Posts Tagged ‘Goat Cheese’

Have a Happy and Yummy New Year’s Cheese Lovers!

Friday, December 30th, 2011

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New Year is almost here! Happy holiday cheese lovers!

Appetizers, finger foods, and delicious dips are great for parties, family gatherings and festive dinners. Here are our top three appetizers and finger foods recipes to enjoy at your New Year’s Eve party!

1. Brie Crostini topped with Caramelized Onions - Sweet caramelized onions and buttery-rich Brie combine to create the perfect flavor. Make these just before guests arrive, and start your party off on a delicious note.

2. Pancetta Cups with Goat Cheese- The salty crunch of the pancetta blends with the creamy goat cheese and the light greens to form a fabulous first course.

3. Fig-Topped Brie - It’s got the crunchy texture of almonds, the rich taste of brie, and the sweetness of preserves.

Add these unbelievably simple and incredibly delicious recipes to your festive menu and enjoy a gourmet New Year’s Eve dinner!

Happy New Year!

Late Fall is the Perfect Time for Hot Drinks and Flavorful Cheese

Thursday, November 10th, 2011

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It’s fair to say that not so long ago when people thought of cheese and beverage pairings they thought only of wine or beer.

But today things have changed! People all over the world eat cheese with all sorts of different foods and beverages.

Take cheese and coffee, for example. While they may not seem like a natural pair, they have a lot in common. Both are often described by the region they are made as well as their body, aroma and flavor. So combining coffee with different kinds of cheese is always an adventure.

Here is just one of the huge variety of possible combinations. It’s especially perfect for fall evenings – French coffee with flavorful Ile de France Goat Cheese.

There’s all kinds of ways to serve a hot coffee cocktail with cheese. Mix, for instance coffee with Grand Marnier. This hot French cocktail will provide the perfect palette buffer for the crisp tang of the goat cheese.

Enjoy this great pairing and learn more about possible gourmet cheese and drink combination on our website!

$10 Off Coupons!!!

Friday, September 10th, 2010

We’re redesigning the look of our packaging and want your advice!

Tell us what you think of prospective new packages for Ile de France Brie and Goat Cheeses by taking our New Look Survey!

The first 400 survey participants receive a $10 OFF COUPON good for any gourmet Ile de France Cheese.

Click here to get started!

Grilled Zucchini Rolls with herbed goat cheese

Thursday, August 12th, 2010

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There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, “Bon Appetit!” It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.

All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.

Preheat grill to high heat.

Using 1 large zucchini or 3 small ones, slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

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Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Katie’s Herbed Goat Cheese, Bacon & Asparagus Pasta

Wednesday, August 4th, 2010

. . . Lets face it cheese and I are best friends. So when I got the cheese I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.

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Ingredients

8 pieces of bacon, cut into pieces

1/2 bunch of fresh asparagus, cut into 1 inch pieces

4 oz of Herbed Ile De France Goat Cheese, crumbled

1/4 cup of heavy cream,

1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work

Salt and Pepper to taste.

Directions

Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.

While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.

- Katie