PARIS: Cheese is making a delicious comeback in gastronomic circles. From glorious dishes of pasta served in cheese wheels, to fresh takes on the traditional Swiss raclette — a dish of melted Alpine cheese over vegetables or charcuterie — cheesy creations are taking over social media sites and have international foodies drooling. But when it comes to serving cheese in our own homes, we often resort to tried, tested and admittedly boring staples.
So the next time you wish to impress discerning guests with a sophisticated cheese board worthy of a Michelin-star restaurant, ditch the cheddar and take the advice of experts at the Isigny Ste Mere production facility in Normandy.
The dairy cooperative is famous for its cream, cheese and butter, and is located in the dairy heartland of France, known for its rolling green pastures and herds of wandering cows. Arab News toured the facility to find out more about how the cheese is made and how it is best served.
Normandy is widely celebrated as the dairy capital of both France and Europe, and boasts a clutch of Protected Designation of Origin (PDO) cheeses, a status that is awarded by the EU and is only achieved when cheese is made the traditional way using top-quality ingredients sourced from farms in a particular area.
So if you are a cheese lover and want to learn more, read on for a guide on which cheeses to serve up at your next soiree. If you wish to host the ultimate cheese-tasting party, a top tip is to cleanse your palette with water, bread or a sweet apple between cheeses, according to award-winning cheese-monger Francois Robin, who is one of only 22 “Meilleurs Ouvrier de France” in the cheese category.
Camembert
Perfect for dipping, camembert is a popular pre-dinner snack, and can be baked in the oven until it is gooey and hot. Simply pierce the top of the cheese with a sharp knife and slide pieces of garlic and thyme into the small slits. Place the cheese on a baking tray in its box and drizzle over with olive oil, cook at 200 degrees Fahrenheit until the center is perfectly melted, and scoop up the cheese with vegetable sticks on crackers.
At the Isigny Ste Mere facility, the unpasteurized milk that goes on to become PDO Normandy camembert is heated in vats and then seeded with lactic cultures and rennet. The rennet curdles the milk before the molds are filled, layer by layer, by hand or with a mechanical ladle, in a humid room beset with a maze of pipes. Each layer rests for 45 minutes before the next layer is added, ensuring the cheese is supple.
The camembert is then salted and put to rest in a well-ventilated, cold room called a hâloir, where it ripens for 12 days. It is then packed into wooden boxes and continues to ripen, with four weeks considered the full ripening period for a round of camembert. At this stage, it is gooey and creamy all the way through, as opposed to the chalky centers of a camembert that has only ripened for two weeks.
Pont l’Evèque
Pont l’evèque is a subtle, soft rind cheese that matches perfectly with camembert, but can be differentiated due to its square shape. You will notice a faint whiff of hazelnuts when you enjoy this particular cheese, best served with dried figs and freshly made bread.
It is one of the oldest French cheeses still in production, and can be traced back to the 12th century, when it was called d’Angelot. In the 17th century, the name was changed to reflect the village in which it was made, Pont l’Evèque in Normandy.
At the Isigny Ste Mere facility, which produces a PDO pont l’evèque, milk is heated and rennet is added to coagulate it before the curd is cut and the whey is drained off. The product is left in molds for four days and salted on the fifth, before being washed in salt water on the seventh day. The cheese is then left to ripen in the hâloir for anywhere between 13 days and six weeks.
Mimolette
If you are looking to liven up your cheese board with a wild card, a strong, hardy mimolette is the way to go. This cannonball-like hard cheese is a shocking orange color and has a sweet, almost caramelized taste with a fudgy finish.
The electric color is due to the use of fruit from the Central American anatto tree in the production process. The hue was chosen by King Louis XIV in the 18th century to distinguish French cheeses from Dutch products, according to the Isigny Ste Mere tour guide. This cheese is best served with date syrup and fresh bread or a sweet onion relish, and can also be sprinkled over a green salad.
The mimolette at Isigny Ste Mere, which was awarded the coveted label rouge sticker signifying high quality, is made with milk that is then heated and seeded with lactic cultures to develop the flavor. Rennet is added, followed by a natural coloring agent from the anatto fruit. The resulting curd is cut, allowing the whey to drain off, and then pressed and cut into cubes. After this, it is placed into cloth-lined molds before being pressed for a second time.
