Posts Tagged ‘Cheese’

Friday, June 24th, 2011


Join us each week for a look at the latest gourmet cheese news from across the web! This week; cheese tattoos, national dairy month, world’s best restaurant and a diet research.

- Cheesemongers’ Cheese Tattoos via Cheese-lovers show their cheese body art of choice.

- National Dairy Month via A month dedicated to the importance of dairy products.

- noma – World’s Best Restaurant via This restaurant makes you cook your own food.

- Say no to fries and chips, but say yes to cheese via Check out the latest diet report.

It’s time for a picnic!

Friday, June 17th, 2011


Long days, warm weather & lush scenery – the summer is here!
So, don’t be a couch potato! Replace your television with the beautiful scenery waiting for you outside.

This Sunday is Father’s Day, which you probably spend with your family! Instead of going to a restaurant you could do something different this time. Pack the cheese and head outside for a family picnic. The weather is perfect – parks, gardens & lakes allow you to have a real outdoor adventure with your family.

There are basically two things you need to have for a great picnic.

1. Have the right food!
Picnic food should be easy to pack, prepare and eat! Bring only portable snacks and courses like sausages, cut vegetables, fruits and of course – cheese!
Find picnic food ideas for salads, appetizers, main courses and desserts on our special site!
Don’t forget the wine! On a warm day, there’s no better way to enjoy your picnic food than with a fresh and crisp white wine.

2. Have the right gear!
Tablecloths, coolers, disposable serving ware, napkins, trash bags, sunscreen and bug spray are picnic essentials. Bring frisbees and balls to keep kids busy! And don’t forget the camera to record this unforgettable family day!

Have a cheese-loving dad?

Thursday, June 16th, 2011


Father’s Day coming closer – do you know what to get for your dad?

If you’re dad loves cheese, a gourmet cheese basket will be the perfect gift. To make the perfect gift basket, we’ve collected some tips for you:

Create variety: You should choose from your dad’s favorite cheeses! Don’t pick a cheese twice – you can easily add further variation by including cheeses with different texture and from different milk types: goat, cow and sheep’s.

Choose the right size: Gift baskets look best if they are overflowing.

Pick matching accompaniments: Cheese can be enjoyed with a variety of food & beverages! Pick a bottle of your dad’s favorite beer or wine and add some crackers, baguettes, fruits, preserves or sausages! It’s best to pick the same number of accompaniments as cheeses.

Follow these tips and your cheese basket gift is sure to be a hit with dad.

Cheese around the web

Tuesday, May 24th, 2011


Join us each week for a look at the latest gourmet cheese news from across the web! This week; the increasing cheese production, a gourmet bazaar, New York cheese history and the Chinese cheese market!

- Cheese production in US increases via It’s always nice to know that the cheese community grows!

- New Gourmet Market in Santa Monica via Contribute to the slow and organic food movement.

- New York Cheese History via blog.syracuse Learn all about cheese when professor Sernett will give an illustrated talk about his new book.

- Chinese Cheese Market via China isn’t famous for cheese, but consumption is booming there!

United States of Wine

Friday, May 20th, 2011

Summer Entertainingpairing-04090308

It needs only two ingredients to make wine – yeast and grape juice. Wine can actually be made with any juice, but the majority is made from grapes. During fermentation process, the yeast converts sugars into alcohol and carbon dioxide. The yeast has impact on the taste of wine as well. Factors like strain of yeast or the temperature during fermentation play an important role in forming the wine’s flavor. The type of grapes, soil and climate effect taste as well.

Considering the great diversity in American landscapes and climates it is quite surprising that there are in fact wineries in all 50 states. States like California, New York and Washington are well known to be produce lots of wine, but you might be surprised at the quality of wines made in cold Alaska, tropical Florida and everywhere else in America.

The American wine industry is growing and increasingly reflects the diversity of gourmet food. But when it comes to wine and food its often best to stick to the most classic paring of all – Wine & Cheese!

This delicious pairing brings out the best in each. Pairing wines and cheese is simple.

White wines go best with soft & stronger cheeses. Red wines make a perfect match with milder flavored and hard cheeses. The ground rule is – the more pungent the cheese, the sweeter the wine should be.

