it is a soft cheese, the Camembert sort of melts into the center of the burger and infuses the cheese flavor throughout.”

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Awesome Recipe, Deb!

Checkout Deb’s blog today!

Camembert Cheesy Shell Pasta

Friday, December 3rd, 2010

Jane from Little Corner of Mine whipped up a brand new recipe for cheesy pasta, just from the ingredients in her fridge and pantry.

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Jane used our Brand New Camembert Cheese to make it Cheesy, and her daughter Edda said the pasta tastes like Chicken Alfredo.

Visit Jane’s post for the full recipe and cooking directions
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Toasts Two Ways: Sauteed Mushrooms with Camembert

Friday, November 12th, 2010

Harissa, Artichoke, and Mozzarella also go into this incredible delicious-looking recipe from Lisa over at Lisa is Cooking.

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“This (is) a camembert with character, a red wine kind of cheese, and mushrooms were the right choice to go with it,” Lisa said.

Check out the full recipe! – IT won’t disappoint!