At this stage, the cheese takes on its distinct final spherical shape, and is placed in a saline bath for 72 hours before it heads to the curing chamber, where it develops a thin layer of mold. This cheese is not for the fainthearted, as the fine coat of mold is typically burrowed into by cheese mites. These creatures take off the layer of mold and give the cheese its finished look.
Perfect your cheese platter with tips from France’s dairy heartland
Perfect your cheese platter with tips from France’s dairy heartland
Where We Are Going Today: ‘Brunch’ in Jeddah
- The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises
In Madinah and craving a satisfying morning bite? Brunch is worth a visit.
Tucked away on Sultanah street, this cosy restaurant delivers a cheerful vibe and a menu that’s big on flavor.
We visited as a family and sampled a range of sandwiches, most of which are built around soft, buttery brioche bread.
The halloumi sandwich was a favorite, with grilled halloumi, sun-dried tomatoes, pesto, and arugula coming together in harmony.
The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises.
For those who prefer meatier bites, the turkey scramble was a good option, stuffed with fluffy eggs, sliced turkey, melted cheddar, and their house sauce all packed together.
We could not leave without trying the dessert. The Nutella French toast was just indulgent enough, topped with crunchy biscuit bits, while the banoffee French toast, filled with banana, creamy banoffee sauce and whipped cream, was rich and sweet.
Beverage choices, however, are simple: black coffee, fresh orange juice, and soft drinks. I was surprised to find no tea options. As a die-hard tea drinker, I had to make a quick run to a nearby cafe to fetch a cuppa to enjoy alongside the food.
Portions are on the smaller side, so extra items may be needed to feel full; I ended up going for two sandwiches, as well as dessert.
For more information, visit their Instagram @bruncharea.
Where We Are Going Today: Kold Kombucha in Alkhobar
- Marked by a bold painted mural at the entrance, the hole-in-the-wall space receives a steady stream of curious visitors, notably young men who are fans of the Snapchat star
In the heart of historic northern Alkhobar, newly established Kold Kombucha is putting the spotlight on kombucha, a naturally fizzy fermented tea with roots in East Asia dating back over 2,000 years.
The compact, design-forward shop — opened this month by popular Saudi Snapchat personality Hammam Al-Mulhem — is the first of its kind in Saudi Arabia spotlighting kombucha, which is brewed on-site in large fermentation vessels over 11 days using a symbiotic culture of bacteria and yeast known as SCOBY.
Marked by a bold painted mural at the entrance, the hole-in-the-wall space receives a steady stream of curious visitors, notably young men who are fans of the Snapchat star.
Three core flavors rotate on tap. The beetroot is deep and earthy — slightly sour, complex — almost like a liquid snack. The apple cinnamon is my personal favorite: smooth and warming — pure autumn in a glass, while strawberry mint, bright and refreshing, hits just right on a blazing Eastern Province afternoon.
Each bottle goes for between SR23 ($6) to SR25. They also offer a chocolate chip dessert, and for those not quite ready to dive into the world of kombucha, there are coffees available too.
I stopped by straight from the airport — jet-lagged, dehydrated and craving something light but nourishing. Kold delivered.
Seating — like nearby parking spaces — is limited.
Kold Kombucha is open daily from 4 p.m. to midnight. Find them on Instagram at @kold.ksa.
Where We Are Going Today: Chii restaurant in Jeddah
- The birria fries and nachos are perfect for sharing and greasy in a satisfying way, though not for the faint of heart or diet-conscious
Located in Al-Naeem district in Jeddah, Chii restaurant brings a bold twist to casual Mexican dining with a Saudi edge. With its neon-lit signs and vibrant atmosphere, Chii draws you in for what promises to be a flavor-packed experience, and, for the most part, it delivers.
Visitors may start with the shrimp bites and guacamole. The shrimp are perfectly crisped and seasoned, and the guacamole is creamy with just the right citrusy tang, though a pinch more salt wouldn’t hurt.
The taco section is where Chii shines. The birria taco, featuring slow-cooked meat, mixed cheese, and their signature sauce, is a standout — rich, juicy, and indulgent. The chili smashed tacos echo similar flavors but pack more heat, perfect for spice lovers.
