Posts Tagged ‘tips’

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.

goat

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.

etorki (1)

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!

Host a delicious & cheesy weekend brunch party!

Wednesday, July 18th, 2012

The weekend is the  best part of the week, isn’t it? As the week starts, we’re all looking forward to those two days to rest, have fun and savor meals! And nothing beats spending time with friends and family. One great way to combine all the best parts of the weekend is to host a sumptuous Sunday brunch!

Some of our recipes are perfect for brunch get togethers – check them out and get started planning a cheesy brunch menu!

Brunch Brie Strata

Grilled Mixed Fruit with Goat Cheese and Honey

Grilled bagels with Blueberries, Roquefort and Walnuts

Homemade cheese and chocolate truffles

Matching Cheeses with White Wines

The Art of Tasting Cheese

Thursday, March 8th, 2012

A real expert in tasting cheeses, Laura Werlin – author of The New American Cheese – shares tips that help us take the mystery out of a trip to the local cheese shop:

“There’s no substitute for putting it in your mouth,  Laura Werlin says. A simple glance at a cheese won’t help. You must taste it. Don’t be afraid to ask retailers for a sample. They’re usually ecstatic when a customer wants to learn more. But if you’re stymied about what to do with the cheese once it’s in your hands, here are a few hints:

– First, tell the retailer what style of cheese you like. Then ask for one or two recommendations.

– Try several cheeses in the same category. Don’t try a blue cheese and then a fresh goat cheese. Instead go from mild to strong, soft to hard, within the same category of cheeses..”.

For more tips from the amazing Laura Werlin go to her fabFood page or to Laura’s personal blog.

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!