Posts Tagged ‘Goat Cheese’

Quatre Tips for a Cheese Board

Monday, April 4th, 2016

When it comes to designing a cheese board 4 words should come to mind; tangy, creamy, funky and salty. This 4 categories will help you take your palette on a magical journey of cheese.

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Tangy

Think: goat cheese. Your first bite on a cheese board should be fresh. Ile de France Goat cheese is slightly salty, a bit tangy and above all – fresh tasting, with a rich texture.

chaumes

Creamy

Think: soft and supple. You could go with a classic Brie or Camembert here but why not change it up. Try Chaumes. Chaumes has a soft, springy but creamy texture. It is rich in fruity aromatics but has an hazelnut after taste.

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Funky

Think: something you haven’t tried before. We love Etorki. It is a sheep’s milk cheese from the French Basque region. Etorki has a smooth, velvety texture and rich, hazelnut, almost burnt caramel-like flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. It pairs very well with pickles, olives and cured meats.

blue

Salty

Think: blue cheese. Our Saint Agur is a perfectly sinful, blue cheese to add to your cheese board. It entices you with its naked butteriness and delicate sharpness. It is slightly less salty than other blues but has 60% buttercream making delectably sinful. Pair this blue and others with honey, fruits and nuts!

Cocktail Hour with Cheese

Wednesday, March 9th, 2016

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With cheese, the obvious, go-to alcoholic beverage is wine. So much so that you probably never thought you could have something else. Cocktails, however, make a great accompaniment to cheese. Cocktails allow you to really embrace and complement the flavors of the cheese you are indulging in. Here are 3 of our favorite cocktail and cheese pairings:


Manhattan with Saint Agur
The richy, woody flavor of the Manhattan compliments the rich, salty flavor of the blue cheese.

Ingredients:
2 dashes bitters
1 ounce sweet vermouth
2 1/2 ounces bourbon
1 maraschino cherry

Directions:
Fill a short glass 2/3 full with ice. Add bitters, vermouth, and bourbon. Add cherry and smash against the side of the glass. Stir to combine.


American Collins with Ile de France Goat Cheese
The herbaceous flavor of gin and sweetness from fresh fruit compliment the salty and tangy flavor of goat cheese.

Ingredients:
1 1/2 ounces gin
3/4 ounce simple syrup
1/2 ounce fresh lemon juice
4 bing cherries, pitted
8 blueberries
Club soda

Directions:
Muddle the fruit on the bottom of a glass. If you do not have a muddler, you can use a spoon or other kitchen utensil to mash up the fruit. Add in gin and ice. Stir to combine. Then top with club soda.


The Hemingway and St. André
Lime and grapefruit juice help cut the butteriness of this ‘heavenly’ cheese.

Ingredients:
2 oz rum
3/4 oz lime juice
1/2 oz maraschino liqueur
1/2 oz grapefruit juice

Combine rum, lime juice, maraschino liqueur, and grapefruit juice in a cocktail shaker. Add ice and shake until chilled. Strain into a cocktail glass.

Mmm Bacon…

Wednesday, November 18th, 2015

Like most people, we love bacon! We especially love when bacon is paired with something sweet. There is nothing like combination of sweet and salty. One of our favorite ways to combine sweet and salty is with bacon wrapped cheese stuffed dates. The combination of the salty bacon with the sweet dates and creamy cheese is absolutely delicious. This recipe is great to share with friends and family during the upcoming holidays! There are only 3 ingredients to the recipe making it great for a last minute appetizer. We recommend using our goat cheese but our blue cheese would be equally as delicious!

Ingredients:

1 pound dates

4 oz goat cheese

1 pound bacon

Toothpicks

Directions:

Preheat oven to 350. Prep the dates by slicing each date down the middle and removing the pit. To prep the bacon you’ll want to take the slices and cut them in half. Next, take the pitted dates and stuff with the goat cheese. Then wrap the date in the bacon strip and secure with a toothpick. Place finished dates seam side up on a baking sheet. Then place in oven for 10 minutes. Take them out and using the toothpicks, turn them to the other side. Continue baking for another 7-8 minutes or until your desired crispness.

The dates can be prepared 1 day in advance and then baked day of serving.

If you are looking for some sort of sauce or dressing, we recommend balsamic vinegar and olive oil drizzle lightly on top.

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A Twist on the Traditional

Wednesday, October 14th, 2015

This recipe is a twist on the traditional cheesecake brownies. The goat cheese adds more of a tang and sophisticated flavor to the brownies. Feel free to use a boxed brownie mix or make your own! We do suggest dark chocolate over milk though. The dark chocolate better compliments the flavors of the goat cheese.