On the lighter side, the grilled chicken tacos are fresh but a bit underwhelming compared to the rest of the bold menu. For something more filling, the birria bowl is a hearty mix of rice, corn, beans, and all the fixings. Every bite felt thoughtfully layered, though the bowl can benefit from a bit more sauce to tie it all together.
The birria fries and nachos are perfect for sharing and greasy in a satisfying way, though not for the faint of heart or diet-conscious.
The chicken quesadillas are cheesy and comforting but do not stand out much. As for dessert, it changes daily, which keeps things interesting.
For more, check the location’s Instagram @chii.ksa.
Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism
DUBAI: Running six restaurants, a bar and a beach club might sound like a logistical nightmare, but for French chef Eric Vidal, it is just another day at Delano Dubai.
As executive chef of the new luxury destination, Vidal oversees everything from in-room dining to curated tasting menus across venues including Blue Door, Gohan, Tutto Passa, and La Cantine Beach.
Here, Vidal offers advice and a recipe for grilled seabass.
When you were starting out, what was the most common mistake you made?
I was absolutely determined to make every single element perfect, down to the tiniest garnish. If a microgreen was not angled just right or a sauce swirl looked a little off, I would start over. That obsessive attention to detail came from a genuine love for the craft, but it also meant I was constantly behind. During training, I was almost always the last to plate and serve. While others were already wiping down their stations, I was still fussing over aesthetics that, in hindsight, barely made a difference.
Looking back, I realize that pursuit of perfection wasn’t the problem, it was the way I went about it. In a professional kitchen, you simply can’t afford to sacrifice speed for polish that only you notice. I have learned that excellence is not about obsessing over every detail, it’s about knowing which ones truly matter. Ultimately, a great plate is one that delights the diner and makes it to the (table) on time.
What’s your top tip for amateur chefs?
Enjoy the process. Try not to treat dinner like a high-stakes performance. Take a breath. Cooking should be something that grounds you, not stresses you out.
It also definitely helps to have a few basics in place, like a solid grasp of simple techniques, equipment that actually works with you (not against you), and good-quality ingredients that you’re excited to use. When you have those essentials sorted, you can approach each meal with a mix of care and curiosity, whether you’re following a recipe or freestyling from the fridge.
What one ingredient can instantly improve any dish?
For me, it’s a close call between garlic and good-quality olive oil with a squeeze of fresh lemon. These are not just great ingredients on their own, but they form a trio that can transform even the simplest of dishes into something really special.
Garlic is one of those essentials I cannot live without. If it is raw and fiery or slow-cooked until soft and sweet, it brings a depth of savory flavor that is hard to beat. It’s the backbone of so many cuisines and adds warmth and complexity that instantly makes a dish feel more complete.
Good-quality olive oil is so much more than a cooking medium. The right bottle adds real character — fruity, sometimes peppery with a richness and silkiness that gives food a beautifully rounded finish. It also carries a personal significance for me. It brings back memories of the flavors I grew up with. And just a dash of fresh lemon juice can completely change a dish. It cuts through richness, lifting flavors, and adding that bit of brightness that makes everything taste fresher, lighter and more alive.
When you go out to eat, do you find yourself critiquing the food?
I try to approach the experience with an open mind rather than picking things apart. If something doesn’t quite suit my palate, I simply make a quiet mental note and I’m probably just not going to order it again. Cooking is a form of expression, and not every dish is meant to please everyone.
What’s the most common issue that you find in other restaurants?
It tends to come down to the basics: attention to detail and solid training. It’s often the small things — an under-seasoned sauce, a lukewarm plate, or a misstep in communication between the kitchen and front of house — that can affect the whole experience. Most of these issues are not about talent, they are about consistency, care and making sure everyone on the team is properly supported and well-trained. When those foundations are in place, it really makes all the difference.
What’s your favorite cuisine to order?
I have a soft spot for the artistry and surprise of Japanese cuisine, but what I really savor when dining out is the chance to explore new culinary styles — whether it’s the bold flavors of street food, the elegance of fine dining, or the comfort of a cozy local spot. I love that feeling of trying a new flavor or technique for the first time — it keeps things exciting for me.
What’s your go-to dish if you have to cook something quickly at home?
