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Recipe coming soon.
Apple Pie
Ingredients:
3 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp salt
1 cup unsalted butter (cut into 1/2" pieces)
2 egg yolks
5-6 tbsp ice cold water
1/4 cup finely grated Mimolette (or aged Comté) cheese
8 cups Granny Smith apples (peeled and sliced 1/4" thick)
2 tbs fresh lemon juice
1 cup sugar, 1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3 tbsp unsalted butter
1 egg yolk
1 tbsp water
triple crème ice cream
Directions: Crust: Place flour, sugar and salt in food processor and pulse several times to mix. Remove lid and scatter butter pieces over the dry ingredients. Pulse the machine 4 to 6 times in one-second bursts or until the butter is broken into very small pieces.
Place egg yolk in a 1-cup glass measurer and add just enough of the water to equal 1/4 cup liquid. Using a fork, blend water and yolk. Pour mixture evenly over the flour-butter mixture, making sure it does not clump in one area. Sprinkle grated cheese over this mixture evenly and pulse the machine again, in short bursts, until the pastry starts to form large clumps. Do not over-process. Place a sheet of plastic wrap on the counter and then empty the crumbs into a large mixing bowl.
Using your hands, pack dough and knead it 2 or 3 times. Place dough in center of plastic wrap and flatten into a disk about 3/4". The edges will probably crack slightly; just pinch and mold them back into a smooth disk. Divide dough into two, it in the plastic, and refrigerate until firm enough to roll (about one hour). Remove from refrigerator and proceed to roll out dough. On a floured surface, roll out bottom dough until it's about 1/8" thick. Roll dough onto rolling pin and unroll over your 9" pie dish. Chill for15 minutes. Filling: Preheat oven to 425°F. In a bowl, toss sliced apples with lemon juice. Combine sugar, flour and cinnamon, salt and nutmeg; add to apples and toss. Pour into crust and dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges and cut slits in top. Beat egg yolk and water; brush over pastry.
Bake at 425°F for 15minutes. Reduce heat to 350°F; bake 40 – 45 minutes more or until crust is golden and filling is bubbly.
Cool the pie on a cooling rack for 1 or 2 hours before slicing so the juices can firm up.
Serves 12
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Bing Cherry Compote & Cheese
Ingredients:
2 cups dried Bing cherries
1/2 cup dried cranberries
1 cup dry red wine
1 cinnamon stick
1 bay leaf
3" strip orange zest
1/2 cup fresh orange juice
1 cup sugar
5 oz Brillat-Savarin (or Brie) cheese
Directions: Combine the first 8 ingredients (cherries through sugar) in a large non-reactive* saucepan. Over medium heat, bring mixture to a slow simmer and cook for about 15 minutes, or until the fruit is tender, but still chewy. Remove from heat and allow the fruit compote to cool slightly. Place in a container and refrigerate for a day to allow flavors to mature. (Chilled mixture will keep up to one month.)
To serve, place 1 tbsp berry compote and a small slice of Brillat Savarin cheese onto a small plate. Drizzle with some of the syrup from the fruit compote.
Yield 4 cups
*Note: Non-reactive saucepans are stainless steel or ceramic, as opposed to copper or aluminum.
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Brie Omelet
Ingredients:
3 eggs
3 slices Brie
2 tbsp olive oil
salt and pepper
Directions: Add oil to a skillet over high heat. Remove the rind from 3 slices of Brie. Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
Try this recipe with Camembert or Pont l'Evêque, as well.
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Burgers with Bleu d'Auvergne
Ingredients:
3 lbs lean ground beef
4oz crumbled Bleu d' Auvergne cheese
½ cup minced chives
¼ tsp hot sauce
1 tsp Worcestershire sauce
1 tsp black pepper
1 ½ tsp salt
1 tsp dry mustard
Directions: Mix ground beef, Bleu d'Auvergne, chives, hot sauce, Worcestershire, pepper, salt and mustard. Cover and refrigerate for 1 – 2 hours. Preheat grill to high. Form the beef mixture into 10 -12 patties. Oil grill. Grill patties 3 - 10 minutes, depending on your liking. Add a slice of Bleu d'Auvergne on top if you like, and any other garnish you enjoy.
Try this recipe with Fourme d'Ambert as well.
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Cheese Frittata
Ingredients:
1 lb chanterelle (or other in season) mushrooms,
3 tbsp olive oil
3 tbsp shallots
1/4 tsp salt
6 eggs
1 cup grated Ossau-Iraty (or another hard sheep milk cheese)
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 tbsp olive oil
Directions: Clean mushrooms with a small soft brush or paper towel. Brush off excess pine needles and dirt, and tear the mushrooms into smaller pieces.
Heat olive oil and shallots in a small sauté pan over medium heat and season with the salt. Add mushrooms and cook for four or five minutes (or until the mushrooms are fully cooked but not overly soft). Remove from heat and set aside.
Preheat oven to 325°F. In a bowl, beat eggs well and mix in mushrooms, 3/4 cup of cheese. Salt and pepper to taste.
Heat olive oil in a small skillet or omelet pan over medium-low heat and pour in egg mixture. As soon as the bottom is solidified and lightly browned, sprinkle 1/4 cup of the Ossau-Iraty over the top and place pan into preheated oven. Bake for fifteen to twenty minutes (or until the top of the frittata has set), remove and cool five minutes before inverting and serving.
Serves 2
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Coffee Cheese Plate
Cheese with breakfast? How continental! This plate offers just the right selection of sweet, fruity and flavorful French cheeses to enjoy with your morning coffee.
