Response from: Dylan    (09/07/08 2:31pm)

Thanks for the heads up, what caused them to allow a free download of the edition?

Response from: Alex    (09/10/08 4:04am)

Hello,

While looking for blogs on food, wine and cheese topics, I came across your website and found it very interesting.
I’m emailing on behalf of Ile de France, a French cheese importing company
(Schratter Foods, since 1936). Their most popular and award winning cheeses
are the Ile de France Brie, Ile de France Goat and Ile de France Camembert.
(Ile de France Brie being the very first Brie imported to the US over 70
years ago.)

We would like to know if you would be interested in receiving a sample of
these French cheeses and write about one of them in your blog.
This is our second “sampling project” this year, and you can check online what other bloggers wrote last time: iledefrancecheese.com/blogs

Ile de France Cheese would send you one Goat cheese, or one Brie or a Camenbert to taste and comment on.
Please let us know before September 16th which cheese would you be interested in sampling and writing about.

We are giving you the choice between these three different products, because we plan to send you another type of Ile de France cheeses to sample later on this year if you enjoyed this project.

The cheese will be shipped in a cooler (UPS overnight) the 23rd of September.
Therefore we would need from you an address where someone can receive the UPS delivery.

We hope you will be interested in participating. In case you are not, rest assured, that we would not contact you anymore.

In addition to the sampling program, we are also launching a recipe contest.
The first prize will be $1000. The second and third prizes will be a cheese basket worth $150.
In order to participate, you would need to send us a picture/pictures or a video of you cooking with Ile de France cheese as well as the recipe itself. You may enter any type of dish (soup, sandwich, desert, etc.), as long as it includes Ile de France cheese. (There are no obligations to participate in the contest, weather you accepted and received the cheese or not.)
The recipe contest will start on September 25th and will end on October 15th when the voting will start.
More information on the contest will be posted soon on iledefrancecheese.com.
If you are interested in participating please let us know.

Please do visit our website (www.iledefrancecheese.com) anytime, it is full of cheese recipes, tips, pairing ideas, and much more, regarding other specialty cheeses such as Morbier, Comté or Boursault.

Feel free to pick any of our recipes to write about as well, just remember that you need to mention the source and place a link to our website.

Looking forward to hearing from you,
Alex
alex@iledefrancecheese.com

Response from: Amanda    (09/17/08 10:06am)

When it comes to wine, there is no ingredient more important than location. The land, air, water and weather where grapes are grown are what make each wine unique. I, as a wine enthusiast, believe that a wine’s true origin should clearly be identified on its label so that I can make an informed decision when purchasing and drinking wine. If you agree with me, you should sign the Petition to Protect Wine Place Name and Origin. By doing so, you are joining a growing list of consumers and wine regions like Napa Valley and Champagne France, in demanding that wine labels maintain and protect the integrity of wine place names. To sign the petition, go to: www.protectplace.com.

Response from: Dondon    (09/18/08 1:59pm)

Hi, I'm dondon of mustlovewine.com a social network for where wine lovers like you meet. I would like to ask if you would mind to do a link exchange..
Thanks and hope to hear from you soon..

Cheers!

Response from: Carmen Vj    (10/10/08 1:41pm)

Now this is a guide to have. I will be checking it out. Alright!

Response from: Antoinette B. Kean    (02/17/09 9:04am)

Burgundy Wine lies at the very heart of France, and is one of the world’s finest wine producing regions. Located two hours to the southeast of Paris, the wine area starts in Chablis in the north of the region and then it follows the autoroute A6 southerly to Lyon. The Burgundy soil is mainly based on oolitic limestone, upon which both the Chardonnay and Pinot Noir grapes flourish.

The red wines, made with the Pinot Noir, are more difficult to grow because these grapes are more sensitive to disease or to being badly handled. Towards the south of the region, from around Macon, the soil changes to a reddish granite schist and sand of the Beaujolais. Here, the Gamay grape flourishes, making excellent red wines, many of which are drunk while they are young. If you have not been to Burgundy, try it. It is a great part of France to visit for a holiday. Alternatively, stay at home and simply drink and enjoy the wine. You can more information for the Burgundy Wine in: http://www.burgundywinevarieties.com/