Thanks to everyone who entered our Springlicious Recipe Contest!

We’re extremely impressed with the quality (and quantity) of the recipes we’ve received. Voting begins Wednesday – we’re busy gathering all of the great pictures and recipes together and will be making the voting easier than ever!

Good news if you were hoping for a bit more time to get your recipe together for our Springlicious recipe contest – we’ve extended the deadline to enter one week to May 7!

Send your recipe and picture to us by then and you’ll be eligible for the fabulous prizes we’re giving away! Also, for anyone who has already submitted a recipe – free free to submit anther one for another chance at the cash and prizes!

Check the full contest details for more information.

Good luck!

Most cheese lovers are familiar with the term “cheesemonger” but many likely don’t know what it actually means (though they no doubt know it sounds cool).

A cheesemonger is simply someone intensively involved in the selling of cheese and also can be known as a cheese steward (though that title does not sound as cool and probably should never be used). “Monger” simply refers to someone who deals in a specific product – and hence knows a lot about it.

A fromager (another name with a nice ring to it) is often mistaken for a cheesemonger, but this French term means cheesemaker, and mongers aren’t makers. Cheesemongers do not make cheese themselves. They keep close contacts among local farmers and larger cheese suppliers – which typically provides the monger with the best cheeses in their area and makes them a sort of cheese guru in their culinary communities. Cheesemongers are passionate and can teach their customers what cheeses pair well with what foods and beverages, as well.

Modern cheesemongers often are responsible for every aspect of the inventory of a gourmet cheese section or shop.

If there’s one thing every cheese lover loves, it’s Pizza! And there’s no reason pizza has to be confined to lunch or dinner. Have it for breakfast! Treat yourself to a unique breakfast pizza that features delicious French Cheese! Skip the cold leftovers and make a true gourmet breakfast treat this weekend!

Here’s how

Apple & Cheese Breakfast Pizza
Ingredients:
12 inch pre-backed pizza crust
½ Ile de France St. Andre Cheese
1 ½ cup shredded Etorki or Fol Epi Cheese
3 large apples
½ cup brown sugar
½ teaspoon ground cinnamon

Instructions:
1.Blend cheeses. Place baked pizza crust on baking sheet.
2.Layer on top of crust.  Cut and arrange apples over cheese. Top with 1/4 cup
brown sugar. Sprinkle with 1/4 teaspoon cinnamon. Layer 1 ounce cheese over top.
3.Bake in 350°F convection oven for 5 to 7 minutes or until heated through.
Cut into 10 slices.

Everyone loves Macaroni and Cheese. Despite this fact, making the same old recipe can get boring and sometimes, people get sick of something even as universally loved as mac and cheese.

That’s where Ile de France Cheese comes in! We’ve added many delicious gourmet mac and cheese recipes over the last year or so – but we’re still not done jacking up our macaroni and cheese recipe inventory!

Our latest is a simple mac and cheese dish that brings the deliciousness of brie and turns it into a modern mac and cheese classic that’s easy to make and can be whipped up any night of the week:

You can make this dish simply by following these steps:
Sauté onions and mushrooms.
Add flour and two cups of milk.
Chop up some Ile de France brie cheese.
Add in the pasta of your choice, fold over into one delicious melted mix.
Sprinkle a little breading on top.
Bake in oven at 350 for 20 minutes, followed by a few minutes on broil to brown the bread crumbs.
And Voila! (Add a little paprika to put a little kick in to this mac).