Recommended tasting order: Crottin frais, Fleur du Maquis, Mimolette, Ossau-Iraty.
The Cheeses
Crottin frais. A young goat's milk cheese from the Périgord region east of Bordeaux. This natural rind cheese has a soft and creamy texture and a light nutty flavor.
If you can't find it, ask for: Chabichou du Poitu, Boucantrin, Rove des Garrigues, Crottin Champignou, fresh or aged goat cheese.
Mimolette—Nord-Pas de Calais. Produced in Flanders in the northernmost region of France, this pasteurized cow's milk cheese is pressed, cooked and shaped like a cannonball. Mimolette hardens as it ages, its interior turning a deeper orange and acquiring a mouthwatering array of fruity, nutty flavors. Best when aged 18 months or more.
If you can't find it, ask for: Aged Comté or Beaufort.
Ossau-Iraty. (AOC) Farmhouse made and ripened in a Benedictine abbey in the Basque region of southwestern France. The recipe for this sheep's milk cheese is 3,000 years old! It is semi-hard with a fairly dense, concentrated consistency and delicious sweet, fruit, nutty flavors.
If you can't find it, ask for: Another sheep's milk cheese made in the French Pyrénées.
Fleur du Maquis—Corsica. An artisanal ewe's milk cheese from the island of Corsica, whose name translates as "flower of the maquis," the French term for the scrubby local terrain. Soft, mild and aromatic, with a dusting of bluish mold that is encrusted with rosemary or savory.
If you can't find it, ask for: An herb-encrusted fresh cheese from Corsica or Provence, Tomme de Grand-Mère.
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Elegant Plate
Riesling is the most elegant grape of the Alsace region, producing a graceful, crisp white wine with a touch of sweetness. Happily, the green hills of Alsace are also home to a variety of superb cheeses. Recommended tasting order: Livarot, Munster, Tomme d'Alsace, Tomme de Savoie.
The Cheeses
Munster (AOC). An ancient washed-rind cheese that traces its roots back to monastic life in the Middle Ages. Munster is made from the milk of cows that graze in the mountains of Vosges region in Alsace, northeastern France. Its bright pinkish-orange rind turns darker and more reddish with age.
If you can't find it, ask for: Another washed-wind cheese such as Livarot or Epoisses.
Tomme d'Alsace. This is a pungent, semi-soft, washed-rind cow's milk cheese made in the Alsace region of France. The practice of washing the cheese with wine as it matures helps it to develop fruity notes with hints of mushrooms, grass, and butter.
If you can't find it, ask for: Chimay , Saint-Nectaire.
Tomme de Savoie. Many variations of this cow's milk cheese are produced in the mountainous Haute-Savoie region on the Swiss border. They are generally firm with small holes. They have mild nutty flavors and come in flattened cylinders with crusty natural rinds.
If you can't find it, ask for: Morbier.
Livarot (AOC). This ancient and noble cheese from Normandy dates back more than 700 years, originating in the monasteries. A cow's milk washed-rind cheese, it has an assertive aroma and nutty flavor. The pâte is semi-soft, creamy and smooth with small holes. The round cheeses are traditionally encircled with five strips of sedge or raffia.
If you can't find it, ask for: Pavé d'Auge, Pont-l'Evêque or Munster.
Comté (AOC). One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with holes, or "eyes," has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières.
If you can't find it, ask for: Beaufort, French Gruyère.
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Fall/Winter Plate
Warm up by the fire with this selection of French cheeses, aged to perfection for cozy occasions. The apple flavor of the cognac pairs beautifully with heartier cheeses.
Recommended tasting order: Pavé d'Auge, Beaufort, Fourme d'Ambert.
The Cheeses
Fourme d'Ambert (AOC). Produced by cooperatives in the Auvergne region, this semi-soft, creamy blue cheese is similar to Stilton but pressed and therefore less crumbly. The cheese is poured into a mold (fourme) shaped like an upright cylinder. Its flavor is buttery and tangy, not salty or bitter.
If you can't find it, ask for: Bleu d'Auvergne, Roquefort.
Pavé d'Auge. This large, rustic cow's milk cheese is similar to Pont-l'Evêque, originally a monastic cheese dating back over 1,000 years. It is produced in a creamery in the Pays d'Auge at the northern base of the Normandy peninsula. The pâte is soft to semi-soft, with a strong woodsy flavor.
If you can't find it, ask for: Saint-Nectaire, Pont-l'Evêque, Camembert.
Beaufort (AOC). Famous since Roman times, Beaufort is one of the noble cheeses of the French Alps. Made from the milk of an ancient mountain breed of mahogany-colored cows, it has a dense, concentrated, buttery consistency, a fruity aroma and rich, nutty flavors with a hint of sweetness.
If you can't find it, ask for: Comté, Emmental Français, Gruyère de Savoie.
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Fondue
Ingredients:
1 garlic clove (split)
1 cup Cantal (or Tomme de Savoie) cheese
1 cup Comté (or Beaufort) cheese
1 cup Emmental (or Morbier) cheese
1/2 cup Beaufort (or French Gruyère) cheese
1 1/2 cups dry white wine
1 tsp lemon juice
2 tsp cornstarch
3 tbsp Kirsch
1/8 tsp ground nutmeg
12 cups bread (cubed)
Directions: Rub the inside of ceramic fondue pot with garlic clove. Place wine, garlic clove and lemon juice into pot and place over medium-low heat. Bring to simmer, stirring constantly. Remove garlic clove. Grate or plane cheeses and add to fondue pot. Stir until mixture is smooth and creamy. In separate bowl, whisk cornstarch, Kirsch and nutmeg; stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Do not overheat or the mixture will separate.
