Posts Tagged ‘spring’

Spring Time Cheese: Keep it Fresh

Thursday, March 17th, 2016


Spring starts on March 20th and it has us thinking of fresh, young cheese that is made shortly after the milk is collected. Spring is the time to eat all the young, fresh cheeses that you can possibly fit on your cheese plate, salads and desserts. It’s the time when  cheese-milking animals are out munching some of the best grass they’ll ever get to enjoy. The newly sprouted grass and flowers add a unique, fresh flavor to the cheese that may not be present in other months. Assemble a cheese plate with fresh cheeses and pair with in-season strawberries and almonds!

Spring Cheeseboard

Ile de France Brie

Ile de France Camembert

Ile de France Goat Cheese

Strawberries, sliced

Un-salted Almonds

Organic Honey

About an hour to 2 hours before serving, remove the cheeses from the fridge to allow them to come to room temperature. Then slice a wedge of the brie and camembert and place on the your serving board. Then arrange the goat cheese, strawberries and almonds on the board as well. Place the organic honey in a bowl and have a small spoon, so you can easily drizzle the honey on top. Enjoy with plain crackers or baguette.


Chevremousse is a whipped goat cheese that is made from freshly collected goats milk. It has a texture close to whipped cream cheese and can be enjoyed in many of the same ways. It’s fresh and light so try dipping fresh fruits in it. It’s also great on toast with some jam!

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!

Sneak Peak: April on Ile de France

Friday, March 19th, 2010

The temperatures are rising and the sun is out longer and these welcome developments signal another important aspect of Spring: Switching up your cuisine to light, delicious and colorful dishes!

Soon the craving for hearty meals will be replaced by an itch for more elegant eats. In April, we’ll be adding new ideas and recipes for Dessert verrines, offering tips on what cheeses to savor along with a very famous carbonated wine, and will be unveiling our brand new recipe contest, which will feature a new twist and more prizes than ever!

Stayed tuned to the Cheese Lover’s Blog and for all the details and enjoy your (hopefully) nice weather this weekend!