Posts Tagged ‘recipes’

2014 World Cup…chowing down is the goal

Monday, June 16th, 2014

It’s 2014 World Cup time! If you’re hosting your friends to watch the matches and the goal is to have a great time and serve yummy snacks, check out some of our finger food ideas!

Who are you rooting for?

2014 World Cup Cheese

Stressed Out? Try Some Desserts!

Tuesday, April 23rd, 2013

 

 

 

 

 

 

 

 

 

Coincidentally enough, ‘Stressed’ spelled backwards becomes ‘Desserts’. So if you’re feeling stressed, why not take it as a sign to indulge on some deliciously sweet treats! We love talking about the scrumptious dessert recipes that are even more flavorful just because it is made with Ile de France Cheese. Try our Ile de France Goat and Cream Cheesecake, our Strawberry Chipotle Brie en Croute or our Amaretto & Goat Cheese Stuffed Pears for a cheesy and sweet twist!

Mac & Cheese: Kraft vs. Ile de France Cheese

Thursday, March 7th, 2013

 

 

 

 

 

 

 

An article on Kraft’s Mac & Cheese was recently published in ABCNEWS that focused on an American mom’s concern with the iconic brand’s inclusion of an additive that “has been associated with hyperactivity in children, allergies, migraine and maybe cancer”. The additive in question is yellow dye. Yellow dye generally adds no flavor to the food but affects the coloring. According to the article, the Mac and Cheese produced by Kraft in the UK does not use additives due to stricter regulations, yet tastes the same as the American version; so why add this ingredient in the first place?

For an authentic and better tasting Mac and Cheese, we suggest using gourmet cheeses like Ile de France Brie or Ile de France Goat Cheese in order to get more flavors out of the creamy popular dish. Check out our rich & flavorful Mac and Cheese recipes using the finest French cheeses with no additives used.

Cheese Around the Web

Tuesday, January 10th, 2012

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

This week: NYC’s 5 Best Wine And Cheese Bars; Cheesesteak Melt and Mac & Cheese from Gorilla Cheese NYC; Tailgate Recipe: Beer Cheese Dip; Dressed-up Pimiento Cheese, Pickled Onions and Potato Salad.

- NYC’s 5 Best Wine And Cheese Bars via newyork.cbslocal.com – Milk and cookies, coffee and doughnuts, beer and pretzels–some things just seem to be made for each other. Here are the best bars in NYC to pair wine and cheese.

- Today’s Lunch: Cheesesteak Melt and Mac & Cheese from Gorilla Cheese NYC via newyorkstreetfood.com – Great cheese menu for your fast and deliscious lunch in NYC.

- Tailgate Recipe: Beer Cheese Dip via newyork.cbslocal.com Love beer? Adore cheese? Then this flavorful dip is for you.

-Dressed-up Pimiento Cheese, Pickled Onions and Potato Salad via www.dallasnews.com – Here’s how to give supermarket versions of traditional cookout side dishes a homemade flavor.

January is National Soup Month!

Monday, January 9th, 2012

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You may not know it, but January is officially National Soup Month. It’s a celebration of the delight of the lovely comfort food. Especially in winter – the coldest time of year – it’s always a good idea to warm up with a bowl of delicious soup!

There is a variety of kinds of soup: thick and clear, cold and hot, with meat or vegan. Add some St. Agur cheese to a simple Creamy mushroom soup recipe or add Saint Albray cheese to potato leek soup to create unique gourmet flavor!

One of our current favorites is gourmet cheese soups: Brie and Leek Soup with Sherry, French Onion Soup with Compté and Fol Epi, Cream of Cauliflower Soup with Saint Agur. They take just 30 minutes to make and are perfect on any chilly winter evening!

Have a worm and tasty Soup Month!

It’s no joke – April is National Grilled Cheese Month!

Thursday, March 31st, 2011

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You surely know that April 1st is April Fools’ Day. But did you know that it’s also the start of National Grilled Cheese Month?

Actually we don’t know if it is a real holiday because there is no official source of information. Is it a real government sanctioned commemoration? A campaign of cheese marketers? Or just a myth?

Wherever it comes from, grilled cheese indeed has a great history with its origin in the 1920s when inexpensive sliced bread and cheese became easily available. Grilled cheese sandwiches became popular during the Great Depression as people were short of money.