Keep fondue warm over low heat, then put it over an alcohol lamp (Sterno) at the table. Let fondue continue to bubble during the meal and stir it from time to time so that it stays creamy. Spear bread cubes with fondue forks and dip them into the cheese.
*Note: If the fondue is too thin, add more grated cheese; if it is too thick, thin it with wine. The wine, incidentally, is critical—it should not be too aged and should contain abundant acids.
Serves 12
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French Toast with Beaufort
Ingredients:
7 oz Beaufort (diced)
10 slices of French or Italian bread
1/4 lb ham (sliced into small strips)
3 1/4 cups milk
4 eggs
3 1/2 tbsp melted butter
2 tbs plain yogurt
1 tsp nutmeg
Directions: Preheat oven to 400 degrees. Whisk the eggs with yogurt, butter and nutmeg. Heat milk in a pan then, add to the rest of the mixture. Blend all together. Toast bread slightly, then place slices in the mixture for a few seconds on each side. Place bread on a baking pan, layer each slice with ham and top with diced Beaufort. Bake for 30 minutes (until cheese is melted).
Try this recipe with Comté or Cantal, as well.
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Fried Camembert
Ingredients:
4 1 oz pieces Camembert
3 tbsp flour
2 beaten eggs
2 oz breadcrumbs
canola oil
4 cored and quartered apples
Directions: Roll Camembert in flour, then in egg, then in breadcrumbs. Heat the oil in a deep fryer to 350 degrees. Fry the Camembert in oil for 30 seconds. Serve with apple wedges. Try this recipe with brie, as well.
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Grand Plate
This cheese board is a superior Cheeses of France experience. With classic French cheeses, each a product of unique regional terroir, it's a fabulous tasting experience. Assemble the the cheeses for the full terroir experience, or choose one region and create your own regional Fromage Plate. The cheeses on this particular board are arranged as they might appear on a map of France. For example, the Camembert is positioned at the Northwest Normandy corner of the board and the Beaufort is at the Eastern French Alps side of the board.
Recommended tasting order: Saint-Marcellin, Brie, Camembert, Mimolette, Munster, Epoisses, Cantal, Comté, Beaufort, Bleu d' Auvergne.
The Cheeses
Saint-Marcellin — Rhône-Alpes. A legendary farmhouse cheese made from the milk of cows that graze in the mountainous Dauphiné Province in southeastern France. Small rounds with natural rinds that turn from white to light brown as they age. Inside, the pâte is softer and mild, but rich.
If you can't find it, ask for: Saint-Félicien.
Munster (AOC) — Alsace. An ancient washed-rind cheese that traces its roots back to monastic life in the Middle Ages. Munster is made from the milk of cows that graze in the mountains of Vosges region in Alsace, northeastern France. Its bright pinkish-orange rind turns darker and more red with age.
If you can't find it, ask for: Tomme d'Alsace, or another recommended washed rind cheese from Alsace.
Mimolette — Nord-Pas de Calais. Produced in Flanders in the northernmost region of France, this pasteurized cow's milk cheese is pressed, cooked and shaped like a cannonball. Mimolette hardens as it ages, its interior turning a deeper orange and acquiring a mouthwatering array of fruity, nutty flavors. Best when aged 18 months or more.
If you can't find it, ask for: Aged Comté
Epoisses (AOC) — Burgundy. This cow's milk, washed-rind cheese comes from Burgundy. Strong-smelling, with a soft, smooth and mouth-watering flavor, it is washed with wine or usually with marc spirits, which give it a distinctive aroma. The rind has an orange tinge that darkens with age.
If you can't find it, ask for: Munster, Affidelice, Perriere, Soumaintrain or Trou du Cru.
Camembert — Normandy. Camembert is a world-renowned cow's milk cheese from the Normandy region in northwestern France. This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.
If you can't find it, ask for: Pont-l'Evêque or Pavé d'Auge.
Bleu d'Auvergne (AOC). A delicious blue cheese from the Auvergne region of south-central France, Bleu d'Auvergne has a full and pungent taste, but it is not as strong as many other blue cheeses; it is less salty, with a creamier and more buttery taste with a moist texture.
If you can't find it, ask for: Fourme d'Ambert.
Brie de Nangis — Ile-de-France. Produced just southwest of Paris, this is one of the milder, more buttery Bries. It almost disappeared from production but has seen a revival over the past few decades. Brie de Nangis is creamy and smooth and has a slightly chalky center that becomes runny with age.
If you can't find it, ask for: A good quality Brie or Coulommiers.
Cantal (AOC) — Auvergne. A distinguished, semi-hard cheese from the central mountainous region of Auvergne, Cantal is a cheddar-like cow's milk cheese cured with salt, which brings out its full flavor. Heavy and moist, young Cantal has a sweet, milk flavor; well-aged, it has a sharper flavor.
If you can't find it, ask for: Laguiole or Salers are both cheddar-like cow's milk cheeses from the same region.
Comté (AOC) — Franche-Comté. One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with very small holes, or "eyes," has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières.
If you can't find it, ask for: French Gruyère, Beaufort.
Beaufort (AOC). Famous since Roman times, Beaufort is one of the noble cheeses of the French Alps. Made from the milk of an ancient mountain breed of mahogany-colored cows, Beaufort is distinguished by its concave-shaped rind. It has a dense, concentrated, buttery consistency, a fruity aroma and rich, nutty flavors with a hint of sweetness.