For your perfect wine & cheese indulgence, we’ve collected some pairing ideas for any occasion:

Wine and Brie Cheese

Cheese with Sweet Wines

Rich Brie & Creamy Port

Wines to serve with raclette

Wine, Cheese and Fruit

Sauvignon Blanc and Cheese

Tart-sweet Cranberries & Creamy Brie

Summertime Cheese and Fruity wines

The Cheese Experiment

Wednesday, May 18th, 2011

On June 5th the Cheese Experiment will take place at World Café in Philadelphia!

The cook-off is hosted by Nick Suarez and Theo Peck and involves Philly’s finest amateur chefs. Suarez and Peck are former competitors at several food contests, which teamed up to launch the Brooklyn Food Experiment.

The Cheese Experiment is part of their project and will include a broad range of dishes, from savory to healthy. The goal is to explore and maybe exceed the culinary boundaries of cheese. It’s everything about cheese, from grilled cheese over cheese pie and cheese puff to mac n’ cheese!

Anyone can compete, attend and of course – WIN! So, take part in this culinary event and win cash-prizes and a trip to Brooklyn in order to compete in the National cook-off title at Brooklyn Brewery.

Learn more about the Cheese Experiment on there webside!

Salads make a perfect dish for warm summer days!

Thursday, May 12th, 2011


Appetites decrease during hot summer days because people don’t feel like eating hot meals. Salads make the perfect dish for either lunch or dinner because they are fresh and light! Also, your body needs more energy on hot days and salads help meet your daily nutrition needs.

Our hearty Cobb Salad with Goat Cheese and Vinaigrette, accompanied by a crusty loaf of bread or fruits and vegetables on the side can be served as a main course.

Here are some other fresh salads to serve on warm summer days!

Saint Albray and Watercress Salad with Cumin Vinaigrette & Walnuts

Fresh Tabouleh with Caprice des Dieux

Rocket spring salad with Suprême cheese

Fruity Spring Salad with Bleu d’Auvergne

Tomato Watermelon Salad by Sarah

To make it perfect, we suggest cool sparkling waters, ciders or light wines!

Would you like to become a cheesemaker?

Tuesday, April 19th, 2011

camembert-pic3 camembert-pic copy

As she turned 56, Rose Buero, a nurse and a passionate cheese lover decided to make a bucket list and put a cheesemaker’s license on the top of it. Some time later she turned her dream into reality and won a licensed cheesemaker scholarship and launched her own small business.

If you would like to become a cheesemaker as well you have generally two options: A side business or a Master Cheesemaker Program.

To launch a small business, it’s a good idea to first attend courses in sanitation, regulatory, issues, flavor, body texture and types of cheeses, though formal classes aren’t necessarily required.

What is required is an appropriate facility that is certified by local health department. Pasteurizers to kill harmful bacteria, drainage systems to drain the whey from the cheese curds and a cooling system to store the cheese are needed to get a license.

Becoming a master cheese maker is even more complicated. To become a licensed Wisconsin Cheesemaker®, for example, you can apply for a special program, which is the first outside of Europe.

The program is intense. The license requires 10 years of cheesemaking experience, plus five years experience with one specific type of cheese.

As you can see, it’s not that easy to become a real cheesemaker, which makes the story of Rose Buero even more remarkable.

Do you feel like becoming a cheesemaker? Rose Buero showed you how to do it, enter here to learn about her story.

For more information check out these sites:

World Records of Cheese

Thursday, April 7th, 2011


Most bottles opened simultaneously, largest Pokemon Collection, most envelopes torn in half in thirty seconds, largest gathering of people dressed as gorillas – it seems like there is a World Record for everything.

The best global performance ever recorded in a specific skill sets up a World Record regardless of the uselessness of the skill. The range Guinness World Records is enormous and so it is not surprising that there are some cheesy records.

Check out the largest, smallest, longest and fastest cheese performances…

Largest Fondue Set

Largest Potato Gratin

Largest Cheeseburger

Smallest Cheeseburger

Fastest Grilled Cheese Eating

Largest Cheese Sculpture

Largest Goat Cheese

Largest Mac & Cheese

Most Expensive Cheese Sandwich

Largest Cheesecake

Well, there is no official World Record held by Ile De France… because there is just no category for “most delicious gourmet cheese” ☺

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!


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!”
View Monique’s recipe and cooking directions by clicking here.