Nowadays, those sandwiches can be found in many creative ways on our restaurant menus.
For many of us it is a staple of childhood. Don’t you remember your mom making grilled cheese sandwiches as a quick and easy afternoon snack? Wasn’t it one of the first meals you cooked by yourself because it’s just so easy to make? We think that everyone of us has it’s own personal grilled cheese history.

So, why not devote a whole month to one of America’s most popular meals? You can participate in this culinary celebration by making one of our original gourmet grilled cheese recipes:

- Garlic “Toasted” Mini Grilled Cheese

- Hot Turkey Grilled Cheese

- Grilled Cheese with Caramelized Onions, Apple & Walnut

- Gourmet Grilled Cheese and Ham

- Cabbage & Carrot Cole Slaw Grilled Cheese

- Grilled Bacon & Brie Sandwich

- Grilled Camembert and Apples Sandwich

- Grilled Cheese Panini with Caramelized Onions

- Ham, Brie and Pear Panini

- Pesto and Brie Grilled Cheese

Looking for a refreshing August Salad? – With chaumes cheese?

Friday, August 6th, 2010

Try guest blogger Rebecca’s fabulous Sumac Spiced Salad with Chaumes!

Sumac Spiced Salad with Chaumes Cheese

I made this wonderful salad last week and got to try out the Sumac seasoning I got in the Spice Bazaar. Sumac is a plant the drupe or flowering part is ground to make a spice powder that imparts a citrus taste. I was fortunate to receive some Chaumes cheese from Ile de France – it’s a Southwestern French Soft Cheese, with a creamy taste and lovely texture.

Ingredients:

* a big bowl full of mixed greens
* one tomato quartered
* a hand full of blueberries
* one small Persian cucumber sliced
* one tablespoon of good quality extra virgin olive oil
* one tablespoon of balsamic vinegar
* sumac powder sprinkled on the top to taste
* about 8 wedges of chaumes

Method:

1. simple toss all the ingredients together and enjoy with fresh ciabatta or a French baguette

Summer cheese salad recipe

More winning recipes from Dara

Friday, February 19th, 2010

Dara writes the Cookin’ Canuck blog and was the chef’s choice winner in our most recent contest.

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The Cheese Lover’s Blog was thrilled to hear she put her cheese prizes to good use:

“I couldn’t have been more thrilled with the incredible cheese selection that you sent to me for winning the Chef’s Prize in the Holiday Bash for Cash contest (with my Pan-Fried Brie Cheese with Persimmon Salsa Canapes). As much as I love cheese, I knew there was no way that my family and I were going to enjoy all of that cheese before it spoiled. So, we invited a dozen friends to our house for a cheese and cocktail party.”

CLB wishes it had been at this truly gourmet gathering – by the looks of the recipes Dara made we’re guessing the menu was a hit! Click on the pictures to see the recipes, and stay tuned to www.IledeFranceCheese.com for more contests and cheese prize drawings!

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Brie cheese & balsmamic caramelized onion whole wheat flatbread

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Mini pepper biscuits with creamy blue cheese spread

Party Profile: Super Sunday Recap

Thursday, February 11th, 2010

Cheese lover (and recent free cheese recipient!) Dustin McCall served several trays featuring Ile de France cheeses at his Super Bowl party:

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“The pictures show hors d’oeuvres I made with your Le petit Pain grille. I topped it with a Greek olive tapenade and a sprinkle of your herbed goat cheese. The flavors were wonderful together.

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I also served brie wedges with fresh gingercrisp apples, and as a play on traditional football food I made a Spicy Barbecue Chicken Pizza with Blue Brie. No one had ever tried your blue brie before, and it was a fantastic success,” he said.

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Are you interested in having your party profiled on the Cheese Lover’s Blog? If so, e-mail iledefrancecheese@iledefrancecheese.com with your party details!

BONNE ANNEE!

Thursday, December 31st, 2009

Happy New Year Cheese Lovers!

Thanks to everyone who visited the Cheese Lover’s Blog in 2009. We can’t wait to make 2010 even better!

If you have any suggestions for the blog, please let us know in the comment section of this post. We’re going to be updating the blog frequently throughout the new year and would love to know what content you’d like to see!

Thanks – and see you next year, cheese lovers!