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Green Bean Salad with Cantal
Ingredients:
1 tbsp sea salt
3/4 lb fresh green or yellow beans
1 tbs olive oil
2 tbsp minced shallots
1/3 cup toasted and chopped walnuts
2 tsp walnut oil
ground pepper
2 oz crumbled Cantal cheese
Directions: Boil a medium pot of salted water and cook beans 2-3 minutes. Cool under water and drain well. Heat olive oil in 12" skillet over medium-high heat. Add shallots and brown for 30 seconds. Stir in walnuts. Add walnut oil and beans. Stir 2-3 minutes. Salt and pepper to taste. Sprinkle Cantal on top and serve.
Try this recipe with Comté, Beaufort or Mimolette, as well.
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Grilled Camembert Sandwiches
Ingredients:
10 ¼" slices bread
1/4 cup olive oil
2 tsp freshly cracked black pepper
16 ¼" slices Camembert or Brie cheese
1/2 cup extra virgin olive oil,
1 sliced onion
2 crushed cloves garlic
2 1/2 pounds cored and chopped tomatoes
12 fresh basil leaves
salt and cayenne pepper
Directions:
Sandwiches: Heat olive oil and cracked pepper over low heat. Turn off and let infuse for 10 minutes. Place sliced cheese on half of the bread slices (making sure the cheese comes to the edge of the crust). Place top slice on each sandwich and put them together so they are crust to crust. Cover all the sandwiches with a layer of plastic wrap and place a medium cutting board on top of sandwiches to gently weigh them down for 15 minutes. Using a pastry brush, thoroughly brush surface of both faces of the sandwich with the pepper oil. Preheat a Panini griddle on low or a medium sauté pan over low heat. Wipe surface with a little oil. Place sandwiches in griddle or pan and cook until slightly browned, 2 - 3 minutes per side until cheese is melted. Keep heat low so bread doesn't burn.
Tomato soup: Combine olive oil, onion and garlic in medium saucepan and sweat together for about 20 minutes, or until the onions are soft and translucent. Add tomatoes and cook another 15 minutes.
Add stock and basil leaves and bring to a simmer. Cook gently for 20 minutes.
Place soup into a large bowl through a fine strainer or food mill, to remove seeds, skins and basil. Salt and pepper (cayenne) to taste. Serve tomato soup hot with warm sandwiches. Drizzle extra virgin oil over the soup along with a couple small basil tops.
Serves 5
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Holiday Plate
Gather with friends and family to celebrate the abundant variety of cheeses produced in France. This Fromage plate is an elegant addition to your traditional Holiday fare.
Recommended tasting order: Chabichou du Poitou, Ossau-Iraty, Camembert, Beaufort, Bleu d'Auvergne.
The Cheeses
Chabichou du Poitou (AOC). Produced in the heart of the goat cheese region of Poitou, Chabichou du Poitou traces its roots back to the 8th century. With a sweet and delicate, slightly salty flavor, and a firm, very white, smooth paâte. Its flavor strengthens with aging.
If you can't find it, ask for: Crottin de Chavignol.
Beaufort (AOC). Famous since Roman times, Beaufort is one of the noble cheeses of the French Alps. Made from the milk of an ancient mountain breed of mahogany-colored cows, Beaufort is distinguished by its concave-shaped rind. It has a dense, concentrated, buttery consistency, a fruity aroma and rich, nutty flavors with a hint of sweetness.
If you can't find it, ask for: Comté.
Bleu d'Auvergne (AOC). A delicious blue cheese from the Auvergne region of south-central France, Bleu d'Auvergne has a full and pungent taste, but it is not as strong as many other blue cheeses; it is less salty, with a creamier and more buttery taste with a moist texture.
If you can't find it, ask for: Fourme d'Ambert.
Ossau-Iraty style. Farmhouse-made and ripened in a Benedictine abbey in the Basque region of southwestern France. The recipe for this sheep's milk cheese is 3,000 years old! It is semi-hard with a fairly dense, concentrated consistency and delicious sweet, fruit, nutty flavors.
If you can't find it, ask for: another Ossau-Iraty style cheese from Basque county.
Camembert. Camembert is a world-renowned cow's milk cheese from the Normandy region in northern France. This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and a buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.
If you can't find it, ask for: Pavé d'Auge or Pont-l'Evêque.
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Mac and Cheese with Comte
Ingredients:
1 lb elbow macaroni (or other favorite)
l 1/4 lbs shredded Comte
1 tbsp butter
2 chopped garlic cloves
¼ chopped onion
1 cup milk
2-3 tbsp bread crumbs
1 tbsp olive oil
Directions: Preheat oven to 350 degrees. Place macaroni in a large pot of boiling water with a bit of salt and cook 8-10 minutes or, to desired tenderness. Drain and rinse with warm water. In the macaroni pot, under low heat, melt butter with garlic and onion. Remove from heat and add milk and 1 lb of cheese. Then blend in the macaroni. Grease a casserole dish with the olive oil and transfer the mixture from the pot to the casserole dish. Top the mixture with remaining Comte and bread crumbs. Bake for 30 minutes.
Try this recipe with Mimolette or Cantal as well, or mix all three.
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Mediterranean Plate
Think sunshine, salty breezes, olives, grapes and high, fertile pastures. The abundance of the Mediterranean shines forth in this delightful Fromage Plate featuring cheeses from Corsica and the southern coastal regions of France.
Shown here with Rosé wine from Provence.
The Cheeses
Fleur du Maquis. An artisanal ewe's milk cheese from the island of Corsica, whose name translates as "flower of the maquis," the French term for the scrubby local terrain. Soft, mild and aromatic, which may contain a dusting of bluish mold that is encrusted with rosemary or savory.