Ingredients:

8 oz Ile de France Goat Cheese

1/4 cup sugar

1 tsp vanilla extract

1 large egg

1 tbsp flour

1 box of dark chocolate brownie mix or homemade mix (recipe should make 24 brownies)

Directions

Preheat oven to 350 degrees F. Lightly grease an 9×9″ square nonstick baking pan.

Make goat cheese mixture by beating together the first five ingredients until smooth and well combined. Set aside.

Make the brownie base by mixing together the boxed mix or preparing your own. Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top. If desired, drag a knife through the pan for several strokes from end to end on the pan, which creates a bit of a ripped layer of goat cheese underneath.

Bake the brownies for about 35 minutes to 45 minutes. To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgey.

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Our Resident Cheesebuff Talks Goat Cheese (Part 3)

Saturday, August 30th, 2014

As we say goodbye to National Goat Cheese Month, we get one last goat cheese Q&A  with our resident #cheesebuff Tom Connin! He shares his Goat Cheese wisdom with us:

IDF: What gives Ile de France Cheese its fresh flavor?

TC: Acidity and tanginess from goat’s milk.

Everyday is National Goat Cheese Month for us!

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#FlavorMeltdown Roasted Acorn Squash & Arugula Salad

Friday, August 29th, 2014

August is almost over and so is national goat cheese month, so we’ve got one more goat cheese themed #FlavorMeltdown, where we share with you the most tempting grilling recipes that call for delicious Brie, Goat cheese, or Roquefort! We love the grilling recipes from Robyn’s blog Grill Grrrl and so we just had to share one more with you: Roasted Acorn Squash & Arugula Salad.

It has a beautiful presentation and is begging to be served at your next outdoor get-together!

Robyn encourages “women to learn to grill as it is a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.” We’re all for grilling too, so we definitely recommend checking out Robyn on Facebook, Twitter, Instagram, Google+, and Pinterest as well!

Happy grilling!

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Our Resident Cheesebuff Talks Goat Cheese (Part 2)

Monday, August 25th, 2014

August is National Goat Cheese Month and what better way to celebrate than with our resident #cheesebuff Tom Connin! He shares his Goat Cheese wisdom in honor of  this glorious month.

IDF: What are a couple unique ways to serve goat cheese?

TC: Stuff piquillo peppers with chevre / make chocolate truffles using chevre.

Something to try- chocolate and cheese! Thanks for the tip Chef Tom!

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#FlavorMeltdown: Turkey Burgers with Sun-dried Tomatoes and Goat Cheese

Friday, August 22nd, 2014

All month long is National Goat Cheese Month, which is perfect for #FlavorMeltdown! We’ve been sharing the most tempting grilling recipes from our favorite bloggers that call for delicious Brie or Goat cheese!

We return to Anna and Lisa from their blog Garnish With Lemon for another scrumptious #FlavorMeltdown recipe. Their recipe for a Turkey Burger with Sun-dried Tomatoes and Goat Cheese is as simple as it is gourmet and artisan. It’s the little touches they’ve added to a standard crowd-pleaser that make all the difference. Give this recipe a try and browse Anna and Lisa on Facebook, Twitter, Instagram, Google + and Pinterest!

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Our Resident Cheesebuff Talks Goat Cheese

Thursday, August 21st, 2014

August is National Goat Cheese Month and what better way to celebrate than with our resident #cheesebuff Tom Connin! He shares his Goat Cheese wisdom in honor of  this glorious month.

IDF: What is your absolute favorite way to eat it?

TC: Usually eat it cold on salads but also like it as ingredient in mashed potatoes or polenta.

There you have it- a special secret ingredient that you could add to your favorite dishes, courtesy of our #cheesebuff

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#FlavorMeltdown Grilled Vidalia Onion, Goat Cheese and Arugula Flatbread Pizza

Friday, August 15th, 2014

In case you haven’t already heard, August is national goat cheese month! We’re back with another goat cheese themed #FlavorMeltdown where we share with you the most creative and flavorful grilling recipes that call for delicious Brie or Goat cheese! Our next recipe is from Robyn of Grill Grrrl: Grilled Vidalia Onion, Goat Cheese and Arugula Flatbread Pizza.

This recipe is for pizza lovers who have a gourmet palette but want something simple yet creative.

Robyn encourages “women to learn to grill as it is a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.” We’re all for grilling!

Keep up with Robyn onFacebook, Twitter, Instagram, Google+, and Pinterest!

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