Posts Tagged ‘camembert’

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?

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!

Happy National Cheese Day!

Monday, June 4th, 2012

Today is National Cheese Day! The perfect day to eat, cook with or discuss your favorite cheeses! To celebrate National Cheese Day the right way check out some of our best recipes featuring different fromages!

-       Provencal vegetable grill with toasted Goat cheese nut rounds

-       Brie and Cherry Kolaches        

-       Batter-Coated Camembert Cheese Loaves

-       Glazed Fruited Winter Squash with St. Andre Cheese

-       Ile de France Roquefort and Apples Lasagna         

-       Oranges with Balsamic Caramel and St Agur

What cheese are YOU having today?

Summertime is ice cream time

Tuesday, June 28th, 2011

pairings

If you’re like most people, you may have never thought about pairing ice cream with cheese. The combination sounds unusual – but is surprisingly delicious. Serving ice cream with cheese is a great way to get your guests talking and trying something new. Since the combination will be a first-time experience for most, it is sure to be a moment of gourmet delight!

Create a mild dessert by pairing brie or camembert with a vanilla or coffee ice cream. If you feel like having a more rich dessert, pair it with chocolate ice cream. The combination of the creaminess of brie or camembert and the cool, refreshing texture of ice cream is a delicious contrast.

You can even go one step further by making your own custom cheese ice cream like our St. André Gelato with plum Beaujolais compote.

If you are not in the mood to experiment, go back to the basics and make one of the more traditional recipes below.

Chocolate-Glazed St. André

Goat and Cream Cheesecake

Creamy Pumpkin Dream Pie

Monique’s First Risotto

Thursday, January 13th, 2011

Our returning guest blogger, Monique from Food Snob, came back and created her very first risotto with Ile de France Camembert Cheese!

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First, she put the ingredients into her skillet:

2 tablespoons Butter
salt and pepper to taste
1 1/2 cups sliced mushrooms (sauteed)
1 cup Arborio rice
1/2 cup DRY white wine
5 cups Chicken stock
1/3 cup Ile De France Camembert cheese, cubed
1 cup grated Parmesan cheese
“I started by heating my skillet and melting the butter. I toasted the Arborio rice for a few minutes. Then I added the already sauteed mushrooms. And what came out was some delicious Risotto!”
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Yum!
View Monique’s recipe and cooking directions by clicking here.

Mini Brie Popovers

Friday, December 17th, 2010

Mini Brie Popovers make a delicious appetizer. This yummy recipe was created by Cory from Culinary Cory using Ile de France Camembert Cheese!

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The ingredients are:

2 eggs
1 cup flour
1 cup milk
1 tsp. sugar
½ tsp. salt
½ lb. Camembert or Brie cheese

It is that simple, and easy to make!!

Checkout the baking instructions from Cory by visiting his post.

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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Fig and Camembert Cheese Pizzelle Sandwich

Friday, November 19th, 2010

Steph over at Steph Chows made a unique and yummy-looking sandwich with our new camembert!

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I had some pumpkin pizzelles left over from my luxury dinner party and was looking around to see what I could have as a snack. After spotting the also leftover figs and Camembert (compliments of Ile De France) I couldn’t resist making a little sandwich.

What you’ll need:
Pumpkin pizzelles
Camembert Cheese
Dried Figs – sliced

YUM!

Check out the full recipe post at Steph’s blog (and her other delicious concoctions!)