If you can't find it, ask for: An herb-encrusted goat's milk cheese from Corsica, Tomme de Grand-Mère.
Casinca Chèvre. This washed-rind goat's milk cheese from the island of Corsica has a tart, slightly salty presence and rousing flavor profile that tingles the taste buds. Its semi-soft pâte offers a balanced and satisfying finish.
If you can't find it, ask for: A goat's milk cheese or chèvre, from Corsica, or ask for the sheep version.
Cabécou Feuille. A small, round artisanal goat's milk cheese from the Midi-Pyrénées village of Rocamadour in southwestern France. This soft and pungent cheese comes wrapped in fig leaves and is best eaten young.
If you can't find it, ask for: Chèvre figue, Rouleau de Provence, Tetoun, Boucantrin.
Thym Tamarre. Produced in Alpes de Haute Provence, this unique goat's milk cheese has sprigs of thyme and lavender tucked within. Made from the milk of goats that graze on wild pasture of thyme, rosemary, sage, savory, marjoram, oregano and other herbs.
If you can't find it, ask for: Chèvre figue, Rove des Garrigues, Provençal.
Vache de Chalais. A small, round mountain cow's milk cheese made in Alpes de Haute-Provence region in southeastern France.
If you can't find it, ask for: A cow's milk cheese from provence, Saint-Félicien.
Saint-Marcellin. A legendary farmhouse cheese made from the milk of cows that graze in the mountainous Dauphiné Province in southeastern France. Small rounds with natural rind that turns from white to light brown as they age. Inside, the pâte is soft and mild, but rich.
If you can't find it, ask for: Saint-Félicien.
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Mimolette Salad
Ingredients:
watercress, spinach or arugula
finely sliced red onion
shaved Mimolette
Directions: Layer greens of choice with onion slices and Mimolette shavings. Salt/pepper to taste. Serve alone or with your favorite dressing.
Try this recipe with Comté, as well.
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Morbier and Cucumber Sandwiches
Ingredients:
4 croissants
2 tbsp mayonnaise
8 oz Morbier
l head of leaf lettuce
1/2 cucumber
1/8 cup salad oil
1/8 cup vinegar
Directions: Split croissants in half and spread on mayonnaise. Cut Morbier into 1/4" slices and place about 2 oz on each croissant. Place (washed) leaf lettuce on sandwiches. Peel cucumber and slice thin; place across lettuce leaves. Whisk vinegar and oil; drizzle over sandwiches. Place top of croissant and serve.
Try this recipe with Brie, Chaource, Langres, Livarot, or Saint Nectaire, as well.
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Mountain Plate
From the Alps to the Jura to the Pyrénées, French mountain cheeses are a special delight. Enjoy the complex and diverse flavors of these cheeses, made from the rich milk of ancient breeds that graze in mountain meadows. On this board, the Pyrénées cheeses are on the left (west) moving east to some central Auvergne cheeses and then deep into the French Alps cheeses on the far right of the board (east).
Recommended tasting order: Morbier, Ossau-Iraty, Tomme Pyrénées, Comté, Cantal, Beaufort, Bleu des Basques, Fourme d'Ambert.
The Cheeses
Morbier (AOC) — Jura Mountains. Morbier is an aromatic and surprisingly mild cow's milk cheese defined by the dark vein of vegetable ash streaking through its middle — a nod to the method by which it was once produced in Franche-Comté. Aged at least 60 days, Morbier has a mild taste and nutty aftertaste.
If you can't find it, ask for: Tomme de Savoie, Bethmale.
Comté (AOC) — Jura Mountains. One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with holes, or "eyes," has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières.
If you can't find it, ask for: French Gruyère and Beaufort.
Beaufort (AOC) — French Alps. Famous since Roman times, Beaufort is one of the noble cheeses of the French Alps. Made from the milk of an ancient mountain breed of mahogany-colored cows, it has a dense, concentrated, buttery consistency, a fruity aroma and rich, nutty flavors with a hint of sweetness.
If you can't find it, ask for: Emmental Français, Gruyère de Savoie.
Cantal (AOC) — Massif Central. A distinguished, semi-hard cheese from the central mountainous region of Auvergne, Cantal is a cheddar-like cow's milk cheese cured with salt, which brings out its full flavor. Heavy and moist, young Cantal has a sweet, milk flavor; well-aged, it has a sharper flavor.
If you can't find it, ask for: Laguiole, Salers.
Fourme d'Ambert (AOC) — Massif Central. Produced by cooperatives in the Auvergne region, this semi-firm, creamy blue cheese is similar to Stilton but pressed and therefore less crumbly. The cheese is poured into a mold (fourme) shaped like an upright cylinder. Its flavor is buttery and tangy, not salty or bitter.
If you can't find it, ask for: Bleu d'Auvergne.
Ossau-Iraty (AOC) — Pyrénées. A classic sheep's milk cheese made with the milk of the Manech and Basco-Bearnaise ewes. Aged for at least 90 days, the shape of each wheel can vary from region to region. With an ivory pâte, an aroma of toasted hazelnuts and a sweet, buttery flavor.
If you can't find it, ask for: Ardi-Gasna, Abbaye de Belloc, P'tit Basque, Kaikou, Chistou, or P'tit Pyrénées.
Tomme des Pyrénées. This round, semi-soft farmhouse cheese (tomme) is large, heavy and solid, with a firm, white, dry and compact pâte and a rich flavor.
If you can't find it, ask for: Bethmale.
