Ile de France Gourmet Cheese
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Gourmandise Rambol Fumé -
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Goat Cheeses
Brie
Camembert
St. Andre
Boursault
Suprême
St. Albray
Pont l'Evêque
Montagnard
Chèvre aux Epices
Caprice des Dieux
St. Marcellin
Chaumes
Pié d'Angloys
Emmental
Fol Epi
Comté
Morbier
Doux de Montagne
St. Nectaire
Etorki
Raclette
Beaufort
Ossau Iraty
Bleu d'Auvergne
Roquefort
St. Agur
Fourme d'Ambert
Rambol Fumé
Gourmandise
Goat Cheeses
Brie
Camembert
St. Andre
Boursault
Suprême
St. Albray
Pont l'Evêque
Montagnard
Chèvre aux Epices
Caprice des Dieux
St. Marcellin
Chaumes
Pié d'Angloys
Emmental
Fol Epi
Comté
Morbier
Doux de Montagne
St. Nectaire
Etorki
Raclette
Beaufort
Ossau Iraty
Bleu d'Auvergne
Roquefort
St. Agur
Fourme d'Ambert
Rambol Fumé
Gourmandise
Goat Cheeses
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Prep Time: 20 Minutes Cooking Time: 5 Minutes
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Prepared by Jerome Cormouls for Ile de France Cheese at
Provence Grill, Miami, Florida. |
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Prepared by Cary Neff for Ile de France Cheese at Coquette Bistro in Philadelphia.
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Chef Philippe at Brasserie Julien introduces Goat cheese chausson with mango.
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Prep time: 25 minutes
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Prep Time: 30 minutes and 2 hours chilling time
Call it gazpacho if you insist, but creamy, cooling goat cheese puts this crunchy soup in a class of its own. While a splash of hot sauce gives this summer soup an “oomph,” the Ile de France® Goat cheese gives it an “ooooh.” This recipe is soup-er easy to make; combine the ingredients and chill for a couple of hours. |