A simple pasta dish. The combination of garlic sautéed in olive oil with a basic tomato sauce is incredibly quick to prepare and always satisfying. Alternatively, a no-cook option I often rely on is a classic French cheese and salad with crusty bread — minimal effort for a delicious and well-balanced light meal.
What customer request most annoys you?
I genuinely don’t find requests a hassle; I see them as an opportunity to really understand individual needs and come up with creative solutions. Flexibility and a bit of patience are crucial in making sure everyone has a great experience.
What’s your favorite dish to cook?
Veal cheek blanquette. It requires a few patient hours of simmering, but the process is incredibly rewarding. I really enjoy the mindful attention it demands, from the initial browning to the gentle simmering that fills the kitchen with a comforting aroma.
What’s the most difficult dish for you to get right?
I find Indian cuisine the hardest. The art of balancing the blend of spices is not easy. It’s not just about knowing which spices to use, but also the quantities and the precise moment to add them during cooking. It is a delicate dance to make sure no single spice dominates the others.
What are you like as a leader? Are you a disciplinarian? Or are you more laidback?
My approach is all about empowerment and trust. Of course, a structured and disciplined environment is important to maintain high standards, but I firmly believe that respect and genuine support are far more powerful motivators than fear or intimidation. I aim to create a team where everyone feels proud of what they bring to the table and confident enough to take initiative. They know they’ve got my full support, which gives them the freedom to grow, experiment and really shine in their roles.
RECIPE
Chef Eric’s Mediterranean grilled seabass with vierge sauce
Ingredients:
1 whole Mediterranean seabass (1.2 Kg)
Fleur de sel
9 gr fennel seeds and herbs (tarragon, dill, thyme, rosemary)
1 pc of lemon
20 cl extra virgin olive oil
Method:
1. Clean and pat the fish dry (ask supplier for scaling/gutting).
2. Brush the fish inside and out with olive oil.
3. Score skin with cross marks on both sides.
4. Stuff the belly with lemon slices and mixed herbs.
5. Place the fish on a tray, drizzle with olive oil, herbs and fleur de sel.
6. Bake it in a preheated oven at 180°C for 15-20 minutes.
7. Rest the fish, tented with foil, for 5-10 minutes before serving.
8. Fillets will be easy to remove after resting.
9. Serve hot with sauce vierge.
Note: Cooking time varies with fish size.
Vierge sauce
Ingredients:
Tomatoes on vine – 150gr
Basil leaves – 24gr
Taggiasche olives – 50gr
Lemon pulp diced – 50gr
Olive oil extra virgin – 120grs
Salt
Pepper
Method:
Score tomato skin with a cross, blanch in boiling water for 20 seconds, deseed and peel.
Sprinkle tomato petals with salt and drain on paper towel.
Quarter the taggiasche olives.
Dice the fresh basil leaves.
Dice the lemon pulp evenly.
Dice the salted tomato petals evenly.
Combine all ingredients in a bowl with salt, pepper and extra virgin olive oil.
Adjust seasoning.
Serve at room temperature.
Where We Are Going Today: ‘Wingstop’
If you’re a fan of bold flavors and American-style wings, Wingstop’s newly opened branch at Jeddah Park might just be your next go-to spot.
Located on Prince Mohammed bin Abdulaziz street, this popular American chain has finally landed in Jeddah after creating a buzz in Riyadh, and the crowds are proof of the excitement.
The menu offers what fans have come to love: 10 flavorful wing options, including lemon pepper, smoky hickory BBQ, spicy-sweet Korean Q, and the fiery atomic for those who can handle the heat, with choices of six, eight, or 12 classic wings per order.
They also have boneless wing options tossed in your flavor of choice. Their crispy tenders are juicy and well-seasoned, and if you’re in the mood for something different, their big flavor chicken burger is a solid choice with its crunchy tenders layered with slaw, pickles, and ranch served on a soft brioche bun.
Sides are more than just an addition here. The loaded fries are served with house-made ranch dip, which pairs perfectly with the wings.
To top it off, Wingstop offers milkshakes in a range of flavors, including Oreo, Lotus Biscoff, and salted caramel.
For dessert, don’t miss the churros; choose your crumb (Oreo or Lotus) and sauce (chocolate or caramel) for a sweet finish.
Expect long queues, especially in the evening, and limited seating during peak hours.
Check @wingstopsaudi on Instagram for more details.