Bleu des Basques — Pyrénées. This artisan sheep's milk blue cheese is made in the mountains of French Basque country. These verdant hills are full of the wildflowers and fresh grass that give the milk its complexity, subtlety, and lightness. The cheese has earthy, fruity flavors.
If you can't find it, ask for: Bleu des Causses
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Normandy Plate
The ancient cheesemaking tradition of Normandy has produced some of the most famous cheeses in the world. Taste the heritage in every bite with this very special sampling.
Paired here with cider
Recommended tasting order: Camembert, Brillat Savarin, Pont-l'Evêque, Livarot.
The Cheeses
Camembert. Camembert is a world-renowned cow's milk cheese from the Normandy region in northern France. This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.
If you can't find it, ask for: Brie or Coulommiers, not from Normandy, but similar cheeses. Neufchâtel.
Livarot (AOC). This ancient and noble cheese dates back more than 700 years, originating with the monks. A cow's milk washed-rind cheese, it has an assertive aroma and nutty flavor. The pâte is semi-soft, creamy and smooth with small holes. The round cheeses are traditionally encircled with five strips of sedge or raffia.
If you can't find it, ask for: Pavé d'Auge, Pont-l'Evêque
Pont-l'Evêque (AOC). Very popular in France, Pont-l'Evêque is an uncooked, unpressed cow's milk cheese that is square in shape. The pâte is soft, creamy pale yellow in color with a smooth, fine texture and a pungent aroma. The washed rind is white with a gentle hint of orange-brown.
If you can't find it, ask for: Pavé du Plessis.
Brillat Savarin. A cow's milk, triple-crème brie-style cheese from Normandy. The creamy flavor of triple-crème cheeses comes from the practice of enriching the milk by adding cream during production. Brillat Savarin has a buttery, rich pâte and a rind of white, flowery mold.
If you can't find it, ask for: Another brie-style cheese from Normandy, Explorateur.
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Petite Chèvre Pizzas
Ingredients:
1 cup Chèvre cheese
2 9" x 12" pastry sheets
1 egg yolk
1 tsp water
1/2 cup fresh tomato sauce
3 oz Prosciutto di Parma (sliced paper thin, cut into 1/2" strips)
1/2 cup toasted walnuts (crushed)
2 cups arugula (stemmed)
2 tbsp extra virgin olive oil
1/2 tsp fleur de sel (or other sea salt)
1/2 tsp freshly ground black pepper
Directions: Break up the goat cheese into small pieces and refrigerate for later use.
To make the pizza bases, roll out puff pastry and cut into 12, 4" rings. Prick each pastry base with a fork, and glaze with egg yolk mixed with water. Bake in preheated 375°F oven for 10 minutes. Remove puff pastry bases from oven and cool for one hour. Cut each in half globally; cover each cut side with 1 tbsp tomato sauce and top with prosciutto slices, a sprinkling of toasted walnuts, and several pieces of goat cheese. Bake again at 375°F for 7 minutes and remove from the oven. Toss baby arugula with olive oil and top each pizza with a few leaves. Sprinkle with a pinch of fleur de sel and fresh pepper and serve.
Yield 24 portions
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Ruby Plate
The arid plains of France's southern Rhône Valley are mostly known as red wine country, primarily the wines of the Côtes du Rhône appellation. These famously drinkable reds meet their match with the delicious, varied selection of cheeses on this Fromage Plate.
Recommended tasting order: Saint-Marcellin, Ossau-Iraty, Camembert, Comté, Cantal.
The Cheeses
Saint-Marcellin. A legendary farmhouse cheese made from the milk of cows that graze in the mountainous Dauphiné Province in southeastern France. Small rounds with natural rind that turns from white to brown as it ages. Inside, the pâte is soft and mild, but rich.
If you can't find it, ask for: Saint Félicien, Vache de Chalais.
Camembert. Camembert is a world-renowned cow's milk cheese from the Normandy region in northern France. This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.
If you can't find it, ask for: Brie.
Ossau-Iraty (AOC). A classic sheep's milk cheese made with the milk of the Manech and Basco-Bearnaise ewes. Aged for at least 90 days, the shape of each wheel can vary from region to region, with an ivory pâte, an aroma of toasted hazelnuts and a sweet, buttery flavor.
If you can't find it, ask for: Another recommended sheep's milk cheese that is made in the French Pyrénées.
Cantal (AOC). A distinguished, semi-hard cheese from the central mountainous region of Auvergne, Cantal is a cheddar-like cow's milk cheese cured with salt, which brings out its full flavor. Heavy and moist, young Cantal has a sweet, milk flavor; well aged, it has a sharper flavor.
If you can't find it, ask for: Laguiole or Salers.
Comté (AOC). One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with holes, or "eyes," has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières.
If you can't find it, ask for: Beaufort.
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Simple Plate
Easy to assemble, easy to taste and easy to share with friends and family. This simple quartet offers a diverse experience of The Cheeses of France and is enough to entertain eight people.
Recommended tasting order: Tradition Jacquin, Ossau-Iraty, Morbier, Roquefort.
The Cheeses
Tradition Jacquin. The quintessential goat's milk cheese, produced from goats that graze in the fields around the Loire River in central western France. The light dusting of ash on these small discs attracts beneficial mold, protecting the subtle, gentle interior of the cheese. The taste is mild, milky and creamy with hints of citrus.
If you can't find it, ask for: Sainte-Maure, Chabichou du Poitou.
