Cheese How To | Tips for Serving Fromage | Ile de France

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Ever wondered how to properly cut a slice of brie?
How about the best way to eat the rind of a specialty cheese?

Here in our cheese how to section, we've compiled a useful cheese guide for everything from how long to keep cheese before eating to how to store different cheeses. Browse our cheese tips archive and learn everything you need to know to get the most out of your fromages! Tips on how to serve cheese in a variety of ways for different meals as well as information on what seasons are best for what cheeses is here as well.

Every month our cheese experts compile new cheese tips, articles and cheese recipes - so be sure to check back often!

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written by richard, November 28, 2014
thank you JESUS IS LORD
written by Daphne, November 22, 2014
win soon.
written by Ric, October 28, 2014
Any recipes for Welsh Rarebit?
written by Stan Litvin, August 15, 2014
I like any cheese. Can it til blind..................
written by michelle torrey, July 26, 2014
i want to make a brie with fresh goat milk adn some fresh cows milk =raw=
and just add a little fresh nutmeg and fresh seaweed and a little sea salt
and a touch of fresh honey
written by Emilie, Ile de France Marketing team, November 18, 2013
Hi phyloyd, mold generally can't penetrate far into hard and semisoft cheeses. You can carefully cut away at least 1 inch around the moldy part and eat the rest of the cheese. However, don't try this with soft cheeses, or any kind of cheese that's shredded, crumbled or sliced. When in doubt, throw it out!
written by phyloyd, November 16, 2013
Moldy cheese...My mother said just cut thr mold away from the cheese when we kids found moldy cheese in the refrigerator. What kind of cheese was that?
written by Christine, August 26, 2013
How do you read the expiration date on Brie cheese?
written by Renate Uhl, July 19, 2013
how about French Bread-freshly baked and I'm not sure on the rind question. Sorry.
written by Cindy Demaree, April 15, 2013
How do you easily remove the rind on brie? Is it okay to use the rind in recipes like the Pancetta and Cannelloni recipe?
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