A multitude of herbs have been known to mankind from the beginning, and are used for their medicinal benefits or as culinary delights. Although the vitamins herbs provide may be minute, it is the taste, and mood they give foods that makes them so valuable.

The choices are limitless - herbs are available throughout the year: whole, chopped or ground, fresh, dried, or frozen. Their perfume and taste comes from the volatile oils. Some of the most common and essential culinary herbs are Provencal: basil, oregano, bay leaves, tarragon, parsley, sage, rosemary, and thyme - just like in the ballad Scarborough Fair.

When it comes to cheese, feel free to experiment. Herbs can serve as a garnish, a vibrant color on the platter, seasoning in a cheese spread, or infused aromas when cooking and baking. Using herbs can add that extra zest and sparkling flavor to any mundane recipe. Soft cheeses and herbs go wonderfully together to make spreads, dips, or appetizers, like our Italian Goat Cheese recipe. It is also excellent to mix young leaves of chervil and chives with goat cheese to enhance the tangy flavors. Use 1 or 2 tsp. per 1/4 pound of cheese. Oregano and basil are a perfect complement to goat cheese as well: while oregano leans towards the savory and peppery side, basil is more on the sweet side. Try the Vine-Ripened Summer Tomato and Basil Soup with Goat Cheese.

Fresh sage leaves, rosemary, or chives are also delicious when minced and added to creamy Brie. Use 1 tsp. per 1/4 pound. Also, consider Ham Pinwheels with Brie, Herbs, and Nuts, for a simple hors d' ½oeuvre.

Hard cheeses are very flavorful on their own, so you'll want to be delicate when pairing them with herbs. Thyme and sage are a good choice to complement the spicy aromas of Comte Charles Arnaud cheese. Thyme, sage, and marjoram would lighten the most hearty dish or gratin as well.

As spring arrives, the farmer�s markets become the best "hunting place" for fresh herbs; so take advantage, and enjoy.

Pairing is always a question of balance. There is a certain harmony to be established between the flavors of your dish. In this month�s featured recipe, Dilled Salmon Papillotte with Goat Cheese, the rich tone is created by the fresh, grassy taste of the dill, the savory salmon, and the tangy goat cheese; it is further enhanced by the appropriate wine.

Your wine choice should have a sophisticated flavor without breaking this fragile balance. Therefore, any strong or rich red wines are excluded. The delicacy of a fruity wine will lead to a better complementing. Of course, a white wine with crisp and dry tones will make more sense, considering the salmon is steamed in papillotte. The best match, without a doubt, is a Sauvignon blanc.

Sauvignon Blanc are produced in the Loire Valley of France, but excellent Sauvigons are made in California, New Zealand, and South Africa. If you're planning on having a French Sauvignon, we suggest a Pouilly Fume 2005 or 2003. Another recommended French pick would be the Sancerre, which is more affordable. Of course, Napa Valley wines are also perfect choices.

Who can choose between rich, sweet chocolate and creamy, decadent Ile de France Brie this Valentine's Day? Who should have to? Instead, pair the two for a doubly delicious indulgence. To up the romance, dip strawberries in semisweet chocolate and serve with a wedge of Brie and mild crackers for an intimate fruit & cheese plate for two!

Winter get-togethers call for a relaxed menu... and an unexpected surprise or two along the way! This month, celebrate a casual gathering with a fun pairing of Ile de France Brie with a well-matched beer. We like the bright, lively, slightly-spicy flavor of Hennepin - a Belgian-style Saison Ale from Brewery Ommegang in Cooperstown, NY.

Camembert is fall's ideal French cheese . It's lush and buttery like Brie, but Camembert's creamy texture combines with a more intense flavor and nutty, mushroom notes. It's the perfect pairing for another fall favorite - crisp, juicy apples. Serve them simply sliced side by side, or combine them in a classic Normandy cheese recipe for dessert or brunch: Apples & Calvados Crepes with Ile de France Camembert.

There's no better way to savor the last moments of summer than with juicy, sweet-tangy tomatoes, which are at their peak in early to mid-September. And there's nothing simpler, or more satisfying, than an easy salad of ripe heirloom, cherry or beefsteak tomatoes and Ile de France Brie. For a dramatic presentation, slice medium tomatoes horizontally into 1/2" slices, then re-stack the tomato, placing a thin slice of Brie in between each tomato slice. This cheese pairing is just as luscious with Ile de France Camembert, too.

For a cheese and wine pairing that really "sings" this summer, serve Ile de France Brie alongside a glass of Laurent Miquel, Nord Sud Viognier 2005 Vin de Pays d'Oc. This fruit-infused wine is perfect for summer celebrating, featuring a slightly oaky, creamy flavor that's bursting with hints of peaches, honeysuckle and pear. Its fresh, lively finish strikes the perfect note against the rich, creamy-smooth Brie.

Whether you're planning the perfect picnic or entertaining unexpected friends poolside, this summer is all about easy elegance. Pairing creamy, tangy, fresh-tasting Ile de France ® Chèvre with something unexpected - like a dollop of sweet Mediterranean quince paste and crunchy toasted almonds - says "elegance" out loud, but you can keep the "easy" your little secret.

Looking for a fun, fuss-free idea for a spontaneous summer get-together? Simply slice the top rind off a wheel of Ile de France ® Brie, wrap the bottom and sides in foil and pop it in a warm oven for a few minutes. The creamy Brie softens to the perfect consistency for dipping breadsticks, baguette or summer fruits, making for an instant fondue party!

While fresh Goat cheese would likely pale under the weight of a lush, oaky Chardonnay, our new Le Brie de Chèvre has the rich, buttery-smooth texture to keep up with everyone’s favorite bold white wine. Serve this pairing with a warm, crusty baguette and a roomful of great friends!

The best cheeseboards are like a mosaic of perfectly-paired flavors and textures in cheeses, accoutrements and wines. One bright, colorful pairing that deserves a place on every spring entertaining cheeseboard is tangy Ile de France® Goat cheese and fresh French Sauvignon Blanc. The creamy cheese and crisp wine share a “zip” that makes them a perfect match!

While goat cheese is paired more frequently with herbs, tomatoes or olives, the crunch of flavorful nuts can be the perfect complement for tangy, crumbly Chèvre. Toasted Pignoli nuts (also called pine nuts) and roasted pecans are two particularly.

Synonymous with an enthusiastic celebration, Champagne is to Valentine’s Day what eggnog is to Christmas. But the romance simply won’t be complete this Valentine’s Day without the perfect accompaniment to a glass of “bubbly”: a wedge of rich, buttery-smooth Ile de France® Le Brie.

When friends drop in unexpectedly, welcome them with a snack that's easy, chic and scrumptious. Simply unwrap a log of Ile de France Goat Cheese on a platter, and drizzle it with warmed fig or pear preserves. Serve it with buttery crackers or baguette.and don't be surprised if your friends "drop in" more often!