Morbier (AOC). Morbier is an aromatic and surprisingly mild cow's milk cheese defined by the dark vein of vegetable ash (this is usually vegetable dye now, even in the most artisanal producers' cheeses) streaking through it middle — a nod to the method by which it was once produced in Franche-Comté. Aged at least 60 days, Morbier has a mild taste and nutty aftertaste.
If you can't find it, ask for: Tomme de Savoie.
Ossau-Iraty (AOC). A classic sheep's milk cheese made with the milk of the Manech and Basco-Bearnaise ewes. Aged for at least 90 days, the shape of each wheel can vary from region to region. With an ivory pâte, an aroma of toasted hazelnuts and a sweet, buttery flavor.
If you can't find it, ask for: Any recommended sheep's milk cheese made in the French Pyrénées, Abbaye de Belloc, P'tit Basque, Kaikou, Chistou, P'tit Pyrénées.
Roquefort (AOC). Famous through the ages, this blue cheese is made from ewe's milk in southern France. AOC rules dictate that the cheese must be ripened in the caves of Mount Combalou for 3 to 9 months. Known for its rich, mild creaminess and soft, spicy, tart flavors.
If you can't find it, ask for: Bleu des Causses, Bleu d'Auvergne, Bleu des Basques, Bleu de Gex, Fourme d'Ambert.
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Sparkling Plate
Champagne is a historic wine region in the northeast of France, best known for its famous sparkling white wine of the same name. Cheeses that come from Champagne and surrounding regions pair beautifully with this special wine, creating a sparkling sensation when presented together.
Recommended tasting order: Pyramid goat, Clacbitou, Brie de Nangis, Langres.
The Cheeses
Langres (AOC). A washed-rind cow's milk cheese from Champagne, with a firm and supple pâte, and a rich, creamy and complex flavor. Unlike many strong, pungent washed-rind cheeses, Langres is milder and more delicate. It has a distinctive dimpled top and vibrant, orange rind.
If you can't find it, ask for: Époisses, though stronger, is about the closest and is easy to find.
Clacbitou. A simple, rustic, raw goat's milk cheese from Bourgogne, Clacbitou can be enjoyed at any stage from young to mature. Aged only slightly, it develops a slight natural rind. Its pâte has a loose, melting texture, with the flavor of fresh hay and nuts.
If you can't find it, ask for: Ripened Crottin
Brie. Produced just southwest of Paris, this is one of the milder, more buttery Bries. It almost disappeared from production but has seen a revival over the past few decades. Brie de Nangis is creamy and smooth and has a slightly chalky center that becomes runny with age — though it should not be too runny when it is at peak.
If you can't find it, ask for: A Brie-style cheese such as Coulommiers, Fougerus or Camembert.
Pyramid Goat. This goat's milk cheese was a favorite of Napoleon. Produced in the Berry region, the cheese comes in a truncated pyramid shape. It has a smooth, creamy rich texture and mild flavor.
If you can't find it, ask for: Sainte-Maure, Tradition Jacquin, Tradition du Berry. Many fresh Loire Valley goat cheeses pair well with champagne.
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Springtime Plate
The best time to enjoy the selections on this Fromage Plate is springtime, when hints of meadow flowers and grasses pervade the flavors and aromas of freshly made cheese.
Recommended tasting order: Crottin frais, Picandine, Pointe de Bique, Coulommiers, Tomme de Savoie.
The Cheeses
Picandine. A petite, fresh goat's milk cheese with a faint aroma and light lemony flavor, Picandine is produced by a dairy in the Dordogne region of southwest France. It is white and rindless, the shape of a small hockey puck, with a smooth, soft texture similar to that of natural cream cheese.
If you can't find it, ask for: Cabécou.
Crottin frais. A young goat's milk cheese from the Périgord region of east of Bordeaux. This natural rind cheese has a soft and creamy texture and a mild nutty flavor.
If you can't find it, ask for: Chabichou du Poitou, Boucantrin, Rove des Garrigues, Crottin Champignou.
Pointe de Bique. Nicknamed the Eiffel Tower, this classic Loire Valley chèvre is made in a distinctive four-sided conical shape. It has a pure white, moist and semi-soft pâte with a well-balanced, full flavor that offers complex sweet, sour and salty notes.
If you can't find it, ask for: Sainte-Maure, Pyramid Goat, fresh or aged goat cheese.
Coulommiers. This small, thick Brie-style cheese has a small, fresh center, or heart, surrounded by a pâte of pale yellow, with a sweet and melting taste. It has a white mold rind, at times with a touch of red.
If you can't find it, ask for: Brie, Camembert.
Tomme de Savoie. Many variations of this cow's milk cheese are produced in the mountainous Haute-Savoie region on the Swiss border. They are generally firm with small holes. They have mild nutty flavors and come in flattened cylinders with crusty natural rinds.
If you can't find it, ask for: Tomme from other regions like Pyrénées, or Camembert for the mushroom earthiness, or Saint-Nectaire.
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Super Bowl Plate
Turn football fans into Fromage fans with this hearty selection. These cheeses pair beautifully with beer and all the trimmings of a classic Super Bowl Party. Recommended tasting order: Cap Gris Nez, Mimolette, Epoisses, Cantal.
The Cheeses
Mimolette. Produced in Flanders in the northernmost region of France, this pasteurized cow's milk cheese is pressed, cooked and shaped like a cannonball. Mimolette hardens as it ages, its interior turning a deeper orange and acquiring a mouthwatering array of fruity, nutty flavors. Best when aged 18 months or more.
If you can't find it, ask for: Aged Comté.
Epoisses (AOC). This cow milk, washed-rind cheese comes from Burgundy. Strong-smelling, with a soft, smooth texture and a mouth-watering flavor, washed with wine or marc spirits, giving it a distinctive aroma. The rind has an orange tinge that darkens with age.
If you can't find it, ask for: Trou du Cru, Affidelice, Perrière, Soumaintrain, Trou du Cru.
Cantal (AOC) — Auvergne. A distinguished, semi-hard cheese from the central mountainous region of Auvergne, Cantal is a cheddar-like cow's milk cheese cured with salt, which brings out its full flavor. Heavy and moist, young Cantal has a sweet, milk flavor; well-aged, it has a sharper flavor.
If you can't find it, ask for: Laguiole, Salers.
Cap Gris Nez. Creamy and full of flavor, this washed-rind cheese is produced by one family in the northern coastal region known as Nord-Pas de Calais. Named for the "Grey Nosed Cape" that juts into the English Channel, Cap Gris Nez is rich, pungent and fairly intense.
If you can't find it, ask for: Livarot.
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Valentine's Day Plate
A special experience designed with fromage lovers in mind! Enjoy three of the most renowned Cheeses of France on this romantic occasion.
Recommended tasting order: Camembert, Comté, Roquefort.
The Cheeses
Camembert. Camembert is a world-renowned cow's milk cheese from the Normandy region in northern France. This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and a buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms.
If you can't find it, ask for: Pavé d'Auge, Pont-l'Evêque, Neufchâtel.
Comté (AOC). One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with tiny holes, has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières.
If you can't find it, ask for: Beaufort.
Roquefort (AOC). Famous through the ages, this blue cheese is made from ewe's milk in central southern France. AOC rules dictate that the cheese must be ripened in the caves of Mount Combalou for 3 to 9 months. Known for its rich, mild creaminess and soft, spicy, tart flavors.
If you can't find it, ask for: Bleu des Causses, Fourme d'Ambert, Bleu d'Auvergne, Bleu des Basques, Bleu de Gex.
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Veal Cutlet and Emmental Sauce
Ingredients:
4 veal cutlets
8 oz Emmental
8 slices pancetta
8 sprigs rosemary
12 sage leaves
2 tsp olive oil
1 shallot
1/2 cup dry white wine
1 cup cream
Directions: Preheat oven to 400 degrees. Cut veal in half, lengthwise. Heat small amount of oil and brown cutlets about 3 minutes. Put unwashed pan aside. Veal: Place cooked cutlets in greased baking dish. Put a slice of Emmental on each cutlet, add 2 slices pancetta and top with rosemary sprig and sage leaves. Bake for 10 minutes, until Emmental is melted. Sauce: Brown chopped shallots (in unwashed pan used for cutlets). Add white wine, pour in cream and sprinkle with 1/4 cup grated Emmental. Let the cheese melt before pouring over cutlets and serving.
Try this recipe with Cantal, Comté, or Tomme, as well.
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White Plate
The vineyards of the Bourgogne, or Burgundy, region of France are known for both great red and white wines. The cheeses here, from Bourgogne and surrounding regions, are paired with white Burgundy wines produced from the Chardonnay grape. You might try them with a dry Chablis for another successful pairing.
Recommended tasting order: Clacbitou, Fougerus, Epoisses,
Bleu d'Auvergne.
The Cheeses
Bleu d'Auvergne (AOC). A delicious blue cheese from the Auvergne region of south-central France, Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture.
If you can't find it, ask for: Fourme d'Ambert.
Epoisses (AOC). This cow's milk, washed-rind cheese comes from Bourgogne. Strong smelling, with a soft, smooth and mouth-watering flavor, it is washed with marc spirits that give it a distinctive aroma. The rind has an orange tinge that darkens with age.
If you can't find it, ask for: Munster, Affidélice, Perrière, Soumaintrain, Trou du Cru.
Clacbitou. A simple, rustic, raw goat's milk cheese from Bourgogne, Clacbitou can be enjoyed at any stage from young to mature. Aged only slightly, it develops a slight natural rind. Its pâte has a loose, melting texture, with the flavor of fresh hay and nuts.
If you can't find it, ask for: Ripened Crottin.
Le Fougerus. This artisanal cheese from the Ile-de-France region belongs to the Brie group. It has a supple and sweet, soft, unpressed pâte, with a salty taste. A fern leaf decorates the cheese, blending its scent with the smell of the mold.
If you can't find it, ask for: Coulommiers, Brie, Chaource, Delice de Bourgogne.
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A Mediterranean approach to healthy living.
For more than 50 years, scientists have studied the pattern of eating in the region around the Mediterranean Sea. The diet includes eating fruits and vegetables, whole grains, nuts, olive oil, and nutrient-rich cheese in moderation every day. Researchers have linked this Mediterranean Diet to an amazing array of health benefits, from lowering your risk of heart disease to breathing easier and maintaining a healthy weight.
With rich nutrients, The Cheeses of France fit right in with the Mediterranean Diet. A little each day goes a long way in providing important nutritional benefits like calcium, protein, and vitamins. What's more, The Cheeses of France are minimally processed and free of artificial growth hormone/rBST.
In a recent study conducted by the National Institutes of Health (NIH) and AARP,* Americans who closely followed the Mediterranean Diet were shown to have a reduced risk of death from all causes, including cancer and cardiovascular disease.
The Mediterranean Foods Alliance provides more details on the Mediterranean Diet and ways you can add healthy habits to your lifestyle.
*Source: Archives of Internal Medicine, December 10, 2007; 167(22): 2461-8.
How you can follow the Mediterranean Diet.
The Mediterranean Diet pyramid shows recommended types of food and how often to enjoy them.
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